Meat Science最新文献

{"title":"Effects of mixing disbudded and horned young bulls during rearing on the post-mortem Longissimus thoracis muscle proteome","authors":"E.M. Claudia Terlouw ,&nbsp;Rabiaa Ben Mbarek ,&nbsp;Ruth M. Hamill ,&nbsp;Anna-Maria Reiche ,&nbsp;Brigitte Picard ,&nbsp;Joseph Kerry ,&nbsp;Paolo Silacci ,&nbsp;Anne Maria Mullen ,&nbsp;Didier Viala ,&nbsp;Mohammed Gagaoua","doi":"10.1016/j.meatsci.2025.109922","DOIUrl":"10.1016/j.meatsci.2025.109922","url":null,"abstract":"<div><div>Eighty-one young Swiss cross-bred bulls, half of which were disbudded at 7 weeks of age, were reared in 6 rearing groups. Using a balanced design, these groups contained only horned, or only disbudded bulls (unmixed groups), or both (mixed groups), with only half of the bulls disbudded. They were slaughtered using two protocols, one with limited, the other with supplementary stress. <em>Longissimus thoracis</em> (LT) muscle samples were collected 48 h after slaughter and subjected to individual shotgun proteomic analysis. Results show that horn status and slaughter conditions influenced only 16 (6.2 %) and 8 (3.1 %) proteins, respectively, which is not more than expected by random error. By contrast, rearing conditions influenced 40 (15.5 %) of the identified proteins, which is significantly more than expected by random error. Eighteen of these differentially abundant proteins were involved in energy metabolism, and 9 in muscle structure and contraction. Overall, these proteins indicated greater glycolytic capacity and greater proportions of fast twitch fibres in the LT of bulls in mixed groups. These results are coherent with the lower physical activity and different physiological stress reactivity of these same mixed groups of bulls as reported in previous companion studies.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109922"},"PeriodicalIF":6.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144723398","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":"Characterization of a novel phage PFX2 and its preliminary application in the biocontrol of Pseudomonas fluorescens biofilms on fresh beef","authors":"Zixin Ming ,&nbsp;Xi Liu ,&nbsp;Yifeng Ding ,&nbsp;Peng Guan ,&nbsp;Xiaohong Wang ,&nbsp;Yanchun Shao","doi":"10.1016/j.meatsci.2025.109902","DOIUrl":"10.1016/j.meatsci.2025.109902","url":null,"abstract":"<div><div><em>Pseudomonas fluorescens</em> is the primary spoilage microorganism in meat products, known for its robust biofilm-forming ability and causing significant food safety risks. This study aimed to investigate phage-based decontamination of <em>Pseudomonas fluorescens</em> on beef. A novel lytic phage PFX2 was isolated and characterised, which exhibits high host specificity and maintains its lytic ability under harsh environmental conditions. In the bacteriostatic experiment, phage PFX2 could significantly inhibit <em>P. fluorescens</em> growth at both 4 °C and 25 °C in beef. Phage PFX2 inhibited biofilm formation by 81.53 % when co-cultured with bacteria for 18 h. Additionally, after 2 h of exposure to phage PFX2, mature biofilms were reduced by 97.52 % and 99.80 % on beef and glass surfaces, respectively. Furthermore, microscopic observation validated phage PFX2 base biofilm removal from beef and processing equipment surfaces. These findings indicate that PFX2, as a novel lytic phage, has the potential to control <em>P. fluorescens</em>, particularly its biofilm-associated contamination.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109902"},"PeriodicalIF":7.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144663505","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":"Freeze–thaw stability of pickering emulsions stabilized by SPI-chitosan and its application in frozen pork patties","authors":"Huiyun Zhang,&nbsp;Xinling Li,&nbsp;Weishi Shan,&nbsp;Jingkun Guo,&nbsp;Xuyang Hu,&nbsp;Huaibin Kang","doi":"10.1016/j.meatsci.2025.109926","DOIUrl":"10.1016/j.meatsci.2025.109926","url":null,"abstract":"<div><div>This study investigated the freeze-thaw (F-T) stability of Pickering emulsions (PEs) prepared from soy protein isolate (SPI) and chitosan (CH), and their application in frozen pork patties. SPI-CH stabilized PEs were prepared at CH concentrations of 0, 0.5 %, 1 %, 1.5 %, and 2 %. The F-T stability of PEs was evaluated through measuring the creaming index, particle size distribution, ζ-potential, and observing the microstructure. Results showed that PEs exhibited optimal F-T stability when the CH concentration reached 1.5 %. After three F-T cycles, the creaming index was minimized, decreasing by 54.3 % compared to the control group. The droplet size distribution became single-peaked and minimized, effectively enhancing emulsion stability. Incorporating SPI-CH stabilized PEs into frozen pork patties significantly improved product quality. Patties containing 6 % PEs performed best, showing improved water-holding capacity with the lowest thawing loss (5.8 %). They also maintained better color stability and exhibited a more desirable texture due to restricted water migration. This research provides a strong foundation for developing food-grade Pickering particles and improving the quality of frozen meat products. Future studies should further explore the potential applications of these particles in a wider range of frozen foods.