Meat Science最新文献

{"title":"Sustainable vacuum packaging material influences the fatty acid composition and oxidative stability of chilled lamb meat stored for up to 20 weeks","authors":"Benjamin W.B. Holman ,&nbsp;David L. Hopkins ,&nbsp;Eric N. Ponnampalam","doi":"10.1016/j.meatsci.2025.109886","DOIUrl":"10.1016/j.meatsci.2025.109886","url":null,"abstract":"<div><div>The effects of storage period and packaging type on lamb meat fatty acids and oxidative stability biomarkers were investigated using 384 <em>longissimus lumborum</em> muscles (LL) and an 8 <span><math><mo>×</mo></math></span> 4 factorial experiment design. This included main effects of chilled storage periods (Week 0, 1, 2, 6, 10, 14, 18, and 20), packaging types (PACK 1, Eco-tite® Recycle Ready Shrink Bag; PACK 2, Cryovac® Barrier Shrink Bag; PACK 3, a foil pouch; and PACK 4, Biovac™ Recyclable Vacuum Pouch), and their interaction. It was found that lamb meat held under PACK 3 had generally higher concentrations of omega-3 and omega-6 fatty acids. Monounsaturated fatty acids were affected, but to a lesser extent, by the selection of packaging type. The concentration of some individual fatty acids changed with long-term chilled storage, with most change occurring between Week 6 and 18. The fatty acid indices and EPA + DHA confirmed that lamb meat supported health outcomes, associated with fatty acid consumption, irrespective of storage period or packaging type. Alpha-tocopherol concentrations generally increased, and carbonyl content generally decreased with storage period, although TBARS and FRAP remained consistent across the entire 20 week storage period. Collectively, these findings support a longer shelf-life for chilled lamb meat, possibly beyond the 10–12 weeks previously recommended in the literature.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109886"},"PeriodicalIF":7.1,"publicationDate":"2025-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144306373","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 sodium and starch reduction on nutritional, physicochemical, and sensorial properties of mortadella added with Agaricus bisporus and Pleurotus ostreatus by-products","authors":"P. Bermúdez-Gómez ,&nbsp;N. Muñoz-Tébar ,&nbsp;G. Martínez-Navarrete ,&nbsp;R. Lucas-Gonzalez ,&nbsp;M. Pérez-Clavijo ,&nbsp;E. Fernández ,&nbsp;J. Fernández-López ,&nbsp;M. Viuda-Martos","doi":"10.1016/j.meatsci.2025.109888","DOIUrl":"10.1016/j.meatsci.2025.109888","url":null,"abstract":"<div><div>High sodium intake is a major global health concern, driving the search for alternatives in processed foods (Riis, Lassen, Bjoernsbo, Toft, &amp; Trolle, 2022). Edible mushroom stems, which account for up to 20 % of mushroom production, are rich in umami compounds. This study evaluated for the first time the use of <em>Agaricus bisporus</em> and <em>Pleurotus ostreatus</em> stem flours (ABSF and POSF) as partial replacements for sodium chloride, sodium tripolyphosphate, and starch in mortadella. Formulations containing 2.75 % and 4.25 % of ABSF (MAB_2.75, MAB_4.25) or POSF (MPO_2.75, MPO_4.25) were assessed for their chemical, physicochemical, microstructural, and sensory properties of <em>mortadella</em>. The results demonstrated that the reformulated products maintained or improved protein content and achieved a significant reduction in residual nitrite levels (<em>P</em> &lt; 0.05), suggesting improved product safety. POSF incorporation preserved texture, color, and aroma, while ABSF led to darker coloration and lower emulsion stability in the <em>mortadellas</em>. ABSF and POSF addition revealed significantly lower overall acceptability (<em>P</em> &lt; 0.05) in sensorial analysis. However, despite sodium reduction, all formulations achieved similar salinity perception, indicating the potential of mushroom by-products as natural flavor enhancers. Microstructural analysis confirmed successful integration of flours into the protein matrix. These findings support the industrial application of mushroom stem flours as cost-effective, sustainable ingredients to develop clean-label, reduced‑sodium meat products. Their use can contribute to circular economy strategies by valorizing mushroom by-products and meeting consumer demand for healthier, reformulated foods. Further research should address microbiological safety and optimization of formulation to improve sensory profiles for large-scale production.