Organic Meat and Milk Tested Against Conventional Product

Organic meat and milk put to the test by British study at Newcastle University

By Sam Murden 17 February 2016

Editorial

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Milk today comes in a lot of different varieties: lactose-free, permeate free, low-fat, high protein, A2-only protein, pasteurised and homogenised milk.

In a similar manner, meat selection has also vastly broadened to include wagyu, free-range, grass-fed, grain-fed, hormone-free, nitrate-free, heart-smart etc.

Consumers are being forced to debate whether it is worth the extra dollars for organic versus about $2.15 for conventional, $9.89 for 450g of organic beef mince versus about $5 for conventional meat.

A new study, the largest of its kind to date, set out to delineate the nutritional differences (ethical differences, are another matter), one arguably of equal or greater importance.

Breaking down the data from 196 studies on milk and 67 on meat from around the world, the British researchers from Newcastle University found that there were clear nutritional differences between conventional and organic meat and dairy.

OMEGA-3 FATTY ACIDS

It was found that both organic milk and meat contain about 50 per cent more beneficial omega-3 fatty acids than conventionally produced products.  "Omega-3s are linked to reductions in cardiovascular disease, improved neurological development and function, and better immune function," said study co-author Professor Chris Seal.  "But getting enough in our diet is difficult.  Our study suggests that switching to organic would go some way towards improving intakes of these important nutrients."

Nutritionist and founder of The Health Clinic Pip Reed adds that our bodies can't produce omega-3 fatty acids so we need them from food.  "Studies show that three in five Australians don't eat the recommended two to three serves of 150 grams of oily fish per week required for good heart health," Reed says, "and less than 10 per cent of children meet these recommendations which means that having additional sources of omegas available through organic milk and meats is extremely important."

FURTHER HEALTH BENEFITS

The researchers also found organic meat and dairy contain about 40 per cent more conjugated linoleic acid (CLA) and "slightly higher" concentrations of iron, Vitamin E and some carotenoids.  "CLA is a natural polyunsaturated fat found in meat and dairy products, and is one of the most popular weight loss supplements," Reed says. "It is technically a natural trans fat, however without the risks that come with artificially made trans fats renowned for damaging our health.  "Getting CLA from animal milk products is important, as supplement versions are derived from sunflower and safflower oil, and do not have the same health benefit effect on our bodies."

CONVENTIONAL WIN

Conventional milk, with 74 per cent more iodine and slightly more selenium, was a winner here.

This is significant given that iodine deficiencies in Australia were considered enough of a problem that, in 2009, mandatory fortification of baked bread and iodised salt was introduced.

Now it affects about 12.8 per cent of Australians.  "Iodine and selenium are both important essential minerals that help regulate the thyroid hormones, controlling metabolism, body temperature, improve energy levels, as well as aid in detoxification, providing antioxidants, healthy pregnancy and stabilising healthy weight," Reed says.  "These two essential minerals, in excess consumption, can cause toxicity, so unless you are deficient in these minerals and/or not eating a well rounded diet then the increase of iodine and selenium in conventional milk may not be of benefit to you."

VERDICT
The dietitians:
"While we no doubt all agree with not using chemicals if possible and the philosophy of organic farming, we have to question if it can really produce enough food to feed us all?" says Dr Joanna McMillan.

"The cost is still prohibitive for most and at the end of the day are these differences clinically significant? Most people just need to eat more real food before they think about whether they can make the switch to organic."

"This analysis clearly shows that organic milk has higher concentrations of omega 3 fatty acids than conventional milk. However the analysis also found that grass-fed cattle tend to produce milk with higher levels of omega 3 fatty acids," says Nutrition Plus dietitian Melanie McGrice. "We are blessed to be living in a country where most of our cattle are grass-fed, and they are not locked away in stalls.

"The analysis found that organic milk is a more nutritious option, and I'd certainly be in favour of people using it... [but] we don't really drink milk for its omega 3 anyway – for that we should be turning to fish.
"In summary, drink organic milk if you'd like to and can afford it, but conventional milk is still a nutritious choice if you can't."

The study author:
"People choose organic milk and meat for three main reasons: improved animal welfare, the positive impacts of organic farming on the environment, and the perceived health benefits," said the study author, Professor Carlo Leifert. "But much less is known about impacts on nutritional quality, hence the need for this study.

"Several of these differences stem from organic livestock production and are brought about by differences in production intensity, with outdoor-reared, grass-fed animals producing milk and meat that is consistently higher in desirable fatty acids such as the omega-3s, and lower in fatty acids that can promote heart disease and other chronic diseases."

Read more at http://www.fatcow.com.au/articles/news/organic-meat-and-milk-put-to-the-test-by-british-study-at-newcastle-university-n2524592#YFMLZigEUvXKJC2o.99

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The story is somewhat mixed - a British study using data from many sources at the British University of Newcastle, yet with comments about Australia.

True, in Australia [and NZ] most livestock products are produced predominantly outdoors by grazing animals on pastures, also beneficial for food quality.

