Meat Science最新文献

{"title":"Challenges and opportunities in characterisation of phytochemicals in pasture-fed meat produce","authors":"Sarah E. Kearney ,&nbsp;Nigel P. Brunton ,&nbsp;Dilip K. Rai","doi":"10.1016/j.meatsci.2025.109816","DOIUrl":"10.1016/j.meatsci.2025.109816","url":null,"abstract":"<div><div>Consumers are becoming increasingly concerned with the origin, welfare, and nutritional quality of meat they consume. Existing literature suggests that pasture-fed livestock can absorb phytonutrients from their feed into their meat. Advanced analytical methods such as liquid chromatography-mass spectrometry (LC-MS) and gas chromatography–mass spectrometry (GC–MS) have now made it possible to identify plant-derived non-volatile compounds in meat. These biomarkers are crucial for authenticating pasture-fed meat to underpin stringent meat quality regulations and assurance systems, thus enhancing industry reputation and competitiveness. Studies have shown that animals fed with a diet rich in phytochemicals exhibit higher total polyphenol content (TPC) in their muscle compared to those fed with a concentrate diet. However, there is limited information available on the bioavailability of phytochemicals in meat. The aim of this review is to comprehensively analyse the latest methods for extracting, purifying, and characterising non-volatile biomarkers in meat, and to evaluate their effectiveness as indicators of meat authenticity and nutrition.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109816"},"PeriodicalIF":7.1,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143738739","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":"Localized low voltage electrical stimulation improves meat quality and palatability in a muscle-dependent manner","authors":"Ó. López-Campos,&nbsp;B. Chabot,&nbsp;H.R. Attema,&nbsp;B. Schmidt,&nbsp;S. Zawadski,&nbsp;N. Prieto","doi":"10.1016/j.meatsci.2025.109818","DOIUrl":"10.1016/j.meatsci.2025.109818","url":null,"abstract":"<div><div>The effect of localized low voltage electrical stimulation (LVES, 45 V) on meat quality and palatability of the <em>longissimus thoracis et lumborum</em> (<em>LTL</em>) and <em>semitendinosus</em> (<em>ST</em>) was evaluated in this study. There were stimulation method × ageing time interactions for pH in both muscles, as LVES reduced the pH at 3 h post-mortem, but there were no differences at 3 and 6 d post-mortem (<em>P</em> &lt; 0.001). The LVES did not significantly affect colour values of the <em>longissimus thoracis</em> (<em>LT)</em> either at 3 d post-mortem (<em>P</em> &gt; 0.05) or in retail display (<em>P</em> &gt; 0.1). In contrast, there were stimulation × ageing time interactions in the <em>ST</em> for <em>a</em>^<em>⁎</em>, <em>b</em>^<em>⁎</em> and chroma measured in retail display, with stimulation increasing all these values at 0 d, whereas there were no effects on <em>a</em>^<em>⁎</em> and chroma and a lesser increase in <em>b</em>^<em>⁎</em> after 4 d (<em>P</em> &lt; 0.001). Additionally, the LVES increased <em>L</em>^<em>⁎</em> (<em>P</em> &lt; 0.05) and hue (<em>P</em> &lt; 0.001) of the <em>ST</em>, regardless of retail time. The LVES increased purge losses of the <em>ST</em> (<em>P</em> &lt; 0.05), although these moisture losses did not result in differences in <em>ST</em> juiciness assessed by trained panelists (<em>P</em> &gt; 0.1). The LVES did not affect shear force or tenderness in any muscle (<em>P</em> &gt; 0.1). Compared to no stimulation, LVES increased burnt aroma (<em>P</em> &lt; 0.05) and umami (<em>P</em> &lt; 0.01) and salty (<em>P</em> = 0.075) tastes and decreased bitter taste (<em>P</em> &lt; 0.01) and green-hay flavour (<em>P</em> &lt; 0.05) in the <em>longissimus lumborum</em> (<em>LL</em>), but had no effect on the flavour profile of the <em>ST</em> (<em>P</em> &gt; 0.1). Overall, LVES improved meat colour and flavour in a muscle-dependent manner compared to no stimulation.