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109888"},"PeriodicalIF":7.1,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144297599","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":"Genetic parameters for quality attributes in individual pork primal cuts","authors":"Z. Mozduri ,&nbsp;G. Plastow ,&nbsp;J. Dekkers ,&nbsp;K. Houlahan ,&nbsp;R. Kemp ,&nbsp;M. Juárez","doi":"10.1016/j.meatsci.2025.109887","DOIUrl":"10.1016/j.meatsci.2025.109887","url":null,"abstract":"<div><div>Heritabilites, genetic and phenotypic correlations were estimated for carcass and primal cut quality traits in 1118 commercial crossbred pigs (498 females and 620 males). A total of 22 traits, including loin, shoulder, ham and belly traits, were evaluated. Heritability estimates (±SE) for carcass traits ranged from 0.46 ± 0.09 for butt fat % to 0.55 ± 0.08 for belly fat. Heritability estimates for primal cut quality traits ranged from 0.22 ± 0.07 for belly seam to 0.55 ± 0.07 for iodine value (IV) and saturated fat % (SFA). Generally, moderate to strong high genetic correlations were found among carcass traits (from 0.44 ± 0.11 between backfat depth and intramuscular fat to 0.96 ± 0.01 between butt fat and total fat). The genetic correlations estimated between primal quality traits were low to high (from −0.10 ± 0.35 between belly seam and belly subcutaneous thickness to −0.96 ± 0.01 for SFA and IV). The results from this study show potential for significant improvement of primal quality traits through conventional breeding methods and genomic selection, further enhancing breeding programs and product quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109887"},"PeriodicalIF":7.1,"publicationDate":"2025-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144321296","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":"Elucidation of wet aged beef flavor and tenderness phenotypes via untargeted metabolomics","authors":"M. Sebastian Hernandez ,&nbsp;Tommy L. Wheeler ,&nbsp;Dale R. Woerner ,&nbsp;Jerrad F. Legako","doi":"10.1016/j.meatsci.2025.109884","DOIUrl":"10.1016/j.meatsci.2025.109884","url":null,"abstract":"<div><div>The objective of this study was to characterize metabolomic changes in beef <em>M. longissimus lumborum</em> (LL) and exudate (EX) and to evaluate metabolomic shifts based on beef flavor and tenderness phenotype. Beef strip loins were subjected to aging temperature (−2, 0, or 4 °C) and duration (14, 28, 42, and 56 d) regimens. Metabolites were extracted from snap frozen, homogenized LL samples and EX samples using 80 % methanol. Derivatization of metabolites was conducted via methoximation and silylation and analyzed by gas chromatography–mass spectrometry. Slice shear force, proteolytic activity (desmin and troponin-t), free amino acids, and descriptive sensory analysis were also conducted. Agglomerative hierarchical cluster analysis was used to produce tenderness and flavor phenotype groups. The LL metabolome was readily influenced by aging duration, eliciting changes in amino acids, peptides, carbohydrates, biogenic amines, and nucleotides/nucleosides (FDR <em>P</em> &lt; 0.05). An aging temperature × aging duration interaction was observed for nicotinic acid, psicose+tagatose, and tryptamine in EX (FDR <em>P</em> &lt; 0.05). Agglomerative hierarchical cluster analysis resulted in 3 and 4 phenotypic clusters for beef tenderness and flavor, respectively. Tenderness III was characterized by increased SSF and decreased proteolytic activity which coincided with an abundance of carbohydrates (FDR <em>P</em> &lt; 0.05). Flavor IV possessed increased off-flavor intensity which corresponded to an increase of biogenic amines, taste-active amino acids, and organic acids (FDR <em>P</em> &lt; 0.05). Overall, this study characterizes changes in the beef metabolome during aging. Highlights the molecular phenotype of tenderness and flavor, and the potential of exudate to monitor beef quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109884"},"PeriodicalIF":7.1,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144306372","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":"Volumetric physical-field-thawing techniques and their combination for muscle foods: applications and innovations","authors":"Yang Li,&nbsp;Fang Ma,&nbsp;Yuanlv Zhang,&nbsp;Qingqing Cao,&nbsp;Xiaoxue Li,&nbsp;Qian Zhang,&nbsp;Guishan Liu","doi":"10.1016/j.meatsci.2025.109883","DOIUrl":"10.1016/j.meatsci.2025.109883","url":null,"abstract":"<div><div>In response to growing demand for convenient frozen muscle foods, various novel volumetric thawing technologies, such as microwave, radio frequency, ohmic, and high-voltage electrostatic fields, have been developed to improve thawing quality. This review introduces the fundamentals of microwave, radio frequency, ohmic, and high-voltage electrostatic fields thawing, along with their integrated uses. The focus is on factors that affect thawing efficiency and its impact on muscle food qualities, covering eating, processing, and safety qualities. Combining thawing techniques offers advantages in terms of speed and nutrition. Microwave combined with ultrasonic thawing mitigates uneven heating, radio frequency combined with magnetic nanoparticles ensures rapid and uniform thawing, and high-voltage electrostatic fields combined with still air thawing achieves efficiency. Pressure ohmic thawing technology, with its synergistic impact of high pressure, mitigates overheating issues. This review offers a detailed overview of these technologies, underscoring their limitations and potential in improving thawed muscle food quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109883"},"PeriodicalIF":7.1,"publicationDate":"2025-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144297600","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":"Worldwide