Meat Science最新文献

{"title":"A bibliometric analysis and evaluation of publications published in the meat science journal from 1980 to 2025","authors":"Memiş Özdemir ,&nbsp;David L. Hopkins ,&nbsp;Emel Oz ,&nbsp;Fatih Oz","doi":"10.1016/j.meatsci.2025.109952","DOIUrl":"10.1016/j.meatsci.2025.109952","url":null,"abstract":"<div><div>The <em>Meat Science</em> journal is a high-impact, internationally recognized scientific and prestigious journal that has served as a leading platform for publishing groundbreaking research in meat science for over four decades. Given its prominent role in shaping the field, investigating the journal's publication trends and scientific influence provides valuable insight into the evolution of meat science research. In this respect, we conducted a detailed bibliometric analysis of publications in the <em>Meat Science</em> journal from 1980 to 2025. The analysis aimed to map the journal's intellectual structure, research dynamics, and scholarly impact, establishing its position as a leading journal in the field of meat science with 8414 publications. A comprehensive dataset was extracted from the Web of Science Core Collection, including publication type, year, author affiliation, country, citation counts, and keyword information. Analytical procedures were conducted using VOSviewer (v1.6.19) and the Bibliometrix package with the Biblioshiny interface in R (v4.4.0). These procedures enabled robust visualization and mapping of co-authorship networks, the co-occurrence of keywords, author citation relationships, and bibliographic coupling. Citation-based metrics and trend analyses were further supported by the “Analyze Results” and “Citation Reports” functions in Web of Science. The analysis revealed publication trends over time, leading contributors and institutions, geographical patterns, and thematic shifts over four decades. The results showed that research articles, proceedings, and review articles were more dominant than other article types. The United States (1283 publications; 56,041 citations) and Spain (1264 publications; 65,089 citations) were the most influential contributors, while INRAE (France) emerged as the leading institution (268 publications; 17,916 citations). Thematic mapping revealed a transition from traditional focuses (e.g., meat quality, tenderness, lipid oxidation) toward emerging domains such as sustainability–encompassing animal welfare, environmental footprint reduction, meat preservation, innovative packaging materials, food safety, and waste minimization–alongside consumer perception and the development of functional meat products. This work highlights the evolving role of the journal in advancing meat science and offers strategic insights for researchers, institutions, and policymakers in the field.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109952"},"PeriodicalIF":6.1,"publicationDate":"2025-09-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145155593","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":"Swiss beef meat tenderness improvement in the period 2009–2023","authors":"Paolo Silacci ,&nbsp;Blaise Perrey ,&nbsp;Christophe Joye ,&nbsp;Jonas Inderbitzin ,&nbsp;Sylvain Lerch","doi":"10.1016/j.meatsci.2025.109953","DOIUrl":"10.1016/j.meatsci.2025.109953","url":null,"abstract":"<div><div>This study reports results from monitoring the time trend of beef meat tenderness in the Swiss market to address consumer satisfaction and quality optimization. The survey, conducted through four campaigns performed from 2009 to 2023, evaluated the instrumental and sensory characteristics of beef tenderness. Sirloin, tenderloin, rump, and rump cover samples were collected from various Swiss cities and analyzed for shear force values and sensory attributes. The results highlight the overall good quality of beef and a marked improvement in meat tenderness throughout the study period, with the percentage of tender samples increasing from 77.7 % (2009) to 90.7 % (2023). Multiple factors may have contributed to maintain this high quality, including a long aging time. These findings support the Swiss beef industry's efforts to maintain high-quality standards and enhance consumer trust.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109953"},"PeriodicalIF":6.1,"publicationDate":"2025-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145027656","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":"The effect of sonicated cell-free supernatant from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 on selected quality determinants of cooked pork sausages","authors":"Paulina Kęska ,&nbsp;Joanna Stadnik ,&nbsp;Marcelina Karbowiak ,&nbsp;Dorota Zielińska","doi":"10.1016/j.meatsci.2025.109951","DOIUrl":"10.1016/j.meatsci.2025.109951","url":null,"abstract":"<div><div>The aim of the study was to assess the effect of lyophilized cell-free supernatant (CFS) obtained from <em>Lacticaseibacillus paracasei</em> B1 and <em>Lactiplantibacillus plantarum</em> O24 cultures on the characteristics of cooked pork sausages stored by 21 days at 4 °C. The following parameters were assessed: antioxidant activity (ABTS, Reducing Power, Fe-chelating activity), texture parameters (hardness, springiness, gumminess, chewiness) and color changes (<em>L*,a*,b*</em>), as well as the fatty acid profile and TBARS content as an indicator of lipid oxidation. Microbiological status was also