{"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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0002327867,0.0001731907,0.0001458071,0.0001544346,0.0001605605,0.0003340603,0.0002231171,0.0002290795,0.0003928493],"category_scores_gemma":[0.0002126684,0.0001152088,0.0002493143,0.0001077827,0.0002519457,0.0002339883,0.0001367048,0.0002057318,0.00009179505],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0001989946,"about_ca_system_score_gemma":0.000227405,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001783176,"about_ca_topic_score_gemma":0.0021673,"domain_scores_codex":[0.9999014,0.00003852662,0.000007758517,0.00001976775,0.00001902989,0.00001342592],"domain_scores_gemma":[0.9999114,0.00002132034,0.00001560849,0.00001075056,0.00002056026,0.00002040678],"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":[0.00194629,0.0001278765,0.0007602652,0.0000521607,0.000017554,0.00006966839,0.00003095018,0.00009768509,0.9896637,0.00004192041,0.00002244561,0.007169437],"study_design_scores_gemma":[0.00003510727,0.002928834,0.004852411,0.000005551193,0.00005566076,0.0001587714,0.00004905898,0.0006151518,0.990484,0.00001325479,0.000796392,0.000005988588],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9990245,0.0003329627,0.0003205114,0.00002672682,0.000007696342,0.000006660609,0.00001429429,0.000006030854,0.0002605324],"genre_scores_gemma":[0.9973243,0.0002859291,0.001463164,0.00002063255,0.000004201238,0.00000336067,0.00003076999,0.000006105244,0.0008615036],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001783176,"threshold_uncertainty_score":0.003545642,"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."}}