Arts and Humanities Commons^™

Pork, Beef And Chicken Have Similar Effects On Acute Satiety And Appetite Regulatory Hormone Responses, Karen E. Charlton, Linda C. Tapsell, Marijka Batterham, Jane E. O'Shea, Rebecca L. Thorne, Qingsheng Zhang, Eleanor Beck

Qingsheng Zhang

No abstract provided.

Pork, Beef And Chicken Have Similar Effects On Acute Satiety And Hormonal Markers Of Appetite, Karen Charlton, Linda Tapsell, Marijka Batterham, Rebecca Thorne, Jane O'Shea, Qingsheng Zhang, Eleanor Beck

Qingsheng Zhang

The effects of three different meat-containing breakfast meals (pork, beef or chicken) on acute satiety and appetite regulatory hormones were compared using a within-subjects study design. Thirty fasting non-smoking pre-menopausal women attended a research centre on three test days to consume, a meat-containing meal matched in energy (kJ) and protein content, palatability, and appearance. No difference was found between meat groups for either energy intake or macronutrient profile of food consume data subsequent ad libitum buffet lunch, or over the rest of the day. Visual Analogue Scale(VAS) ratings for hunger and satiety over an 180min period did not differ between …

Pork, Beef And Chicken Have Similar Effects On Acute Satiety And Appetite Regulatory Hormone Responses, Karen E. Charlton, Linda C. Tapsell, Marijka Batterham, Jane E. O'Shea, Rebecca L. Thorne, Qingsheng Zhang, Eleanor Beck

Karen E. Charlton

No abstract provided.

Pork, Beef And Chicken Have Similar Effects On Acute Satiety And Hormonal Markers Of Appetite, Karen Charlton, Linda Tapsell, Marijka Batterham, Rebecca Thorne, Jane O'Shea, Qingsheng Zhang, Eleanor Beck

Karen E. Charlton

The effects of three different meat-containing breakfast meals (pork, beef or chicken) on acute satiety and appetite regulatory hormones were compared using a within-subjects study design. Thirty fasting non-smoking pre-menopausal women attended a research centre on three test days to consume, a meat-containing meal matched in energy (kJ) and protein content, palatability, and appearance. No difference was found between meat groups for either energy intake or macronutrient profile of food consume data subsequent ad libitum buffet lunch, or over the rest of the day. Visual Analogue Scale(VAS) ratings for hunger and satiety over an 180min period did not differ between …

Australian Red Meat Consumption – Predominantly Lean In Response To Public Health And Consumer Demand, P. G. Williams, V. Droulez

Peter Williams

Introduction and Methods: Trimming fat off meat is recommended for reducing intake of saturated fat. This paper reviews trends over the past 20 years that have influenced the red meat supply in response to consumer and health professional demands for lean meat, drawing on published survey data, marketing information, analyses of meat content and qualitative research commissioned by Meat and Livestock Australia. Results and Discussion: Separable fat is the greatest determinant of the saturated fat in Australian red meat, and changes in the processing and butchering practices have combined to produce red meat today with significantly lower separable fat. Nutrient …

Australian Red Meat Consumption – Predominantly Lean In Response To Public Health And Consumer Demand, P. G. Williams, V. Droulez

Faculty of Health and Behavioural Sciences - Papers (Archive)

Introduction and Methods: Trimming fat off meat is recommended for reducing intake of saturated fat. This paper reviews trends over the past 20 years that have influenced the red meat supply in response to consumer and health professional demands for lean meat, drawing on published survey data, marketing information, analyses of meat content and qualitative research commissioned by Meat and Livestock Australia. Results and Discussion: Separable fat is the greatest determinant of the saturated fat in Australian red meat, and changes in the processing and butchering practices have combined to produce red meat today with significantly lower separable fat. Nutrient …

Nutritional Composition Of Red Meat, P. G. Williams

Peter Williams

Lean red meats are: • An excellent source of high biological value protein, vitamin B12, niacin, vitamin B6, iron, zinc and phosphorus • A source of long-chain omega-3 polyunsaturated fats, riboflavin, pantothenic acid, selenium and possibly also vitamin D • Mostly low in fat and sodium • Sources of a range of endogenous antioxidants and other bioactive substances including taurine, carnitine, carnosine, ubiquinone, glutathione and creatine.

