Chat Generative Pre-trained Transformer(ChatGPT)is a conversational service that uses artificial intelligence and is also known as a chatbot.ChatGPT and similar applications have the potential to be a tool that can be...Chat Generative Pre-trained Transformer(ChatGPT)is a conversational service that uses artificial intelligence and is also known as a chatbot.ChatGPT and similar applications have the potential to be a tool that can be used in the field of psychiatry.Eating disorders affect a large number of individuals worldwide.Tools that encourage and support people with eating disorders to seek mental health services may be critical to helping them get the care they need.However,body image,defined as the totality of a person's thoughts and perceptions about their physical appearance,has been linked to a variety of health problems,particularly among young adults,about eating disorders.There is limited literature on how chatbots respond to or provide information about body image.Preventing eating disorders before they occur is also of great importance.However,young adults who struggle with body image perception may be misled by the information produced by ChatGPT.Studies have yet to clarify whether a chatbot can improve eating disorder-related factors,eating disorder psychopathology,depression,and anxiety or detect eating disorders in advance.This study focuses on the accuracy of ChatGPT in providing information regarding eating disorders and its potential effects on body image perception.展开更多
Hello,everyone! Now I want to talk about my eating habits.Healthy eating habits mean a lot to everyone.First,I have three meals a day.For breakfast,I like eggs,milk and noodles.For lunch,I prefer rice,vegetables,beef ...Hello,everyone! Now I want to talk about my eating habits.Healthy eating habits mean a lot to everyone.First,I have three meals a day.For breakfast,I like eggs,milk and noodles.For lunch,I prefer rice,vegetables,beef and fish.And also there are snacks in the afternoon.I often have porridge or noodles.Water and fruit are necessary in my daily life.They are good for my health.展开更多
BACKGROUND A diagnosis of a chronic disease has been shown to predispose patients to the development of feeding and eating disorders(FEDs).AIM To screen children and adolescents with type 1 diabetes mellitus(T1DM)for ...BACKGROUND A diagnosis of a chronic disease has been shown to predispose patients to the development of feeding and eating disorders(FEDs).AIM To screen children and adolescents with type 1 diabetes mellitus(T1DM)for FEDs and compare them to their counterparts with short stature.METHODS A total of 110 children and adolescents(55 with T1DM and 55 with short stature)were enrolled in the study.The SCOFF questionnaire was used to screen for possible FEDs,while anthropometric and dietary data were also collected.RESULTS Approximately 60%of the children with T1DM screened positive for FEDs compared to 30.9%of the children with short stature.Having a T1DM tripled the chances of screening positive for FEDs and halved the annual growth rate of children with T1DM.No differences were noted in the dietary intake between groups.CONCLUSION The results necessitate the education of pediatric endocrinologists and diabetologists on proper screening and identification of children at risk for developing FEDs.A prompt diagnosis might help children catch up growth and attain their genetically predisposed height.展开更多
BACKGROUND Picky eating is a commonly observed behavior among children globally,negatively impacting their physical and mental growth.Although common characteristics distinguish peaky eaters,including food selectivity...BACKGROUND Picky eating is a commonly observed behavior among children globally,negatively impacting their physical and mental growth.Although common characteristics distinguish peaky eaters,including food selectivity,food neophobia,and food avoidance,there is no clear definition to assess this behavior.Due to the unavailability of data regarding picky eating,it wasn’t easy to estimate its prevalence.AIM To develop a regional protocol to help healthcare professionals identify and manage mild and moderate picky eating cases.METHODS A virtual roundtable discussion was held in April 2021 to gather the opinions of seven pediatricians and two pediatric dietitians from eight Middle Eastern countries who had great experience in the management of picky eating.The discussion covered different topics,including clearly defining mild and moderate picky eating,identifying the role of diet fortification in these cases,and the possibility of developing a systematic approach to diet fortification.RESULTS The panel identified picky eating as consuming an inadequate amount and variety of foods by rejecting familiar and unfamiliar food.Most of the time,moderate picky eating cases had micronutrient deficiencies with over-or undernutrition;the mild cases only showed inadequate food consumption and/or poor diet quality.Paying attention to the organic red flags like growth faltering and development delay and behavioral red flags,including food fixation and anticipatory gagging,will help healthcare professionals evaluate the picky eaters and the caregivers to care for their children.Although dietary supplementation and commercial food fortification play an important role in picky eating,they were no benefit in the Middle East.CONCLUSION The panel agreed that food fortification through a food-first approach and oral nutritional supplements would be the best for Middle Eastern children.These recommendations would facilitate identifying and managing picky-eating children in the Middle East.展开更多
Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological c...Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological conditions.In this study,we conducted experiments using four different sowing dates,the conventional sowing date 1(CS1),CS2(10 d later than CS1),DS1(30 d later than CS1),and DS2(30 d later than CS2),and three rice varieties,i.e.,Yixiangyou 2115,Fyou 498,and Chuanyou 6203.This experiment was conducted at four sites in the Sichuan Basin in 2018 and 2019 to evaluate the infuence of DS on the pasting properties of rice,which are a proxy for the eating and cooking quality(ECQ).In DS1 and DS2,the rice had a signifcantly greater amylose content(AC)but a lower protein content(PC),peak viscosity(PKV),cool paste viscosity(CPV),and hot paste viscosity(HPV)than in CS1 and CS2.Moreover,except for CS2 and DS1 in 2018,DS1 and DS2 led to 2.15-11.19%reductions in breakdown viscosity(BDV)and 23.46-108.47%increases in setback viscosity(SBV).However,the infuence of DS on rice pasting properties varied by study site and rice variety.In 2019,DS1 and DS2 led to BDV reductions of 2.35-9.33,2.61-8.61,10.03-17.78,and 2.06-8.93%,and SBV increases of 2.32-60.93,63.74-144.24,55.46-91.63,and-8.28-65.37%at the Dayi,Anzhou,Nanbu,and Shehong(except for SBV in CS2 and DS1)sites,respectively.DS resulted in greater reductions in PKV,HPV,CPV,and BDV and greater increases in the AC and SBV for Yixiangyou 2115 than for Chuanyou 6203 and Fyou 498.The correlation analysis indicated that PKV and HPV were signifcantly and positively related to the mean,maximum,and minimum temperatures after heading.These temperatures must be greater than 25.9,31.2,and 22.3℃,respectively,to increase the relative BDV and reduce the relative SBV of rice,thereby enhancing ECQ.In conclusion,DS might contribute to a signifcant deterioration in ECQ in machine-transplanted rice in the Sichuan Basin.A mean temperature above 25.9℃ after heading is required to improve the ECQ of rice.展开更多
Background:Restrained eating,often motivated by the desire to control weight,is prevalent among young female college students and is considered a risk factor for eating disorders.Negative evaluation fear,exacerbated b...Background:Restrained eating,often motivated by the desire to control weight,is prevalent among young female college students and is considered a risk factor for eating disorders.Negative evaluation fear,exacerbated by social pressure,peer comparison,and academic stress,has been identified as a potential contributor to restrained eating behavior.However,research exploring the relationship between negative evaluation fear and restrained eating,particularly in the context of self-esteem and physical appearance perfectionism,remains limited.This study aims to investigate these relationships and design an intervention program to reduce restrained eating behaviors in female college students.Methods:Study 1 involved 617 female college students,using the Physical Appearance Perfectionism Scale,Rosenberg Self-Esteem Scale,Fear of Negative Evaluation Scale,and Dutch Eating Behavior Questionnaire to measure key variables.We examined the relationships between physical appearance perfectionism,self-esteem,fear of negative evaluation,and restrained eating.In Study 2,a 4-week group psychological intervention based on Acceptance and Commitment Therapy(ACT)was implemented with 45 students,divided into experimental,control,and placebo groups.The intervention’s effectiveness was assessed in reducing restrained eating and negative evaluation fear.Results:The study found that fear of negative evaluation significantly predicted restrained eating and physical appearance perfectionism.Physical appearance perfectionism,in turn,positively predicted restrained eating and partially mediated the relationship between negative evaluation fear and restrained eating.Self-esteem moderated this mediation effect.Additionally,the ACT-based intervention significantly reduced fear of negative evaluation and restrained eating behavior in the experimental group.Conclusion:This study identifies fear of negative evaluation and physical appearance perfectionism as key predictors of restrained eating in female college students.Fear of negative evaluation significantly predicted restrained eating,with physical appearance perfectionism partially mediating this relationship.The ACT-based intervention effectively reduced both fear of negative evaluation and restrained eating.These findings highlight the importance of addressing negative evaluation fear and appearance perfectionism in interventions for restrained eating.展开更多
