{"id":"W2093939514","doi":"10.1111/j.1740-0929.2004.00156.x","title":"Physicochemical properties of water‐soluble myofibrillar proteins prepared from chicken breast muscle","year":2004,"lang":"en","type":"article","venue":"Animal Science Journal","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":15,"is_retracted":false,"has_abstract":true,"ca_institutions":"Conestoga Meat Packers (Canada)","funders":"","keywords":"Myofibril; Solubility; Chemistry; Ionic strength; Chromatography; Solubilization; Biochemistry; Aqueous solution; 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":[0.0007157563,0.0001488179,0.0002279284,0.00001548397,0.0005491643,0.0001955542,0.000617626,0.00005552968,0.0002183278],"category_scores_gemma":[0.00006109779,0.00004818539,0.0001210093,0.0003545613,0.0005965251,0.0007185949,0.0001850304,0.0001770038,0.00003368703],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00006303188,"about_ca_system_score_gemma":0.00008075855,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.0009164062,"about_ca_topic_score_gemma":0.00006159243,"domain_scores_codex":[0.9980459,0.00003870099,0.0003476414,0.0003771685,0.0006922905,0.0004983654],"domain_scores_gemma":[0.9993083,0.000009238516,0.0001397975,0.0000796532,0.0002348691,0.0002281113],"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":[0.00008911135,0.0001279065,0.0008891768,0.000004562152,0.000005458241,0.000002454523,0.0004411413,0.000003732858,0.9957788,0.00007919419,0.00002287965,0.002555564],"study_design_scores_gemma":[0.0001586718,0.0003724775,0.09137955,0.00007043439,0.000007678878,0.00006442396,0.0003631362,0.0000117754,0.9054071,0.001643245,0.0003622081,0.0001592334],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9972305,0.00009349403,0.000001686044,0.002037254,0.00009862438,0.0001547079,0.00001377436,0.00003172753,0.0003381858],"genre_scores_gemma":[0.998893,0.00001284894,0.0002585818,0.00006189536,0.0007429204,0.000002835724,0.000003961361,0.000001153499,0.00002281395],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.09049038,"threshold_uncertainty_score":0.4223783,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.03302864703558749,"score_gpt":0.2312597548779118,"score_spread":0.1982311078423243,"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."}}