Meat Science最新文献

{"title":"Investigating flavor and quality characteristics in Chinese bacon from different regions using integrated GC-IMS, electronic sensory assessment, and sensory analysis","authors":"Yanxia Liu ,&nbsp;Chun Liu ,&nbsp;Lingxia Sun ,&nbsp;Miaoyun Li ,&nbsp;Yaodi Zhu ,&nbsp;Wei Deng ,&nbsp;Jiahuan Yu ,&nbsp;Wentao Zhang ,&nbsp;Zhenning Song","doi":"10.1016/j.meatsci.2024.109709","DOIUrl":"10.1016/j.meatsci.2024.109709","url":null,"abstract":"<div><div>To investigate the variance in the quality and flavor profiles of bacon from different regions, gas chromatography-ion mobility spectrometry and electronic sensory techniques (including electronic nose and tongue [e-nose and e-tongue, respectively]) were employed for the flavor analysis of the sourced bacon samples. Both the e-nose and e-tongue successfully distinguished the aromas and flavors of different bacon varieties. Additionally, organic sulfides, aromatic benzenes, and short-chain alkanes, were more abundant in different bacon types. Employing GC-IMS technology, identified 52 volatile flavor compounds within diverse bacon samples, culminating in the establishment of a distinct fingerprint for each individual sample. The relative odor activity value identified 1-propene-3-methylthio, 2-heptanone, phenylacetaldehyde, furfuryl methyl sulfide, and 1-octene as the primary contributors to bacon flavor. These flavor substances were the main cause of the differences in bacon flavor in different regions. The interaction of volatile flavor compounds resulted in notable disparities between the odor profiles detected using the e-nose and e-tongue, even among bacon with similar volatile flavor constituents. In addition, the color and texture of the bacon varied significantly. Bacon from HB (Hubei), YN (Yunnan), and CQ (Chongqing) showed darkness in color. Meanwhile, the hardness of bacon from HN (Hunan), HB (Hubei), and SC (Sichuan) was relatively low. These results not only provide theoretical and technical insights for bacon flavor identification and control but also offer a foundation for consumers to make informed choices when purchasing bacon.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109709"},"PeriodicalIF":7.1,"publicationDate":"2024-11-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142643648","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impacts of carob pulp (Ceratonia siliqua L.) and vitamin E on pork colour, oxidative stability, lipid composition and microbial growth","authors":"Diego Nicolas Bottegal ,&nbsp;María Ángeles Latorre ,&nbsp;Sandra Lobón ,&nbsp;Immaculada Argemí-Armengol ,&nbsp;Javier Álvarez-Rodríguez","doi":"10.1016/j.meatsci.2024.109710","DOIUrl":"10.1016/j.meatsci.2024.109710","url":null,"abstract":"<div><div>This study aimed to evaluate the impact of the dietary by-product rich in polyphenols (Carob pulp, Cp) and supra-nutritional level of vitamin (Vit) E on pork quality and shelf-life of meat stored in modified atmosphere packaging for 15 days. A total of 44 pigs (entire males and gilts, 170 ± 4.5 days of age and 127.8 ± 3.6 kg of body weight) were randomly selected from a larger group (one pig per pen). Pigs were fed ad libitum with one of four diets in a 2 × 2 factorial arrangement, with two feed inclusion levels each for Cp (0 vs. 20 %) and Vit E (30 (Low) vs. 300 IU/kg of feed (High)) for 40 days. No interactions between Cp and Vit E were detected for most variables assessed. Meat colour attributes evolved regardless of diet or sex, although metmyoglobin formation was preserved until 13 days. The Cp diets did not affect malondialdehyde nor α-tocopherol content in meat. High Vit E limited the malondialdehyde production up to 13 days and increased 1.8-fold the muscle α-tocopherol content compared to Low Vit E. The 20 %-Cp group tended to reduce total aerobic microbial count compared to 0 %-Cp group after 15 days of storage. Including Cp slightly affected the meat fatty acid (FA) profile, whereas Vit E did not modify it. Entire males presented higher content of polyunsaturated FA than gilts. Including 20 % Cp into pigs' diets does not impair meat quality, while High Vit E reduces lipid oxidation but not meat discolouration.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109710"},"PeriodicalIF":7.1,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142643633","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Simultaneous monitoring of two comprehensive quality evaluation indexes of frozen-thawed beef meatballs using hyperspectral imaging and multi-task convolutional neural network","authors":"Qian You ,&nbsp;Yukun Yuan ,&nbsp;Runxiang Mao ,&nbsp;Jianghui Xie ,&nbsp;Ling Zhang ,&nbsp;Xingguo Tian ,&nbsp;Xiaoyan Xu","doi":"10.1016/j.meatsci.2024.109708","DOIUrl":"10.1016/j.meatsci.2024.109708","url":null,"abstract":"<div><div>The quality of beef meatballs during repeated freeze-thaw (F-T) cycles was assessed by multiple indicators. This study introduced a novel quality evaluation method using hyperspectral imaging (HSI) and multi-task learning. Seventeen quality indicators were