{"id":"W2090314226","doi":"10.1016/j.foodchem.2011.05.018","title":"The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat","year":2011,"lang":"en","type":"article","venue":"Food Chemistry","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":75,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Alberta","funders":"Alberta Livestock and Meat Agency","keywords":"Chemistry; Sodium; Pascalization; Chicken breast; Glucan; Food science; Solubility; Denaturation (fissile materials); Salt (chemistry); High pressure; Chromatography; Biochemistry; Nuclear chemistry; Organic chemistry","routes":{"ca_aff":true,"ca_fund":true,"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":[0.0001596255,0.0001051844,0.0001342785,0.000001495071,0.00008324558,0.00003267342,0.0002418442,0.00008924502,0.0004191587],"category_scores_gemma":[0.00009978333,0.00003541089,0.00004738569,0.0001343681,0.00008861101,0.00009378208,0.00006214196,0.000125366,0.00000504513],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000004489669,"about_ca_system_score_gemma":0.00001502364,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000504707,"about_ca_topic_score_gemma":0.0002012494,"domain_scores_codex":[0.9991389,0.0000318214,0.0002121906,0.0002508388,0.000162455,0.0002038251],"domain_scores_gemma":[0.9996188,0.0000531883,0.0001020552,0.0001053661,0.00005934261,0.00006130843],"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":[0.0002852193,0.0001454014,0.0073102,0.00006187843,0.00002340342,0.000001387881,0.0001889825,5.482623e-7,0.9901477,0.0001791336,0.0004116196,0.001244499],"study_design_scores_gemma":[0.000122534,0.0001163572,0.02530251,0.00002656056,0.00001249546,0.000007237841,0.000129537,0.000005855947,0.9646807,0.0003292935,0.009147896,0.0001190124],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9980662,0.0001230116,5.790228e-8,0.0005140151,0.00002671594,0.00009801556,0.00004360084,0.00002509177,0.001103297],"genre_scores_gemma":[0.9986684,0.00001200208,0.00001142545,0.00003464411,0.0001803575,0.00001220055,0.00001515356,9.491377e-7,0.001064808],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.02546701,"threshold_uncertainty_score":0.4589493,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.05841547511952341,"score_gpt":0.2237550226072104,"score_spread":0.165339547487687,"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."}}