{"id":"W2082624983","doi":"10.1016/j.meatsci.2014.01.015","title":"Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time","year":2014,"lang":"en","type":"article","venue":"Meat Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":45,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Alberta","funders":"European Social Fund; Junta de Castilla y León; Ministerio de Ciencia e Innovación","keywords":"Salting; Flavour; Food science; Chemistry; Texture (cosmology); Animal science; 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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.00019151,0.0002145023,0.0001939874,0.0003609419,0.0001663508,0.0003642153,0.0001444022,0.0002947255,0.002122595],"category_scores_gemma":[0.000372719,0.00020726,0.0003236163,0.0002669414,0.0002598347,0.0002043019,0.0001710837,0.0002723288,0.0002949335],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001503324,"about_ca_system_score_gemma":0.00008909138,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.003004077,"about_ca_topic_score_gemma":0.003284947,"domain_scores_codex":[0.9999169,0.00001010842,0.000007200739,0.00001890773,0.00002155952,0.00002529063],"domain_scores_gemma":[0.9993913,0.0001417437,0.0001615419,0.0000248771,0.0001337004,0.0001468714],"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":[0.004999121,0.00009854086,0.01240691,0.00004382205,0.00003883314,0.0002566375,0.0001817342,0.0001255728,0.979734,0.00001920584,0.00003512098,0.002060603],"study_design_scores_gemma":[0.0000411738,0.003574393,0.7405923,0.00001009918,0.0001466149,0.0006025743,0.0005016708,0.001585307,0.2524775,0.00003561447,0.0004007731,0.00003203673],"study_design_candidate":"observational","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9995157,0.0000509502,0.0001916132,0.000005061283,0.000002785919,0.000002681633,0.00008061628,0.00000639451,0.0001442644],"genre_scores_gemma":[0.9981461,0.00003555244,0.0002326309,0.00001752916,0.000002465109,0.000003029242,0.0002599146,0.000012414,0.001290419],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.003004077,"threshold_uncertainty_score":0.007100761,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0210820279311798,"score_gpt":0.2671899560345278,"score_spread":0.246107928103348,"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."}}