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.”