Meat Science最新文献

{"title":"Effects of tartrate on color stability and myoglobin affinity for oxygen in beef","authors":"Masahiro Waga,&nbsp;Shinsuke Watanabe,&nbsp;Koji Nakade","doi":"10.1016/j.meatsci.2025.109807","DOIUrl":"10.1016/j.meatsci.2025.109807","url":null,"abstract":"<div><div>The effects of the affinity of myoglobin for oxygen on meat discoloration were investigated. First, we showed that 10 mmol/L tartrate significantly decreased the deoxygenation rate in vacuum-packed beef, although it did not reduce mitochondrial oxygen consumption activity. Second, the myoglobin affinity was evaluated with or without 1 mg/mL mitochondria and/or 10 mmol/L tartrate. The oxygen concentration that gives 50 % of the deoxygenation ratio was evaluated as myoglobin affinity. The affinity in the “with mitochondria” condition (0.370 ± 0.006 %) was significantly lower than that of “myoglobin” (0.312 ± 0.019 %), “with tartrate” (0.292 ± 0.009 %), and “with mitochondria and tartrate” (0.287 ± 0.022 %). Furthermore, the effect of 10 mmol/L tartrate on the myoglobin oxidation rate in beef was observed at 0.18–4.2 % oxygen. The addition of tartrate inhibited oxidation at lower concentrations but promoted oxidation at higher concentrations, with 1 % being the divergent concentration. Using tartrate, we demonstrated that myoglobin affinity is a determining factor for the oxygen concentrations that promote beef discoloration.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109807"},"PeriodicalIF":7.1,"publicationDate":"2025-03-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610539","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":"Colour formation by bacterial nitric oxide synthase in fermented sausages inoculated with and without Mammaliicoccus vitulinus","authors":"Jiaying Qin ,&nbsp;Bingyu Li ,&nbsp;Miaomiao Zhu ,&nbsp;Conggui Chen ,&nbsp;Baocai Xu ,&nbsp;Huiting Luo ,&nbsp;Peijun Li","doi":"10.1016/j.meatsci.2025.109804","DOIUrl":"10.1016/j.meatsci.2025.109804","url":null,"abstract":"<div><div>In the present study, a <em>Bacillus subtilis</em> expression system was used to overexpress the gene of nitric oxide synthase (NOS), and the NOS was subsequently purified and added to fermented sausages to assess its colouration ability. The results indicated that NOS activity in the <em>nos</em>-recombinant strain was approximately 58-fold higher than that in the wild-type strain (<em>P</em> &lt; 0.05). In a meat model system supplemented with metmyoglobin, the addition of NOS alone exhibited a significant effect on colour formation (<em>P</em> &lt; 0.05), whereas inoculation with <em>Mammaliicoccus vitulinus</em> enhanced the red colour (<em>P</em> &lt; 0.05). The results of the ultraviolet-visible (UV–vis) spectral analysis showed that more nitrosyl myoglobin (NO-Mb) was formed in the model system. In fermented sausages, the addition of NOS together with the inoculation of <em>M. vitulinus</em> led to a significant increase in the concentration of NO-Mb and the redness value (<em>P</em> &lt; 0.05). The present study offers a potential solution for enhancing the colour formation in fermented sausages using an enzymatic method.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109804"},"PeriodicalIF":7.1,"publicationDate":"2025-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143592028","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":"Differentiated application of oxygen levels for the preservation of high‑oxygen packaged beef based on initial microbial contamination","authors":"Chengcheng Feng ,&nbsp;Kaiyang Sun ,&nbsp;Yimin Zhang ,&nbsp;Rongrong Liang ,&nbsp;Yanwei Mao ,&nbsp;David L. Hopkins ,&nbsp;Lixian Zhu ,&nbsp;Xin Luo ,&nbsp;Xiaoyin Yang","doi":"10.1016/j.meatsci.2025.109803","DOIUrl":"10.1016/j.meatsci.2025.109803","url":null,"abstract":"<div><div>This study investigated the influence of various oxygen (O₂) levels on the storage quality of chilled beef steaks with different initial