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109818"},"PeriodicalIF":7.1,"publicationDate":"2025-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143760434","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 inhibition potentiality of sodium carboxymethyl cellulose on PhIP, Harman, and Norharman formation of fried beef patties at low NaCl level","authors":"Yi Zhao ,&nbsp;Pinghua Deng ,&nbsp;Ruoxi Ma ,&nbsp;Shuang Teng ,&nbsp;Hang Lu ,&nbsp;Zheng Liu ,&nbsp;Haotian Yu ,&nbsp;Yawei Zhang","doi":"10.1016/j.meatsci.2025.109814","DOIUrl":"10.1016/j.meatsci.2025.109814","url":null,"abstract":"<div><div>The objective of this study was to investigate the inhibitory effect of sodium carboxymethyl cellulose (CMC<img>Na) on the formation of heterocyclic aromatic amines (HAAs) in fried beef patties under low salt conditions. The 0.5–1.5 % of CMC-Na was introduced to minced beef at 1 % NaCl level, and the formation of HAAs was found to be significantly inhibited after fried (<em>P</em> &lt; 0.05). The inhibition observed in the treatment containing 1 % NaCl +1.5 % CMC-Na was found to be statistically significant (<em>P &lt; 0.05</em>). Specifically, compared to the control treatment, the contents of Harman, Norharman and PhIP were effectively reduced by 58.9 %, 66.1 %, and 67 %, respectively, in this treatment. CMC-Na inhibited the generation of HAAs through a water retention mechanism under low-salt conditions and formed a tight three-dimensional gel network structure of the minced meat, thus preventing the migration of fixed water to free water. This helped to mitigate the temperature rise on the surface of the beef patty while reducing the rate of pyrolysis of precursors of HAAs. CMC-Na can be utilized as a food additive during the preparation of fried beef patties under low-salt conditions to significantly diminish HAA formation and enhance food safety.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109814"},"PeriodicalIF":7.1,"publicationDate":"2025-03-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704705","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":"Source of dietary iron and zinc affects meat quality by altering muscular fatty acid profile, flavor substances, and metabolomics in finishing pigs","authors":"Zhimei Tian ,&nbsp;Miao Yu ,&nbsp;Yiyan Cui ,&nbsp;Dun Deng ,&nbsp;Min Song ,&nbsp;Zhichang Liu ,&nbsp;Ting Rong ,&nbsp;Zhenming Li ,&nbsp;Xianyong Ma","doi":"10.1016/j.meatsci.2025.109813","DOIUrl":"10.1016/j.meatsci.2025.109813","url":null,"abstract":"<div><div>This study evaluated the effects of dietary iron and zinc supplementation from inorganic (CON) and organic sources (ORG) on growth performance, meat quality, fatty acid profile, and metabolome in pigs. Growth performance was unaffected by the treatments, but carcass traits such as loin muscle area, hot carcass weight, and yield in the ORG group were higher than in the CON group. The ORG supplements improved the quality (color, pH, shear force, marbling scores, IMF, IMP, and zinc) of raw meat and sensory traits (odor, flavor, tenderness, juiciness, and soup freshness) of cooked meat. Postmortem time significantly affected meat quality such as <em>L</em>*, <em>a</em>*, <em>b</em>*, and pH, as well as interacted with diet to affect pH of the LT. The ORG supplements altered fatty acid composition of pork. The results indicated that organic iron and zinc improved carcass traits, pork quality, and eating acceptability by increasing flavor substances and by altering fatty acid profile and metabolome.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109813"},"PeriodicalIF":7.1,"publicationDate":"2025-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143704706","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":"Dietary hazelnut skin prevents lipid oxidation in lamb enriched in omega-3 polyunsaturated fatty acids","authors":"Martino Musati ,&nbsp;Antonino Bertino ,&nbsp;Marco Sebastiano Cannone ,&nbsp;Fabrizio Mangano ,&nbsp;Giuseppe Luciano ,&nbsp;Alessandro Priolo ,&nbsp;Marco Sebastiano Bella ,&nbsp;Luisa Biondi ,&nbsp;Manuel Scerra ,&nbsp;Guido Mangione ,&nbsp;Antonio Natalello","doi":"10.1016/j.meatsci.2025.109811","DOIUrl":"10.1016/j.meatsci.2025.109811","url":null,"abstract":"<div><div>The aim of this study was to investigate the effect of partially replacing maize with hazelnut skin and linseed, alone or in combination, on the oxidative stability of lamb. Forty lambs were randomly assigned to 4 treatments and fed: a conventional cereal-based diet (C), or the same diet with 15 % of hazelnut skin (HS), or 8 % of extruded linseed (LS), or 7.5 % of hazelnut skin plus 4 % of linseed (H + L) as partial replacement of maize. After 60 days of feeding trial, lambs were slaughtered, and hydrophilic antioxidant capacity and fat-soluble vitamins content were evaluated in fresh meat. Colour stability, lipid and protein oxidation were assessed during 7 days of refrigerated storage. Dietary combination of hazelnut skin and linseed increased the content of tocopherols (<em>P</em> &lt; 0.001) and of n-3 polyunsaturated fatty acids (PUFA n-3; <em>P</em> &lt; 0.001), while reducing lipid oxidation (TBARS value) during 7 days of storage (<em>P</em> &lt; 0.001). Feeding lamb with hazelnut skin and/or linseed did not affect meat hydrophilic antioxidant capacity, colour stability, nor the formation of hydroperoxides, thiols, or carbonyls (<em>P</em> &gt; 0.05). These results suggest that vitamin E provided by hazelnut skin contributed to delay lipid oxidation in meat, despite the higher concentration of n-3 PUFA.