Research has indicated that child maltreatment is associated with an increased likelihood of mental disorders and suicidal ideation and attempts that continues into adulthood. The purpose of this paper is to provide a...Research has indicated that child maltreatment is associated with an increased likelihood of mental disorders and suicidal ideation and attempts that continues into adulthood. The purpose of this paper is to provide a synopsis of the recent published research from 2006 to 2010 on the association between child maltreatment and Axis I mental disorders and suicidal ideation and attempts. The databases MEDLINE and PsycINFO were searched for relevant and high quality citations up to October 2010. The results indicated that all types of child maltreatment examined are linked to reduced mental health. A general noted trend in the literature is that earlier age of onset of child maltreatment is associated with poorer mental health outcomes. Sex differences do exist with some disorders being more likely among males (e.g., anti-social behaviour) and other more likely among females (e.g., depression, PTSD, substance use disorders) following child maltreatment.展开更多
Background:Occupational burnout is associated with diminished psychological flexibility and higher emotional(EE)and uncontrolled eating(UE).Psychological flexibility could be a mediating factor between burnout and eat...Background:Occupational burnout is associated with diminished psychological flexibility and higher emotional(EE)and uncontrolled eating(UE).Psychological flexibility could be a mediating factor between burnout and eating behaviour.Objectives:To investigate differences in eating behaviour between those with different levels of psychological flexibility,and the association of the interaction between psychological flexibility and occupational burnout with eating behaviour.Design:The participants were working women(n=263),who took part in the randomized controlled health intervention trial.Analyses were performed in a cross-sectional setting at baseline.Methods:Eating behaviour was measured using the Three Factor Eating Behaviour Questionnaire-18[which evaluates EE,UE and cognitive restraint(CR)],psychological flexibility using Acceptance and Action Questionnaire-II and occupational burnout using Bergen Burnout Indicator-15.Participants were divided into four groups based on the quartile points of psychological flexibility.Results:The EE of those who were inflexible was higher than that of those whose flexibility was high moderate(p=0.013)and who were flexible(p=0.001).The UE of those who were inflexible was higher than the UE in the other groups with higher flexibility[low moderate(p=0.034),high moderate(p een occupational burnout and EE and UE.Multivariate analysis of variances revealed that the combination of psychological flexibility and burnout had a stronger association with the variances of EE and UE than psychological flexibility alone.Conclusions:Persons who are psychologically inflexible have higher EE and UE.Future studies should investigate if increasing psychological flexibility helps decrease EE and UE.展开更多
Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to con...Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to consumers. One such innovation is the Meat Standards Australia（MSA） system. This system is a Total Quality Management System, aimed at delivering an eating quality guarantee to consumers, and through this adding value to the entire supply chain. At present, it is well developed for beef and still evolving for sheepmeat. MSA has identified Critical Control Points（CCPs） in the production, pre-slaughter, processing and value-adding aspects of the supply chain that impact on consumer palatability through the large-scale taste testing of meat by untrained consumers. These CCPs are used as either（1） mandatory criteria determining eligibility for grading, and（2） inputs in a model predicting the palatability of individual combinations of muscle and different cooking methods. Through the prediction of palatability, MSA increases consumer satisfaction and is used to provide assurance for branded products and new marketing innovations in Australia and internationally. This has added significant value to the Australian beef industry, with several retail examples demonstrating consumer willingness to pay more for premium quality beef and sheepmeat products based on the MSA grading scores. This price differential at retail allows the value of the carcass to be calculated based on the eating quality as well as the volume produced, thereby delivering a financial reward for farmers producing high quality carcasses. The continuous quality scale of MSA allows producers to realise the financial gain of incremental improvements in quality, as well as the precise economic weights associated with traits such as marbling, ossification score, or breed. The use of MSA in this fashion has underpinned a new and innovative supply chain where the pricing is transparent and allows producers to make informed decisions to modify both quality and yield traits. To date, the MSA system for beef has proved to be effective in predicting beef palatability not only in Australia but also in many other countries（France, Poland, Ireland, Northern Ireland, Japan, South Korea, New-Zealand, the USA and South Africa）. In Europe, results of the Pro Safe Beef and Pro Opti Beef projects as well as other national projects demonstrate the potential to develop an MSA-like international grading system for the supply chain in the EU, despite thediverse cultures and complex beef production systems within the member states. International testing in lamb has only just begun and preliminary results are discussed here.展开更多
