Boost for Aussie barbeques March 15, 2012 Four agricultural scientists who are being awarded PhDs from Murdoch University tonight are making Aussie barbeques better. Two of the researchers have been focused on the production of the perfect lamb chop – with Cameron Jose identifying ways to slow the unappetising browning process in the supermarket and Peter Watkins developing a test to tell differences between mutton and lamb. Peter McGilchrist has focused on the quality of beef, investigating the reasons why highly muscled cattle produced better quality meat and bigger profits for farmers. And looking at meat quality from an ethical perspective, Sarah Wickham developed a way to reduce stress in sheep during transport by assessing their behavioural responses. Professor David Pethick, who co-supervised three of the PhD students, said he was delighted to have such a large group of meat science researchers graduating. “Australians love their meat and we are always on the look out to find ways to improve a barbeque. Not many people appreciate how much science goes into the production of the perfect steak or chop, right along the supply chain from paddock to plate, and these young researchers are working at the forefront of this field. “The meat and livestock industry has already benefited greatly from the work of this fine group of researchers, which will lead to better quality products and improvements in animal welfare.” Print This Post Media contact: Jo Manning Tel: (08) 9360 2474 | Mobile: 0408 201 309 | Email: firstname.lastname@example.org Categories: General, Future Students, Domestic students, Research, School of Veterinary and Biomedical Sciences Research, school of veterinary and biomedical sciences Tags: animal welfare, barbeque, beef, cameron jose, cattle, david pethick, lamb, meat quality, mutton, peter mcgilchrist, peter watkins, phd, sarah wickham Comments (2 responses) From Paddock to Plate December 19, 2012 My family are beef and lamb producers in NSW and appreciate the research going into this. Not only do we put extraordinary effort into insuring our meat gets from paddock to plate in the best way possible, but we also love a good barbeque! From Paddock to Plate December 19, 2012 My family are beef and lamb producers in NSW and appreciate the research going into this. Not only do we put extraordinary effort into ensuring our meat gets from paddock to plate in the best way possible, but we also love a good barbeque! Leave a comment Name (required) Mail (will not be published) (required) Website You can use these tags : <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong> We read every comment and will make every effort to approve each new comment within one working day. To ensure speedy posting, please keep your comments relevant to the topic of discussion, free of inappropriate language and in-line with the editorial integrity of this newsroom. If not, your comments may not be published. Thanks for commenting!