analyzed to assess the impact of F-T cycles. Subsequently, a comprehensive quality index (CQI) and a comprehensive weight index (CWI) were constructed from 11 key indicators via factor analysis. By integrating HSI data from 150 samples with multi-task convolutional neural network (MT-CNN), the feasibility of simultaneous monitoring of CQI and CWI of the beef meatballs was explored. The results demonstrated that MT-CNN achieved superior predictions for CQI (<em>RMSE</em>_<em>p</em> = 1.24, <em>R</em>^<em>2</em> = 0.94) and CWI (<em>RMSE</em>_<em>p</em> = 20.436, <em>R</em>^<em>2</em> = 0.94) compared to traditional machine learning and single-task CNN approaches. Furthermore, the deterioration trends of beef meatballs during multiple F-T cycles were effectively visualized. Thus, the integration of HSI and MT-CNN enabled efficient prediction of comprehensive evaluation indexes for beef meatballs, contributing to their quality control.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109708"},"PeriodicalIF":7.1,"publicationDate":"2024-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142611536","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Accreditation of in-abattoir Dual Energy X-ray Absorptiometry scanning apparatus to predict lamb carcass composition in Australia","authors":"Stephen Louis Connaughton ,&nbsp;Andrew Williams ,&nbsp;Graham Edwin Gardner","doi":"10.1016/j.meatsci.2024.109707","DOIUrl":"10.1016/j.meatsci.2024.109707","url":null,"abstract":"<div><div>Dual Energy X-ray Absorptiometry (DXA) scanners operating at abattoir processing speeds are currently installed in six sheep meat abattoirs around Australia, predicting carcass composition as estimates of computed tomography (CT) determined fat %, lean %, and bone %. This study tested an updated bone-detection algorithm for these DXA scanners. This algorithm improved the precision of prediction for carcass fat% and lean%, but most notably for bone % (R² = 0.92, RMSE = 0.61 %), compared to the previous algorithm (R² = 0.51, RMSE = 1.57 %). This was due to improved allocation of bone-containing pixels, resulting from the inclusion of tissue thickness in the bone-detection equation. In a second experiment, the predictions from this new algorithm, along with an automated phantom calibration technique, were assessed relative to their ability to meet the AUS-MEAT accreditation accuracy standards required for predicting CT determined carcass fat%, lean%, and bone%. The DXA met these standards for predicting fat % (range 10.9 % - 37.1 %), lean % (range 49.0 % - 66.2 %), and bone % (range 11.6 % - 25.0 %), across three weight bands of light carcasses (&lt;22 kg), mid-weight carcasses (22-28 kg), and heavy carcasses (&gt;28 kg). This work allowed for the accreditation of DXA, enabling its predictions of carcass composition to be used for trading sheep carcasses in Australia. The accuracy of these predictions far exceed those provided by the historical industry measure of GR tissue depth, and hot carcass weight.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109707"},"PeriodicalIF":7.1,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142611513","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impacts of chitosan/pullulan/carvacrol film on the quality and microbial diversity of refrigerated goat meat","authors":"Longquan Xiao ,&nbsp;Molazi Lapu ,&nbsp;Lin Cui ,&nbsp;Jing Li ,&nbsp;Xinhui Wang ,&nbsp;Xiang Li ,&nbsp;Mingxue Liu ,&nbsp;Dayu Liu","doi":"10.1016/j.meatsci.2024.109704","DOIUrl":"10.1016/j.meatsci.2024.109704","url":null,"abstract":"<div><div>In this study, our previously prepared chitosan/pullulan film (CS/PU) and chitosan/pullulan/carvacrol film (CS/PU/CAR) were applied to goat meat preservation, the dynamic changes in quality and microbial communities of goat meat during chilled storage (4 °C) were investigated, and the fresh-keeping effects of the two biodegradable antibacterial films on goat meat were comprehensively evaluated. The results showed that when the goat meat was wrapped with CS/PU or CS/PU/CAR films during chilled storage, the total plate count and total volatile basic nitrogen (TVB-N) could be inhibited significantly, but the CS/PU/CAR film has a better fresh-keeping effect. Furthermore, during the chilled storage of goat meat, CS/PU/CAR film also could inhibit the production of alcohol compounds and the growth of <em>Pseudomonas</em> spp., thereby slowing down the meat's deterioration and extending the goat meat's shelf life to about 13 days. This study can provide a reference for the application of active packaging film of fresh goat meat.