Meat and Muscle Biology最新文献

{"title":"Title Pending 17698","authors":"","doi":"10.22175/mmb.17698","DOIUrl":"https://doi.org/10.22175/mmb.17698","url":null,"abstract":"","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"11 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139591443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characterization of Pork Loin Chop Color Stability Using Loin Quality Traits and Instrumental Discoloration Measures","authors":"K. Barkley, D. Boler, S. Suman, A. Dilger, B. Harsh","doi":"10.22175/mmb.14459","DOIUrl":"https://doi.org/10.22175/mmb.14459","url":null,"abstract":"The objective of this study was to characterize the color stability of pork loin chops using fresh quality traits and instrumental measures of discoloration. Boneless pork loins (N=484) were evaluated for quality traits at 11 or 14 d post-mortem. One chop was cut from each loin near the 10th rib for retail display, overwrapped, and displayed under constant fluorescent lighting for 7 d. Objective color, myoglobin redox forms, and subjective visual discoloration traits were evaluated daily. After retail display, chops were categorized based on final visual discoloration (Day 7) as Very Color Stable (VCS; 0% to 5% discoloration), Color Stable (CS; 5% to 10% discoloration), Neutral (10% to 25% discoloration), Color Labile (CL; 25% to 30% discoloration), or Very Color Labile (VCL; >30% discoloration). Quality and color traits were analyzed using the GLIMMIX (visual discoloration) or MIXED (all other measures) procedure of SAS. Retail display data were analyzed as repeated measures. Chops ultimately classified as CS or VCS were darker, redder, and had lesser surface metmyoglobin (P<0.01) than CL and VCL chops at both Day 1 of retail display and throughout display. Stable chops also had generally increased R630/580 values as well as decreased visual discoloration scores and yellowness during display. A group×day interaction was observed for all traits measured during retail display (P<0.0001). No differences in aged loin ventral surface redness were observed between color stability groups (P≥0.16). Overall, chops ultimately classified as CS came from aged loins that were generally darker, redder, and less yellow, with greater pH values, greater marbling scores,and decreased purge loss.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74021504","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Supranutritional Supplementation of Vitamin E Influences Myoglobin Post-Translational Modifications in Postmortem Beef Longissimus Lumborum Muscle","authors":"Yifei Wang, Shuting Li, Jing Chen, Hai-ying Zhu, B. Harsh, D. Boler, A. Dilger, D. Shike, S. Suman","doi":"10.22175/mmb.13541","DOIUrl":"https://doi.org/10.22175/mmb.13541","url":null,"abstract":"Post-translational modifications (PTM) in myoglobin (Mb) can influence fresh meat color stability. Dietary supplementation of vitamin E improves beef color stability by delaying lipid oxidation–induced Mb oxidation and influences proteome profile of postmortem beef skeletal muscles. Nonetheless, the influence of vitamin E on Mb PTM in postmortem beef skeletal muscles has yet to be investigated. Therefore, the objective of the current study was to examine the effect of dietary vitamin E on Mb PTM in postmortem beef longissimus lumborum muscle. Beef longissimus lumborum muscle samples (24 h postmortem) were obtained from the carcasses of 9 vitamin E–supplemented (VITE; 1,000 IU vitamin E diet/heifer·d−1for 89 d) and 9 control (CONT; no supplemental vitamin E) heifers. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis was used to separate Mb from other sarcoplasmic proteins of beef longissimus lumborum muscle. Tandem mass spectrometry identified multiple PTM (phosphorylation, acetylation, 4-hydroxynonenalalkylation, methylation, dimethylation, trimethylation, and carboxymethylation) in the protein bands (17 kDa) representing Mb. The amino acids susceptible to phosphorylation were threonine (T) and tyrosine (Y), whereas lysine (K) residues were prone to other PTM. The same sites of phosphorylation (T34, T67, Y103), carboxymethylation (K77, K78), and 4-hydroxynonenal alkylation (K77, K78, K79) were identified in Mb from CONT and VITE samples, indicating that these PTM were not influenced by the vitamin E supplementation in cattle. Nonetheless, differential occurrence of acetylation, methylation, dimethylation, and trimethylation were identified in Mb from CONT and VITE samples. Overall, a greater number of amino acids were modified in CONT than VITE, suggesting that the supplementation of vitamin E decreased thenumbers of post-translationally modified residues in Mb. Additionally, PTM at K87, K96, K98, and K102 were unique to CONT, whereas PTM at K118 were unique to VITE. These findings suggested that dietary supplementation of vitamin E in beef cattle might protect amino acid residues in Mb—especially those located spatially close to proximal histidine—from undergoing PTM, thereby improving Mb redox stability.