{"id":"W2030261692","doi":"10.1016/j.meatsci.2013.06.023","title":"The effect of chilled conditioning at 4°C on selected water and lipid-soluble flavor precursors in Bison bison longissimus dorsi muscle and their impact on sensory characteristics","year":2013,"lang":"en","type":"article","venue":"Meat Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":33,"is_retracted":false,"has_abstract":false,"ca_institutions":"St. Boniface Hospital; University of Manitoba","funders":"Natural Sciences and Engineering Research Council of Canada","keywords":"Longissimus dorsi; Conditioning; Flavor; Food science; Sensory system; Biology; Sensory analysis; Lipid oxidation; Chemistry; Animal science; Biochemistry; Mathematics","routes":{"ca_aff":true,"ca_fund":true,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002590577,0.0004706144,0.000252211,0.000120844,0.0002835869,0.000356154,0.0002521204,0.0002915899,0.003308395],"category_scores_gemma":[0.0002882597,0.0001942913,0.0003236592,0.0001492848,0.0006423199,0.0003839305,0.0002199255,0.0006102613,0.0001781101],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0004246237,"about_ca_system_score_gemma":0.0005126558,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.004806156,"about_ca_topic_score_gemma":0.00901368,"domain_scores_codex":[0.9998741,0.00002602553,0.00001054907,0.00003113923,0.00001483376,0.00004325841],"domain_scores_gemma":[0.9997316,0.00006986442,0.0000371996,0.00001552875,0.00005642113,0.00008939068],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.00831588,0.0001847874,0.0009212976,0.00007114679,0.00002514431,0.00003869597,0.0000856303,0.0001042065,0.9887887,0.00006488796,0.00003782078,0.001361847],"study_design_scores_gemma":[0.00009434515,0.00450848,0.03249213,0.00002205691,0.00008819989,0.00006835758,0.0002464505,0.0006079965,0.9611582,0.00005122549,0.0006403832,0.00002225311],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9991403,0.0003077938,0.0001444317,0.00002639894,0.00001886374,0.00001173329,0.00008286085,0.000004629031,0.0002630925],"genre_scores_gemma":[0.9980608,0.0001862707,0.0003517154,0.00005989771,0.000009068826,0.00001920006,0.0002225508,0.000008486338,0.001082046],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.004806156,"threshold_uncertainty_score":0.01106763,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0132170553251116,"score_gpt":0.2365143244363243,"score_spread":0.2232972691112127,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}