microbial loads (low initial microbial loads, LIML; high initial microbial loads, HIML). The steaks were stored under three modified atmosphere packaging (MAP) systems (MAP70 = 70 % O₂/30 % CO₂; MAP50 = 50 % O₂/30 % CO₂/20 % N₂; MAP30 = 30 % O₂/30 % CO₂/40 % N₂) for 20 days. Oxygen levels had no impact on bacterial counts and microbial diversity during storage, in which <em>Serratia</em> and <em>Brochothrix</em> became predominant bacteria. No differences in <em>a</em>*, <em>b</em>*, chroma, and sensorial traits were observed for LIML steaks under the three MAP systems, but MAP30 steaks showed the lowest (<em>P</em> &lt; 0.05) lipid and protein oxidation. Compared to MAP70, MAP50 instead of MAP30 was sufficient to maintain a similar meat color and a better oxidative stability for HIML steaks. Overall, microbial proliferation was a significant determinant for the color stability of MAP beef, and therefore the O₂ optimization in high‑oxygen MAP should take initial microbial loads into account.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109803"},"PeriodicalIF":7.1,"publicationDate":"2025-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143576944","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":"Sliding-window enhanced olfactory visual images combined with deep learning to predict TVB-N content in chilled mutton","authors":"Shichang Wang ,&nbsp;Yixin Zhang ,&nbsp;Rongguang Zhu ,&nbsp;Fukang Xing ,&nbsp;Jiufu Yan ,&nbsp;Lingfeng Meng ,&nbsp;Xuedong Yao","doi":"10.1016/j.meatsci.2025.109791","DOIUrl":"10.1016/j.meatsci.2025.109791","url":null,"abstract":"<div><div>A novel data enhancement method for olfactory visual images was proposed in this study, combined with deep learning to achieve the accurate prediction of total volatile basic nitrogen (TVB-N) content in chilled mutton. Specifically, the sliding-window was defined and used to separately extract different regions of interest from each sensing region by encoding and decoding the sliding position information, so the olfactory visual image was enhanced. This enhancement method considered the position shift and uneven colour presentation of sensitive points during the preparation and reaction of olfactory visualization sensor array. Based on the enhanced images, three advanced deep learning models (InceptionNetV3, ResNet50 and MobileNetV3) were established, and compared with three traditional machine learning models of partial least squares regression (PLSR), support vector regression (SVR) and random forest (RF) based on manually extracted colour space features. By comparison, deep learning models of InceptionNetV3, ResNet50 and MobileNetV3 had better predictive performance, and the optimal prediction results were obtained by the MobileNetV3 model. The determination coefficient (<em>R</em>^<em>2</em>), root-mean-square error (<em>RMSE</em>) and relative prediction deviation (<em>RPD</em>) of the best prediction model for test set were 0.97, 2.42 mg/100 g and 5.82, respectively. The results demonstrated that the combination of olfactory visualization sensor array and the lightweight MobileNetV3 can stably and effectively predict the TVB-N content in chilled mutton, and has great potential for on-site evaluation of mutton freshness.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109791"},"PeriodicalIF":7.1,"publicationDate":"2025-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143551016","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 quality of aged beef and aged-then-frozen lamb meat after up to 2 years of frozen storage at −12 or −18 °C","authors":"Benjamin W.B. Holman ,&nbsp;Cassius E.O. Coombs ,&nbsp;David L. Hopkins","doi":"10.1016/j.meatsci.2025.109790","DOIUrl":"10.1016/j.meatsci.2025.109790","url":null,"abstract":"<div><div>This study investigated the effect of 2 years frozen storage at −12 or −18 °C on aged beef and aged or unaged lamb meat quality. The first study compared 5-week aged <em>longissimus