camel meat and products: An extensive analysis of production, consumption patterns, market evolution, and supply chain effectiveness","authors":"Soumaya Boukrouh ,&nbsp;Omar Ait El Alia ,&nbsp;Bernard Faye","doi":"10.1016/j.meatsci.2025.109882","DOIUrl":"10.1016/j.meatsci.2025.109882","url":null,"abstract":"<div><div>Camel meat is gaining global recognition as a sustainable and nutritious protein source, particularly in arid and semiarid regions, with a notable increase in camel producing meat and meat production. However, examining the global camel industry can provide valuable insights for developing a thriving and modernized camel meat sector, emphasizing key approaches to boost production, improve quality criteria, and expand market reach. This review aimed to provide a thorough evaluation of the camel meat value chain global evolution. The research included an examination of existing production and consumption patterns, as well as conducting a thorough analysis of camel meat market dynamics and value chain processes. Additionally, this study investigated the elements driving the expansion of the camel meat industry, including rising consumer interest in healthier meat and climate resilience in major producing countries. However, challenges such as supply chain inorganization, limited adequate infrastructure for production, slaughtering and processing, and consumer vision hinder broader market penetration. This review provides valuable information regarding the camel meat market, focusing specifically on the obstacles that hinder its expansion, optimizing camel meat production, and enhancing its marketability. By addressing this gap, this study aims to provide foundational knowledge to industry stakeholders, producers, researchers, and policymakers, thereby contributing to the advancement of the camel meat sector.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109882"},"PeriodicalIF":7.1,"publicationDate":"2025-06-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144279979","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":"Fatty acid and oxidation biomarker concentrations in meat from lambs grazing perennial wheat in binary mixtures with different legumes (clover, serradella, or lucerne) or with a mineral supplement","authors":"Benjamin W.B. Holman ,&nbsp;Matthew T. Newell ,&nbsp;Gordon Refshauge ,&nbsp;Kristy L. Bailes ,&nbsp;David L. Hopkins ,&nbsp;Richard C. Hayes","doi":"10.1016/j.meatsci.2025.109881","DOIUrl":"10.1016/j.meatsci.2025.109881","url":null,"abstract":"<div><div>Fatty acid profile and oxidative stability biomarkers were compared for meat from lambs (<em>n</em> = 72) grazing perennial wheat plus subterranean clover, French serradella, lucerne, or with a mineral supplement. It followed a split-plot design, wherein 3 crossbred ewe lambs were allocated to each of 4 forage types, replicated across 6 blocks. Lambs were slaughtered after 96-d and samples from the <em>longissimus lumborum</em> muscle were analysed. Lambs grazing perennial wheat plus serradella had lower TBARS values than found for those grazing perennial wheat plus subterranean clover. No forage type effect was observed on total phenolic compounds, protein carbonyl content, <span>α</span>-tocopherol content, ferric reducing antioxidant potential, or Trolox equivalent antioxidant capacity of the meat (<em>P</em> &gt; 0.05). C16:1n-7 t levels were higher for lambs fed perennial wheat plus subterranean clover than was found for those fed perennial wheat plus serradella or plus a mineral supplement (<em>P</em> = 0.014). There was no other forage type effect on the fatty acid profile of the meat (<em>P</em> &gt; 0.05). C20:5n-3 plus C22:6n-3 concentrations were &gt; 50 mg per 135 g serve, meaning that all the lamb meat could be claimed to be ‘a source of omega-3s’ or ‘high in omega-3 fatty acids’ – depending on the statutory authority. There were no forage type effects on the atherogenic, peroxidability, and thrombogenic fatty acid indices (<em>P</em> &gt; 0.05). These findings confirm that a ‘healthy’ profile of fatty acids and oxidative stability can be achieved in the meat of lambs grazing different binary mixes of perennial cereal and legume.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109881"},"PeriodicalIF":7.1,"publicationDate":"2025-06-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144240329","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 NOS-YkuN-YumC on the colour of pork at different postmortem times","authors":"Yali Zhou ,&nbsp;Huiting Luo ,&nbsp;Conggui Chen ,&nbsp;Baocai Xu ,&nbsp;Peijun Li","doi":"10.1016/j.meatsci.2025.109871","DOIUrl":"10.1016/j.meatsci.2025.109871","url":null,"abstract":"<div><div>This study investigated the effect of NOS-YkuN-YumC, a fusion enzyme of nitric oxide synthase (NOS), on the colour of pork at different postmortem times (0, 5 d) at 10°C and 25°C. The results showed that in the presence of NOS-YkuN-YumC, more nitrosomyoglobin (NO-Mb) was formed in the pork at day 0 postmortem compared to that at day 5 postmortem (<em>P</em> &lt; 0.05). This also led to a higher <em>a</em>*-value (redness) in the pork at day 0 postmortem (<em>P</em> &lt; 0.05). The reduced nicotinamide adenine dinucleotide phosphate (NADPH) content in the pork samples decreased with postmortem time (<em>P</em> &lt; 0.05), and the pork at day 0 postmortem exhibited the highest pH value (<em>P</em> &lt; 0.05). These may be responsible for the differences in the NO-Mb content and <em>a</em>*-value between pork samples at different postmortem times, as NADPH and a neutral pH are required for NOS-YkuN-YumC. Additionally, it was found that colour formation can be enhanced by the fusion enzyme at 10°C, albeit with a longer time requirement. This study provides a theoretical basis for the application of NOS-YkuN-YumC for colour formation in meat at different postmortem times.