Meat Science最新文献

{"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":"2025-12-01","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":"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":"2025-12-01","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":"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":"2025-12-01","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":"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":"2025-12-01","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}

{"title":"Application of sodium alginate-pectin active intelligent film containing anthocyanins from Aronia melanocarpa and tea polyphenols in pork preservation and freshness monitoring","authors":"Liu Yang ,&nbsp;Sheng Chen ,&nbsp;Zhipeng Jiang ,&nbsp;Xue Ding ,&nbsp;Wenwen Chen ,&nbsp;Ning Ma ,&nbsp;Shengyu Xu ,&nbsp;Hongyuan Zhang","doi":"10.1016/j.meatsci.2025.109931","DOIUrl":"10.1016/j.meatsci.2025.109931","url":null,"abstract":"<div><div>To investigate the preservation effects of active intelligent packaging film (S/P/A/T film) incorporated with anthocyanins (AMA) and tea polyphenols (TP) on meat, pork was selected as a representative sample, and preservation and monitoring experiments were conducted at 4 °C. The antimicrobial properties of the S/P/A/T active intelligent packaging were confirmed by observing the effects of the film solution on the growth curves and bacterial morphology of <em>S. aureus</em> and <em>E. coli</em>. The possible antibacterial mechanism was revealed by molecular docking technology. Finally, the prepared active intelligent packaging was applied to the preservation and freshness monitoring of chilled pork. The study investigated the changes in physicochemical indicators, sensory quality, microbial communities, metabolite characteristics, and the color response capability of the active intelligent packaging during the storage of packaged chilled pork. The S/P/A/T film packaging could inhibit the increase in pH, total volatile basic nitrogen (TVB-N), total viable count (TVC), <em>b*</em> value, and adhesiveness of chilled pork, while delaying the decline in hardness, springiness, <em>a*</em> value, <em>L*</em> value, and sensory quality. The film could extend the shelf life of pork by 3 d. The film also reduced the abundance of spoilage bacteria in the pork and delayed the production of off-flavor substances during pork spoilage. The active intelligent film exhibited a favorable color response during the freshness monitoring of pork. The aforementioned results indicate that the prepared active intelligent packaging has excellent preservative and antimicrobial effects on chilled pork and can monitor the freshness of pork in real-time. Therefore, the development of active intelligent packaging based on S/P/A/T provides promising prospects for meat preservation and freshness monitoring.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109931"},"PeriodicalIF":6.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144878489","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 cinnamic acid supplementation on growth performance, meat quality, muscle development and antioxidant capacity of Yuedong black pigs","authors":"Zewei Ma ,&nbsp;Shuai Liu ,&nbsp;Ran Yi,&nbsp;Jinhao Liu,&nbsp;Canjun Zhu,&nbsp;Songbo Wang,&nbsp;Lina Wang,&nbsp;Gang Shu,&nbsp;Qingyan Jiang,&nbsp;Ruifan Wu","doi":"10.1016/j.meatsci.2025.109944","DOIUrl":"10.1016/j.meatsci.2025.109944","url":null,"abstract":"<div><div>Cinnamic acid (CA) is a natural bioactive substance with antimicrobial, anti-inflammatory and antioxidant properties, which has potential value as a novel feed additive. This study investigated the effects of CA supplementation on growth performance, carcass characteristics, meat quality, energy metabolism and antioxidant capacity in muscle of Yuedong black pigs. A total of 100 3-month-old Yuedong black pigs with an initial body weight of 35 kg were selected and randomly assigned to two treatment groups: the control group and the 0.3 g/kg CA group, with 50 pigs in each group. Compared with control group (CON), dietary supplementation of CA increased average daily gain (ADG) (<em>P</em> &lt; 0.05), while tended to decrease feed conversion ratio (FCR) (<em>P</em> = 0.056). Furthermore, dietary supplementation of CA improved the marbling score, and increased cross-sectional area of muscle fiber of the <em>longissimus thoracis</em> (LT) (<em>P</em> &lt; 0.05). Importantly, CA supplementation promoted muscle hypertrophy by increasing myosin heavy chain (<em>MyHC</em>) expression and protein deposition. The myofiber types were unchanged between control and CA group. CA group showed reduced serum glucose, promoted mitochondrial synthesis and increased lactic acid and ATP content in muscle (<em>P</em> &lt; 0.05). Additionally, CA increased the expression of antioxidant genes (glutathione peroxidase 1, <em>Gpx1</em> and peroxiredoxin 1, <em>Prdx1</em>) in muscle, but no significant difference was observed in malondialdehyde (MDA) levels, total antioxidant capacity (T-AOC) and glutathione peroxidase (GPX) activity in serum. Overall, CA could improve growth rate, meat quality, and promote muscle development, energy metabolism and antioxidant capacity of Yuedong black pigs.