lumborum</em> muscle (LL) frozen for 0 (unfrozen), 1 or 2 years at either frozen storage temperature (<em>n</em> = 24, 4 samples per frozen storage period/temperature combination). Shear force was higher for frozen beef than unfrozen beef (<em>P</em> = 0.025). Sarcomere length, ultimate pH, cooking loss, purge loss, and total loss were higher for unfrozen beef compared to frozen beef. There were no frozen storage period effects on the population of <em>Brochothrix thermosphacta</em>, <em>Clostridium perfringens</em>, <em>E. coli</em>, <em>Enterobacteriaceae</em> sp., and lactic acid bacteria (LAB) – all microorganisms, excluding LAB, were at levels below their respective levels of detection. Both −12 and −18 °C preserved beef to comparable levels of quality, irrespective of the frozen storage duration. The second study compared 0- and 8-week aged lamb that was subsequently frozen for 2 years at either frozen storage temperature (<em>n</em> = 24, 6 LL per chilled storage period/frozen storage temperature combination). Particle size and shear force were lower for 8-week aged lamb. There were no differences in the quality of lamb meat held at −12 and −18 °C for 2 years, with all the samples of comparable and acceptable quality. These findings demonstrate that 2 years of frozen storage at −12 °C is viable for aged cuts of red meat and provides comparable quality to a colder (−18 °C) frozen storage temperature.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"224 ","pages":"Article 109790"},"PeriodicalIF":7.1,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143480500","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 dietary Inonotus obliquus fermentation products supplementation on meat quality and antioxidant capacity of finishing pigs","authors":"Xiangyuan Li ,&nbsp;Lin Zhang ,&nbsp;Yimin Zhang ,&nbsp;Xin Luo ,&nbsp;Jiang Yu ,&nbsp;Sufang Ren ,&nbsp;Laixue Ni ,&nbsp;Xianqi Yao ,&nbsp;Jiaqiang Wu ,&nbsp;Yanwei Mao","doi":"10.1016/j.meatsci.2025.109789","DOIUrl":"10.1016/j.meatsci.2025.109789","url":null,"abstract":"<div><div>This study aimed to investigate the supplementation of finishing pigs with Inonotus obliquus fermentation products (IOFP) on the meat quality, amino acid and fatty acid composition, muscle fiber characteristics, and antioxidant capacity. Eighteen healthy castrated piglets were randomly divided into three groups and fed a basal diet or supplemented with IOFP (obliquus (Chaga fungus) products fermented for 3 or 7 days (IOFP-3 and IOFP-7) at 8 g per kg feed). The results demonstrated that, compared to the control group, IOFP significantly increased the pH_24h from 5.44 to 5.52, <em>a</em>* value from 3.8 to 4.5, crude protein content from 21.9 % to 24.0 %, and intramuscular fat content from 3.03 % to 3.56 %. Additionally, IOFP led to significant increases in the content of total amino acids (TAA), essential amino acids (EAA), flavor amino acids, total polyunsaturated fatty acids (PUFA), and the percentage of unsaturated fatty acids (<em>P</em> &lt; 0.05). Furthermore, it resulted in a significant decrease 45.3 N to 40.3 N in shear force (<em>P</em> &lt; 0.05) in the <em>Longissimus thoracis et lumborum</em> (LTL) muscle of pigs. IOFP-7 supplementation also increased (<em>P</em> &lt; 0.05) the <em>MyHC I</em> mRNA expression and decreased (<em>P</em> &lt; 0.05) <em>MyHC IIb</em> mRNA levels. IOFP not only increased superoxide dismutase (SOD) (<em>P</em> &lt; 0.05) in the serum and muscle tissue, but also decreased the content of MDA (<em>P</em> &lt; 0.05) in serum. IOFP-7 supplementation significantly increased enzyme activity and enhanced the expression of Nuclear factor E2-related factor 2 (Nrf2) and downstream genes (<em>P</em> &lt; 0.05), and reduced MDA and carbonyl contents of pork during storage in high‑oxygen modified atmosphere packaging. In summary, this study demonstrated that dietary IOFP supplementation can effectively improve pork's color and nutritional value, increase slow-twitch fiber percentage, enhance the antioxidant capacity of pigs, prevent lipid and protein oxidation, and improve pork quality.