Chronic Disease, Functional Limitations, and Workforce Participation Among Medicaid Enrollees Over 50: The Potential Impact of Medicaid Work Requirements Post-COVID-19.

From 2018-2020, 19 states enacted Medicaid work requirements as a strategy for reducing program enrollment and overall cost. While these requirements were later rescinded, strategies to reduce Medicaid costs are likely to reemerge as states attempt to recover economically from the COVID-19 pandemic. Here, we evaluated the impact of Medicaid work requirements on adults aged > 50, a group that likely faces significant age-related chronic disease burden. Using 2016 Health and Retirement Study data, we evaluated the chronic disease burden of adult Medicaid beneficiaries aged 51-64 years (n = 1460) who would be at risk of losing their Medicaid coverage due to work requirements. We compared Medicaid beneficiaries working <20 hours per week (i.e. those at risk of coverage loss) to those working at least 20 hours per week on eight chronic health conditions, adjusting for demographic characteristics. Among those with chronic health conditions, we also evaluated differences in disease severity based on hours worked per week. Among those working fewer than 20 hours per week, odds of disease were greater for seven of eight chronic conditions, including history of stroke (OR: 5.66; 95% CI: 2.22-14.43) and lung disease (OR: 3.79; 95% CI: 2.10-6.85). Further, those with greater disease severity were likely to work fewer hours. Thus, the introduction of Medicaid work requirements would likely result in coverage loss and lower access to care among older Medicaid beneficiaries with multiple chronic health conditions.

Current situation and future prospects for the Australian beef industry - A review.

Beef production extends over almost half of Australia, with about 47,000 cattle producers that contribute about 20% ($A12.7 billion gross value of production) of the total value of farm production in Australia. Australia is one of the world's most efficient producers of cattle and was the world's third largest beef exporter in 2016. The Australian beef industry had 25 million head of cattle in 2016-17, with a national beef breeding herd of 11.5 million head. Australian beef production includes pasture-based cow-calf systems, a backgrounding or grow-out period on pasture, and feedlot or pasture finishing. Feedlot finishing has assumed more importance in recent years to assure the eating quality of beef entering the relatively small Australian domestic market, and to enhance the supply of higher value beef for export markets. Maintenance of Australia's preferred status as a quality assured supplier of high value beef produced under environmentally sustainable systems from 'disease-free' cattle is of highest importance. Stringent livestock and meat quality regulations and quality assurance systems, and productivity growth and efficiency across the supply chain to ensure price competiveness, are crucial for continued export market growth in the face of increasing competition. Major industry issues, that also represent research, development and adoption priorities and opportunities for the Australian beef industry have been captured within exhaustive strategic planning processes by the red meat and beef industries. At the broadest level, these issues include consumer and industry support, market growth and diversification, supply chain efficiency, productivity and profitability, environmental sustainability, and animal health and welfare. This review provides an overview of the Australian beef industry including current market trends and future prospects, and major issues and opportunities for the continued growth, development and profitability of the industry.

Longitudinal prevalence, oocyst shedding and molecular characterisation of Eimeria species in sheep across four states in Australia.

The prevalence of Eimeria in sheep in Australia has not been well described, therefore a quantitative PCR (qPCR) was developed, validated and used to study the prevalence and oocyst concentration in lamb faecal samples at three sampling periods (weaning, post-weaning and pre-slaughter) from eight farms across South Australia, New South Wales, Victoria and Western Australia. A total of 3412 faecal samples were collected from approximately 1182 lambs across the 4 states and screened for the presence of Eimeria using this qPCR at the 18S ribosomal RNA (rRNA) locus. A subset of positives was typed by sequence analysis at the 18S locus. The overall prevalence was 18.1% (95% CI 16.8-19.3%) and of the 616 positives, 118 were successfully genotyped. The prevalence of Eimeria was highest in NSW and peaked at 70% during the post-weaning period. The range of oocyst shedding per gram of faeces (g(-1)) at weaning, post-weaning and pre-slaughter overall across all states was 23-2.1×10(7), 23-1.3×10(7) and 23-2.1×10(5), respectively. Median Eimeria shedding g(-1) was higher during post-weaning (1.1×10(3)) and pre-slaughter (1.1×10(3)) than during weaning (206). The following species were identified: Eimeria crandallis, Eimeria ahsata, Eimeria ovinoidalis, Eimeria weybridgensis and Eimeria cylindrica. Of these, E. crandallis and E. ovinoidalis, the most pathogenic species in sheep were responsible for 58.5% of infections typed. This highlights a need for further research to quantify the production impacts of Eimeria in sheep.

