Meat Science最新文献_第3页

Consumers' attitudes, perceptions and willingness to try hazelnut skins-fed beef 消费者对榛子皮喂养牛肉的态度、看法和意愿。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-15 DOI: 10.1016/j.meatsci.2024.109687

Jatziri Mota-Gutierrez , Valentina Maria Merlino , Stefano Massaglia , Andrea Giorgino , Simone Blanc , Claudio Forte

{"title":"Consumers' attitudes, perceptions and willingness to try hazelnut skins-fed beef","authors":"Jatziri Mota-Gutierrez , Valentina Maria Merlino , Stefano Massaglia , Andrea Giorgino , Simone Blanc , Claudio Forte","doi":"10.1016/j.meatsci.2024.109687","DOIUrl":"10.1016/j.meatsci.2024.109687","url":null,"abstract":"<div><div>Consumers are raising concerns over the ethical and social acceptability of feeding regimes used in animal-based food productions. However, the use of agro-industrial by-products, such as hazelnut skins as a strategy to reduce the environmental impact of livestock production may be negatively perceived from the consumer's perspective. Here, we investigated the factors predicting consumers' intentions to try meat obtained from cattle fed hazelnut skins. Nine hundred Italian regular meat consumers were recruited <em>via</em> an online provider of market research panels. Three different framings were presented to consumers as meat products fed with food industry by-products <em>vs</em> possessing either feed quality or an environmental benefit. Consumers generally responded positively to the product when they were informed that it helps promote sustainable production, reduces food waste, or improves feed quality, with no significant difference between framings. Consumers who reported not to be very concerned about feeding methods and to have a low green self-identity tended to be more skeptical towards the use of alternative feeds. The level of neophobia significantly influenced the respondents' risk perceptions. Our findings suggest that product characteristics and risk and benefit perceptions will significantly influence the acceptance of hazelnut skins as feed ingredient. The factor “environmental benefits” was a key predictor of “willingness to try”, while concerns about the potential health effects were identified as a major barrier to accepting novel feed alternatives. This research confirms the great need to educate consumers in order to empower meat choices that are environmentally friendly at the production system level.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109687"},"PeriodicalIF":7.1,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142520621","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}

引用次数: 0

Slaughter of cattle without stunning: Questions related to pain, stress and endorphins 不经电击屠宰牛只：与疼痛、压力和内啡肽有关的问题

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-15 DOI: 10.1016/j.meatsci.2024.109686

E.M. Claudia Terlouw , Valérie Paulmier , Stéphane Andanson , Laurent Picgirard , Xavier Aleyrangues , Denis Durand

{"title":"Slaughter of cattle without stunning: Questions related to pain, stress and endorphins","authors":"E.M. Claudia Terlouw , Valérie Paulmier , Stéphane Andanson , Laurent Picgirard , Xavier Aleyrangues , Denis Durand","doi":"10.1016/j.meatsci.2024.109686","DOIUrl":"10.1016/j.meatsci.2024.109686","url":null,"abstract":"<div><div>EEG studies have suggested that cattle perceive pain when bled without stunning. The present study on bleeding without stunning, compared cows that had received a local anaesthetic on the site of the bleeding cut (Lurocaine; Luro cows) one hour before bleeding with a 35 cm knife, with cows that had not (saline: Placebo cows). Various physiological indicators potentially related to pain or stress were evaluated. Increases in heart rate (<em>P</em> < 0.02) and cortisol levels (<em>P</em> < 0.001) during slaughter, compared to control levels are indicative of slaughter stress in both groups. GSH/GSSG ratio, plasma PGE2, TNFα, and NO levels and blood haematocrit levels at slaughter were not influenced by slaughter or treatment. At bleeding, excluding two out of the 15 cows with non-missing data, Placebo cows presented a longer delay between the loss of the corneal reflex and respiratory arrest. Post-mortem, Longissimus muscle of Placebo cows had a faster pH decline and remained warmer. Overall, results suggest greater stress levels in this group, probably due to pain. Plasma or brain β-endorphin contents in relevant brain structures did not increase following bleeding in either group, thus not supporting the hypothesis that stress or pain-induced release of endorphins reduces pain perceived following the cut. Furthermore, according to existing knowledge, plasma β-endorphins do not reduce pain perceived. Thus, both our study and previous research do not provide evidence that slaughter without stunning does not cause pain or other forms of stress in at least part of the animals.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109686"},"PeriodicalIF":7.1,"publicationDate":"2024-10-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142528625","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}

