{"id":"W2042813142","doi":"10.1016/s0309-1740(02)00308-x","title":"Assessment of the chemical and cooking properties of the major beef muscles and muscle groups","year":2003,"lang":"en","type":"article","venue":"Meat Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":128,"is_retracted":false,"has_abstract":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Hydroxyproline; Palatability; Chemistry; Food science; Animal science; Biochemistry; Biology","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"codex-gemma-dda1882f352a","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0006833375,0.00005715695,0.00009002302,0.000003496746,0.000263197,0.00002923143,0.0002655674,0.00001931809,0.00001303562],"category_scores_gemma":[0.0001888876,0.00001402509,0.00002624319,0.0002911113,0.001052805,0.00008742949,0.0001560583,0.00005716502,9.886347e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000006169025,"about_ca_system_score_gemma":0.00001627186,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.00007379834,"about_ca_topic_score_gemma":0.00004090123,"domain_scores_codex":[0.9992058,0.00006786305,0.0001249857,0.0001918019,0.0002826805,0.0001268983],"domain_scores_gemma":[0.9997474,0.00003439141,0.0000664173,0.00006991094,0.00005048268,0.00003142074],"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":[9.005767e-7,0.00001706894,0.03506626,0.000009931186,7.10315e-7,2.303164e-8,0.00009145604,1.114287e-7,0.9597399,0.003377349,0.000002795823,0.001693488],"study_design_scores_gemma":[0.00002726643,0.00001720016,0.5316041,0.00002297876,0.000003248351,0.000001536287,0.0002415165,0.0000157495,0.4676225,0.0003092869,0.0001028588,0.00003180036],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9983211,0.0001521834,3.817661e-7,0.0005563592,0.0000482278,0.0001175568,0.000002087713,0.000004091007,0.0007979806],"genre_scores_gemma":[0.9998292,0.00000732203,0.0000441424,0.00006235883,0.00001600922,0.000001777116,5.541552e-8,2.518611e-7,0.00003889146],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.4965378,"threshold_uncertainty_score":0.3879104,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03941959294023722,"score_gpt":0.2414546428825746,"score_spread":0.2020350499423374,"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."}}