Auckland University of Technology

About: Auckland University of Technology is a education organization based out in Auckland, New Zealand. It is known for research contribution in the topics: Population & Context (language use). The organization has 4116 authors who have published 13461 publications receiving 353076 citations. The organization is also known as: AUT & AUT University.

Veiled diversity? Workplace experiences of Muslim women in Australia

Abstract: This study sheds light on the mobilisation of Islamic discourses in the lives of working Muslim migrant women and its interaction with Australian society in the context of diversity management as a workplace practice. Informed by a multilevel perspective on diversity management, this paper suggests that focusing exclusively on organisations and holding them solely accountable for diversity policies may be intensely inadequate as diversity management is impacted by both macro-societal and micro-individual issues. Through qualitative research by drawing on interviews with Muslim migrant women employed in the formal economic sector, the findings underscore the need for sophistication in dealing with the complexities presented by migration, ethnicity, religion and gender.

Effect of Different Sprint Training Methods on Sprint Performance Over Various Distances: A Brief Review.

Abstract: Linear sprinting speed is an essential physical quality for many athletes. There are a number of different training modalities that can be used to improve sprint performance. Strength and conditioning coaches must select the most appropriate modalities for their athletes, taking into consideration the sprint distances that typically occur during competition. The study purpose was to perform a brief review as to the effect of specific (free sprinting; resisted sprinting by sleds, bands, or incline running; assisted sprinting with a towing device or a downhill slope), nonspecific (resistance and plyometric training), and combined (a combination of specific and nonspecific) training methods on different sprint distances (0-10, 0-20, 0-30, and 31+ m). A total of 48 studies fulfilled the inclusion criteria, resulting in 1,485 subjects from a range of athletic backgrounds. The training effects associated with specific sprint training were classified as moderate (effect size [ES] = -1.00; %change = -3.23). Generally, the effect of specific sprint training tended to decrease with distance, although the largest training effects were observed for the 31+ m distance. The greatest training effects (ES = -0.43; %change = -1.65) of nonspecific training were observed for the 31+ m distance. The combined training revealed greatest effects (ES = -0.59; %change = -2.81) for the 0-10 m distance. After this review, specific sprint training methods seem the most beneficial over the investigated distances. However, the implementation of nonspecific training methods (e.g., strength and power training) could also benefit speed and athletic performance.

Sheepmeat flavor and the effect of different feeding systems: a review.

Abstract: Lamb has a unique flavor, distinct from other popular red meats. Although flavor underpins lamb's popularity, it can also be an impediment to consumer acceptance. Lack of familiarity with sheepmeat flavor itself can be a barrier for some consumers, and undesirable feed-induced flavors may also compromise acceptability. Against the backdrop of climate uncertainty and unpredictable rainfall patterns, sheep producers are turning to alternatives to traditional grazing pasture systems. Historically, pasture has been the predominant feed system for lamb production in Australia and around the world. It is for this reason that there has been a focus on "pastoral" flavor in sheep meat. Pasture-associated flavors may be accepted as "normal" by consumers accustomed to meat from pasture-fed sheep; however, these flavors may be unfamiliar to consumers of meat produced from grain-fed and other feed systems. Over the past few decades, studies examining the impacts of different feeds on lamb meat quality have yielded variable consumer responses ranging from "no effect" to "unacceptable", illustrating the diverse and sometimes inconsistent impacts of different forages on sheepmeat flavor. Despite considerable research, there is no consensus on which volatiles are essential for desirable lamb aroma and how they differ compared to other red meats, for example, beef. In contrast, comparatively little work has focused specifically on the nonvolatile taste components of lamb flavor. Diet also affects the amount of intramuscular fat and its fatty acid composition in the meat, which has a direct effect on meat juiciness and texture as well as flavor, and its release during eating. The effect of diet is far from simple and much still needs to be learned. An integrated approach that encompasses all input variables is required to better understand the impact of the feed and related systems on sheepmeat flavor. This review brings together recent research findings and proposes some novel approaches to gain insights into the relationship between animal diet, genetics, and sheepmeat quality.