文摘Chat Generative Pre-trained Transformer(ChatGPT)is a conversational service that uses artificial intelligence and is also known as a chatbot.ChatGPT and similar applications have the potential to be a tool that can be used in the field of psychiatry.Eating disorders affect a large number of individuals worldwide.Tools that encourage and support people with eating disorders to seek mental health services may be critical to helping them get the care they need.However,body image,defined as the totality of a person's thoughts and perceptions about their physical appearance,has been linked to a variety of health problems,particularly among young adults,about eating disorders.There is limited literature on how chatbots respond to or provide information about body image.Preventing eating disorders before they occur is also of great importance.However,young adults who struggle with body image perception may be misled by the information produced by ChatGPT.Studies have yet to clarify whether a chatbot can improve eating disorder-related factors,eating disorder psychopathology,depression,and anxiety or detect eating disorders in advance.This study focuses on the accuracy of ChatGPT in providing information regarding eating disorders and its potential effects on body image perception.
文摘Hello,everyone! Now I want to talk about my eating habits.Healthy eating habits mean a lot to everyone.First,I have three meals a day.For breakfast,I like eggs,milk and noodles.For lunch,I prefer rice,vegetables,beef and fish.And also there are snacks in the afternoon.I often have porridge or noodles.Water and fruit are necessary in my daily life.They are good for my health.
文摘BACKGROUND A diagnosis of a chronic disease has been shown to predispose patients to the development of feeding and eating disorders(FEDs).AIM To screen children and adolescents with type 1 diabetes mellitus(T1DM)for FEDs and compare them to their counterparts with short stature.METHODS A total of 110 children and adolescents(55 with T1DM and 55 with short stature)were enrolled in the study.The SCOFF questionnaire was used to screen for possible FEDs,while anthropometric and dietary data were also collected.RESULTS Approximately 60%of the children with T1DM screened positive for FEDs compared to 30.9%of the children with short stature.Having a T1DM tripled the chances of screening positive for FEDs and halved the annual growth rate of children with T1DM.No differences were noted in the dietary intake between groups.CONCLUSION The results necessitate the education of pediatric endocrinologists and diabetologists on proper screening and identification of children at risk for developing FEDs.A prompt diagnosis might help children catch up growth and attain their genetically predisposed height.
文摘BACKGROUND Picky eating is a commonly observed behavior among children globally,negatively impacting their physical and mental growth.Although common characteristics distinguish peaky eaters,including food selectivity,food neophobia,and food avoidance,there is no clear definition to assess this behavior.Due to the unavailability of data regarding picky eating,it wasn’t easy to estimate its prevalence.AIM To develop a regional protocol to help healthcare professionals identify and manage mild and moderate picky eating cases.METHODS A virtual roundtable discussion was held in April 2021 to gather the opinions of seven pediatricians and two pediatric dietitians from eight Middle Eastern countries who had great experience in the management of picky eating.The discussion covered different topics,including clearly defining mild and moderate picky eating,identifying the role of diet fortification in these cases,and the possibility of developing a systematic approach to diet fortification.RESULTS The panel identified picky eating as consuming an inadequate amount and variety of foods by rejecting familiar and unfamiliar food.Most of the time,moderate picky eating cases had micronutrient deficiencies with over-or undernutrition;the mild cases only showed inadequate food consumption and/or poor diet quality.Paying attention to the organic red flags like growth faltering and development delay and behavioral red flags,including food fixation and anticipatory gagging,will help healthcare professionals evaluate the picky eaters and the caregivers to care for their children.Although dietary supplementation and commercial food fortification play an important role in picky eating,they were no benefit in the Middle East.CONCLUSION The panel agreed that food fortification through a food-first approach and oral nutritional supplements would be the best for Middle Eastern children.These recommendations would facilitate identifying and managing picky-eating children in the Middle East.
