schema_version: 1
experiment_id: EXP-001
title: Covered versus uncovered brisket flat
status: planned
date: null
hypothesis:
  statement: 后段带盖将提高静置后成品率和多汁感，但降低表面干燥与外壳强度。
design:
  design_type: controlled-comparison
  independent_variable:
    name: cooking-environment
    levels: [uncovered, covered]
  dependent_variables:
    - yield_raw_basis_percent
    - cooking_loss_raw_basis_percent
    - tenderness_score
    - juiciness_score
    - surface_bark_score
  controlled_variables:
    - cut
    - sample-location
    - raw-mass
    - thickness
    - salt-percent
    - dry-brine-hours
    - set-temperature-c
    - finish-criterion
    - rest-time-minutes
  groups:
    - id: uncovered
      label: 全程不带盖
      treatment: 全程暴露在烤箱环境中
    - id: covered
      label: 后段带盖
      treatment: 样本中心达到预定覆盖点后密封带盖
  planned_replicates_per_group: 3
  randomization: 将位置匹配样本随机分配到两个处理组。
  blinding: 感官样本使用随机三位编码，评价者不知道处理。
sample:
  species: beef
  cut_id: brisket
  grade: null
  selection_notes: 使用同一牛胸 flat 的位置匹配样本，记录最薄与最厚处。
pretreatment:
  salt_percent: 0.8
  dry_brine_hours: 18
  injection_percent: 0
  notes: 除盐外不使用含糖或酸的腌料。
cooking:
  device: electric-oven
  set_temperature_c: 150
  finish_criterion: 预先设定探针阻力标准，并记录实际中心温度而非把温度作为唯一标准
  rest_time_minutes: 40
results_file: results.csv
citation_ids: [connective-whc-2022, resting-beef-2025]