引用次数: 0

Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers 沙丁鱼和草莓提取物对猪肉汉堡氧化稳定性的协同效应评估

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-10 DOI: 10.1016/j.meatsci.2024.109685

Rita D.C.S. Da Silva , Juliana A. Camponogara , Carla A.A. Farias , Andreara R. Dos Reis , Bibiana A. dos Santos , Mariana B. Pinton , Leticia P. Corrêa , Paulo C.B. Campagnol , Gabrielle A. Dantas , Roberto C.V. Santos , Cristiano A. Ballus , Milene T. Barcia

{"title":"Synergistic effects evaluation of jabuticaba and strawberry extracts on oxidative stability of pork burgers","authors":"Rita D.C.S. Da Silva , Juliana A. Camponogara , Carla A.A. Farias , Andreara R. Dos Reis , Bibiana A. dos Santos , Mariana B. Pinton , Leticia P. Corrêa , Paulo C.B. Campagnol , Gabrielle A. Dantas , Roberto C.V. Santos , Cristiano A. Ballus , Milene T. Barcia","doi":"10.1016/j.meatsci.2024.109685","DOIUrl":"10.1016/j.meatsci.2024.109685","url":null,"abstract":"<div><div>This study aimed to verify whether the combined application of jabuticaba and strawberry extracts at five different concentrations could enhance oxidative stability and microbiological quality of pork burgers over 12 days of storage at 4 °C. The anthocyanins in these extracts were quantified by HPLC-DAD and identified by LC-MS/MS. Pelargonidin-3-glucoside was highlighted as the predominant anthocyanin in jabuticaba extract, while cyanidin-3-glucoside was the main constituent in strawberry extract. The extracts did not exhibit antimicrobial activity but demonstrated significant antioxidant activity. The treatment with the 0.75:0.25 (jabuticaba:strawberry extract) level showed a pH evolution during storage similar to the control (without extract). Additionally, the combination of jabuticaba and strawberry extracts, particularly at the 75:25 levels, indicated lower TBARS values, characterized by the decreased presence of rancid aroma at the end of the storage period. This extract combination level also preserved the burgers' color, evidenced by the lower ΔE values during storage.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109685"},"PeriodicalIF":7.1,"publicationDate":"2024-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142442107","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}

引用次数: 0

Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH 线粒体部分的脂质和代谢物特征对不同最终牛肉 pH 值的腰长肌 pH 值和颜色稳定性的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-05 DOI: 10.1016/j.meatsci.2024.109682

Monique Marcondes Krauskopf , Daniel Silva Antonelo , Chimenes Darlan Leal de Araújo , Beatriz Garcia Lopes , Gabriel Henrique Ribeiro , Luiz Alberto Colnago , Júlio César de Carvalho Balieiro , Eduardo Francisquine Delgado , Rajith Ramanathan , Carmen Josefina Contreras Castillo

