{"id":"W2084223374","doi":"10.1016/j.meatsci.2014.09.047","title":"Texture of raw and cooked co-extruded alginate and manufactured collagen sausage casings over storage time","year":2014,"lang":"en","type":"article","venue":"Meat Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Guelph","funders":"","keywords":"Food science; Chemistry; Lipid oxidation; Linseed oil; Fat substitute; Olive oil; Raw material; Total fat; Biochemistry; Antioxidant; Organic chemistry","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":[0.0009963693,0.0001336732,0.00021787,0.00001832422,0.0003384227,0.0001042037,0.000243025,0.00006032495,0.0003069979],"category_scores_gemma":[0.0001597625,0.0000526515,0.00002521463,0.0002973902,0.0007706601,0.0002146657,0.0001017191,0.00005866765,0.00001199682],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001093064,"about_ca_system_score_gemma":0.000009178137,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0001109663,"about_ca_topic_score_gemma":0.00003467784,"domain_scores_codex":[0.9987144,0.0000838327,0.0001596029,0.0004390533,0.0003382707,0.0002648056],"domain_scores_gemma":[0.9995008,0.0001126889,0.00009300226,0.00008430202,0.00006229102,0.0001468958],"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":[0.00002069017,0.00001484668,0.002869222,0.00001121976,0.000001439414,0.000001213452,0.0001617524,5.482411e-7,0.9889563,0.0002276406,0.0003477694,0.007387378],"study_design_scores_gemma":[0.000237838,0.0002838147,0.5996706,0.00002380946,0.0000113136,0.00001284129,0.00007616243,0.0004965485,0.3886596,0.0006982056,0.009586147,0.0002431229],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9969785,0.0001166805,0.00001113217,0.0005264284,0.000039095,0.0001555212,0.0000158052,0.00002662957,0.002130258],"genre_scores_gemma":[0.9985593,0.00001057725,0.00007822306,0.0002313521,0.00006098578,0.000001238527,0.000005062148,7.672305e-7,0.001052524],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.6002967,"threshold_uncertainty_score":0.3361412,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01262279997803228,"score_gpt":0.2353803616475134,"score_spread":0.2227575616694811,"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."}}