FERMENTATION AND CHEMICAL ACIDIFICATION OF SALAMI‐TYPE PRODUCTS – EFFECT ON YIELD, TEXTURE AND MICROSTRUCTURE
Why this work is in the frame
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Bibliographic record
Abstract
ABSTRACT The effects of using lactic acid bacteria (LAB), liquid lactic acid and encapsulated acids (lactic, citric and glucono‐delta‐lactone [GDL]) to reduce the pH of salami‐type products were investigated. Liquid lactic acid caused an immediate pH drop, crumbling of meat particles and some moisture separation. This type of precooking protein denaturation resulted in the lowest springiness value and showed a microstructure with gaps among the cooked meat particles. The encapsulated acids did not produce such problems, and their effects on cook loss and hardness values varied. The nonacidified control (pH 5.60) provided the highest hardness value and low cook loss, because of less disruption to protein gelation during cooking. The slow acid release, during the overnight LAB fermentation, resulted in some binding prior to cooking, but a higher cook loss compared to the encapsulated acids.
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Full frame distilled prediction
Teacher imitationNot calibrated prevalence, not ground truth. Human validation pending. Learned from the 10,348 direct Codex labels and 10,348 direct Gemma labels. Candidate is the union of thresholded teacher heads; consensus is their intersection. These outputs are machine_predicted_unvalidated and are not human labels or direct frontier model labels.
Codex and Gemma teacher scores by category
| Category | Codex | Gemma |
|---|---|---|
| Metaresearch | 0.000 | 0.000 |
| Meta-epidemiology (narrow) | 0.000 | 0.000 |
| Meta-epidemiology (broad) | 0.000 | 0.000 |
| Bibliometrics | 0.000 | 0.000 |
| Science and technology studies | 0.000 | 0.000 |
| Scholarly communication | 0.000 | 0.000 |
| Open science | 0.000 | 0.000 |
| Research integrity | 0.000 | 0.000 |
| Insufficient payload (model declined to judge) | 0.000 | 0.000 |
Machine scores (provisional)
The two teacher heads of the student model, read on this work. A score orders the frame for review; it never asserts a category, and the validation status ships verbatim with every row.
Baseline scores from an immature model (maturity gate not passed, 7 training rounds). Scores rank; they never assert a category.
score_only:v0-immature-baseline · verbatim from the scoring run: score_only means the number may rank works, and no category label ships from it