A
Anna M Fearon
Researcher at Queen's University Belfast
Publications - 13
Citations - 950
Anna M Fearon is an academic researcher from Queen's University Belfast. The author has contributed to research in topics: Red meat & Lactation. The author has an hindex of 9, co-authored 13 publications receiving 838 citations. Previous affiliations of Anna M Fearon include Department of Agriculture and Rural Development.
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Journal ArticleDOI
Red meat consumption: an overview of the risks and benefits.
Alison J. McAfee,Emeir M. McSorley,Geraldine Cuskelly,Bruce W. Moss,Julie M. W. Wallace,Maxine P. Bonham,Anna M Fearon +6 more
TL;DR: Moderate consumption of lean red meat as part of a balanced diet is unlikely to increase risk for CVD or colon cancer, but may positively influence nutrient intakes and fatty acid profiles, thereby impacting positively on long-term health.
Journal ArticleDOI
Red meat from animals offered a grass diet increases plasma and platelet n-3 PUFA in healthy consumers
Alison J. McAfee,Emeir M. McSorley,Geraldine Cuskelly,Anna M Fearon,Bruce W. Moss,J. A. M. Beattie,Julie M. W. Wallace,Maxine P. Bonham,James J. Strain +8 more
TL;DR: Consuming red meat from grass-fed animals compared with concentrate- fed animals as part of the habitual diet can significantly increase consumer plasma and platelet LC n-3 PUFA status, which may contribute to dietary intakes ofLC n- 3 PUFA in populations where red meat is habitually consumed.
Journal ArticleDOI
Classification of Adipose Tissue Species using Raman Spectroscopy
TL;DR: Multivariate analysis of Raman spectra has been used to classify adipose tissue from four different species (chicken, beef, lamb and pork) and Partial Least Squares Discriminant Analysis performed best.
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Multivariate prediction of clarified butter composition using Raman spectroscopy.
TL;DR: Although the prediction errors for the abundances of each of the FA in a given sample are much larger with Raman than with full GC analysis, the accuracy is acceptably high for quality control applications.
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Effect of level of oil inclusion in the diet of dairy cows at pasture on animal performance and milk composition and properties
TL;DR: Stage of lactation had an unexplained effect of consistent magnitude on milk fat composition throughout the trial period, with late-lactation animals producing milk fats containing a significantly (P < 0.001) higher proportion of unsaturated fatty acids than the mid-l lactation animals.