Exploring benefits of pasture-raised beef and lamb

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New Zealanders will be invited to take part in a major research programme to assess the health and wellbeing benefits of eating pasture-raised beef and lamb, compared to alternatives.

Approximately 100 people will be monitored in two ground-breaking clinical studies, led by researchers from AgResearch, the Riddet Institute and the University of Auckland.

The projects will assess the physical effects on the body from eating the different foods for up to 10 weeks, as well as psychological elements, such as satisfaction, sleep and stress levels.

The research team includes meat scientists, agricultural academics, dietitians, behavioural experts and social scientists.

Sirma Karapeeva, chief executive of Meat Industry Association, is excited by the programme of research being undertaken.

She said much of the global research on the health, nutritional and environmental aspects of red meat was based on intensive grain-finished farming systems.

“However, New Zealand specialises in free-range livestock farming that is naturally pasture-raised, antibiotic-free and hormone-free,” Karapeeva said.

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