{"id":"W4393970612","doi":"10.1016/j.meatsci.2024.109508","title":"Effect of a novel steak fabrication method by trimming subcutaneous and intermuscular fats on palatability and calorie content of beef ribeye steaks","year":2024,"lang":"en","type":"article","venue":"Meat Science","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":2,"is_retracted":false,"has_abstract":false,"ca_institutions":"Agriculture and Agri-Food Canada","funders":"","keywords":"Palatability; Food science; Marbled meat; Chemistry; Longissimus dorsi; Subcutaneous fat; Flavour; Loin; Animal science; Biology; Adipose tissue; Biochemistry","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":[0.002604867,0.0001163752,0.0002449357,0.00002054399,0.000114333,0.00005464492,0.0001801004,0.00004118231,0.00001001166],"category_scores_gemma":[0.0006002127,0.00004368109,0.0000487195,0.0004044057,0.0004319512,0.0001455883,0.00009469053,0.00009128895,6.796349e-7],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.00001982378,"about_ca_system_score_gemma":0.00001010178,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.000491387,"about_ca_topic_score_gemma":0.00002394385,"domain_scores_codex":[0.9985821,0.0001575298,0.0002572307,0.0004994326,0.0003318787,0.0001718577],"domain_scores_gemma":[0.998958,0.0007160662,0.00007013747,0.00008440989,0.00008758799,0.0000838025],"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":[0.00006369234,0.00003711297,0.004382425,0.00009819728,0.000003482046,6.255628e-7,0.0001520239,4.180659e-7,0.8987961,0.0002999669,0.000005345116,0.09616064],"study_design_scores_gemma":[0.0002088139,0.002712646,0.0978765,0.000159971,0.00003568271,0.0000122009,0.0002688693,0.001322368,0.896785,0.0001255539,0.0003083722,0.0001840202],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9984545,0.0004928953,0.0002988913,0.0002372899,0.00009348973,0.0002652742,0.00004639219,0.00002052338,0.00009073505],"genre_scores_gemma":[0.9996988,0.00002008555,0.0001902552,0.00001719919,0.00002711314,0.000004743557,0.000004446265,6.48295e-7,0.00003673197],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.09597662,"threshold_uncertainty_score":0.1781263,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.0416292468104724,"score_gpt":0.3012528339721257,"score_spread":0.2596235871616532,"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."}}