Meat and Muscle Biology最新文献

{"title":"Influence of aging temperature and duration on spoilage organism growth, proteolytic activity, and related chemical changes in vacuum-packaged beef longissimus","authors":"M. S. Hernandez, D. Woerner, J. Brooks, T. Wheeler, J. Legako","doi":"10.22175/mmb.13724","DOIUrl":"https://doi.org/10.22175/mmb.13724","url":null,"abstract":"Each carcass was assigned to a storage temperature (-2, 0, 4℃). Strip loins were portioned into half loins and assigned to an aging duration (14, 28, 42, 56 d) and vacuum packaged. Loins were aged in commercial upright refrigerators. At each aging interval, loin portion packages were aseptically opened and loins were surface swabbed for microbial analysis before fabrication into 2.54 cm strip steaks. Steaks assigned to slice shear force (SSF) were cooked to 71℃. A raw steak was used to track proteolytic activity, free amino acid content, and volatile compounds. Two-way interactions were observed for all spoilage organisms (P < 0.001). Aging for 42 and 56 d at -2℃ produced lower microbial counts compared to 4℃ (P < 0.05).  Loins aged for 14 d at 4℃ had increased desmin and troponin-T degradation compared to aging for 14 at -2 and 0℃ (P < 0.05). Loins aged in 4These data indicate aging at 4℃ increases the rate of proteolysis and subsequent tenderness development and flavor precursor accumulation. However, extended aging at 4℃ resulted in increased microbial counts. Many traits peaked at 42 d of aging.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"52 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91484214","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":"Thermophysical properties of beef steaks varying in USDA quality grade and internal temperature","authors":"M. S. Hernandez, Jessie T McClennan, S. Martini, K. Allen, H. Ban, J. Legako","doi":"10.22175/mmb.13900","DOIUrl":"https://doi.org/10.22175/mmb.13900","url":null,"abstract":"The objectives of this study were to determine the influence of quality grade and internal temperature on the thermophysical properties of beef strip steaks. Beef strip loins (n=24) were collected from USDA Prime (PR), Low Choice (LC), and Standard (ST) carcasses. Strip loins were fabricated into 2.54 cm steaks at 21 d postmortem and randomly assigned to an internal temperature (4, 25, 55, 60, 71, 77°C). Steaks were subjected to various thermal and physical property measurements. No quality grade × internal temperature interaction was observed for diffusivity and conductivity (P > 0.05). Steaks tempered to 25°C had the greatest conductivity compared to all other internal temperature treatments (P = 0.021). A quality grade × internal temperature interaction was observed for center myosin and sarcoplasmic protein enthalpy values (P < 0.001). Raw (4 and 25°C) ST steaks had lower enthalpy values compared to raw PR and LC steaks (P < 0.05). Raw steaks had greater surface myosin and both center and surface actin enthalpy values (P < 0.05). A quality grade × internal temperature was observed for surface and center viscoelasticity (P < 0.05). Raw steaks were less viscoelastic compared to cooked steaks, regardless of quality grade (P < 0.05). Quality grade and internal temperature impacted expressible moisture and water holding capacity (P ≤ 0.001). ST steaks possessed increased expressible moisture and water holding capacity compared to LC and PR steaks (P < 0.05). A quality grade × internal temperature was observed for Warner-Bratzler shear force and springiness (P ≤ 0.008). DOD impacted all texture profile analysis attributes (P < 0.05). PR steaks were more cohesive than ST steaks (P = 0.011). These data show that final internal temperature and intramuscular fat content impact thermophysical properties of beef steaks.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"19 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74389769","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 importance of meat for cognitive development","authors":"M. Balehegn, A. Adesogan","doi":"10.22175/mmb.13040","DOIUrl":"https://doi.org/10.22175/mmb.13040","url":null,"abstract":"Over200 million children worldwide suffer from malnutrition and as a result areunderdeveloped both physically and mentally. Meat has more bioavailable essentialmicronutrients than plants and are the best source of nutrient-rich foods forchildren aged 6 to 23 mo according to the World Health Organization. Studies onthe role of meat on cognitive function are limited, but mostly show compellingbenefits, particularly in children. By contributing essential bioavailable micronutrientsto diets, meat consumption by children, particularly infants aged 6 to 23 months,can reduce stunting and the associated growth and cognitive impairment and therebyimprove school performance, reduce chronic disease susceptibility, increase adultearnings, and national  economicproductivity. There are, however, conflicting results in the literature on effectsof meat consumption on cognition in adult or senior subjects, particularly inexperiments with confounding factors. More large-scale randomized controlled longitudinal studies are requiredto further verify and fully understand the link between meat consumption andcognitive development.