Development of a quantitative PCR (qPCR) for Giardia and analysis of the prevalence, cyst shedding and genotypes of Giardia present in sheep across four states in Australia.

A novel quantitative PCR (qPCR) for Giardia at the glutamate dehydrogenase (gdh) locus was developed and validated. The qPCR was used to screen a total of 3412 lamb faecal samples collected from approximately 1189 lambs at three sampling periods (weaning, post-weaning and pre-slaughter) from eight farms across South Australia (SA), New South Wales (NSW), Victoria (Vic) and Western Australia (WA). The overall prevalence was 20.2% (95% CI 18.9-21.6) and of the 690 positives, 473 were successfully typed. In general, the prevalence of Giardia varied widely across the different farms with the highest prevalence in one WA farm (42.1%) at pre-slaughter sampling and the lowest prevalence in one Victorian farm (7.2%) at weaning. The range of cyst shedding at weaning, post-weaning and pre-slaughter overall across all states was 63-1.3×10(9) cysts g(-1) (median=1.7×10(4)), 63-1.1×10(9) cysts g(-1) (median=9.6×10(3)), 63-4.7×10(9) cysts g(-1) (median=8.1×10(4)) respectively. Assemblage specific primers at the triose phosphate isomerase (tpi) locus identified assemblage A in 22.4% (106/473) of positive samples typed, assemblage E in 75.9% (359/473) and mixed A and E assemblages in 1.7% (8/473) of samples. A subset of representative samples from the 8 farms (n=32) were typed at both the gdh and beta-giardin loci and confirmed these results and identified sub-assemblage AII in 16 representative assemblage A isolates across the 8 farms. This demonstrates a prevalence of Giardia previously not recognised in Australian sheep, highlighting a need for further research to quantify the production impacts of this protozoan parasite.

Synthetic phantoms enable calibration between abattoir based dual energy X-ray absorptiometers used for prediction of lamb carcass composition.

Dual energy x-ray absorptiometry (DXA) devices were installed at two Australian abattoirs to predict computed tomography (CT) determined fat % and lean % of lamb carcasses. This study tested three algorithms developed for these devices, termed ß1, ß2 and ß3, and assessed their accuracy and precision in predicting CT composition. Algorithm ß3 included the use of a plastic phantom calibration block scanned by both DXA devices to adjust prediction equations, resulting in superior accuracy to the algorithms without phantom calibration (ß1 and ß2). When compared to the gold-standard CT composition, the bias of the DXA predictions was lowest when using algorithm ß3 at the two sites (-1.17%, -0.49% for fat %, 0.11%, -0.37% for lean %). The difference of DXA composition predictions between sites was lowest when using algorithm ß3, which demonstrated between site differences of 0.59 CT fat %, and 0.46 CT lean%. In contrast, algorithm ß1 and ß2 produced differences of 23.7% and 30.8% for CT fat, and 17.3% and 21.9% for CT lean between the two DXA devices. There was a small difference of 0.78% between the fat predictions of the first DXA image compared to the second DXA image for each carcass. The precision of predictions improved slightly using algorithm ß3. This work demonstrates that the in-line DXA systems can produce comparable results across sites.

Quantification of hardware effects of an on-line Dual Energy X-ray Absorptiometry scanner when predicting lamb carcass composition.

An on-line Dual Energy X-ray Absorptiometry (DXA) scanner's tissue composition prediction precision and accuracy was tested across the entire height of the unit's detector, and the hardware was assessed for robustness by measuring X-ray photon intensity throughout production days. There was good precision when predicting the tissue composition of 5 different lamb fat and lean muscle mixtures across 3 different thicknesses (R2 = 0.93 to 0.98, RMSE = 3.18% to 5.83%), however was less precise at the greatest thickness of 200 mm (R2 = 0.59, RMSE = 11.4%). There was no significant difference in the prediction of tissue composition at 8 of the 9 detector positions, however the position at the perpendicular of the X-ray photon beam was significantly different, with a fat prediction error of -4%, although no lamb carcass is detected in this position during normal production. A significant upwards drift in X-ray photon intensity was found over the course of production, especially immediately after restarting the DXA scanner following a period of inactivity. This upwards drift may affect tissue composition predictions over the span of a production day if uncorrected.