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109704"},"PeriodicalIF":7.1,"publicationDate":"2024-11-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142593236","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Electronic tongue measurements as a predictor for sensory properties of vacuum-packed minced beef – A preliminary study","authors":"Matthew D. Wilson ,&nbsp;Ian G. Hunt ,&nbsp;Samantha M. Sawyer ,&nbsp;Chawalit Kocharunchitt ,&nbsp;Zeer Li ,&nbsp;Roger A. Stanley","doi":"10.1016/j.meatsci.2024.109705","DOIUrl":"10.1016/j.meatsci.2024.109705","url":null,"abstract":"<div><div>Changes in meat sensory quality during storage are difficult to assess accurately and objectively. Advanced analytical technologies for sensory assessment could help predict sensory changes. In this study, vacuum-packed (VP) minced beef was incubated at four different temperatures until the end of its quality shelf-life, before conducting instrumental taste analysis with an Insent electronic tongue and analysis of volatile compounds with headspace SPME GC–MS. It was found that storage time and storage temperature variables explained variation in odour, sourness and umami (adjusted R-squared values of 61 %, 58 % and 63 % respectively), with a relationship identified between sourness and umami tastes and the abundance of volatile compounds (2-butanone, methyl butyrate, methyl valerate and ethyl acetate), and trained panel scores of the odour of beef. The results highlighted that instrumental taste measurements could be used as a potential predictor of sensory shelf-life in vacuum packed beef.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109705"},"PeriodicalIF":7.1,"publicationDate":"2024-11-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142589685","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Fast non-destructive measurement of intramuscular fat in Australian beef and lamb using nuclear magnetic resonance (NMR) technologies","authors":"Evan R. McCarney ,&nbsp;Peter McGilchrist ,&nbsp;Sarah M. Stewart ,&nbsp;Robin Dykstra","doi":"10.1016/j.meatsci.2024.109706","DOIUrl":"10.1016/j.meatsci.2024.109706","url":null,"abstract":"<div><div>Nuclear magnetic resonance (NMR) is an excellent technique for non-destructive analysis of meat because it has high accuracy, a linear response, and insignificant drift over time, which removes the need for recalibration. Furthermore, single-side NMR devices have open geometries that enable measurements of subsections of larger samples without taking sub-samples. Here we demonstrated long-term reproducibility in a benchtop device and the utility of a single-sided NMR device. We validated long-term reproducibility of NMR measurements of lamb intramuscular fat (IMF%) in a commercial processor boning room years after the original model was created. It was hypothesised that the NMR IMF% model would retain precision and accuracy on independent validation. The root mean squared (RMS) error of prediction of lamb IMF was 0.79 %. The <em>R</em>² between reference measurements, predicted IMF% was 0.74, the slope of the chemical IMF% vs NMR predictions was 0.989, and the bias was 0.53 % IMF%. In the second example, we showed that IMF% measurements of high value beef striploins could be measured off a commercial processing belt and returned without damaging the product. It was hypothesised that a commercial prototype single-sided NMR system would predict IMF% in beef <em>M. longissimus thoracis et lumborum</em>. Here the RMS error of the correlation was 1.58 % IMF% and R² was 0.97. The long-term stability, high accuracy, and nondestructive nature make unilateral NMR devices ideal for applications in the red meat industry where IMF% contributes to product value.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109706"},"PeriodicalIF":7.1,"publicationDate":"2024-11-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142611517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Effects of cross-linked/acetylated tapioca starches on the gelling properties, rheological behaviors and microstructure of myofibrillar protein gels: Perspective on molecular interactions and phase transition","authors":"Sumeng Wei ,&nbsp;Xin Li ,&nbsp;Jingming Zhang ,&nbsp;Baohua Kong ,&nbsp;Fangda Sun ,&nbsp;Chuanai Cao ,&nbsp;Qian Liu ,&nbsp;Xinning Huang","doi":"10.1016/j.meatsci.2024.109703","DOIUrl":"10.1016/j.meatsci.2024.109703","url":null,"abstract":"<div><div>The present work mainly investigated the changes of gel characteristics, rheological properties and ultrastructure of myofibrillar protein (MP) gels with varying amounts (2, 4, 6, and 8 %, <em>w</em>/w) of cross-linked tapioca starch (CTS) or acetylated tapioca starch (ATS). The findings showed that CTS or ATS notably improved the gelling characteristics (such as gel strength and water retention) of mixed MP gels in a dose-dependent manner (<em>P</em> &lt; 0.05), which was clearly verified by the results of rheological behavior tests under different modes. Moreover, compared to ATS, CTS rendered higher gel strength and promoted the formation of a more uniform and smoother mixed MP gel matrix, which was mainly attributed to the higher peak viscosity of CTS. Furthermore, the images of iodine staining indicated that in mixed MP gels, the continuous phase supported by MP was gradually transited to being starch supported as the amounts of CTS or ATS increased between 2 % and 8 %. Additionally, hydrophobic interactions and disulfide bonds were the principal chemical forces of mixed MP gels, which