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109926"},"PeriodicalIF":6.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144750318","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":"Effect of rumen-protected betaine and choline on carcass characteristics, amino acid and fatty acid composition of Ao-hu sheep","authors":"Long Li ,&nbsp;Youqian Huang ,&nbsp;Mengyin Wang ,&nbsp;Chunhui Ma","doi":"10.1016/j.meatsci.2025.109920","DOIUrl":"10.1016/j.meatsci.2025.109920","url":null,"abstract":"<div><div>This study aimed to evaluate the effects of dietary supplementation with rumen-protected betaine (RPB) and rumen-protected choline (RPC) on carcass traits, amino acid composition, and fatty acid composition of Ao-hu sheep. A total of 96 sheep were randomly assigned to four groups. The trial lasted for 105 days, comprising a 15-day adaptation phase followed by a 90-day experimental period. The experimental diets consisted of 2.5 g/d RPB, 0.25 %/kg RPC, and a combination of 2.5 g/d RPB with 0.25 %/kg RPC. Compared to the control group (the sheep fed on the basal diet without adding RPB and RPC), all experimental groups demonstrated a significant increase in crude fat (CF) and total amino acids (TAA) in the <em>longissimus thoracis</em> (LT) muscle. Notably, the RPB × RPC group exhibited significant interactions that affecting dressing percentage (DP) and crude protein content (CP) (<em>P</em> &lt; 0.05). Additionally, saturated fatty acids (SFA) significantly decreased, while monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) increased in the LT muscle across all treatments (<em>P</em> &lt; 0.05). The combination of RPB and RPC also had significant interactive effects on total amino acids, SFA, PUFA, and MUFA in the LT muscle. Therefore, supplementation with either RPB or RPC improved carcass traits, reduced shear force, enhanced the content of umami amino acids, essential amino acids, and total amino acids, and decreased the proportion of unsaturated fatty acids. As a result, both the tenderness and nutritional value of the meat were enhanced, leading to an overall improvement in meat quality. The combined supplementation of RPB and RPC yielded the most pronounced effects.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109920"},"PeriodicalIF":7.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144713696","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":"Hyperspectral imaging and predictive microbiology for the non-invasive evaluation of the growth probability of Staphylococcus aureus in sliced dry-cured ham","authors":"E. Fulladosa ,&nbsp;E. Torres-Baix ,&nbsp;I. Muñoz ,&nbsp;A. Olmos ,&nbsp;P. Gou ,&nbsp;S. Bover-Cid","doi":"10.1016/j.meatsci.2025.109915","DOIUrl":"10.1016/j.meatsci.2025.109915","url":null,"abstract":"<div><div>This work aimed to explore the potential of a non-invasive approach, consisting of the use of hyperspectral imaging (HSI) together with predictive microbiology, for dry-cured ham safety evaluation. The growth probability of <em>Staphylococcus aureus</em> in salt-reduced or not sliced dry-cured ham stored at room temperature and the effect of image preprocessing on this evaluation were analysed. To this end, predictive models for a_w were developed (RMSEP = 0.013) and later used to calculate a_w chemical images, a_w frequency polygons and predicted a_w at different percentiles, which were later used as predictive microbiology model inputs. This innovative approach showed no differences in product a_w between salting groups and in the associated growth probability of <em>S. aureus</em>. Due to the high variability of a_w between samples inside the same salting batch, the growth probability of <em>S. aureus</em> ranged from 19 to 46 % when using pH and a_w values at percentile 75th. Image preprocessing was able to remove image artifacts (specular highlights and fat streaks), and the different image preprocessing thresholds used did not influence the predicted a_w values at different percentiles.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109915"},"PeriodicalIF":7.