基金supported by the National Natural Science Foundation of China(U20A2022 and 32372217)the National Key Research and Development Program of China(2022YFD2300700)the Free Exploration Program of State Key Laboratory of Crop Gene Exploration and Utilization in Sichuan Basin,China(SKL-ZY202216)。
文摘Adjustment of the sowing date is a widely used measure in rice production for adapting to high-temperature conditions.However,the impact of a delayed sowing date(DS)on rice quality may vary by variety and ecological conditions.In this study,we conducted experiments using four different sowing dates,the conventional sowing date 1(CS1),CS2(10 d later than CS1),DS1(30 d later than CS1),and DS2(30 d later than CS2),and three rice varieties,i.e.,Yixiangyou 2115,Fyou 498,and Chuanyou 6203.This experiment was conducted at four sites in the Sichuan Basin in 2018 and 2019 to evaluate the infuence of DS on the pasting properties of rice,which are a proxy for the eating and cooking quality(ECQ).In DS1 and DS2,the rice had a signifcantly greater amylose content(AC)but a lower protein content(PC),peak viscosity(PKV),cool paste viscosity(CPV),and hot paste viscosity(HPV)than in CS1 and CS2.Moreover,except for CS2 and DS1 in 2018,DS1 and DS2 led to 2.15-11.19%reductions in breakdown viscosity(BDV)and 23.46-108.47%increases in setback viscosity(SBV).However,the infuence of DS on rice pasting properties varied by study site and rice variety.In 2019,DS1 and DS2 led to BDV reductions of 2.35-9.33,2.61-8.61,10.03-17.78,and 2.06-8.93%,and SBV increases of 2.32-60.93,63.74-144.24,55.46-91.63,and-8.28-65.37%at the Dayi,Anzhou,Nanbu,and Shehong(except for SBV in CS2 and DS1)sites,respectively.DS resulted in greater reductions in PKV,HPV,CPV,and BDV and greater increases in the AC and SBV for Yixiangyou 2115 than for Chuanyou 6203 and Fyou 498.The correlation analysis indicated that PKV and HPV were signifcantly and positively related to the mean,maximum,and minimum temperatures after heading.These temperatures must be greater than 25.9,31.2,and 22.3℃,respectively,to increase the relative BDV and reduce the relative SBV of rice,thereby enhancing ECQ.In conclusion,DS might contribute to a signifcant deterioration in ECQ in machine-transplanted rice in the Sichuan Basin.A mean temperature above 25.9℃ after heading is required to improve the ECQ of rice.
文摘Background:Restrained eating,often motivated by the desire to control weight,is prevalent among young female college students and is considered a risk factor for eating disorders.Negative evaluation fear,exacerbated by social pressure,peer comparison,and academic stress,has been identified as a potential contributor to restrained eating behavior.However,research exploring the relationship between negative evaluation fear and restrained eating,particularly in the context of self-esteem and physical appearance perfectionism,remains limited.This study aims to investigate these relationships and design an intervention program to reduce restrained eating behaviors in female college students.Methods:Study 1 involved 617 female college students,using the Physical Appearance Perfectionism Scale,Rosenberg Self-Esteem Scale,Fear of Negative Evaluation Scale,and Dutch Eating Behavior Questionnaire to measure key variables.We examined the relationships between physical appearance perfectionism,self-esteem,fear of negative evaluation,and restrained eating.In Study 2,a 4-week group psychological intervention based on Acceptance and Commitment Therapy(ACT)was implemented with 45 students,divided into experimental,control,and placebo groups.The intervention’s effectiveness was assessed in reducing restrained eating and negative evaluation fear.Results:The study found that fear of negative evaluation significantly predicted restrained eating and physical appearance perfectionism.Physical appearance perfectionism,in turn,positively predicted restrained eating and partially mediated the relationship between negative evaluation fear and restrained eating.Self-esteem moderated this mediation effect.Additionally,the ACT-based intervention significantly reduced fear of negative evaluation and restrained eating behavior in the experimental group.Conclusion:This study identifies fear of negative evaluation and physical appearance perfectionism as key predictors of restrained eating in female college students.Fear of negative evaluation significantly predicted restrained eating,with physical appearance perfectionism partially mediating this relationship.The ACT-based intervention effectively reduced both fear of negative evaluation and restrained eating.These findings highlight the importance of addressing negative evaluation fear and appearance perfectionism in interventions for restrained eating.