{"title":"Influence of lipid and metabolite profiles of mitochondrial fraction on pH and color stability of longissimus lumborum muscle with different ultimate beef pH","authors":"Monique Marcondes Krauskopf , Daniel Silva Antonelo , Chimenes Darlan Leal de Araújo , Beatriz Garcia Lopes , Gabriel Henrique Ribeiro , Luiz Alberto Colnago , Júlio César de Carvalho Balieiro , Eduardo Francisquine Delgado , Rajith Ramanathan , Carmen Josefina Contreras Castillo","doi":"10.1016/j.meatsci.2024.109682","DOIUrl":"10.1016/j.meatsci.2024.109682","url":null,"abstract":"<div><div>This study aimed to explore the differences in the lipidome and mitochondrial fraction metabolome of Nellore cattle meat in different ranges of ultimate pH (pHu) normal (≤5.79), intermediate (5.80 to 6.19) and high (≥ 6.20) after 3- and 21-d postmortem. Instrumental color, myoglobin redox state, oxygen consumption, and metmyoglobin-reducing activity were measured during storage. A total of 472 lipids and 22 mitochondrial fraction metabolites were identified. Beef with high pHu showed positive regulation of ceramides involved in apoptosis and negative regulation of lipid classes related to membrane permeability and stability. In addition, lower carnitine content was noted in high-pHu beef than in normal-pHu beef. Acylcarnitines, phosphatidylinositol, and IMP showed upregulation in beef with intermediate pHu, indicating changes mainly related to energy, purine and pyruvate metabolism. Aging time impacted on the lipid content and metabolites involved in different metabolic pathways. These results provided new insights into beef's mitochondrial fraction lipid and metabolic profile with different pHu. In addition, beef with intermediate pHu differs from beef with high pHu due to changes in energy metabolism.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109682"},"PeriodicalIF":7.1,"publicationDate":"2024-10-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142424068","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}

引用次数: 0

Editorial 2025 编辑 2025。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-10-01 DOI: 10.1016/j.meatsci.2024.109681

David L Hopkins

引用次数: 0

Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballs 含有大豆分离蛋白和麸质的植物基蛋白乳剂可提高猪肉丸的冻融稳定性和货架期。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-09-30 DOI: 10.1016/j.meatsci.2024.109680

Minyeong Lee , Dong Gyun Ha , Hyo-Gyeong Lee , Jiseon Lee , Mi-Jung Choi

{"title":"Plant-based protein emulsions with soy protein isolate and gluten improve freeze-thaw stability and shelf life of pork meatballs","authors":"Minyeong Lee , Dong Gyun Ha , Hyo-Gyeong Lee , Jiseon Lee , Mi-Jung Choi","doi":"10.1016/j.meatsci.2024.109680","DOIUrl":"10.1016/j.meatsci.2024.109680","url":null,"abstract":"<div><div>This study investigated the effects of oil-in-water emulsions used as fat substitutes on the physicochemical properties of meatballs during frozen storage. Different formulations of fat replacers were prepared, including pork fat as the control (C), oil and water (OW), oil-in-water emulsion (E), emulsion with soy protein isolate (SE), emulsion with gluten (GE), and emulsion with soy protein isolate and gluten (SG). These fat substitutes were applied to a meatball paste. The samples were stored at −18 °C for 30 and 60 days, and their physicochemical properties were analyzed after thawing at 4 °C for 12 h. The SE formulation had the highest values for both water content and liquid holding capacity during frozen storage (<em>P</em> < 0.05). SE, GE, and SG showed significantly higher hardness, cohesiveness, springiness, gumminess, and chewiness than those of E during storage (<em>P</em> < 0.05). The vegetable protein addition treatments maintained a compact structure throughout storage. SE, GE, and SG prevented lipid and protein oxidation during frozen storage. These results demonstrated that SE, GE, and SG offer significant advantages in improving the freeze-thaw stability, liquid holding capacity, and oxidation stability of pork meatballs during long-term frozen storage. Therefore, our study suggest that plant-based protein emulsions can effectively replace animal fats while maintaining product quality, offering valuable implications for the meat processing industry.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109680"},"PeriodicalIF":7.1,"publicationDate":"2024-09-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142378941","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}

引用次数: 0

Assessing the impact of dietary Camelina sativa (L.) Crantz inclusion on meat quality and sensory traits of growing rabbits 评估膳食中添加荠菜（L. Crantz）对生长兔肉质和感官特征的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-09-28 DOI: 10.1016/j.meatsci.2024.109679