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144703371","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":"Effect of wet and dry post-mortem rabbit loin meat ageing on its physicochemical and sensory properties","authors":"Tolulope Sabainah Aremu ,&nbsp;Daniel Bureš ,&nbsp;Temitope Elizabeth James ,&nbsp;Nicole Lebedová ,&nbsp;Klára Urbanová ,&nbsp;Antonella Dalle Zotte ,&nbsp;Zdeněk Volek ,&nbsp;Tersia Kokošková","doi":"10.1016/j.meatsci.2025.109901","DOIUrl":"10.1016/j.meatsci.2025.109901","url":null,"abstract":"<div><div>Fifty male 90-day-old Hyplus rabbits (PS19 × PS40) were slaughtered (carcass weight: 2126 ± 316.1 g) to determine the effect of post-mortem ageing methods (wet vs dry) and ageing period (7 or 14 days) on the physicochemical characteristics and sensory properties of the <em>longissimus thoracis et lumborum</em> (LTL) muscle. Of the 50 carcasses, 10 were used for physicochemical meat quality assessment on 24 h post-mortem (D1). The remaining carcasses were assigned to either wet ageing (deboned muscles in vacuum-packaging) or dry ageing (whole carcass), for 7 “D7” or 14 “D14” days (<em>n</em> = 10 per treatment combination). Physicochemical and sensory analyses were performed after each ageing period. Results revealed that wet-aged LTLs were lighter in colour (<em>L*</em>) than the dry-aged LTLs, regardless of the ageing period. The wet-aged samples also had the highest <em>a*</em> values (redness) on D14 than all other treatments. Cooking loss percentages were greater in wet- than dry-aged meat on D14, but did not differ on D1 and D7 of wet ageing. Shear force decreased from D1 to D7 of ageing, regardless of the method used, and then stabilised. The dry-aged meat on D14 exhibited the lowest moisture content and the highest ash content, whilst the greatest malondialdehyde concentration was reported on D7 for dry-aged meat corresponding with its higher scores for off-odour intensity by the sensory panel. Whilst no significant differences were noted for overall acceptance on D7, the positive flavour development during dry ageing after 14 days was favourably evaluated by the panellists.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109901"},"PeriodicalIF":7.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144596746","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":"Relationship between skin lesion severity and physiometabolic blood profile, microbial counts and carcass and meat quality characteristics in slaughtered pigs","authors":"Nikola Čobanović ,&nbsp;Nevena Grković ,&nbsp;Ivan Vićić ,&nbsp;Milena Radaković ,&nbsp;Kristina Spariosu ,&nbsp;Sanja Dj Stanković ,&nbsp;Nedjeljko Karabasil","doi":"10.1016/j.meatsci.2025.109923","DOIUrl":"10.1016/j.meatsci.2025.109923","url":null,"abstract":"<div><div>This study evaluated the relationship between skin lesion severity and physiometabolic blood profile, microbial counts and carcass and meat quality characteristics in a total of 384 slaughter pigs from a single commercial farm. Skin lesion severity was visually assessed using a three-point scale. According to skin lesion severity, individual pigs were categorised into three groups: low skin lesion scores, moderate skin lesion scores and high skin lesion scores.</div><div>Low skin lesion scores in pigs, compared with other lesion score groups, were associated with the lowest whole blood lactate and glucose levels, as well as the lowest plasma creatine kinase (CK), lactate dehydrogenase (LDH), aspartate amino transferase (AST), alanine amino transferase (ALT), ceruloplasmin and malondialdehyde levels, but also with the highest plasma albumin, paraoxonase-1 and glutathione concentrations and frequency of red, firm and non-exudative pork (<em>P</em> &lt; 0.05). High skin lesion scores in pigs, compared with the other lesion score groups, were associated with the highest plasma cortisol, CK, LDH, AST and ceruloplasmin concentrations and the lowest plasma albumin levels (<em>P</em> &lt; 0.05). Meat from pigs with high skin lesion scores, compared with the other lesion score groups, presented the highest initial and ultimate pH, total viable counts, <em>a*</em> value, subjective colour scores and the greatest percentage of dark, firm and dry pork, while showing the lowest drip loss and <em>L*</em> and <em>b*</em> values (<em>P</em> &lt; 0.05). Moderate skin lesion scores in pigs, compared with the other lesion score groups, were associated with the highest blood lactate and glucose levels (<em>P</em> &lt; 0.05). Meat from pigs with moderate skin lesion scores, compared with the other lesion score groups, showed the lowest initial and ultimate pH, <em>a*</em> value and subjective colour scores, but had the highest initial temperature, drip loss, thawing loss, <em>L*</em> and <em>b*</em> values and the greatest percentage of pale, soft and exudative pork (<em>P</em> &lt; 0.05).</div><div>In conclusion, both high and moderate skin lesion scores in pigs were associated with intense pre-slaughter stress and unfavourable pork quality characteristics.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109923"},"PeriodicalIF":6.