Prof. Peter McGilchrist

Talk title: Impact of sale method on the carcass attributes and meat quality of beef and lamb

Peter is a Professor in Meat Science at the University of New England. Peters research revolves around ensuring global consumer satisfaction of Australian red meat including beef, lamb and goat! This research covers all aspects of supply-chains focusing on critical control points which affect the eating quality of meat from the property to the consumer with a heavy focus on the relationship between genetics and meat quality. Peter also works with technologies to help measure meat quality traits and better explain the consumer experience. Peter is the Presidents of the Australian ICMJ Association and is a member of the beef and sheepmeat scientific pathways committees for Meat and Livestock Australia. Peter teaches undergraduate rural science, agriculture and agribusiness students at UNE and is very passionate about everything from soil to scotch fillets!