Chinese Consumer Assessment of Australian Sheep Meat Using a Traditional Hotpot Cooking Method.

Hotpot is a widely popular cooking method for sheepmeat in China. This study measured the sensory responses of 720 untrained Chinese consumers to Australian sheepmeat cooked using a hotpot technique with methods based on Meat Standards Australia protocols. Shoulder and leg cuts of 108 lambs and 109 yearlings were scored on tenderness, juiciness, flavour and overall liking with linear mixed effects models used to analyse the influence of muscle type and animal factors on these scores. On average, shoulder cuts were more palatable than legs cuts for all sensory traits (p < 0.01) and lambs compared to yearlings (p < 0.05). Intramuscular fat and muscularity were identified as strong drivers of eating quality (p < 0.05), with greater palatability for both cuts as intramuscular fat increased (range 2.5 to 7.5%), and muscularity decreased (as measured through loin weight adjusted for hot carcase weight). Consumers were unable to detect differences between animal sire type and sex in sheepmeat hotpot. These findings suggest shoulder and leg cuts performed comparatively well in hotpot compared to previously tested sheepmeat cooking methods and emphasise the importance of balanced selection for quality and yield traits to ensure that consumer satisfaction is maintained.

Eating Quality of Australian Grass and Grain-Fed Lamb Equally Rated by US Consumers.

Anecdotal suggestions that US consumers perceive Australian sheepmeat as more "gamey" or "stale" compared to US sheepmeat are potentially attributable to the extended chilled shipping times contributing to longer-aged meat and predominately pasture-fed grazing systems. This study evaluated the impact of diet and extended storage times on Australian sheepmeat using sensory scores as assessed by US consumers. Meat samples from Australian sheep (n = 80) fed a grass or grain diet were aged in a vacuum at 1-2 °C for 5, 21 or 45 days. Untrained consumers (n = 960) at Texas Tech University (Lubbock, Texas) assessed samples for overall liking, tenderness, juiciness and flavour using a scale from 1 (worst) to 100 (best). In general, US consumers scored grain- and grass-fed samples within the same storage period similarly (p > 0.05). Furthermore, storage from 5 to 21 days improved sensory scores by a maximum of 28.6 for tenderness for grass-fed outside cuts (p < 0.05), while storage for 21 to 45 days did not improve eating quality for most cuts of both diets (p > 0.05). This is an interesting finding for the Australian sheepmeat industry as long storage time has no negative effect on eating quality and US consumers enjoyed grass- and grain-fed sheepmeat equally.

Cluster analysis application identifies muscle characteristics of importance for beef tenderness.

BACKGROUND: An important controversy in the relationship between beef tenderness and muscle characteristics including biochemical traits exists among meat researchers. The aim of this study is to explain variability in meat tenderness using muscle characteristics and biochemical traits available in the Integrated and Functional Biology of Beef (BIF-Beef) database. The BIF-Beef data warehouse contains characteristic measurements from animal, muscle, carcass, and meat quality derived from numerous experiments. We created three classes for tenderness (high, medium, and low) based on trained taste panel tenderness scores of all meat samples consumed (4,366 observations from 40 different experiments). For each tenderness class, the corresponding means for the mechanical characteristics, muscle fibre type, collagen content, and biochemical traits which may influence tenderness of the muscles were calculated. RESULTS: Our results indicated that lower shear force values were associated with more tender meat. In addition, muscles in the highest tenderness cluster had the lowest total and insoluble collagen contents, the highest mitochondrial enzyme activity (isocitrate dehydrogenase), the highest proportion of slow oxidative muscle fibres, the lowest proportion of fast-glycolytic muscle fibres, and the lowest average muscle fibre cross-sectional area. Results were confirmed by correlation analyses, and differences between muscle types in terms of biochemical characteristics and tenderness score were evidenced by Principal Component Analysis (PCA). When the cluster analysis was repeated using only muscle samples from m. Longissimus thoracis (LT), the results were similar; only contrasting previous results by maintaining a relatively constant fibre-type composition between all three tenderness classes. CONCLUSION: Our results show that increased meat tenderness is related to lower shear forces, lower insoluble collagen and total collagen content, lower cross-sectional area of fibres, and an overall fibre type composition displaying more oxidative fibres than glycolytic fibres.