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"47 21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80317450","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 impact of carcass size, chilling, and electrical stimulation on beef postmortem temperature and pH decline","authors":"B. Djimsa, Mahesh N Nair, A. Hess, K. Belk, D. Woerner","doi":"10.22175/mmb.13893","DOIUrl":"https://doi.org/10.22175/mmb.13893","url":null,"abstract":"Variability in carcass size can influence carcass chilling rates which could result in issues associated with beef tenderness and color. Moreover, the usage of electrical stimulation can affect postmortem metabolism and meat quality. However, few studies have looked at the combined impact of chilling and electrical stimulation on temperature decline, postmortem biochemistry, and color among the current consist of US beef. Beef carcasses (N =162, < 30 months) were randomly selected from two beef processing plants. One side of each carcass was electrically stimulated (ES), while the opposing side was not electrically stimulated (NES). Matched sides were subjected to either conventional spray chilling (CONV) or delayed-spray chilling (DELAY). Deep tissue (10.5-cm under the pelvic bone) and surface temperature (1.5-cm under the loin fat) were continuously monitored during chilling in addition to temperature and pH measurements from the semimembranosus (SM), longissimus lumborum (LL), and psoas major (PM) muscles at an initial time (45 to 60 min), 6 h, 12 h, and after chilling (28 to 36 h) postmortem. Further, the instrumental (L*, a*, and b*) and visual color of the PM were evaluated. For data analysis, carcasses with hot carcass weights above or below the average were considered heavy or light, respectively. A nonlinear regression model was fitted to the continuous deep and surface temperatures, whereas other parameters were evaluated using a mixed model. Electrical stimulation improved (P < 0.05) the color of PM in light weight carcasses, but not (P > 0.05) in heavy weight carcasses. Temperature decline was faster (P < 0.05), and pH decline slower (P < 0.05) in the SM and LL of light weight carcasses under CONV. Exponential decay models for deep and surface temperatures indicated the rate of cooling differed (P < 0.05) due to the combination of treatment factors. Heavy weight carcasses in DELAY had slower rates of temperature decline (P < 0.05). Overall, the variability in carcass size affected temperature decline and postmortem metabolism. Therefore, postmortem management practices should consider carcass weights to ensure homogeneous meat quality.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"220 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79825587","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":"Economic loss, amount of beef discarded, natural resources wastage, and environmental impact due to beef discoloration","authors":"R. Ramanathan, L. H. Lambert, M. Nair, Brad Morgan, R. Feuz, G. Mafi, M. Pfeiffer","doi":"10.22175/mmb.13218","DOIUrl":"https://doi.org/10.22175/mmb.13218","url":null,"abstract":"Consumers associate a bright-cherry red color of beefwith freshness and wholesomeness. Any deviation from a bright red color leadsto a discounted price or beef is discarded. Limited data is currently availableon the economic losses due to retail beef discoloration. Therefore, theobjective of the study was to estimate economic losses, the amount of beefdiscarded, natural resource wastage, and environmental impact due to beefdiscoloration. One-year data of total beef sales, total beef discarded, and discountedsale values were collected from two national retail chains and one retailstore. The two retail chains were located throughout the US, and the one retailstore was located in Southern US. The US beef system life cycle parameters frompublished literature were used to calculate the impact of discarded meat on waterand energy use and greenhouse gas emissions. The data from three stores weremodeled to calculate annual loss due to discoloration from the US retail beefsales. The data indicated that total beef sales from two major retail chainsand one retail store was 1.1 billion pounds of steaks and ground beef for theone-year period. This amount of beef corresponds to approximately 6.5% of totalretail sales of steaks and ground beef in the US. The amount of beef discardedfrom two major retail chains and one retail store corresponds to 29.7 millionpounds. Based on modeled data, the amount of beef discarded annually due todiscoloration within the US retail beef industry corresponds to 429 millionpounds, with another 1.8 billion pounds sold at a discount. The results indicatethat the US beef industry losses $3.745 billion annually due to discoloration. Thetotal amount of beef discarded per year in the US corresponds to 429 millionpounds, which represents wasting 780,000 animals and the associated naturalresources used in their production. A 1% decrease in discolored beef in the UScould reduce natural resource waste and environmental impacts by 23.95 billionL in water, 96.88 billion mega Joules in energy consumed, and 0.40 million tonsof carbon dioxide equivalent emission along the beef upstream value chain.Therefore, novel technologies to improve meat color stability could improvebeef production’s sustainability and limit wastage of nutritious beef.  ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86063054","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":"Tandem Mass Tag Labeling-Based Analysis to Characterize Muscle-Specific Proteome Changes during Postmortem Aging of Bison Longissimus Lumborum and Psoas Major Muscles","authors":"M. Hasan, Mahamud-Ur Rashid, S. Suman, H. Perreault, J. Paliwal, A. Rodas-González","doi":"10.22175/mmb.13055","DOIUrl":"https://doi.org/10.22175/mmb.13055","url":null,"abstract":"The objective of the study was to examine the variations in sarcoplasmic proteomes of bison longissimus lumborum (LL) and psoas major (PM) muscles during postmortem aging utilizing tandem mass tag (TMT) isobaric labeling coupled with liquid chromatography mass-spectrometry (LC-MS/MS) for the categorization of muscles with muscle-specific inherent color stability. A total of 576 proteins were identified (P < 0.05) in both bison LL and PM muscles, where 97 proteins were identified as differentially abundant (fold change > 1.5, P < 0.05) from the three comparisons between muscles during postmortem aging periods (PM vs LL at 2 d, 7 d and 14 d). Among those proteins, the most important protein groups based on functions are related to electron transport chain (ETC) or oxidative phosphorylation, tricarboxylic acid cycle (TCA), ATP transport, carbohydrate metabolism, fatty acid oxidation, chaperones, oxygen transport, muscle contraction, calcium signaling, and protein synthesis. In PM, most of the proteins from ETC, TCA cycle, fatty acid oxidation, ATP and oxygen transport, and muscle contraction were more abundant or exhibited increased expression during aging compared to LL. On the other hand, the proteins involved in carbohydrate metabolism, chaperone function and protein synthesis mostly exhibited decreased expression in PM muscle relative to LL. These results clearly demonstrate that the proteins associated with oxidative metabolism showed increased expression in PM muscles. This indicates that oxidative damage or subsequent color deterioration resulted in bison PM muscles being attacked by the reactive oxygen species produced during those metabolic process. In contrast, proteins involved in glycolysis and chaperone activity exhibited a decrease in expression in bison PM muscles, resulting decline in color stability compared with LL. Because glycolytic enzymes and chaperones maintain oxidative and/or color stability by producing reducing equivalents in glycolytic pathway and with the protein folding ability of chaperones, respectively in LL muscles.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"83 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76134099","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":"Effects of beef carcass size, and subsequent aging time, on yield and color characteristics of top round steaks","authors":"J. M. Lancaster, T. Weber, J. V. Van Buren, J. H. Smart, B. Buseman, J. A. Nasados, G. Murdoch, W. Price, M. Colle, P. Bass","doi":"10.22175/mmb.13219","DOIUrl":"https://doi.org/10.22175/mmb.13219","url":null,"abstract":"Variation in cut size and weight of fabricated subprimals is a challengeof increased beef carcass weights. Subsequently, variation in carcass size hasresulted in consistency challenges during retail display. Theobjective of this study was to assess the retail shelf-life of commerciallyavailable top rounds from varying carcass weights. In the current study, 21industry average weight (AW, 340-409 kg; no industry discount) beef carcassesand 21 oversized (OS, exceeding 454 kg; receive a discount) beef carcasses wereevaluated. Carcasses were selected at a commercial beef packing plant, wherethe left and right (paired) top round subprimals of each carcass were procured.Paired top rounds were assigned to a short (8d), average (23d), or extended(42d) postmortem aging period. After wet-aging, subprimals were fabricated intosteaks for additional analysis. Steaks were evaluated as whole top round steaksor further fabricated into “superficial” and “deep” portions at 5.08 cm fromthe superficial edge of the Semimembranosus and the Adductor muscle.Top rounds and steaks from OS carcasses were larger (P < 0.01) thanthose from AW carcasses. Quantitative color of the anatomically deep locationsof the OS steaks had the greatest mean L* (lightness; P < 0.01), a*(redness; P < 0.01) and b* (yellowness; P < 0.01) values. Extendingthe aging timeline increased L* (lightness; P < 0.01), decreased a*(redness; P < 0.01), and decreased b* (yellowness; P <0.01). Alternative top round steak fabrication which separates the deep andsuperficial anatomical locations could be an effective means of providing moreuniform steaks. ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"16 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82155172","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":"Extending the shelf-life of beef steaks using acerola cherry powder and rosemary extract","authors":"J. V. Van Buren, B. Buseman, T. Weber, J. A. Nasados, J. M. Lancaster, J. H. Smart, James A Church, W. Price, P. Bass, M. Colle","doi":"10.22175/mmb.13217","DOIUrl":"https://doi.org/10.22175/mmb.13217","url":null,"abstract":"Improvements in retail shelf-life of exported beef will help with merchandising and increase competitiveness in the worldwide market for US beef products. The objective of this study was to determine the effect of topically applying acerola cherry powder or rosemary extract from various suppliers on beef bone-in short rib steak and chuck roll steak shelf-life. USDA Choice beef bone-in short ribs (IMPS 123A) and chuck rolls (IMPS 116A) were aged (0°C) for 28 d post-fabrication. Following aging, 1.02 cm-thick steaks were cut (N = 126) and systematically assigned