Factors influencing the willingness to pay a price premium for red meat with potential to improve consumer wellness in Australia and the United States of America.

This study determined consumers' attitudes towards physical and mental wellness related to red meat consumption and their willingness to pay (WTP) more for the meat. In 2019, two online surveys of red meat eaters were conducted in the USA (n = 1000) and Australia (n = 523) using commercial platforms. Results showed that over 90% of respondents indicated interest in purchasing red meat to improve their wellness status.

A qualitative study on the facilitators and barriers to adopting the N-of-1 trial methodology as part of clinical practice: potential versus implementation challenges.

Purpose: To investigate opinions among healthcare stakeholders whether implementation of the N-of-1 trial approach in clinical practice is a feasible way to optimize evidence-based treatment results for unique patients.

Methods: We interviewed clinicians, researchers, and a patient advocate ( = 13) with an interest in or experience with N-of-1 trials on the following topics: experience with N-of-1, measurement, validity and reliability, informally gathered data usability, and influence on physician-patient relationship. Interviews were analysed using qualitative, thematic analysis.

Fusion of three spectroscopic techniques for prediction of fatty acid in processed lamb.

The application of individual spectroscopic techniques for meat analysis has been widely explored. Attempts to fuse data from multiple spectroscopic instruments for meat analysis are still lacking. Comparative assessment of the performance of mid infrared (MIR), near infrared (NIR) and Raman spectroscopy to estimate fatty acid (FA) composition in processed lamb was investigated.

Evaluating low- mid- and high-level fusion strategies for combining Raman and infrared spectroscopy for quality assessment of red meat.

The implementation of Raman and infrared spectroscopy with three data fusion strategies to predict pH and % IMF content of red meat was investigated. Raman and FTIR systems were utilized to assess quality parameters of intact red meat. Quantitative models were built using PLS, with model performances assessed with respect to the determination coefficient (R), root mean square error and normalized root mean square error (NRMSEP).

Robustness of hyperspectral imaging and PLSR model predictions of intramuscular fat in lamb M. longissimus lumborum across several flocks and years.

The percentage of intramuscular fat content of lamb meat is a key index of consumer acceptability. Hyperspectral imaging is a potential technique for in-line measurements of intramuscular fat in fresh meat. However, little work has been conducted to investigate the robustness of hyperspectral imaging data and associated multivariate models over time.