{"id":"W2045289599","doi":"10.1111/j.1365-2621.2007.01705.x","title":"Effect of regular and hydrolysed dairy proteins on texture, microstructure and colour of lean poultry meat batters","year":2008,"lang":"en","type":"article","venue":"International Journal of Food Science & Technology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":13,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"Dairy Farmers of Ontario","keywords":"Food science; Hydrolysate; Whey protein; Chemistry; Lightness; Lean meat; Whey protein isolate; Reflectivity; Microstructure; Texture (cosmology); Hydrolysis; Biochemistry; Crystallography","routes":{"ca_aff":false,"ca_fund":true,"ca_venue":false,"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":[0.0003108442,0.0003096142,0.000244741,0.0001977682,0.0001297752,0.0003096587,0.0001383633,0.000248056,0.0008214641],"category_scores_gemma":[0.0003421365,0.0001767371,0.0002580925,0.000133028,0.0001928197,0.0001555941,0.0002018263,0.0003476819,0.0001416608],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001711502,"about_ca_system_score_gemma":0.0001140919,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001421236,"about_ca_topic_score_gemma":0.002709847,"domain_scores_codex":[0.999798,0.00005578512,0.00001794249,0.00004174787,0.00005082738,0.0000356748],"domain_scores_gemma":[0.9997597,0.00005540053,0.00005350796,0.00001067444,0.0000487046,0.00007188482],"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":[0.001221921,0.00008357591,0.001205767,0.00006607724,0.00002366429,0.00004375932,0.00003937045,0.00007169649,0.9961889,0.000005209341,0.000008893992,0.001041188],"study_design_scores_gemma":[0.00002140388,0.004031868,0.05391185,0.00001239119,0.00006540331,0.0001092332,0.0001758274,0.0004464472,0.9406589,0.000008865366,0.0005456832,0.00001215761],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9995036,0.0002277765,0.0001051287,0.000005833107,0.00000308158,0.000005481281,0.00004210079,0.000003467206,0.0001034242],"genre_scores_gemma":[0.9980234,0.0002255722,0.0007754539,0.00002669105,0.000002720531,0.000009779896,0.0001378869,0.000007943662,0.0007905791],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001421236,"threshold_uncertainty_score":0.002825856,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01349272756231378,"score_gpt":0.2496312817214645,"score_spread":0.2361385541591507,"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."}}