Tersia Kokošková , Emanuele Pontalti , Tolulope Sabainah Aremu , Eva Tůmová , Darina Chodová , Daniel Bureš , Nicole Lebedová , Zdeněk Volek , Yazavinder Singh , Marco Cullere , Bianca Palumbo , Incoronata Galasso , Antonella Dalle Zotte

{"title":"Assessing the impact of dietary Camelina sativa (L.) Crantz inclusion on meat quality and sensory traits of growing rabbits","authors":"Tersia Kokošková , Emanuele Pontalti , Tolulope Sabainah Aremu , Eva Tůmová , Darina Chodová , Daniel Bureš , Nicole Lebedová , Zdeněk Volek , Yazavinder Singh , Marco Cullere , Bianca Palumbo , Incoronata Galasso , Antonella Dalle Zotte","doi":"10.1016/j.meatsci.2024.109679","DOIUrl":"10.1016/j.meatsci.2024.109679","url":null,"abstract":"<div><div>This study investigated the effects of dietary <em>Camelina sativa</em> oilseed cake (CSC) inclusion on the meat quality and sensory traits of growing rabbits. A total of 168 crossbred 32-day-old rabbits (both sexes) were randomly allocated into three experimental groups: a Control diet (10 % rapeseed oilseed cake as main crude protein source), CS5 diet (5 % rapeseed oilseed cake and 5 % CSC), and CS10 diet (10 % CSC). After slaughter (74 days of age), <em>longissimus lumborum</em> (LL) muscles and hind legs (HL) were dissected and their meat were evaluated for physical traits (LL and <em>biceps femoris</em>; BF), sensory attributes (LL), proximate composition and fatty acid (FA) profile (whole HL). The CSC inclusion did not significantly affect physical meat traits, except for yellowness, which decreased (<em>P</em> < 0.05) in both BF and LL muscles. Meat water content decreased linearly with CSC inclusion (<em>P</em> < 0.05). The FA profile of the HL meat was modified in rabbits fed CSC-containing diet: decreased saturated FA (<em>P</em> < 0.001) and monounsaturated FA (<em>P</em> < 0.001) and increased polyunsaturated FA (<em>P</em> < 0.001). Omega-3 FA content linearly increased with the CSC inclusion level (<em>P</em> < 0.001) and, consequently, the <em>n</em>-6/<em>n</em>-3 ratio decreased (halved ratio in CS10 compared to Control; <em>P</em> < 0.001). The CS10 treatment had the highest fatty flavour, rancid flavour, abnormal flavour intensity, and overall flavour intensity. However, overall acceptance was not affected. These findings suggest that CSC can be a viable protein source for sustainable rabbit production and healthy meat for consumers.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109679"},"PeriodicalIF":7.1,"publicationDate":"2024-09-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142358958","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}

引用次数: 0

A review of porcine skeletal muscle plasticity and implications for genetic improvement of carcass and meat quality* 猪骨骼肌可塑性及其对胴体和肉质遗传改良的影响综述。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-09-27 DOI: 10.1016/j.meatsci.2024.109676

Andrzej Sosnicki , John Gonzalez , Brandon Fields , Pieter Knap

引用次数: 0

Meat tenderness in Australian lamb: Data editing, environmental variation and their effects in genetic parameter estimation 澳大利亚羊肉的肉质细嫩度：数据编辑、环境变化及其对遗传参数估计的影响。

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-09-26 DOI: 10.1016/j.meatsci.2024.109678