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"230 ","pages":"Article 109944"},"PeriodicalIF":6.1,"publicationDate":"2025-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144890728","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":"2025-12-01","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":"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":"2025-12-01","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":"Red meat biochemical and flavor changes through postmortem aging","authors":"Jerrad F. Legako","doi":"10.1016/j.meatsci.2025.109885","DOIUrl":"10.1016/j.meatsci.2025.109885","url":null,"abstract":"<div><div>Red meats consist of beef, pork, and lamb which commonly undergo postmortem aging prior to consumption. Palatability of red meats is greatly influenced by flavor. Furthermore, consumers frequently describe flavor to be the most important red meat palatability attribute. During the aging period biochemical mechanisms progress which may liberate or develop flavor contributing metabolites. Factors such as aging type (wet or dry), duration, and temperature are demonstrated to be of significant influence on development of flavor related metabolites. Likewise, microbial growth during aging may further influence flavor contributing metabolites and perceived flavor. Each of these factors may impact flavor differently among beef, pork, and lamb. This review takes aim at describing the biochemical mechanisms that generate flavor related metabolites during aging. Secondly, the effects of aging parameters will be described for beef, pork, and lamb.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109885"},"PeriodicalIF":6.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144783144","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 space allowance, roughage supplement, and enrichment provision on growth, carcass weight and meat quality in conventional indoor pig husbandry","authors":"Mathilde Coutant ,&nbsp;Marlene Schou Grønbeck ,&nbsp;Marchen Hviid ,&nbsp;Lene J. Pedersen ,&nbsp;Mona L.V. Larsen","doi":"10.1016/j.meatsci.2025.109916","DOIUrl":"10.1016/j.meatsci.2025.109916","url":null,"abstract":"<div><div>Extensification of indoor pig husbandry is increasingly under focus, but effects on meat quality remain to be determined. This study investigated the effects of extensification factors on growth, carcass weight and meat quality of fattening pigs. Three factors were studied on pigs from 30 kg up to slaughter at approximately 120 kg: increase space allowance to 1.4 (S9, n pigs = 108, n samples = 42) or 2.1 (S6, n pigs = 72, n samples = 42) m2 per pig, provision of various enrichments (E, n pigs = 114, n samples = 44), and daily provision of roughage (R, n pigs = 115, n samples = 45). Treatments were compared to a control group with 0.7 m2 per pig and no extra enrichment nor roughage (C, n pigs = 115, n samples = 48). The study was performed over two batches, in spring and in autumn. The treatments had overall no effect on meat quality as measured by temperature and pH, colour, driploss, cooking loss or texture. However, the meat from S9 pigs had a significantly lighter colour than the meat from C, R or E and in addition, pigs from S6 had a higher growth rate (ADG) and carcass weight than C and R. Overall, the treatments had little to no effect on meat quality but increasing space allowance by a factor three notably improved pig growth. In contrast, the experimental batch significantly influenced several parameters of meat quality as well as growth and carcass weight, highlighting that un-controlled factors varying between batches, including seasonal effects, had a greater impact on meat quality than the treatments alone.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"229 ","pages":"Article 109916"},"PeriodicalIF":6.1,"publicationDate":"2025-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144738372","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}