assessed. The results showed that the use of lyophilized CFS had a significant effect on the pH, oxidation status and texture properties of sausages. Products with the addition of CFS from L. <em>paracasei</em> B1 were characterized by lower hardness, gumminess and chewiness compared to variants with <em>L. plantarum</em> O24. Neither the strain type nor the method of CFS treatment caused changes in the color of cooked pork sausages. During storage time, an increase in the TBARS index was also observed on the 7th day of storage, which indicates an intensification of lipid oxidation processes, especially in products with CFS obtained from L. <em>paracasei</em> B1. All sausages retained the appropriate microbiological quality. Considering the effect of sonication as an additional procedure at the stage of obtaining CFS, the sausage samples to which it was applied (B1_S and O24_S) showed higher antioxidant activity, but at the same time were more susceptible to lipid oxidation processes.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109951"},"PeriodicalIF":6.1,"publicationDate":"2025-09-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145004197","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":"Animal welfare and meat quality: The impact of on-farm slaughter on Cinta senese pigs","authors":"Roxana Elena Amarie ,&nbsp;Jacopo Goracci ,&nbsp;Laura Casarosa ,&nbsp;Sara Tinagli ,&nbsp;Giorgio Briganti ,&nbsp;Giampaolo Giunta ,&nbsp;Matteo Senese ,&nbsp;Giuliana Terracciano ,&nbsp;Francesca Campeis ,&nbsp;Alessio Del Tongo ,&nbsp;Andrea Serra","doi":"10.1016/j.meatsci.2025.109949","DOIUrl":"10.1016/j.meatsci.2025.109949","url":null,"abstract":"<div><div>This study evaluated the effects of on-farm slaughter (OF) compared to traditional slaughter (TS) on animal welfare, meat quality, and microbiological safety in Cinta senese pigs reared outdoors. Forty pigs were slaughtered using both methods across different seasons, allowing for the analysis of environmental influences via the Temperature-Humidity Index (THI). Blood parameters (cortisol, LDH, CPK), carcass and meat microbial loads, and technological meat quality traits were assessed.</div><div>Pigs slaughtered on-farm showed significantly lower levels of cortisol, LDH, and CPK, indicating reduced physiological stress. Meat from these animals also had a lower pH 24 h post-mortem, suggesting improved glycolytic activity and better preservation of quality traits. Microbiological analysis showed no significant differences between the two methods, with all carcasses remaining within safety thresholds, although mesophilic counts tended to be lower in OF carcasses. Environmental conditions, especially THI in the two weeks before slaughter, affected some microbial loads in meat but not in carcasses.</div><div>The results demonstrate that OF slaughter is a viable alternative that can significantly reduce animal stress and maintain both meat quality and microbiological safety, offering a sustainable and ethical option for small-scale or pasture-based pig farming.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109949"},"PeriodicalIF":6.1,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144988290","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":"Can myostatin editing together with gut microbiota modulation produce more and tastier meat?","authors":"Qiulian Wang ,&nbsp;Ruoyu Yang ,&nbsp;Ning Yang ,&nbsp;Chaoliang Wen","doi":"10.1016/j.meatsci.2025.109950","DOIUrl":"10.1016/j.meatsci.2025.109950","url":null,"abstract":"<div><div>The growing global population and economic development have increased the demand for meat with desired texture and flavor requirements. While intensive breeding and advancements in nutrition and management practices have driven significant improvements in meat production, sustainable solutions are still needed to further enhance both meat yield and quality. The <em>Myostatin</em> (<strong><em>MSTN</em></strong>) gene, which acts as an inhibitor of muscle growth and differentiation, has been extensively studied. Suppressing <em>MSTN</em> activity has been shown to induce muscle hyperplasia and/or hypertrophy in various animal species, resulting in increased skeletal muscle mass. However, <em>MSTN</em> deficiency also decreases fat mass, which can negatively impact meat flavor and quality. In addition to genetic regulation, the gut microbiome plays a crucial role in muscle development and fat accumulation. Emerging evidence suggests a complex interplay between the gut microbiota and the host, which may influence meat production and quality. Interestingly, <em>MSTN</em>-modified animals may exhibit altered gut microbiota, indicating the potential to manipulate gut microbiota to increase meat quality. Thus, integrating these insights is crucial to satisfy the growing consumer demand for high-quality meat while ensuring sustainable production practices. This review aims to provide a comprehensive overview of the effect of <em>MSTN</em> on muscle mass and fat accumulation, as well as the opportunities and challenges associated with using gene editing in farm animals to enhance meat quantity. Moreover, it emphasizes the importance of the gut microbiota in modulating muscle growth and fat deposition, highlighting the potential for gut microbiota manipulation to improve meat quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109950"},"PeriodicalIF":6.1,"publicationDate":"2025-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145027655","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":"Camel meat composition by species, breeds, publication year, age, and breeding system: A global systematic review and meta-analysis","authors":"Soumaya Boukrouh ,&nbsp;Asma Al Rharad ,&nbsp;Omar Ait El Alia ,&nbsp;Jean-Luc Hornick ,&nbsp;Bernard Faye","doi":"10.1016/j.meatsci.2025.109947","DOIUrl":"10.1016/j.meatsci.2025.109947","url":null,"abstract":"<div><div>Camel meat is increasingly being recognized as a sustainable and nutritious red meat source, particularly in arid and semi-arid areas where camels are thriving. However, its chemical composition and sensory attributes vary significantly owing to genetic, management, and environmental factors. This study conducted a systematic review and a meta-analysis to quantify the nutritional and sensory properties of camel meat and identify the key factors influencing these characteristics. A systematic review of peer-reviewed studies was conducted using Springer, PubMed/MEDLINE, Scopus, and ScienceDirect databases. This review comprised 57 papers published in English from 12 countries, covering the period between January 1991 and August 2024, including 377 analyses focusing on camel species, breeds, and breeding systems. Statistical analyses were performed to determine the effect sizes, heterogeneity, and impact of the moderating factors. The findings from our meta-regression and subgroup analyses revealed that variations in camel meat profiles are influenced by multiple factors, including breeding system, camel species, breeds, and age, but not by sex. Subgroup analysis revealed that higher final body weight (FBW) was reported for meat from <em>Camelus bactrianus</em> camels raised under the extensive system. Camels slaughtered at ≤6 years of age were characterized by higher dry matter, ash, and fat contents, but lower sarcomere length, lightness, redness, and cobalt content. The Najdi, Baladi Saudi, and Pakistani breeds were characterized as tender meat breeds. This study emphasizes the need for improved breeding strategies, meat processing techniques, and market awareness to enhance the appeal of camel meat. These findings provide valuable insights for livestock producers, policymakers, and the food industry, supporting the promotion of camel meat as a viable substitute for traditional red meat in regions affected by climate change and food insecurity.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"231 ","pages":"Article 109947"},"PeriodicalIF":6.1,"publicationDate":"2025-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"145079245","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":"Prediction of dark cutting carcasses in cattle using machine learning algorithms with stockperson actions and animal behaviors at abattoir: A study in Türkiye","authors":"Seyfi Özdemir ,&nbsp;Gonca Nuran Özdemir ,&nbsp;Bulent Ekiz","doi":"10.1016/j.meatsci.2025.109946","DOIUrl":"10.1016/j.meatsci.2025.109946","url":null,"abstract":"<div><div>The aim was to investigate the relationship between stockperson actions, animal behaviors at the abattoir, and the occurrence of dark cutting in cattle using various machine learning (ML) algorithms. Season, age, sex, breed, carcass bruising score, carcass weight, and various transportation-related variables were also considered as covariates and potential predictors of dark cutting. Data was collected from 648 cattle, including Holstein, Brown Swiss, and Simmental breeds. The percentage of dark cutting carcasses was 6.64 %. The synthetic minority oversampling technique (SMOTE) was used to transform unbalanced dataset into balanced one. ML was applied with four different models, defined based on the inclusion of covariates, stockperson actions, and animal behaviors as predictors. The highest accuracy value (0.97) was obtained with Boosting algorithm. In all algorithms, the highest accuracy values were achieved with models that included stockperson actions as predictors. Age, prod use and beating at slaughter corridor, and lairage type were most important features influencing dark cutting according to Boosting algorithms. In conclusion, the classification of normal and dark cutting carcasses can be achieved with a satisfactory accuracy using the Boosting and Random Forest algorithms with the model including stockperson actions, animal behaviors and various covariates. However, this study reflects local cattle handling practices in Türkiye; further studies are needed to explore cattle handling practices in other countries.