Peter McGilchrist

Peter McGilchrist is Professor in Meat Science at the University of New England's School of Environmental and Rural Science. His research spans meat quality assessment, sensory evaluation, and genetic influences on livestock production.

Research focuses on developing advanced measurement technologies for intramuscular fat, optimizing meat tenderness through genetic and environmental management, and cross-cultural consumer acceptance studies. Recent work includes multimodal imaging for glycogen analysis, NMR applications for non-destructive testing, and genomic prediction models for consumer satisfaction traits.

Publications demonstrate strong emphasis on:

• Development of predictive models for meat eating quality
• Validation of rapid assessment technologies
• International consumer preference studies
• Genetic parameter estimation for quality traits

Research impacts industry through improved grading systems, enhanced international market alignment, and genetic selection tools for quality optimization.