Composition Of Australian Red Meat 2002. 2. Fatty Acid Profile, V. Droulez, P. G. Williams, G. Levy, T. Stobaus, A. Sinclair

Peter Williams

Australian retail samples of nine beef, six lamb, four veal and two mutton cuts were purchased from 10 retail outlets (butchers and supermarkets) in different socio-economic areas of Sydney and Melbourne. The lean and fat components were analysed for contents of total and individual fatty acids. The content of total fatty acids was less than 5g/100g edible meat in the lean component of all cuts analysed. Saturated and monounsaturated fatty acids comprised, on average, 40% and 42% respectively of total fatty acids in the lean component of red meat cuts. The saturated fatty acid content of the lean component of …

Composition Of Australian Red Meat 2002. 1. Gross Composition, P. G. Williams, V. Droulez, G. Levy, T. Stobaus

Peter Williams

This study aimed to update data on the gross composition Australian red meat to reflect changes in butchering practices since the 1980s and 1990s when the current values were derived. Australian retail samples of fifteen beef, eleven lamb, four veal and two mutton cuts were purchased from 10 retail outlets (butchers and supermarkets) in different socio-economic areas of Sydney and Melbourne. For both raw and cooked samples, mean external fat width (mm) was measured and the average percentage of separable internal, external and total fat, lean and waste was determined by dissection of each cut. For raw beef, total separable …

Nutritional Composition Of Red Meat, P. G. Williams

Faculty of Health and Behavioural Sciences - Papers (Archive)

Lean red meats are: • An excellent source of high biological value protein, vitamin B12, niacin, vitamin B6, iron, zinc and phosphorus • A source of long-chain omega-3 polyunsaturated fats, riboflavin, pantothenic acid, selenium and possibly also vitamin D • Mostly low in fat and sodium • Sources of a range of endogenous antioxidants and other bioactive substances including taurine, carnitine, carnosine, ubiquinone, glutathione and creatine.

Sheep Updates 2007 - Part 2, Ian Mcfarland, Catherine Stockman, Anne Barnes, David Pethick, Jenny Davis, Brett Thompson, Ron Leng, Sally Pieruzzini, Elizabeth Jackson, Mohammed Quaddus, Nazrul Islam, John Stanton, Melanie Dowling

Sheep Updates

This session covers six papers from different authors:

CONCURRENT SESSIONS

FINISHING LAMB AND BEEF

1. Precision Feedlot Lamb, Ian McFarland, Department of Agriculture and Food, Western Australia

2. Feeding sheep under high heat load did not decrease intake of feedlot rations, Catherine Stockman, Department of Agriculture and Food, Western Australia & Murdoch University, Anne Barnes, Murdoch University David Pethick, Murdoch University

3. Taking the stress out of fifishing lambs and cattle - EasyFeed solutions, Jenny Davis, Brett Thomson, Milne AgriGroup, Welshpool WA, Ron Leng, Emeritus Professor, University of New England, Armidale, NSW

WOOL

4. DAFWA …

Composition Of Australian Red Meat 2002. 3. Nutrient Profile, P. G. Williams, V. Droulez, G. Levy, T. Stobaus

Faculty of Health and Behavioural Sciences - Papers (Archive)

Two 500g retail samples of thirteen beef, eleven lamb, four veal and two mutton cuts were purchased from 10 retail outlets (butchers and supermarkets) in different socio-economic areas of Sydney and Melbourne in 2002. One sample of each was cooked using standard low fat methods, and the lean and separable fat components of each raw and cooked sample were analysed by the National Measurement Institute in Melbourne for macronutrients, cholesterol, vitamins A, B1, B2, B3, B6, and beta-carotene as well as sodium, potassium, calcium, iron, zinc, magnesium, manganese, and phosphorus. This study also provides the first analyses of the vitamins …

Composition Of Australian Red Meat 2002. 2. Fatty Acid Profile, V. Droulez, P. G. Williams, G. Levy, T. Stobaus, A. Sinclair

Faculty of Health and Behavioural Sciences - Papers (Archive)

Australian retail samples of nine beef, six lamb, four veal and two mutton cuts were purchased from 10 retail outlets (butchers and supermarkets) in different socio-economic areas of Sydney and Melbourne. The lean and fat components were analysed for contents of total and individual fatty acids. The content of total fatty acids was less than 5g/100g edible meat in the lean component of all cuts analysed. Saturated and monounsaturated fatty acids comprised, on average, 40% and 42% respectively of total fatty acids in the lean component of red meat cuts. The saturated fatty acid content of the lean component of …

Composition Of Australian Red Meat 2002. 1. Gross Composition, P. G. Williams, V. Droulez, G. Levy, T. Stobaus

Faculty of Health and Behavioural Sciences - Papers (Archive)

This study aimed to update data on the gross composition Australian red meat to reflect changes in butchering practices since the 1980s and 1990s when the current values were derived. Australian retail samples of fifteen beef, eleven lamb, four veal and two mutton cuts were purchased from 10 retail outlets (butchers and supermarkets) in different socio-economic areas of Sydney and Melbourne. For both raw and cooked samples, mean external fat width (mm) was measured and the average percentage of separable internal, external and total fat, lean and waste was determined by dissection of each cut. For raw beef, total separable …