The bottom line is that normal dairy products are okay - although there may be a very minor benefit from some specialist products including organic.  It does seem to say that it is an expensive option and other actions could be more useful nutritionally eg eat more fish.

Increases in Aussie Beef to China

While the export of live cattle to indonesia and even elsewhere is slowing [ and it is the wet season too], there are some very significant increases occurring in sales of Australian beef to China.

Probably more importantly, it is in less expensive cuts, and not necessarily in the highest priced cuts eg scotch fillet or rump steak which often dominate boxed beef often sold to Asian markets.

It augurs well for potential sales from new abbattoirs in north Australia, especially the one near Darwin, which will hope to process some animals that may have gone to Indonesia.

China is showing an appetite for Australian beef that is rivaling its desire for our mineral resources.
A surge in exports to the Asian giant in the first two months of 2013 on the back of spectacular growth last year is causing Meat and Livestock Australia to step up promotion of our red meat products, mainly through the food service and restaurant trade,  and beyond Beijing and Shanghai to other lesser know cities here in Australia such as Tianjin, Hangzou and Shenzen.  MLA marketing manager Micheael Edmonds said China's beef buying patterns were beginning to show real promise for Australian exporters, who are still struggling to lift volumes in the sluggish Japanese and Korean markets.   "There's been a lot of talk about the opportunities in Asia but now we're really starting to see significant growth and some runs being put on the board," Mr Edmonds said.  "We saw it over 2011 and 2012 where China was without a doubt the shining light in the Asian region. "And there are opportunities at both ends of the market for both grass-fed and grain-fed product, with manufacturing beef and shin-shank filling the bulk commodity cuts and significant movements of brisket, once traditionally bound for Japan, now heading to China where they are fetching better prices."
Data released by MLA last Friday shows China flexing its buying muscle in February, with beef exports estimated to go close to exceeding the 10,000 tonne shipped weight mark by the end of this past week.

The MLA forecast for 2013 was 35,000 tonnes, but this could easily be exceeded based on current sales.   MLA chief economist Tim McRae said the growth was even more extraordinary given that prior to last year, which saw 32,900 tonnes exported, the largest calendar year total to China was only 7200 tonnes.

AAco had been making noises about a surge in sales to China, prior to the finalisation of the plans for the local processing facilities, and they may well be correct.

BUT....... could we also see the fickle nature of big sales to China, similar to mineral sales.  Or will they produce enough red meat, both beef and lamb, from land purchased in Australia by sovereign companies, bypassing any Australian profit, in a type of vertical integration system??

Lamb from Australia to India

While one door closes another may be opening.  Australia is having difficulties selling beef or live cattle to Indonesia, but it seems another market for meat might be lamb sales to India.

Will not help northern cattle producers, but this could be an interesting option for sheepmeat producers.

It is understood that Australia is planning to sell boxed lamb meat.

The fairly dry media release follows -

Trade Minister Craig Emerson and Agriculture Minister Joe Ludwig announced today that Australia had secured market access for Aussie lamb to India.  Australian lamb is being allowed into India free of quotas, based on Australia's compliance with India's food safety requirements.

"I am advised that Indians are fast developing a taste for our world renowned lamb, and that a number of Australian exporters are looking to this growing market," Dr Emerson said.  "India's economic growth is creating a rapidly expanding middle class that is looking for quality products of the sort Australia readily provides."  "India already has a middle class of around 170 million," he said.

selected lamb meat cuts
 

As the Government has highlighted in its White Paper on Australia in the Asian Century, Asia will soon be home to the majority of the world's middle class.  "Working with India to have our lamb enter this massive market is exactly the sort of cooperation we are seeking with the countries of Asia to drive Australia's prosperity," Dr Emerson said.

Minister for Agriculture, Fisheries and Forestry, Senator Joe Ludwig, said it was great news for Australian farmers.  "Australian farmers produce high quality lamb," Minister Ludwig said.  "The Gillard Government is committed to helping them take their product to the world and India is an important new growth market.  "I look forward to continuing to work with Australian producers and the Trade Minister to get the best results for Australian exporters."

Dr Emerson was in India last month for talks with his counterpart on the trade and investment relationship between the two countries.

India is Australia's fourth largest export market and the two-way trading relationship currently stands at around $18 billion.

So if visiting India and staying in hotel accomodation your next lamb korma curry might be Australian meat.

New Abattoir for the Kimberley - Second for North Australia

Now not one, but a second abbattoir in north Australia.  It is not really a surprise as a processing facility for cattle has been mooted in the Kimberley region for several years.  It now seems as if it is actually going to get built.

It would be an additional facility to the one proposed for near Darwin, and owned by AA Co, which has already commenced construction, or is just about to start.

This week apparently will see construction start on a $20 million abattoir in the Kimberley with 50 per cent of produce destined for the Asian market.  This is an interesting strategy, as it seems to imply that some product may go onto the Australian market - read north Australia - where all beef is currently imported from southern areas [except for a few small local facilities eg Gumbulanya in the NT supplying local aboriginal areas].