could promote the occurrence phase transition. Briefly, our present work provided some vital understanding of the molecular interactions between MP and modified tapioca starches, which could efficiently modulate the quality profiles of meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109703"},"PeriodicalIF":7.1,"publicationDate":"2024-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142566759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chinese consumer perception and purchasing behavior of beef – Mainly in North and East China","authors":"Yanxiaoxue Liu ,&nbsp;Xiaoyin Yang ,&nbsp;Yunge Liu ,&nbsp;Pengcheng Dong ,&nbsp;Rongrong Liang ,&nbsp;David L. Hopkins ,&nbsp;Benjamin W.B. Holman ,&nbsp;Xin Luo ,&nbsp;Lixian Zhu ,&nbsp;Zhengang Yang ,&nbsp;Yimin Zhang","doi":"10.1016/j.meatsci.2024.109696","DOIUrl":"10.1016/j.meatsci.2024.109696","url":null,"abstract":"<div><div>Beef is an important food for Chinese people and understanding the intrinsic and extrinsic factors that impact on their satisfaction and purchasing behavior is necessary for industry growth. This was confirmed using an online survey that included 26 questions and 3617 valid responses, mainly from people located in North and East China. It was found that 47.7 % of Chinese residents like to eat beef, and they perceive beef as healthy and of high nutritional value. Chilled beef, exclusive of hot-boned or frozen products, was preferred by the majority (58.2 %) of respondents. Shank was the most popular beef cut for Chinese consumers, reflecting that stewing was found to be the preferred method for cooking beef. There were demographic differences in consumption frequency, purchase location, and the most important sensory qualities of beef for Chinese consumers. Male consumers placed more importance on the marbling of beef compared to female consumers (<em>P</em> &lt; 0.05). Meat color, marbling, and price were ranked as the top three factors considered when respondents were purchasing beef. Eating and cooking habits had the strongest effect on consumer willingness to purchase beef. These findings will help to support consumer orientated beef production and processing in North and East China.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109696"},"PeriodicalIF":7.1,"publicationDate":"2024-10-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142560651","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Hypoxia-inducible factor-1α promotes ferroptosis by inducing ferritinophagy and promoting lactate production in yak longissimus thoracis et lumborum postmortem","authors":"Xijin Zhu ,&nbsp;Chao Yang ,&nbsp;Qunli Yu ,&nbsp;Ling Han","doi":"10.1016/j.meatsci.2024.109692","DOIUrl":"10.1016/j.meatsci.2024.109692","url":null,"abstract":"<div><div>Ferroptosis has emerged as a novel, crucial regulator of meat quality in the postmortem hypoxia environment, with its role in mediating protein oxidation and cell death. However, the interaction between ferroptosis and the hypoxia response, especially the involvement of hypoxia-inducible factor-1α (HIF-1α), remains poorly studied. This study aimed to characterize whether HIF-1α influences ferroptosis, and, if so, explore the underlying mechanisms involved. The results showed that ferroptosis mediated by HIF-1α negatively impacts meat color and water holding capacity (WHC) but improving tenderness. Inhibition of HIF-1α by 3-(5′-hydroxymethyl-2′-furyl)-1-benzyl indazole (YC-1) reduced ferroptosis, as evidenced by lower lipid ROS levels, malondialdehyde (MDA), along with higher glutathione (GSH) levels compared to the control (<em>P</em> &lt; 0.05). Additionally, inhibition of HIF-1α shifted iron homeostasis towards decreased uptake via downregulation of transferrin receptor 1 (TfR1) and induced export/storage via upregulation of ferroportin (FPN) and ferritin heavy chain (FTH) (<em>P</em> &lt; 0.05). The relative expression of the ferritinophagy mediator nuclear receptor coactivator 4 (NCOA4), LC3-II/LC3-I ratio, and ATG were inhibited by YC-1 (<em>P</em> &lt; 0.05), these findings suggest a general decrease in ferritinophagy associated with HIF-1α inhibition. YC-1-treated samples exhibited significantly diminished lactate accumulation and lactate dehydrogenase (LDH) activity compared to the control (<em>P</em> &lt; 0.05). Unexpectedly, the inhibition of ferroptosis caused by YC-1 was further amplified by lactate enhancement, suggesting that lactate can exert its suppressive effects on ferroptosis independently of HIF-1α. Collectively, these findings demonstrate that HIF-1α drives ferroptosis by regulating iron metabolism, while lactate inhibits ferroptosis in a HIF-1α-independent manner. Overall, the HIF-1α mediated ferroptosis of postmortem yak muscle had a negative impact on WHC and color, while as a contributing factor of tenderness.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"220 ","pages":"Article 109692"},"PeriodicalIF":7.1,"publicationDate":"2024-10-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142611529","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}