When balanced for precursor fatty acid supply echium oil is not superior to linseed oil in enriching lamb tissues with long-chain n-3 PUFA.

Vegetable oils containing stearidonic acid (SDA, 18 : 4n-3) are considered better precursors of long-chain n-3 PUFA (LC n-3 PUFA) than those with only α-linolenic acid (ALA, 18 : 3n-3). The present study re-examined this premise using treatments where added ALA from linseed oil was matched with ALA plus SDA from echium oil. Lambs (n 6) were abomasally infused with saline (control (C), 25 ml), echium oil low (EL, 25 ml), echium oil high (EH, 50 ml), linseed oil low (LL, 25 ml) or linseed oil high (LH, 50 ml) for 4 weeks. The basal ration used was identical across all treatments. EPA (20 : 5n-3) in meat increased from 6·5 mg in the C lambs to 16·8, 17·7, 13·5 and 11·7 (SEM 0·86) mg/100 g muscle in the EL, EH, LL and LH lambs, respectively. For muscle DPA (docosapentaenoic acid; 22 : 5n-3), the corresponding values were 14·3, 22·2, 18·6 18·2 and 19·4 (SEM 0·57) mg/100 g muscle. The DHA (22 : 6n-3) content of meat was 5·8 mg/100 g in the C lambs and ranged from 4·53 to 5·46 (SEM 0·27) mg/100 g muscle in the oil-infused groups. Total n-3 PUFA content of meat (including ALA and SDA) increased from 39 mg to 119, 129, 121 and 150 (SEM 12·3) mg/100 g muscle. We conclude that both oil types were effective in enhancing the EPA and DPA, but not DHA, content of meat. Furthermore, we conclude that, when balanced for precursor n-3 fatty acid supply, differences between linseed oil and echium oil in enriching meat with LC n-3 PUFA were of little, if any, nutritional significance.

Determinants and Outcomes of In-person Lecture Attendance in Medical School.

Introduction: Attendance at in-person lectures in medical schools is declining with nearly 28.8% of all active, second-year medical students who reported "almost never" attending in-person lectures during their preclinical years. The objective of this study was to explore the relationship between medical student attendance and performance and investigate students' goal orientation as factors influencing their decision to attend. Methods: Participants completed a survey at the end of their second year that asked to self-report attendance during each of the three preclinical semesters, factors that influenced attendance, and measured their goal orientation (GO). Student performance outcomes included all courses in the preclinical curriculum and USMLE Step 1 scores. Results: There was a statistically significant reduction in frequency of attendance after each subsequent semester (p < .001). Third semester attendance, but not learning GO, was positively related to M2 course performance. Prove performance GO was positively related and third semester attendance was negatively related to Step 1 score after controlling for M2 course performance. Conclusions: The pattern of declining lecture attendance in medical school with the rapid adoption of virtual learning triggered by the Covid-19 pandemic indicates students have taken more control over where and when they learn. Our results showed that students perceived in-person attendance at lectures was more valuable for balancing keeping up with coursework and maintaining social relationships and less valuable for efficient Step 1 preparation. Students' goal orientation may help identify individuals who are less likely to attend in-person. The full impact of the COVID-19 on student learning is yet to be determined.

Sire Breed, Litter Size, and Environment Influence Genetic Potential for Lamb Growth When Using Sire Breeding Values.

Lamb growth can be optimised with genetic selection using sire Australian sheep breeding values, however, breeding value expression has been shown to be reduced with poor nutrition. It was therefore hypothesised that the genetic potential for lamb growth would also be reduced, where production factors such as multiple births limit growth. Live weights at birth, weaning, and post-weaning were collected from more than 18,000 lambs produced over five years and eight locations of the Sheep Cooperative Research Centre Information Nucleus Flock experiment, and the impact of environment, production factors, and genotype was determined using mixed effects regression. The genetic potential for lamb growth was moderated by environment, multiple births, and sire type (p < 0.05). Twin lambs achieved 76% of the expected weight gain at weaning and 58% post-weaning. For triplet lambs weight gains were drastically less at approximately 30% of the expected gain at the same time points. Lambs born to maternal sires consistently had the poorest response to genetic selection, achieving approximately half the expected weight gain. Hence, producers need to temper expectations for growth based on genetic selection, or employ mitigation strategies such as precision feeding, the use of alternate breeds, or place emphasis on the genetic merit of other desirable traits.