P. Alexandri , S.F. Walkom , G.E. Gardner , P. McGilchrist , D.J. Brown

{"title":"Meat tenderness in Australian lamb: Data editing, environmental variation and their effects in genetic parameter estimation","authors":"P. Alexandri , S.F. Walkom , G.E. Gardner , P. McGilchrist , D.J. Brown","doi":"10.1016/j.meatsci.2024.109678","DOIUrl":"10.1016/j.meatsci.2024.109678","url":null,"abstract":"<div><div>Breeding for meat quality increases the value of lambs and requires reliable genetic parameters to achieve balanced genetic progress. Meat tenderness, accomplished by selecting for lower shear force, is an important eating quality trait because of its relationship with consumer satisfaction. Factors influencing shear force, include the pH and temperature decline post-mortem which can contribute towards higher shear force values and increased variation across contemporary groups. This study explored if genetic parameters for shear force change when post slaughter covariates and heterogeneous variance are corrected for, using data from 32,223 animals from different sheep breeds. Results showed that removing extreme individuals and contemporary groups with high mean shear force values reduced residual variance, followed by a smaller reduction in additive genetic variance and little effect on heritability. Results show that edited data performed better at predicting progeny performance and reduced potential bias introduced in the genetic evaluation due to data quality. The effect of including post-slaughter covariates in the genetic analysis was tested by estimating different model predictability through regression of estimated breeding values against offspring performance, showing that the model including hot carcass weight performed better followed by the one including both carcass weight and C-site fat depth. Our results highlight that historic and current in-plant recording practices do not provide the capacity to account for non-genetic factors associated with abattoir environment that might be impacting the ability to accurately calculate shear force breeding values. In that sense, genetic evaluation can be improved by applying more rigorous data editing.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109678"},"PeriodicalIF":7.1,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142378940","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}

引用次数: 0

Effect of gelatin edible coating with Aronia melanocarpa pomace polyphenols on the cold storage of chilled pork 含有黑木耳果渣多酚的明胶食用涂层对冷藏猪肉冷藏的影响

IF 7.1 1区农林科学

Meat Science Pub Date : 2024-09-26 DOI: 10.1016/j.meatsci.2024.109677

Liu Yang , Sheng Chen , Ning Ma , Wenwen Chen , Zhenyuan Zhang , Hongyuan Zhang

{"title":"Effect of gelatin edible coating with Aronia melanocarpa pomace polyphenols on the cold storage of chilled pork","authors":"Liu Yang , Sheng Chen , Ning Ma , Wenwen Chen , Zhenyuan Zhang , Hongyuan Zhang","doi":"10.1016/j.meatsci.2024.109677","DOIUrl":"10.1016/j.meatsci.2024.109677","url":null,"abstract":"<div><div>In this research, the <em>Aronia melanocarpa</em> pomace polyphenols (AMPPs) were extracted and purified. The purified AMPPs contained the most abundant chlorogenic acid (CGA) at 36.91 mg/100 mg, followed by chrysin at 8.61 mg/100 mg. At a concentration of 60 μg/mL, the purified AMPPs exhibited stronger scavenging activity against: DPPH radical, hydroxyl radical, ABTS∙<sup>+</sup>, and also showed greater Fe<sup>3+</sup> reducing activity than the V<sub>C</sub> control group. To solve the problem of easy spoilage of chilled meat during storage, gelatin edible coatings containing <em>Aronia melanocarpa</em> pomace polyphenols, referred to as G/AMPPs, were investigated for their effect on the chilled storage of pork. At a 1:1 volume ratio of 1 % polyphenol solution to 3 % gelatin solution, the G/AMPPs coating effectively curbed pH, TVB-N, TVC, drip loss, and <em>b</em>* value increases in chilled pork, while delaying declines in hardness, adhesion, <em>a*</em> value and <em>L*</em> value; The TVB-N content and TVC values demonstrated that the G/AMPPs coating significantly extended the shelf life of chilled pork by up to 15 days. The results showed that G/AMPPs had good preservative, antibacterial and antioxidant effects on chilled pork and thus development of G/AMPPs based coating shows appeared to offer promise for meat preservation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"219 ","pages":"Article 109677"},"PeriodicalIF":7.1,"publicationDate":"2024-09-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142358959","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}

引用次数: 0