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-10-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84940973","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Determination of the impact of labeling terms on consumer sensory evaluation","authors":"K. Harr, E. Beyer, K. J. Farmer, S. Davis, Michael D. Chao, J. Vipham, M. Zumbaugh, T. O’Quinn","doi":"10.22175/mmb.15518","DOIUrl":"https://doi.org/10.22175/mmb.15518","url":null,"abstract":"The objective of this study was to evaluate consumers’ palatabilityratings of ground beef from the same source when provided information about thelabeling prior to evaluation. Chubs (n = 15) from the same productionlot and day of 80% lean / 20% fat ground beef were procured and fabricated into151.2 g patties. Pairs of patties from each chub, which was randomly assignedto one consumer panel session and were randomly assigned to 1 of 8 differentlabeling terms: all natural, animal raised without added antibiotics (WA),animal raised without added hormones (WH), fresh never frozen (FNF), grass-fed,locally sourced, premium quality, USDA organic (ORG), and a blank sample(NONE). Consumers (N = 105) evaluated each sample on 0-to-100-point linescales for tenderness, juiciness, flavor liking, texture liking, overall likingand purchasing intent, as well as evaluated each palatability trait as eitheracceptable or unacceptable. Prior to sample evaluation, the consumers wereprovided additional labeling information about the ground beef. Consumers foundno differences (P > 0.05) among the samples with the differentlabeling terms for tenderness, juiciness, texture liking, overall liking, tendernessacceptability, flavor acceptability, and texture acceptability for all thetreatments evaluated. For flavor liking, there was a larger increase (P <0.05) in ratings for samples labeled as grass-fed in comparison to WA, WH, andpremium quality labeled samples. There was a large increase (P <0.05) in the consumer ratings for overall liking when product was labeled as allnatural, WA, WH, FNF, locally sourced, premium quality, and ORG. Additionally, therewas a larger decrease (P < 0.05) in the percentage of samples ratedas acceptable overall when labeled as WA in comparison to all other treatments.These results indicate that adding production claims that consumers arefamiliar with can improve their palatability perception.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87962066","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Product yield and color of fresh beef transported at different refrigerated temperatures","authors":"C. Bakker, L. Hite, K. Underwood, A. Blair, Heather R. Rode-Atkins, J. Grubbs","doi":"10.22175/mmb.14393","DOIUrl":"https://doi.org/10.22175/mmb.14393","url":null,"abstract":"The objective of this study was to determine the impact of environmental temperature during striploin and sirloin transport on moisture loss, color, and tenderness. Cases of striploins (n = 24) and sirloins (n = 24) were alternately placed on two pallets. Each pallet was placed on a refrigerated truck pre-chilled to -2.2°C (-2.2FT) or 3.3°C (3.3FT) and product was transported for 12 h prior to arriving at the South Dakota State University Meat Laboratory. One subprimal was subset from each case for further analysis. Subprimal purge loss was measured prior to fabrication into eight 2.54cm steaks. Steaks were overwrapped and packaged in modified atmosphere packaging prior to a second transport. Four steaks from each subprimal were placed on one of two pallets. Each pallet was placed on a pre-chilled refrigerated truck set at -2.2°C or 3.3°C. The steaks were transported for 12 h prior to returning to the Meat Laboratory. Steaks were utilized for the evaluation of color, cook loss, purge loss, and Warner-Bratzler shear force (WBSF). Subprimal purge loss was increased for 3.3FT sirloins compared to -2.2FT (P = 0.0362). L* values for -2.2FT strip steaks were increased (P < 0.0001) and purge loss decreased (P = 0.0188) compared to 3.3FT steaks. L* values and fresh steak purge loss for 3.3FT sirloins were increased (P = 0.0356 and P = 0.0460 respectively) compared to -2.2FT steaks. These data indicate varied responses to temperature differences based on subprimal. Thus, a universal recommendation for all meat products could not be made and further investigation into the impacts of transportation temperatures on various meat products is vital to optimization of the meat supply chain.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"64 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75906272","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Insights-driven development of humanized foods for pets","authors":"Brittany L. White","doi":"10.22175/mmb.14397","DOIUrl":"https://doi.org/10.22175/mmb.14397","url":null,"abstract":"Commercialized petfood has been evolving since the late 1800s. From rock-hard, flour-based biscuits to the adaptation of extrusion andcanning, or the most recently developed “fresh-cooked” processes, thedifferentiation between foods for pets and humans is becoming increasinglyblurred.  Today, the U.S. pet food industryis worth $42 billion and continues to rapidly grow year after year.  