1. Key issues in animal and microbial sciences
To solve fundamental and strategic problems associated with sustainable animal agriculture
Environmental impact: through soil, water and air, allied with maintaining viable production systems against a background of climate change
Food, diet and health: identifying components present in foods that contribute to a healthy diet and improve health

2. Meat, milk/dairy Quality protein Haem-iron Essential minerals
(Zn, Se, Ca, P)
Quality lipids
(n-3 PUFA)
Balanced vitamins
(B9, B12, A)

3. Benefits of beef The nation’s favourite meat
2.3 billion beef dinners per year in the UK
Is highly nutrient dense
‘naturally nutrient rich’ (NNR)
A source of high quality protein
all essential amino acids
more satiating than carbohydrate and fat
A valuable source of many minerals
iron and zinc
An important source of a number of vitamins
B12 and vitamin D
Naturally low in salt
seasoning / processing
Free from additives
Processed beef options
Half the fat is unsaturated
n-3 PUFAs
Conjugated linoleic acid (CLA)
Beef is very versatile. There are many cuts to choose from to suite every pocket Minced beef is the most popular and as we will see with e recession it has retained its popularity. About 2.3 billion beef dinners are eaten each year in the UK and some 88% of households purchase beef.
Beef is highly nutrient dense, meaning that it contains weight for weight more nutrients than some other foods. The Americans are increasingly using the term ‘Naturally Nutrient Rich (NNR) and have developed a scoring system for measuring it.
The protein in beef contains all the essential amino acids we need and as our knowledge about appetite control increases we are finding out the protein has an important part to play. It is more satiating than carbohydrate and fat and can help stave of hunger.
It contains the minerals iron and zinc both of which are readily absorbed from meat. It is known that both iron and zinc are in short supply in the diet of many vulnerable groups in the population. One in three women are iron deficient.
It contain a variety of b vitamin including B12 and the fat soluble vitamin D which is currently attracting a lot of attention.
It is naturally low in salt – but this is often added for seasoning in cooking
It is free of additives unless art of a processed product and it is often these that attracts the gretase criticism as we will see.
Half the fat in beef is unsaturated which again as we will see is crucially important, but it also contains potentially beneficial fats such as n-3 PUFAs and Conjugated Linoleic Acid (CLA).

4. Key health concerns/challenges
We eat too much red meat
Consumption patterns and portion size
Meat eaters have a higher Body Mass Index (BMI)
Obesity and energy intake
Red meat increases risk of cancer
Colorectal cancer and processed meat
Red meat increases risk of cardiovascular disease (CVD)
Fat and saturated
Red meat increases risk of type 2 diabetes
Processed meat consumption patterns
Red meat and processed meat increases blood pressure
Salt content
Consumption of red and processed meat has a poor image and go hand in hand with an unhealthy diet

5. Definitions
Red meat includes beef, veal, pork and lamb (fresh minced and frozen)
Processed meat includes meat that has been preserved by methods other than freezing, such as salting, smoking, marinating, air –drying or heating, e.g. ham, bacon sausages, hamburgers, salami, corned beef and tinned meat
Source: Linseisen et al (2002)

6. Mean daily intake (g/day) of total meat, red meat, processed meat and red + processed meat in selected countries
Total meat
Red meat
Processed meat
Red meat + processed meat
Men
Women UK
108.1
72.3
40.0
24.6
38.4
22.3
78.4
46.9
Ireland
167.9
106.6
63.9
37.5
30.9
19.9
94.8
57.4
Greece
78.8
47.1
45.3
25.5
10.0
5.8
55.3
31.3
Spain
170.4
99.2
74.0
37.8
52.8
29.6
126.8
67.4
Italy
140.1
86.1
57.8
40.8
33.5
19.6
91.3
60.4
France NA
106.0
44.4
30.0
74.4
Germany
154.6
84.3
52.2
28.6
83.2
40.9
135.4
69.5
The Netherlands
155.6
92.7
63.8
41.0
72.4
37.9
136.2
78.9
Denmark
141.1
88.3
69.6
44.1
51.9
25.3
121.5
69.4
Sweden
138.8
91.9
56.8
35.3
65.8
43.3
122.6
78.6
Norway
88.6
28.5
46.4
74.9
Source: Red meat in the diet: an update, 2011 British Nutrition Foundation (BNF) Nutrition Bulletin, 36,

7. 33%
33%
15%
12% 8%

8. Recommendations on intake
Meat can be consumed as part of a healthy, balanced diet, and that it is a good source of iron, B vitamins and protein; however, due to its high saturated fat content, it should be eaten in moderation
Limit intake of red meat and avoid processed meat (WCRF 2007)
High consumers of red and processed meat (90g/day) should consider a reduction to the population average of about 70g/day cooked weight (SACN Iron and Health 2010)

9. What does 70 g look like? 2 slices of roast beef
1 medium portion of Spaghetti Bolognese
2 standard retail beef burgers
Think of a pack of cards!

10. Why we eat? Health has doubled in importance over the past 15 years
Long Term Trend
ENJOYMENT
40%
PRACTICALITY
38%
HEALTH
22%
% Servings
In Home Food Consumption
Kantar WorldPanel Usage
BSE, Foot & Mouth, Sudan 1,
Child Obesity, Jamie Oliver, Bird Flu,
Supersize me, Salt & sugar content,
Functional Foods, 5 a day, Fruit for schools
Organics/ premium, Taste the difference,
Sharing, Caf é
culture, Eating out,
Debit Credit, Treating
Ready Meals, Light meals,
Snacking, Budget, Microwave,
Individual portions, Quick to cook
55%
34%
11%
1995
2011
In Home / Lunchbox Consumption
12 m/e May 2011