to a treatment based on steak location within the subprimal. Treatments included: untreated control (C), topically sprayed (2ml) with an acerola cherry powder solution (0.05%) from one of three suppliers (C1, C2, C3), or topically sprayed (2ml) with a rosemary extract solution (0.10%) from one of three suppliers (R1, R2, R3). Half of the steaks were assigned to d 0 lipid oxidation, metmyoglobin reducing activity (MRA), and oxygen consumption; the remaining steaks were assigned to color evaluation over 4 days of retail display followed by d 4 lipid oxidation and MRA. Short rib steaks treated with antioxidants had a brighter oxygenated lean color than control steaks (P < 0.001). There was an interaction (P = 0.028) between time of retail display and MRA. Short rib steaks treated with C3 and R2 did not change in MRA between d 0 and 4 (P = 0.620, P = 0.428, respectively). Chuck roll steaks treated with C1, C2, C3, R2, and R3, all had a higher, or more desirable, MRA than the control steaks on d 0 (P < 0.001). Applying topical antioxidants improves the shelf-life stability of steaks from beef bone-in short ribs and chuck rolls aged for an extended period.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86310657","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":"Housekeeping Proteins in Meat Quality Research: Are They Reliable Markers for Internal Controls in Western Blot? - A Mini Review","authors":"C. Zhai, E. Huff-Lonergan, S. Lonergan, Mahesh N Nair","doi":"10.22175/mmb.11551","DOIUrl":"https://doi.org/10.22175/mmb.11551","url":null,"abstract":"Advancements in technology and analytical methods enable researchers to explore the biochemical events that cause variation in meat quality. Among those, western blot techniques have been successfully used in identifying and quantifying the key proteins that have critical functions in the development of meat quality. Housekeeping proteins, like β-Actin, glyceraldehyde 3-phosphate dehydrogenase (GAPDH), and tubulins are often used as internal controls in western blots to normalize the abundance of the protein of interest. However, there are increasing concerns about using housekeeping proteins for western blot normalization, as these proteins do not demonstrate any loading differences above the relatively small total protein loading amounts of 10 μg. In addition, the interaction between these housekeeping proteins and the programmed cell death processes highlights the concerns about using the housekeeping protein as the internal control in meat quality research. Moreover, recent proteomic research has indicated that the abundance of some housekeeping proteins, like β-actin, GAPDH, and tubulin, can be altered by preslaughter stress, dietary supplementation, gender, slaughter method, genotype, breed, aging period, muscle type, and muscle portion. Furthermore, these housekeeping proteins could have differential expression in meat with differing color stability, tenderness, and water holding capacity. Therefore, this review aims to examine the realities of using housekeeping proteins as the loading control in meat quality research and introduce some alternative methods that can be used for western blot normalization.  ","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88667108","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":"Variations in intramuscular fat content and profile in Angus x Nellore steers under different feeding strategies contribute to color and tenderness development in longissimus thoracis","authors":"D. Antonelo, M. Beline, S. L. Silva, J. F. Gómez, C. Ferreira, Xue Zhang, Bruna Pavan, L. Koulicoff, A. Rosa, R. Goulart, D. Gerrard, S. Suman, W. Schilling, J. Balieiro","doi":"10.22175/mmb.13043","DOIUrl":"https://doi.org/10.22175/mmb.13043","url":null,"abstract":"Muscle from cattle reared under different finishing regime (grain vs. forage) and growth rate may have divergent metabolic signatures that are reflective of their inherent differences in biochemical processes that may impact its subsequent transformation into high quality beef. Differences in muscle lipid profiles were characterized in Angus x Nellore crossbred steers, using multiple reaction monitoring (MRM)-profiling, to identify potential metabolic signatures correlated to beef color and tenderness in the longissimus thoracis muscle of cattle fed in either a feedlot- or pasture-based system programmed to achieve either a high or low growth rate. A total of 440 MRMs were significant, which were related mainly to triglycerides and phosphatidylcholine lipids. Distinct clusters between feeding strategies for the lipid dataset were revealed, which affected glycerolipid metabolism (P = 0.004), phospholipid metabolism (P = 0.009), sphingolipid metabolism (P = 0.050) and mitochondrial beta-oxidation of long chain saturated fatty acids (P = 0.073) pathways. Lipid content and profile differed to feeding strategies, which were related to L*, a*, and tenderness. These findings provide a comprehensive and in-depth understanding of lipidomic profiling of beef cattle finished under different feeding strategies and provides a basis for the relationship between lipid content and profiles and beef quality development.","PeriodicalId":18316,"journal":{"name":"Meat and Muscle Biology","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-11-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86031807","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}