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109811"},"PeriodicalIF":7.1,"publicationDate":"2025-03-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143682806","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}

{"title":"Antioxidant pH-sensitive films incorporating CMC/SA/starch, anthocyanins, and tea polyphenols for monitoring freshness of pork","authors":"Si Tan ,&nbsp;Chongbing Zhou ,&nbsp;Peilin Rao ,&nbsp;Huilin Tan ,&nbsp;Jiayi Wang","doi":"10.1016/j.meatsci.2025.109808","DOIUrl":"10.1016/j.meatsci.2025.109808","url":null,"abstract":"<div><div>It is important to find an intelligent packaging which can monitor pork freshness immediately and extend its shelf life in food science. The aim of this study was developing a novel pH sensitive film with high antioxidant activity based on sodium carboxymethylcellulose (CMC), sodium alginate (SA), and cassava starch (CS) incorporating <em>Lycium ruthenicum</em> anthocyanins (LRA), and tea polyphenols (TP). The pH response, physical properties, color stability, antioxidant activity, and the ability to monitor the freshness of pork of the films were analyzed. The results indicated that LRA was sensitive in the solution of pH 1–14. After the addition of LRA and TP, the thickness of the films was increased, the mechanical properties were affected, and the water content, and WVP were decreased. LRA and TP significantly improved the light-resistance performance. Fourier transform infrared spectroscopy revealed that CMC, SA, and CS had good compatibility, and LRA and TP were successfully incorporated into the film. TP significantly increased the antioxidant activities of the film as determined by DPPH, and FRAP methods. In addition, the film showed remarkable color change in response to the increase of volatile basic nitrogen content in pork during spoilage. The films containing 0.2 % TP obviously inhibited lipid oxidation, and extended the shelf life of pork. Our findings suggested that CSC/LRA/TP films could be applied as antioxidant materials with freshness monitor effect for pork packaging. This research provides an alternative for the visual intelligent packaging of pork.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109808"},"PeriodicalIF":7.1,"publicationDate":"2025-03-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143643683","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":"An innovative method of vacuum cooling for cooked pork meat: Uninterrupted operation between immersion vacuum cooling and vacuum cooling","authors":"Caihu Liao ,&nbsp;Jinjie Li ,&nbsp;Jianhua Zhu ,&nbsp;Xia Zhang ,&nbsp;Fangyun Dong ,&nbsp;Wenjing Li ,&nbsp;Siyun Xie","doi":"10.1016/j.meatsci.2025.109805","DOIUrl":"10.1016/j.meatsci.2025.109805","url":null,"abstract":"<div><div>To address the challenges associated with cooling large, cooked meat products, we developed a novel cooling method: uninterrupted operation between immersion vacuum cooling and vacuum cooling (UO-IVC&amp;VC) while comparing its performance with traditional methods, including air blast (AB), vacuum cooling (VC), and immersion vacuum cooling (IVC). Our results showed that UO-IVC&amp;VC effectively integrated IVC and VC under isobaric conditions. The time required to reduce the core temperature from 72 to 4 °C with UO-IVC&amp;VC was 59.9 min, longer than VC (44.4 min) but shorter than IVC (90.2 min) and AB (356.8 min) (<em>p</em> <em>&lt;</em> 0.05). UO-IVC&amp;VC significantly shortened the cooling time in the later phase (20–4 °C) to 29.5 min, which was slightly faster than VC (31.5 min) (<em>p</em> <em>&gt;</em> 0.05). The weight loss rate for UO-IVC&amp;VC-treated sample was 3.81 %, lower than that of AB (4.32 %) (<em>p</em> <em>&gt;</em> 0.05) and VC (9.23 %) (<em>p</em> <em>&lt;</em> 0.05), but slightly higher than IVC (3.36 %) (<em>p</em> <em>&gt;</em> 0.05). The color coordinates (<em>a</em>*, <em>L</em>*), relaxation time T₂₄, and texture (Warner-Bratzler shear force, Hardness, Gumminess and Chewiness) of UO-IVC&amp;VC-treated