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109946"},"PeriodicalIF":6.1,"publicationDate":"2025-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144916338","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 a diet containing glutamine on the slaughter performance, meat quality, and skeletal muscle fiber types of feed-restricted yaks","authors":"Ziqi Yue ,&nbsp;Shanpeng Ke ,&nbsp;Liyuan Shi ,&nbsp;Rui Hu ,&nbsp;Zhisheng Wang ,&nbsp;Quanhui Peng ,&nbsp;Huawei Zou ,&nbsp;Jianxin Xiao ,&nbsp;Yahui Jiang ,&nbsp;Fali Wu ,&nbsp;Yiping Tang","doi":"10.1016/j.meatsci.2025.109945","DOIUrl":"10.1016/j.meatsci.2025.109945","url":null,"abstract":"<div><div>This experiment aimed to investigate the impact of the diet containing glutamine on muscle fiber types and meat quality of feed restriction yaks. Our findings show that the meat quality and slaughter performance in the feed restriction group decreased relative to the control group. However, diet containing glutamine improved slaughter performance by increasing carcass weight, dressing percentage, net meat weight, and net meat percentage. Moreover, it improved meat quality by increasing <em>L</em>* and reducing drip loss. In addition, dietary glutamine supplementation alleviated the increase in the fast-twitch fibers, abnormal glutamine metabolism, oxidative damage, and mitochondrial dysfunction. Mechanistically, the AMPK/Sirt1/PGC-1α/TAFM pathway might be implicated in glutamine alleviated the feed restriction-induced reduction in meat quality. In summary, our findings suggested that dietary glutamine supplementation of feed-restricted yaks can effectively improve the antioxidant capacity, slow-twitch fiber percentage, and the meat quality of the yak Longissimus thoracis muscle.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109945"},"PeriodicalIF":6.1,"publicationDate":"2025-08-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144908418","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":"Growth rate and finishing system alter beef color and early postmortem metabolism in Bos indicus crossbred cattle","authors":"Juan F. Morales Gómez ,&nbsp;Patricia M. Ramos ,&nbsp;Mariane Beline ,&nbsp;Daniel S. Antonelo ,&nbsp;Bruna Pavan ,&nbsp;Rodrigo S. Goulart ,&nbsp;Laila T. Kirkpatrick ,&nbsp;David E. Gerrard ,&nbsp;Saulo L. Silva","doi":"10.1016/j.meatsci.2025.109930","DOIUrl":"10.1016/j.meatsci.2025.109930","url":null,"abstract":"<div><div>The aim of this study was to explore the effects of growth rate and finishing system (feedlot or pasture) on postmortem muscle metabolism and subsequent beef color development. Seventy-two Angus × Nellore crossbred steers were randomly assigned to one of four treatment combinations: 1) feedlot, high growth rate (FH); 2) feedlot, low growth rate (FL); 3) pasture, high growth rate (PH) and 4) pasture, low growth rate (PL). Animals were harvested either at a constant body weight (BW; 530 kg) or days on feed (DOF; 140 d). PL cattle had darker (<em>P</em> &lt; 0.001) lean, slower (<em>P</em> = 0.006) pH declines and greater (<em>P</em> = 0.005) ultimate (24 h) pH values, as well as lower glycolytic potentials (<em>P</em> = 0.019) in the <em>Longissimus</em> muscle compared to FH cattle when harvested based on DOF. Muscle from PH had similar muscle energy metabolism when subjected to an <em>in vitro</em> glycolysis system, and beef color attributes compared to those of FL cattle. Growth rate influenced postmortem beef metabolism and color attributes more notably when harvested at a constant BW endpoint compared to those harvested on a constant DOF. Both feeding regime and growth rate affected meat quality characteristics. These results demonstrate that feeding strategies should be carefully considered when attempting to optimize beef quality development, especially fresh color.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109930"},"PeriodicalIF":6.1,"publicationDate":"2025-08-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144852989","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":"The impact of lean meat yield on Australian lamb eating quality is partially driven by intramuscular fat","authors":"S.M. Moyes ,&nbsp;G.E. Gardner ,&nbsp;D.W. Pethick ,&nbsp;F. Anderson ,&nbsp;S.L. Connaughton ,&nbsp;P. McGilchrist ,&nbsp;L. Pannier","doi":"10.1016/j.meatsci.2025.109929","DOIUrl":"10.1016/j.meatsci.2025.109929","url":null,"abstract":"<div><div>The impact of increasing lean meat yield (LMY) on consumer eating acceptance and its association with intramuscular fat (IMF) of lamb products was evaluated. Consumer sensory scores (overall liking, tenderness, juiciness, flavour liking) of the loin and topside were obtained from 3119 lambs, in addition to the knuckle, leg, outside, rack, rump and shoulder from a subset of these animals (<em>n</em> = 824). LMY indicators included GR tissue depth (measured 110 mm from dorsal midline of 12th rib), whole carcass and section (fore, saddle, hind) computed tomography (CT) lean% and cut weight of the loin and topside (as a percentage of the total carcass weight). Loin IMF was measured on all animals, with topside, outside, rump and shoulder IMF obtained from a subset of animals. Linear mixed models demonstrated a reduction in eating quality with increasing LMY in all cuts (<em>P</em> &lt; 0.05) except the knuckle and leg. The impact on eating quality varied depending on the method used to estimate LMY, with the strongest association observed when using CT lean% measures, particularly section CT lean% from which the cut was taken. The effect of LMY on consumer eating quality was fully driven by IMF within the loin and rump cuts (<em>P</em> &gt; 0.05) but only partially in the rack, outside and shoulder (<em>P</em> &lt; 0.05). Results confirm the importance for simultaneous selection of LMY and IMF as key drivers of sheepmeat eating quality and the importance for the inclusion of on-line predictions of LMY in eating quality grading systems.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109929"},"PeriodicalIF":6.1,"publicationDate":"2025-08-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144866261","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}