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109871"},"PeriodicalIF":7.1,"publicationDate":"2025-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144240328","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":"Evaluating consumer willingness to pay for Chiloé lamb: The impact of geographical indication","authors":"M. Rodríguez ,&nbsp;I. Lobos-Ortega ,&nbsp;R. Echeverría ,&nbsp;I. Subiabre ,&nbsp;C. Sepúlveda ,&nbsp;C. Martínez ,&nbsp;R. Morales","doi":"10.1016/j.meatsci.2025.109870","DOIUrl":"10.1016/j.meatsci.2025.109870","url":null,"abstract":"<div><div>Chiloé lamb was the first and only geographical indication for meat products from Chile. This study investigated consumer preferences and willingness to pay a premium for this unique product in a comprehensive survey of 630 respondents. A mixed-methods approach that combined quantitative surveys and qualitative interviews provided a detailed understanding of consumer behavior and perceptions. The results indicated that lamb consumption exhibits strong seasonality, which is closely associated with national holidays and vacations, particularly in urban centers such as Santiago and Concepción, where supermarkets are the main sources of lamb meat. Among the respondents, 56 % were willing to pay about 41 % more. That preference was particularly evident among young, independent workers who had higher-than-average incomes. For producers and retailers, however, a significant challenge remains in the form of limited consumer awareness because 78 % of respondents were unaware of the product. To address that challenge and effectively promote Chiloé lamb, robust marketing strategies including educational campaigns and targeted advertising, are imperative. Furthermore, enhancing consumer understanding of origin labeling might make it the primary factor in purchasing decisions, thereby increasing the value of these protected regional products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109870"},"PeriodicalIF":7.1,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221408","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":"How does feeding strategy affect the aromatic volatile compounds profile and sensory properties of organic fresh pork?","authors":"Chloé Van Baelen ,&nbsp;Lucile Montagne ,&nbsp;Mohammed Gagaoua ,&nbsp;Armelle Prunier ,&nbsp;Stefaan De Smet ,&nbsp;Els Vossen ,&nbsp;Bénédicte Lebret","doi":"10.1016/j.meatsci.2025.109869","DOIUrl":"10.1016/j.meatsci.2025.109869","url":null,"abstract":"<div><div>This study aimed to evaluate two feeding strategies on pork quality in organic farming using 77 non-castrated male pigs (Piétrain × Large White) reared in two batches, each including two groups. Male littermates were allocated to either a Control group (C, <em>n</em> = 37), fed following the organic specifications, or to a group receiving an organic test feed mainly based on French raw materials and containing more fibre and omega-3 fatty acids (Bio+, <em>n</em> = 40). Within batch, each group was reared in one pen from the same building on deep straw bedding with free outdoor access, with <em>ad libitum</em> feeding from around 33 kg until slaughter at around 128 kg of live weight. Loin meat samples were analysed by a trained sensory panel and by SPME-GC–MS to identify the main volatile compounds. Meat from Bio+ pigs showed a significantly more intense red colour (<em>P</em> &lt; 0.01), but lower aromatic persistency (<em>P</em> &lt; 0.05) and tended to be less tender (<em>P</em> = 0.08) than meat from C pigs. None of the samples were qualified as boar tainted. A total of 27 volatile compounds were quantified, with more compounds present in Bio+ pigs, probably due to the greater diversity of raw ingredients in the feeds. The multi-dimensional analyses enabled to observe relationships between volatile compounds and sensory traits but did not differentiate the two feeding strategies. Bio+ feeding strategy compared to C influenced some organoleptic characteristics (red colour of raw meat, aromatic persistency) without modifying the texture, odour and flavour of organic cooked pork.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"228 ","pages":"Article 109869"},"PeriodicalIF":7.1,"publicationDate":"2025-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144221362","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}