sample were intermediate between VC and IVC, which improved color and quality. Additionally, UO-IVC&amp;VC, IVC, and AB treatments resulted in uniform moisture distribution, while VC, IVC, and UO-IVC&amp;VC exhibited slightly more disordered muscle fiber structures compared to AB. In conclusion, UO-IVC&amp;VC demonstrates potential for effective application in the cooling of large, cooked meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109805"},"PeriodicalIF":7.1,"publicationDate":"2025-03-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610538","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":"Preparation, characterization of algae polyphenol-polysaccharide composite films and application in chilled porcine longissimus lumborum packaging","authors":"Juyang Zhao ,&nbsp;Feiran Yang ,&nbsp;Xuwei Fang ,&nbsp;Ming Liu ,&nbsp;Ying Sun ,&nbsp;Liya Gu","doi":"10.1016/j.meatsci.2025.109801","DOIUrl":"10.1016/j.meatsci.2025.109801","url":null,"abstract":"<div><div>The objective of this study was to assess the efficacy of pullulan (PUL) based films incorporated with algae polyphenol extracts (APE) in preserving the freshness of porcine <em>longissimus lumborum</em> (PLL) during refrigerated storage at 4 °C for 7 d. Among 3 types of polysaccharides (tested konjac gum, soluble soybean polysaccharide, and PUL), the PUL-APE composite film demonstrated superior film performance. The effects of APE concentrations at 1, 2, 3, 4, and 5 % (<em>w/v</em>) on the barrier, mechanical, physical, and optical properties of the developed films were evaluated while exploring intermolecular interactions between APE and polysaccharides. Results revealed that increasing APE concentration significantly enhanced the thickness, moisture content, and water solubility of PUL-APE composite films while decreasing brightness and opacity rate (<em>P</em> &lt; 0.05). Compared to other groups, the composite film containing 3 % APE exhibited superior barrier and mechanical properties with a minimum water vapor permeability value of 2.35 ± 0.05 g/m² and maximum tensile strength value of 55.82 ± 0.42 MPa. Additionally, the packaging effect of PUL-APE composite film on chilled PLL samples was investigated. The film effectively delayed microbial growth and minimized oxidative rancidity, texture changes, and cooking loss during refrigerated storage of PLL samples. Therefore, these PUL-APE composite films hold great potential as edible materials for meat packaging applications.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109801"},"PeriodicalIF":7.1,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143620552","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":"Ultrasound combined with slightly acidic electrolytic water thawing improved rheological properties, quality and structure of mutton myofibrillar protein gel","authors":"Jun Wang ,&nbsp;Dewei Kong ,&nbsp;Rongwei Han ,&nbsp;Peng Li ,&nbsp;Yongxin Yang ,&nbsp;Baohua Kong","doi":"10.1016/j.meatsci.2025.109806","DOIUrl":"10.1016/j.meatsci.2025.109806","url":null,"abstract":"<div><div>This study investigated the influence of ultrasound combined with slightly acidic electrolyzed water thawing (UST) on the rheological characteristics, quality and structure of mutton myofibrillar protein (MP) gel in comparison with other thawing methods (air thawing (AT), water immersion thawing (WT), microwave thawing (MT)). According to the result of rheological properties, the UST group had a higher storage modulus among thawing groups. UST treatment significantly improved the gel water holding capacity and whiteness (<em>P</em> &lt; 0.05). In terms of texture, the MP gel of the UST group had better elasticity and strength than other thawing groups (<em>P</em> &lt; 0.05). The UST treatment has no influence on the water distribution in the MP gel (<em>P</em> &gt; 0.05). The UST treatment protected the secondary structure in the MP gel. Among all thawing groups, the UST group exhibited a smoother and more compact microstructure. In conclusion, the UST method effectively improved the MP rheological properties and gel quality, which could be applied as a promising method for deep processing of meat products.</div></div>","PeriodicalId":389,"journal":{"name":"Meat Science","volume":"225 ","pages":"Article 109806"},"PeriodicalIF":7.1,"publicationDate":"2025-03-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143610537","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 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}