This growth is, in part, driven by anincreasing pet population which was accelerated by the pandemic (APPA, 2022; Euromonitor,2022); however, much of the growth and evolution of the pet food industry isarguably in response to a growing bond between humans and their pets. As petparents are increasingly looking for new ways to nourish and delight their “fur-babies”,the development of new, alternative formats of pet foods offers many advantagesto pet parents including more variety of food choices that typically have amore pleasant appearance and aroma.  Benefitsfor the pet from these innovative foods include exceptional palatability andnutrient digestibility as compared to conventional pet foods, although barriersto the growth of new, alternative pet food formats such as “fresh-cooked” foodsdo exist.  Most notably, the cost to feedtheir pets a diet solely consisting of “fresh-cooked” foods may be prohibitivefor many pet parents; furthermore, these novel foods bring unique technical challengesto manufacturers that do not exist for conventional kibble and canned petfoods.  From securing ingredient supplyto ensuring the safety and shelf life of products, manufacturers of “fresh-cooked”pet foods have been challenged to adapt new formulations, processing methods,and supply chain strategies that have not previously existed in the pet foodindustry.  This paper will exploreconsumer insights that have led to the evolution of the pet food industry aswell as the unique opportunities that pet food brands face as they seek tosatisfy consumer demand for high quality, humanized foods for pets withoutcompromising the nutritional adequacy, safety, and sustainability of commercialpet food diets.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"31 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74601184","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Review of Postmortem Protein Oxidation in Skeletal Muscle and the Role of the Peroxiredoxin Family of Endogenous Antioxidants","authors":"L. Johnson, B. Patterson, E. Huff-Lonergan, S. Lonergan","doi":"10.22175/mmb.14492","DOIUrl":"https://doi.org/10.22175/mmb.14492","url":null,"abstract":"The development of fresh meat quality is dictated by biochemical changes during the perimortem and postmortem period. Lipid and protein oxidation in postmortem skeletal muscle and meat products is detrimental to product quality. The mechanisms that influence lipid and protein oxidation in fresh meat remain unelucidated. Peroxiredoxins are thiol-specific antioxidant proteins that are highly reactive and abundant and may be involved in limiting oxidation early postmortem. This review aims to provide a background on oxidation in skeletal muscle, peroxiredoxins, a summary of proteomic experiments associating peroxiredoxins and meat quality, and the importance of context from proteomic methods and results. Additional controlled experiments considering the cellular conditions of postmortem skeletal muscle are necessary to further understand the contribution of peroxiredoxins to fresh meat quality development.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"77 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86000235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of supplemental zinc and ractopamine hydrochloride on the performance and longissimus dorsi proteome of finishing beef steers","authors":"K. Hochmuth, M. D. Schulte, Elizabeth M Messersmith, E. Huff-Lonergan, S. Hansen","doi":"10.22175/mmb.14456","DOIUrl":"https://doi.org/10.22175/mmb.14456","url":null,"abstract":"To determine how Zn and ractopamine hydrochloride (RH) supplementation affect the longissimus dorsi muscle proteome in beef cattle, 48 high percentage Angus steers (494 ± 18.2 kg) were utilized in a 2 × 2 factorial study design. Steers were blocked by body weight (BW) and genetic gain potential (GeneMax; Zoetis, Parsippany, NJ) into control (CON; analyzed 36 mg Zn/kg dry matter [DM]) or supranutritional Zn (SUPZN; CON + 60 mg Zn/kg DM from ZnSO4 + 60 mg Zn/kg DM from Zn-amino acid complex; Availa-Zn, Zinpro, Eden Prairie, MN) dietary treatments (ZNTRT). Starting 28 days prior to harvest steers were blocked by BW within ZNTRT to RH treatments (RACTRT) of 0 (NO) or 300 mg·steer-1·d-1 (RAC; Actogain45, Zoetis). After 15 days on RACTRT, longissimus dorsi biopsies were collected from all steers for proteomic analysis. Twenty-eight steers (n = 7 per treatment) were harvested at a commercial abattoir on d 90. A ZNTRT × RACTRT effect showed SUPZN-RAC steers had a greater dressing percentage than other treatments (P ≤ 0.02). Steers fed SUPZN had a greater HCW, carcass-adjusted final BW, overall average daily gain and overall gain to feed (P ≤ 0.05). Differentially abundant proteins involved in energy metabolism, muscle fiber structure and protein synthesis indicated an increased proportion of fast-twitch fibers due to Zn and RH supplementation. Both myosin light chain kinase 2 and eukaryotic translation initiation factor 5A-1 were more abundant in SUPZN-RAC steers than SUPZN-NO (P ≤ 0.05) or CON-NO (P ≤ 0.04) steers when analyzed for phosphorylation modifications. L-lactate dehydrogenase B was more abundant in SUPZN-NO steers than CON-NO (P = 0.03) or CON-RAC (P = 0.01) steers. In conclusion, increased Zn supplementation may be needed to optimize the hypertrophic effects of RH through its effects on the longissimus dorsi proteome.