Genetic architecture of gene expression in ovine skeletal muscle.

BACKGROUND: In livestock populations the genetic contribution to muscling is intensively monitored in the progeny of industry sires and used as a tool in selective breeding programs. The genes and pathways conferring this genetic merit are largely undefined. Genetic variation within a population has potential, amongst other mechanisms, to alter gene expression via cis- or trans-acting mechanisms in a manner that impacts the functional activities of specific pathways that contribute to muscling traits. By integrating sire-based genetic merit information for a muscling trait with progeny-based gene expression data we directly tested the hypothesis that there is genetic structure in the gene expression program in ovine skeletal muscle. RESULTS: The genetic performance of six sires for a well defined muscling trait, longissimus lumborum muscle depth, was measured using extensive progeny testing and expressed as an Estimated Breeding Value by comparison with contemporary sires. Microarray gene expression data were obtained for longissimus lumborum samples taken from forty progeny of the six sires (4-8 progeny/sire). Initial unsupervised hierarchical clustering analysis revealed strong genetic architecture to the gene expression data, which also discriminated the sire-based Estimated Breeding Value for the trait. An integrated systems biology approach was then used to identify the major functional pathways contributing to the genetics of enhanced muscling by using both Estimated Breeding Value weighted gene co-expression network analysis and a differential gene co-expression network analysis. The modules of genes revealed by these analyses were enriched for a number of functional terms summarised as muscle sarcomere organisation and development, protein catabolism (proteosome), RNA processing, mitochondrial function and transcriptional regulation. CONCLUSIONS: This study has revealed strong genetic structure in the gene expression program within ovine longissimus lumborum muscle. The balance between muscle protein synthesis, at the levels of both transcription and translation control, and protein catabolism mediated by regulated proteolysis is likely to be the primary determinant of the genetic merit for the muscling trait in this sheep population. There is also evidence that high genetic merit for muscling is associated with a fibre type shift toward fast glycolytic fibres. This study provides insight into mechanisms, presumably subject to strong artificial selection, that underpin enhanced muscling in sheep populations.

Contemporary chemical lean determination used in the Australian meat processing industry: A method comparison.

Chemical Lean (CL) is defined as the amount of lean red meat compared to the amount of fat in a meat product. CL determination is a mandatory, AUS-MEAT Ltd. prescribed requirement for any bulk packed meat product destined for export. Fifteen methods are approved by AUS-MEAT Ltd., for use in Australian industry. Engagement with Australian meat processors indicated that a range of methods were used for CL measurements in industry, ranging from wet chemical to instrumental based techniques. Meat (consisting of beef, lamb and pork) was used in a method comparison which included Soxhlet fat extraction and microwave moisture analysis, along with instrumental techniques; near infrared reflectance and transmittance, nuclear magnetic resonance and X-Ray. The methods were compared using Passing-Bablok regression, Bland-Altman plot analysis, and robust z-scores, indicating that overall showed that each method performed satisfactorily, suitable for CL determination in the Australian meat industry.

Dual energy X-ray absorptiometry predicts lamb carcass composition at abattoir chain speed with high repeatability across varying processing factors.

An on-line Dual Energy X-ray Absorptiometry (DXA) scanner was used in an Australian abattoir to predict computed tomography (CT) determined composition % of fat, lean muscle and bone in lamb carcasses at chain speed. This study assessed the effect of spray-chilling on these estimates, as well as their repeatability over a 10-min period, and over a 72 h period. There was no prediction bias between the 15 spray-chilled and 15 non-spray-chilled carcasses. When repeat DEXA scans were undertaken across a 10-min period, there was a high level of repeatability for the prediction of CT Fat %. When repeat scans were conducted at 6 time points across a 72 h period the precision of the DXA prediction of CT Fat % of 30 carcasses remained high (R2 = 0.94, RMSEP = 1.20%), although small biases existed between time points (P < 0.01). These biases were minimised when the DXA scanner had been operational prior to experimentation, suggesting a 'warm-up' effect.

Consumer Perceptions of Meat Redness Were Strongly Influenced by Storage and Display Times.

