{"id":"W2087685465","doi":"10.5539/jfr.v1n3p184","title":"Changes in Temperature Profile, Texture and Color of Pork Loin Chop during Pan-frying","year":2012,"lang":"en","type":"article","venue":"Journal of Food Research","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":4,"is_retracted":false,"has_abstract":true,"ca_institutions":"","funders":"Priority Academic Program Development of Jiangsu Higher Education Institutions","keywords":"Chewiness; Loin; Tenderness; Food science; Texture (cosmology); Chemistry; CHOP; Cooked meat; Biochemistry","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":[0.0001301361,0.0002309311,0.0003304431,0.0001221678,0.0001140968,0.0002419298,0.0001032614,0.0002197674,0.0009336535],"category_scores_gemma":[0.0002709763,0.0001478012,0.0002190581,0.0001075113,0.0001948137,0.0002647879,0.0001527511,0.0004153447,0.0001200424],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001356635,"about_ca_system_score_gemma":0.00006438526,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0006144362,"about_ca_topic_score_gemma":0.0009467878,"domain_scores_codex":[0.9999281,0.0000100551,0.000003239559,0.00002773563,0.00001327292,0.00001763847],"domain_scores_gemma":[0.9998711,0.00002216749,0.00004521623,0.00001258872,0.00002255728,0.0000264395],"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":[0.003832838,0.00009457979,0.01015544,0.00005919571,0.00003110528,0.00008863334,0.0001915868,0.0000595975,0.9818475,0.000009118313,0.00003222073,0.003598223],"study_design_scores_gemma":[0.00002840361,0.002608807,0.8214079,0.000009157624,0.00007194393,0.0002695003,0.0004589768,0.0008487685,0.1737863,0.00003010434,0.0004625248,0.00001752182],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9993927,0.0001141401,0.0003294963,0.000005035727,0.000002898782,0.000005558822,0.0000451013,0.000006193943,0.00009883532],"genre_scores_gemma":[0.9986463,0.00008605552,0.0004477051,0.00002308377,0.000003414462,0.00001540135,0.0001816287,0.000008085782,0.0005882773],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.0009336535,"threshold_uncertainty_score":0.003123343,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.1093373513875559,"score_gpt":0.3436281539127705,"score_spread":0.2342908025252146,"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."}}