{"id":"W2037768296","doi":"10.5539/jfr.v3n3p45","title":"The Effect of Starter Cultures on the Portuguese Traditional Sausage “Paio do Alentejo” in Terms of Its Sensory and Textural Characteristics and Polycyclic Aromatic Hydrocarbons Profile","year":2014,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":23,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"Fundação para a Ciência e a Tecnologia","keywords":"Starter; Lactobacillus sakei; Staphylococcus xylosus; Food science; Sensory analysis; Lactobacillus; Chemistry; Breed; Fermentation; Animal science; Biology; Staphylococcus; Bacteria; Staphylococcus aureus","routes":{"ca_aff":false,"ca_fund":false,"ca_venue":true,"about_ca":false,"invisible_to_affiliation_only":true},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006683484,0.001112293,0.0007158397,0.0003799907,0.0003588849,0.001025291,0.0002970349,0.0005561186,0.001302123],"category_scores_gemma":[0.001191903,0.0003061357,0.0007339001,0.0004239197,0.0003893488,0.0005302055,0.0007829596,0.0008898616,0.0003089372],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002861286,"about_ca_system_score_gemma":0.0004639478,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.002125588,"about_ca_topic_score_gemma":0.003547285,"domain_scores_codex":[0.9992073,0.0002000034,0.00008840572,0.0001844485,0.0001984167,0.0001214547],"domain_scores_gemma":[0.9989797,0.0003379688,0.0002132667,0.00007169029,0.0002350556,0.0001621439],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.002211401,0.0005279679,0.001735694,0.0003025389,0.00006201681,0.000201117,0.0002675744,0.0001207482,0.9900321,0.00002983697,0.00005801416,0.004451162],"study_design_scores_gemma":[0.00003521693,0.01175469,0.04788755,0.00009024626,0.0002867777,0.0002076065,0.0005838245,0.0004310684,0.9364925,0.00003428408,0.002146616,0.00004968212],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9977425,0.0007576983,0.0002821427,0.00004068091,0.00003706106,0.00004973603,0.0002120201,0.000008785011,0.0008692763],"genre_scores_gemma":[0.9936372,0.0009463532,0.002760957,0.00009037553,0.00003291726,0.0000630203,0.0005508951,0.00002117705,0.001897161],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.002125588,"threshold_uncertainty_score":0.004356027,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.07511609163397548,"score_gpt":0.309596697401277,"score_spread":0.2344806057673016,"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."}}