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144723397","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":"Sustainable livestock production by utilising forages, supplements, and agricultural by-products: Enhancing productivity, muscle gain, and meat quality – A review","authors":"Eric N. Ponnampalam ,&nbsp;Gauri Jairath ,&nbsp;Susana P. Alves ,&nbsp;Ishaya U. Gadzama ,&nbsp;Sarusha Santhiravel ,&nbsp;Cletos Mapiye ,&nbsp;Benjamin W.B. Holman","doi":"10.1016/j.meatsci.2025.109921","DOIUrl":"10.1016/j.meatsci.2025.109921","url":null,"abstract":"<div><div>Global food consumption is rising due to population growth and increased demand for animal protein, necessitating sustainable livestock production systems. This paper examines strategies to address inefficiencies in meat production, including high resource use and environmental impacts, by utilising low-value feedstuffs, agricultural by-products, and innovative supplements. A comprehensive literature review was conducted, synthesising recent research from databases such as Scopus and Web of Science, focusing on forage-based diets, grain supplements, marine-derived additives, agrifood by-products, and micronutrient interventions. Findings reveal that forage-based diets enhance health-enhancing fatty acids in ruminant meat, while marine supplements like <em>Asparagopsis</em> seaweed may reduce methane emissions without compromising meat safety. Agricultural by-products, such as grape pomace and olive cake, improve oxidative stability and fatty acid profiles, aligning with circular economy principles. Mineral and vitamin supplementation, including selenium and vitamin E, boosts antioxidative capacity, extending meat shelf life and retail storage quality. However, outcomes depend on feed type, inclusion levels, and animal species, with antinutritional factors requiring careful management to avoid metabolic disorders. The review concludes that integrating diverse feed resources, such as forages, marine additives, and by-products, can enhance sustainability, reduce environmental footprints, and improve meat quality. Strategic implementation of these practices, tailored to regional feed availability and livestock needs, is critical for balancing economic viability, ecological resilience, and nutritional enhancement in future food systems.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109921"},"PeriodicalIF":6.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144783145","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":"Progress of smart biofilms in intelligent and sustainable meat preservation","authors":"Lingli Zhang,&nbsp;Xinqiao Xia,&nbsp;Xiaomin Cen,&nbsp;Jia Zhou,&nbsp;Zhongbiao Tan,&nbsp;Yanyong Mao,&nbsp;Wenqian Li,&nbsp;Hao Shi","doi":"10.1016/j.meatsci.2025.109912","DOIUrl":"10.1016/j.meatsci.2025.109912","url":null,"abstract":"<div><div>Smart biofilms offer an innovative solution for meat preservation by enabling responsive control over microbial growth and oxidation. This review systematically analyzes the development of biopolymer and synthetic polymer-based films with enhanced mechanical, barrier, and stimulus-responsive properties. These smart films enable targeted release of active agents, outperforming conventional methods in extending shelf life and preserving quality. Future efforts should prioritize the scalable, eco-friendly production and safety concerns (potential leaching of toxic materials into meat products) to support the intelligent transformation of meat preservation practices.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109912"},"PeriodicalIF":7.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144623608","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":"Quality characteristics of frankfurters influenced by lard-based diacylglycerol containing catechin during storage at 4 °C.","authors":"Yuexin Li, Wenting Hui, Qian Liu, Qian Chen, Fangda Sun, Baohua Kong, Hui Wang","doi":"10.1016/j.meatsci.2025.109928","DOIUrl":"10.1016/j.meatsci.2025.109928","url":null,"abstract":"<p><p>Frankfurters formulated with either lard or diacylglycerol (DAG)-rich purified glycerolytic lard (PGL), with or without catechin, were vacuum-packed and stored at 4 °C for 28 days to evaluate their physicochemical and sensory properties. Results revealed that lard-based frankfurters exhibited significantly higher cooking loss (8.69 %) and released fat (0.63 %) compared to PGL-based frankfurters (5.13 % and 0.33 %) (P < 0.05). Over time, lard-based frankfurters experienced greater deterioration in color, texture, microstructure, and sensory quality, along with increased fat oxidation (0.18 to 1.54 mg/kg) and microbial growth (3.77 to 5.43 Log CFU/g) (P < 0.05). Notably, substituting lard with PGL significantly enhanced the L*-value, b*-value, texture, microstructure, and sensory quality during storage (P < 0.05). Furthermore, the inclusion of catechin in frankfurters further reduced cooking loss (8.69 to 6.74 % and 5.13 to 3.89 %) and released fat (0.63 to 0.54 % and 0.33 to 0.16 %) (P < 0.05) while improving color, texture, microstructure, and sensory quality (P < 0.05). Catechin also effectively inhibited fat oxidation (1.54 to 1.34 mg/kg and 1.86 to 1.51 mg/kg) and microbial growth (5.43 to 5.27 Log CFU/g and 5.37 to 5.09 Log CFU/g) in frankfurters during storage (P < 0.05). Overall, the incorporation of DAG and catechin improved the quality and shelf life of frankfurters during storage.</p>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"109928"},"PeriodicalIF":6.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144803170","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}