{"id":"W3126719789","doi":"10.1111/jfpp.15345","title":"Effect of high pressure processing combined with lactic acid bacteria on the microbial counts and physicochemical properties of uncooked beef patties during refrigerated storage","year":2021,"lang":"en","type":"article","venue":"Journal of Food Processing and Preservation","topic":"Microbial Inactivation Methods","field":"Biochemistry, Genetics and Molecular Biology","cited_by":15,"is_retracted":false,"has_abstract":true,"ca_institutions":"Nexen (Canada)","funders":"Ministry of Agriculture, Food and Rural Affairs","keywords":"Food science; Lactobacillus acidophilus; Chemistry; Lactic acid; Pascalization; Shelf life; Lipid oxidation; Bacterial growth; Aerobic bacteria; Cold storage; Total Viable Count; Bacteria; High pressure; Probiotic; Biochemistry; Biology; Antioxidant","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":[0.0002615079,0.00008092536,0.0001632754,0.00002251807,0.00006155979,0.00003837124,0.00004906366,0.00005991681,0.000002984355],"category_scores_gemma":[0.0001511889,0.00004977542,0.00001760525,0.00007594316,0.00006413295,0.00003099479,0.00002244593,0.00009700708,1.963153e-8],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.000005123251,"about_ca_system_score_gemma":0.00008891474,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000001680084,"about_ca_topic_score_gemma":8.320814e-7,"domain_scores_codex":[0.9994136,0.0001567308,0.0001850001,0.00009061491,0.00009665069,0.00005741607],"domain_scores_gemma":[0.9991903,0.00002076325,0.0003440007,0.00006745363,0.000361519,0.0000159165],"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":[0.001528104,0.00003083701,0.0001789797,0.0008648704,0.00005574809,3.391985e-7,0.0002096911,0.00001357915,0.995777,0.000004215762,0.00003373175,0.001302931],"study_design_scores_gemma":[0.0006282948,0.0008213781,0.0009880763,0.000519379,0.00005585303,0.00001884787,0.00003839435,0.00004229292,0.9967129,0.00001311063,0.0001070153,0.00005446148],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9979504,0.001670197,0.0001303554,0.0001277625,0.0000280283,0.00006816039,0.000003778803,0.000001984543,0.00001927162],"genre_scores_gemma":[0.9993708,0.00003335333,0.0004227119,0.00001672963,0.0000703202,0.000001914004,0.000006742876,0.000008882024,0.00006851421],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001636844,"threshold_uncertainty_score":0.2029783,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.01414948225137007,"score_gpt":0.2442170044001563,"score_spread":0.2300675221487862,"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."}}