文摘Research has indicated that child maltreatment is associated with an increased likelihood of mental disorders and suicidal ideation and attempts that continues into adulthood. The purpose of this paper is to provide a synopsis of the recent published research from 2006 to 2010 on the association between child maltreatment and Axis I mental disorders and suicidal ideation and attempts. The databases MEDLINE and PsycINFO were searched for relevant and high quality citations up to October 2010. The results indicated that all types of child maltreatment examined are linked to reduced mental health. A general noted trend in the literature is that earlier age of onset of child maltreatment is associated with poorer mental health outcomes. Sex differences do exist with some disorders being more likely among males (e.g., anti-social behaviour) and other more likely among females (e.g., depression, PTSD, substance use disorders) following child maltreatment.
文摘Background:Occupational burnout is associated with diminished psychological flexibility and higher emotional(EE)and uncontrolled eating(UE).Psychological flexibility could be a mediating factor between burnout and eating behaviour.Objectives:To investigate differences in eating behaviour between those with different levels of psychological flexibility,and the association of the interaction between psychological flexibility and occupational burnout with eating behaviour.Design:The participants were working women(n=263),who took part in the randomized controlled health intervention trial.Analyses were performed in a cross-sectional setting at baseline.Methods:Eating behaviour was measured using the Three Factor Eating Behaviour Questionnaire-18[which evaluates EE,UE and cognitive restraint(CR)],psychological flexibility using Acceptance and Action Questionnaire-II and occupational burnout using Bergen Burnout Indicator-15.Participants were divided into four groups based on the quartile points of psychological flexibility.Results:The EE of those who were inflexible was higher than that of those whose flexibility was high moderate(p=0.013)and who were flexible(p=0.001).The UE of those who were inflexible was higher than the UE in the other groups with higher flexibility[low moderate(p=0.034),high moderate(p een occupational burnout and EE and UE.Multivariate analysis of variances revealed that the combination of psychological flexibility and burnout had a stronger association with the variances of EE and UE than psychological flexibility alone.Conclusions:Persons who are psychologically inflexible have higher EE and UE.Future studies should investigate if increasing psychological flexibility helps decrease EE and UE.
基金the Sheep Cooperative Research Centre(CRC)for Sheep Industry Innovation,and associated organisations for funding and data collection support
文摘Changing markets and evolving consumer demand present new challenges for the beef and sheep industries. In response, the industry has been investing in innovations to deliver new products and management systems to consumers. One such innovation is the Meat Standards Australia（MSA） system. This system is a Total Quality Management System, aimed at delivering an eating quality guarantee to consumers, and through this adding value to the entire supply chain. At present, it is well developed for beef and still evolving for sheepmeat. MSA has identified Critical Control Points（CCPs） in the production, pre-slaughter, processing and value-adding aspects of the supply chain that impact on consumer palatability through the large-scale taste testing of meat by untrained consumers. These CCPs are used as either（1） mandatory criteria determining eligibility for grading, and（2） inputs in a model predicting the palatability of individual combinations of muscle and different cooking methods. Through the prediction of palatability, MSA increases consumer satisfaction and is used to provide assurance for branded products and new marketing innovations in Australia and internationally. This has added significant value to the Australian beef industry, with several retail examples demonstrating consumer willingness to pay more for premium quality beef and sheepmeat products based on the MSA grading scores. This price differential at retail allows the value of the carcass to be calculated based on the eating quality as well as the volume produced, thereby delivering a financial reward for farmers producing high quality carcasses. The continuous quality scale of MSA allows producers to realise the financial gain of incremental improvements in quality, as well as the precise economic weights associated with traits such as marbling, ossification score, or breed. The use of MSA in this fashion has underpinned a new and innovative supply chain where the pricing is transparent and allows producers to make informed decisions to modify both quality and yield traits. To date, the MSA system for beef has proved to be effective in predicting beef palatability not only in Australia but also in many other countries（France, Poland, Ireland, Northern Ireland, Japan, South Korea, New-Zealand, the USA and South Africa）. In Europe, results of the Pro Safe Beef and Pro Opti Beef projects as well as other national projects demonstrate the potential to develop an MSA-like international grading system for the supply chain in the EU, despite thediverse cultures and complex beef production systems within the member states. International testing in lamb has only just begun and preliminary results are discussed here.
