{"id":"W4239090990","doi":"10.22175/mmb.10774","title":"The Effect of Specialty Salts on Cooking Loss, Texture Properties, and Instrumental Color of Beef Emulsion Modeling Systems","year":2019,"lang":"en","type":"article","venue":"Meat and Muscle Biology","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":true,"ca_institutions":"University of Guelph","funders":"","keywords":"Emulsion; Food science; Salt (chemistry); Chemistry; Sea salt; Flavor; Biochemistry; 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":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0003715343,0.0003814053,0.0002411116,0.0002437954,0.0001699845,0.0003924529,0.0001774182,0.0002147018,0.0008051425],"category_scores_gemma":[0.0007049731,0.0001613888,0.0002870751,0.0002328895,0.0001442241,0.000295248,0.0002711249,0.0004251903,0.0001564683],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002431895,"about_ca_system_score_gemma":0.000197048,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001708267,"about_ca_topic_score_gemma":0.002483228,"domain_scores_codex":[0.9995998,0.00006738436,0.00005150495,0.0000814952,0.000147084,0.0000529197],"domain_scores_gemma":[0.9995222,0.00008030558,0.0001526756,0.00002007758,0.0001670134,0.00005767427],"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":[0.000324189,0.00004957462,0.0008033678,0.00007025214,0.0000158739,0.00003504939,0.00003933635,0.0001622839,0.9956385,0.00001865477,0.00003346402,0.002809491],"study_design_scores_gemma":[0.000007297665,0.0008876289,0.005407834,0.00001076399,0.00004565354,0.00004705071,0.0000503284,0.0008010296,0.9919088,0.000008110818,0.0008152327,0.00001022708],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9975964,0.0007216618,0.0007999313,0.00001877331,0.00001644384,0.00002500047,0.0001447855,0.00002177875,0.0006551687],"genre_scores_gemma":[0.9953656,0.0006911361,0.002550157,0.00004401106,0.000005676472,0.00002621227,0.0002190237,0.0000198069,0.001078313],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001708267,"threshold_uncertainty_score":0.00339663,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0248088932501576,"score_gpt":0.2224273871537225,"score_spread":0.1976184939035648,"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."}}