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Full-Text Articles in Medicine and Health Sciences
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
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
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
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
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
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 …
Nutritional Composition Of Red Meat, P. G. Williams
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
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
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 …