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"29 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87585203","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Carcass Characteristics and Quality Attributes of Beef from Cattle Supplemented Zinc and Ractopamine Hydrochloride","authors":"M. D. Schulte, K. Hochmuth, E. Steadham, K. Prusa, S. Lonergan, S. Hansen, E. Huff-Lonergan","doi":"10.22175/mmb.14457","DOIUrl":"https://doi.org/10.22175/mmb.14457","url":null,"abstract":"The objective of this experiment was to identify the impact of supranutritional zinc (SUPZN) and ractopamine hydrochloride (RAC) supplementation of beef steers on postmortem protein degradation and tenderness development of extended (>14 d) aged steaks. It was hypothesized that RAC and SUPZN supplementation would influence meat quality development during extended aging of the longissimus thoracis muscle. Crossbred steers (n=27) were fed in a 2 × 2 factorial: control (CON; analyzed 36 mg Zn/kg dry matter) or supranutritional Zn supplementation (SUPZN; CON diet + 60 mg Zn/kg dry matter [from ZnSO4] + 60 mg Zn/kg dry matter [from Zn–amino acid complex]) dietary treatments for the entire 91-d trial. Before harvest (30 d), steers were blocked by body weight within Zn treatments to RAC treatments of 0 or 300 mg per steer per day. Steers were harvested at a commercial processing facility. Carcass characteristics were collected 2 d postmortem. Warner-Bratzler shear force of the Longissimus thoracis was measured at 7, 14, 28, and 42 d postmortem. Calpain-1 autolysis (2 d postmortem) and desmin degradation (2, 7, 14, 28, and 42 d postmortem) were analyzed. RH resulted in greater (P<0.02) Warner-Bratzler shear force values at 7, 14, and 28 d postmortem, lesser (P<0.01) calpain-1 autolysis (76-kDa band) at 2 d postmortem, and lesser (P<0.02) desmin degradation at 2, 7, 14, and 28 d postmortem. Supplementation of Zn resulted in greater (P<0.01) calpain-1 autolysis (78- & 76-kDa band) at 2 d postmortem and a trend for greater (P=0.08) desmin degradation at 2 d postmortem. Tougher steaks from RH supplemented steers were explained by slowed postmortem proteolysis, and Zn supplementation showed evidence to enhance proteolysis early postmortem (2 d). These results demonstrate that nutritional supplementation can impact the rate of tenderness development and postmortem proteolysis in muscle.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91134501","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact of disclosing fat content, primal source, and price on consumer evaluation of ground beef","authors":"K. Harr, E. Beyer, K. J. Farmer, Michael D. Chao, J. Vipham, M. Zumbaugh, T. O’Quinn","doi":"10.22175/mmb.15482","DOIUrl":"https://doi.org/10.22175/mmb.15482","url":null,"abstract":"The objective of this study was to evaluate the effect of providinginformation about the fat content, primal source, and price on consumers’palatability ratings of ground beef from the same source. 80% lean / 20% fatground beef chubs (n = 15 / panel type) were obtained, and 151.4 gpatties were manufactured from the chubs. Chubs were assigned randomly topanels for one of three different panel types. The fat content panels hadsamples labeled as: 90% lean / 10% fat (90/10), 80% lean / 20% fat (80/20), 73%lean / 27% fat (73/27), lean and extra lean. Price point samples were assignedto one of five different points: ultra-high, high, medium, low, and ultra-low. Primalpanel samples were labeled as: ground chuck, ground round, ground sirloin, andstore ground. Each panel had one sample with no information given (NONE). Sampleswere evaluated by consumers (N = 305), who were informed of thetreatment prior to evaluation for tenderness, juiciness, flavor, texture,overall liking, and purchasing intent, and rated each trait as acceptable orunacceptable. Labeling ground beef as 90/10, 80/20, and 73/27 resulted inincreased (P < 0.05) consumer ratings for tenderness, flavor, andoverall liking. Informing consumers of the price of the product resulted inincreases (P < 0.05) for all palatability traits for samples labeled withultra-high, high, medium, and ultra-low prices. Furthermore, attaching a primalblend label to the samples resulted in an increase (P < 0.05) for allthe palatability traits evaluated for all four primal blend types.Additionally, purchasing intent was increased (P < 0.05) for sampleswhen consumers were informed of the price and primal blend. Ultimately,providing consumers with information about the fat content, price, and primalblend type influences their perceived palatability of ground beef.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"28 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-08-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85165496","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}