{"id":"W4377042643","doi":"10.9734/ejnfs/2023/v15i61313","title":"Impact of Cooking Conditions on Proximate Composition and Textural Properties of Chicken Breast Meat","year":2023,"lang":"en","type":"article","venue":"European Journal of Nutrition & Food Safety","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":1,"is_retracted":false,"has_abstract":true,"ca_institutions":"McGill University","funders":"","keywords":"Chewiness; Food science; Chicken breast; Chemistry; Cooking methods; Proximate; Water content; Composition (language)","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":[0.0005924899,0.00009840179,0.0002238104,0.00003915435,0.0001277444,0.00002086179,0.0001071712,0.00001817598,0.0000435947],"category_scores_gemma":[0.0000294085,0.0000386202,0.0001509615,0.0002265618,0.00009897615,0.000161555,0.00003038507,0.0001192687,0.000005069148],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001365117,"about_ca_system_score_gemma":0.000006306364,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000005461375,"about_ca_topic_score_gemma":0.000002283818,"domain_scores_codex":[0.9987365,0.0003613396,0.0004699866,0.000105146,0.0002074853,0.0001195544],"domain_scores_gemma":[0.9992636,0.00004968357,0.0003628347,0.00003448679,0.0002213055,0.00006808349],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"observational","study_design_scores_codex":[0.0006230008,0.0003207012,0.001708888,0.00007115697,0.0000522262,0.00000639865,0.0001602053,0.00001660993,0.9931836,0.000223524,0.000222806,0.003410896],"study_design_scores_gemma":[0.000737953,0.00359259,0.966774,0.0008015689,0.00002807784,0.0001903464,0.000339755,0.00001619107,0.02709506,0.0001862648,0.0001214326,0.0001166949],"study_design_candidate":"bench_or_experimental","study_design_consensus":null,"genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.998118,0.0001309268,0.000001448194,0.0009582611,0.00003925218,0.0001304921,0.000241022,0.00001735534,0.0003631899],"genre_scores_gemma":[0.9995673,0.0001335684,0.00001852279,0.00001794223,0.0002071642,4.769598e-7,0.00004507599,0.000001685987,0.000008274085],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.9660885,"threshold_uncertainty_score":0.1574886,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.05321103316970605,"score_gpt":0.2605025455513086,"score_spread":0.2072915123816025,"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."}}