Lamb (n = 79) meat colour was scored by 879 untrained consumers using a scale of 0 (brown) to 100 (red). This consumer colour score (CCS) was obtained on m. longissimus lumborum (loin) and m. semimembranosus (topside), stored for short (5-7 days), medium (33-35 days), and long periods (110-112 days) and a retail display time of up to 4 days. Consumers perceived topside to be less red initially and changed from red to brown more rapidly when stored for the long-storage period (p < 0.01). Whereas, the initial CCS of loin samples were similar across the storage periods (p > 0.05). CCS and the instrument measure oxy/met (reflectance of light at wavelengths 630 nm and 580 nm) had a low correlation coefficient of 0.33 (p < 0.01). The propensity for lamb growth and leanness indicated by sire breeding values for lamb weight, eye muscle depth, eye muscle fat depth, and loin intramuscular fat had varied and inconsistent effects on CCS. Therefore, even the selection on CCS.

Very rare presentation of perforated appendiceal adenocarcinoma within a prolapsed colostomy.

Appendiceal adenocarcinoma is rare with variable presentations. Perforation of the appendix within prolapsed ostomy can have peritoneal spread for which intraperitoneal chemotherapy should be considered. Surveillance is essential for these patients.

Alternative cutting methods and dry aging reduce the shear force of hot boned beef striploin in Bos indicus cattle.

Hot boning (HB) is an economical processing technique often resulting in poorer meat quality and tenderness. This study tested a method of partial HB, where the short loin section was removed from the hot carcass and chilled, with the striploin remained in the skeletal system. Thirty six yearling Bos indicus steers carcasses were subjected to either low, high or no electrical stimulation and each side allocated to a cutting treatment of HB, partial HB and conventional (Achillies hung). Striploins were divided into 3 and aged for 5, 14 and 28 days. Warner Bratzler Shear force (WBSF) and sarcomere length were tested. Partial HB resulted in greater tenderization without aging compared to HB. However, optimized electrical stimulation was a requirement. Treatment did not influence sarcomere length. The study also tested the impact of Dry aging of HB striploins, which resulted in further increases in tenderness at 28 days of aging compared to wet aged product, reducing WBSF by 9 N.

Lamb Age has Little Impact on Eating Quality.

There is an industry wide perception that new season lamb has better eating quality than old season lamb. This study aims to identify differences in consumer eating quality scores between two age classes in lamb. Consumer eating quality scores from eight cuts across the carcass were evaluated from new season (NS; n = 120; average age = 240 days) and old season lambs (OS; n = 121; average age = 328 days), sourced from four different flocks. Cuts were grilled (loin, topside, outside, knuckle and rump) or roasted (leg, shoulder, rack) and scored by untrained consumers for tenderness, juiciness, liking of flavour and overall liking. There was no difference in eating quality scores between the two age classes for the loin, leg, shoulder and rack. This was similarly shown in the topside with the exception of juiciness scores where NS lambs were higher than OS lambs. There was also a lack of age difference in the outside with the exception of flock 3 where NS lambs scored higher than OS lambs for all sensory traits. Across all sensory traits, OS lambs received on average 2.8 scores lower for the knuckle and 3.1 scores lower for the rump compared to NS lambs. These results show little difference in eating quality between NS and OS lamb, and highlight the potential to develop high quality OS or "autumn lamb" products, with a similar premium price at retail as NS lambs.

Influence of Demographic Factors on Sheepmeat Sensory Scores of American, Australian and Chinese Consumers.

Along with animal production factors, it is important to understand whether demographic factors influence untrained consumer perceptions of eating quality. This study examined the impact of demographic factors and sheepmeat consumption preferences on eating quality scores of American, Australian and Chinese untrained consumers. M. longissimus lumborum (LL) and m. semimembranosus (SM) were grilled according to sheep Meat Standards Australia protocols and evaluated by 2160 consumers for tenderness, juiciness, flavour and overall liking. Linear mixed effects models were used to analyse the impact of demographic factors and sheepmeat consumption habits on eating quality scores. Consumer age, gender, number of adults in a household and income had the strongest effect on sensory scores (P ≤ 0.05), although, the impact was often different across countries. Frequency of lamb consumption had an impact on sensory scores of American, Australian and Chinese consumers but larger sample sizes in some underrepresented subclasses for Australian and Chinese consumers are needed. Results suggest it is important to balance sensory panels for demographic factors of age, gender, number of adults and income to ensure sensory preferences are accurately represented for these particular populations.