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"224 ","pages":"Article 109789"},"PeriodicalIF":7.1,"publicationDate":"2025-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143480502","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":"Enhancing shelf life of bison meat using CO2/N2 modified atmosphere master bag packaging system with oxygen scavengers","authors":"J. Rothy ,&nbsp;A. Saikia ,&nbsp;K. Koti ,&nbsp;M. Hasan ,&nbsp;C. Narvaez-Bravo ,&nbsp;N. Prieto ,&nbsp;A. Rodas-Gonzalez","doi":"10.1016/j.meatsci.2025.109780","DOIUrl":"10.1016/j.meatsci.2025.109780","url":null,"abstract":"<div><div>This study aimed to assess the impact of CO₂/N₂ modified atmosphere master bags (MB) and the incorporation of oxygen scavengers on color stability, oxidation development, and microbial growth in bison meat during storage and retail exposition. The utilization of MBs with oxygen scavengers (MBOSC) led to a substantial decrease in residual oxygen levels to 0.11 % over a 14-d storage period, compared to MBs with no oxygen scavengers (2.45 %; MBNoSC) (<em>P</em> &lt; 0.01). Throughout the storage and retail display simulation, MBOSC consistently increased <em>a</em>*, <em>b</em>*, and Chroma values, and with diminished Hue values compared to MBNoSC (<em>P</em> &lt; 0.01). Also, MBOSC showed lower levels of lipid and protein oxidation compared to the MBNoSC samples during storage (<em>P</em> &lt; 0.01). Except for the psychrophilic, other bacteria indicators remained unaffected by the MB type. Thus, MBOSC proved more effective than MBNoSC in extending the shelf life of bison meat during storage and retail display.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"224 ","pages":"Article 109780"},"PeriodicalIF":7.1,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143480501","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 curdlan on the physicochemical properties and microscopic morphology of spiced beef during cooking and freezing","authors":"Yuanzheng Li ,&nbsp;Huan Zhang ,&nbsp;Dongxu Du ,&nbsp;Shuai Gao ,&nbsp;Wenqing Ma ,&nbsp;Miaomiao Liu ,&nbsp;Li Feng ,&nbsp;Yungang Cao ,&nbsp;Youling Xiong","doi":"10.1016/j.meatsci.2025.109781","DOIUrl":"10.1016/j.meatsci.2025.109781","url":null,"abstract":"<div><div>This study aimed to establish the functional influence of curdlan (0 %, 1.0 %, 2.0 %, and 3.0 %) on the quality of spiced beef through monitoring changes in cooking yield, textural properties, pH, oxidative stability, and micromorphology during marination, cooking and freezing. The results showed significant enhancements (<em>P</em> &lt; 0.05) of viscosity and absorption yield of the marinade solution as well as the freezing rate of spiced beef upon, increasing the curdlan concentration. At a 2.0 % curdlan addition level, spiced beef showed the maximum tenderness (shear force), increased springiness and elasticity. Meanwhile, the colorimetric values were improved and lipid oxidation (peroxide; malonaldehyde) was consistently reduced during storage up to 14 days, whereas 3.0 % curdlan on day 14 exacerbated oxidation. Scanning electron microscopy and confocal laser scanning microscopy imaging of beef samples treated with 1.0 % and 2.0 % curdlan showed a relatively even distribution of curdlan within muscle fiber bundles, contrasting to 3.0 % curdlan treatment where curdlan accumulated mostly in the gaps between muscle bundles and fibers. Additionally, low-field NMR analysis demonstrated that the inclusion of 2.0 % curdlan significantly increased the immobile water content (<em>P</em>₂₃). In corroboration, sensory analysis indicated that spiced beef treated with 2.0 % curdlan had the highest appearance, juiciness, taste, and flavor scores, suggesting that muscle structural improvement by the curdlan inclusion, optimal at the 2.0 % level, played a principal role in the quality enhancements of marinaded spiced beef.