A joint venture between Yeeda Pastoral Company and Kimberley Pastoral Investments said that an agreement had been secured to supply free-range beef to Singapore.  Beef prices in Singapore are very high - around S$60 per kg for scotch fillet steak, which is roughly double Australian prices in equivalent $$.  And all is deep frozen - no chilled beef at all.  The bigger market is probably for cheaper cuts for asian meals, but maybe not necessarily ground beef.

Jack Burton of Yeeda Pastoral Company said the abattoir would be built between Broome and Derby and estimated that by 2014, 55,000 head of cattle would be processed at the site each year.  There is no indication whether it would operate seasonally or year round, but the latter is assumed.  The Darwin facility will be a year round operation, except for a brief maintenance period [4-6 weeks expected].

Burton said the new facility would help process heavier cattle which have been unsuitable for export since Indonesia introduced weight restrictions in 2010.  “This would never be for the replacement of live export, but for cattle that don’t suit live export,” Burton said.

The announcement has been supported from the local Kimberley pastoral industry as well as by the local and state government.  WA Agriculture Minister Terry Redman said he was pleased to see confidence in the industry.  "I’m looking forward to the day we cut the ribbon on that facility and see this become the sharp point for agriculture in the north," Redman said.

The facility is expected to be built by late 2013, which would be slightly ahead of the larger facility proposed for Darwin.

There has not been an abattoir functioning in the Kimberley since the Broome meatworks closed in 1994.

US Cattle Identification Systems Seen to Be Poor

While the Australian NLIS system is not perfect, it is in place and generally works ok, and is now part of a solution for export of live cattle to Indonesia.

But cattle identification in the US [a serious meat competitor to Australia] has recently been of some concern to researchers.

And the following brief report sums this up nicely -
Economists at Kansas State University have released a study that examined cattle identification (ID) and traceability systems around the world and found that the US lags behind both major beef exporting nations and beef importers in the development and implementation of cattle ID systems, according to Glynn Tonsor, a Kansas State economist involved in the study.

The implications "are particularly troubling," he said.

US cattle prices last year were record high, in large part due to beef exports, but the comparative disadvantage regarding U.S. cattle ID "puts these and future US beef export gains at risk," he said.

Furthermore, U.S. consumers have largely trusted US beef producers and have not pushed the industry to adopt cattle ID, he said, but this may soon change as consumers become increasingly interested in traceability.

The US beef industry would be well served to give implementations in this study "serious thought," Tonsor said, before a lack of ID and traceability costs business at home and abroad.

Source: http://www.feedstuffs.com

There are a few novels that paint a grim picture of the US animal abattoir system and offer some dubious views of the security and integrity of the system. And there have been a few serious issues in relation to meat quality at consumer outlets, especially fast food venues, in recent years in the USA. And remember, the US had meat exports banned to a number of Asian countries for some years over mad cow disease.

As said, NLIS is not absolute, but it generally now works. It seems that all is not well in the US however!!

Hot News - Is Chilli the Cure for Poor Lifestyle Eating?

So hot chilli is now good for you. Many in the tropics would agree, and there is nothing like a great Indian, Malay, Indonesian or Sichuan Chinese meal well laced with chilli, and other spices.

Chilli could one day replace aspirin for the prevention and treatment of diabetes and cardiovascular disease, according to some University of Tasmania scientists who are looking at the way the spicy fruit affects the blood.

A research fellow at the university's school of life sciences, Kiran Ahuja, said the two active ingredients in chilli - capsaicin and dihydrocapsaicin - have the potential to lower blood glucose and insulin levels, reduce the formation of fatty deposits in artery walls and prevent blood clots.
Cardiovascular disease is one of the leading causes of death in developed countries.

''We have tested capsaicin and that shows an effect on platelet aggregation or the clotting of blood,'' Dr Ahuja said. She said her research, which used chilli paste to minimise seasonal or batch variation, had not come across any side-effects of chilli [so who is she kidding - ask someone who does not like chilli!!].

In fact, some studies had suggested chilli actually reduced damage caused by aspirin.

When it came to early-stage diabetes, when the pancreas over-produced insulin in an attempt to help the body absorb glucose, Dr Ahuja's research suggested consuming chilli resulted in the body producing less insulin, while the glucose was still used efficiently. ''It may actually delay or prevent the onset of diabetes,'' she said.

But for those wondering just how much chilli to add to their stir fry, Dr Ahuja said that was still to be established. ''It depends on how hot the chilli is, as the hotter it is, the more capsaicin it has.'' Dr Ahuja, has been working in the area since 2003, and has recently received a further $16,400 in funding to continue the work from the University of Tasmania.

As one wag has pondered...........

So could it be the high use of chilli in Asian diets that prevents heart disease and not the low meat/high vegetable status of these cuisines? The low cardiovascular pathologies in Asian cultures have been one of the anti-meat campaign's lynch pins. Just proves how hard it is to focus on just one dietary marker as cause and reason of good or bad health.

THAT is an interesting thought! Particularly now that red meat is being used more widely in many asian areas [with chilli of course].