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"224 ","pages":"Article 109781"},"PeriodicalIF":7.1,"publicationDate":"2025-02-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143480499","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 ultrasound treatment on the oxidation and conformational structure of myofibrillar protein of beef marinated in red sour soup","authors":"Huaisheng Zheng ,&nbsp;Chaobin Huang ,&nbsp;Shuhong Liu ,&nbsp;Xinghua Chen ,&nbsp;Xiaoyu Wang ,&nbsp;Ping Hu","doi":"10.1016/j.meatsci.2025.109779","DOIUrl":"10.1016/j.meatsci.2025.109779","url":null,"abstract":"<div><div>In this study, we investigated the oxidative and structural effects of red sour soup and ultrasound-assisted marination on beef myofibrillar proteins (MPs). The results demonstrated that marinating with red sour soup could alter MPs structure and oxidative properties, promote MPs aggregation, and increase protein particle size. Compared to traditional static marination, ultrasound-assisted marination significantly elevated protein oxidation levels (<em>P</em> &lt; 0.05), as shown by the increase in carbonyl and reduction in sulfhydryl (<em>P</em> &lt; 0.05). Secondary and tertiary protein structures revealed that ultrasound decreased the α-helix and increased the β-sheet, promoting the exposure of hydrophobic groups. Particle size significantly decreased with increasing ultrasound power (<em>P</em> &lt; 0.05). The SDS-PAGE further illustrated that appropriate ultrasound treatment (320 W) alleviated protein cross-linking and aggregation induced by organic acids. Overall, this study showed that ultrasound ameliorated the effects on protein structure during marinating due to the acidic conditions of red sour soup, offering a theoretical foundation for its application in meat processing.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"224 ","pages":"Article 109779"},"PeriodicalIF":7.1,"publicationDate":"2025-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463890","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":"Consumer flavour liking contributes the most to sensory overall liking of Australian lamb","authors":"S.M. Moyes ,&nbsp;D.W. Pethick ,&nbsp;G.E. Gardner ,&nbsp;P. McGilchrist ,&nbsp;L. Pannier","doi":"10.1016/j.meatsci.2025.109778","DOIUrl":"10.1016/j.meatsci.2025.109778","url":null,"abstract":"<div><div>Untrained consumer-determined sensory scores of tenderness, juiciness, flavour liking, and overall liking possess a level of dependency due to poorer consumer ability to discriminate between these traits. Given that overall liking is strongly correlated to all traits, this study evaluated the contributions of sensory traits to the overall liking scores of Australian lamb. Tenderness, juiciness, flavour liking and overall liking of a range of lamb cuts were assessed by untrained Australian consumers (<em>n</em> = 18,720) following Meat Standards Australia protocols. The most important contributor to lamb overall liking was flavour liking (44.7%), followed by tenderness (28.3%) and juiciness (27.0%) (<em>P</em> &lt; 0.05; <em>R</em>² = 0.88). The contribution of the sensory traits to overall liking varied between meat quality categories, although the contribution of juiciness varied minimally. The contribution of flavour liking to overall liking became more important as loin intramuscular fat content increased. Whilst small differences in the contribution of tenderness and juiciness were present between cooking methods, untrained consumers evaluated overall liking in a similar manner regardless of cut type, demonstrating consumers' inherent ability to consistently evaluate meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"224 ","pages":"Article 109778"},"PeriodicalIF":7.1,"publicationDate":"2025-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143463883","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}