Meat Science
About Us
The University of New England's Meat Science team is at the forefront of global red meat research, driving innovation that connects paddock to plate. Led by Professor Peter McGilchrist and Dr Emma Lynch, our team conducts world-class research spanning livestock genetics, carcase evaluation, meat quality assessment, technology development and consumer preferences.
Our state-of-the-art Meat Science Laboratory is equipped with comprehensive facilities for research ranging from whole carcase composition analysis to the quantification of biochemical factors that determine meat quality traits
With specialised equipment including texture analysers, chromatography systems, and advanced sensory evaluation capabilities, we deliver research outcomes that directly benefit Australian livestock producers, processors, and consumers. A recent focus has been the pursuit of nutrient density and fatty acid profiles of meats.
We collaborate extensively with industry partners including Meat & Livestock Australia (MLA), Australian Meat Processors Corporation (AMPC), commercial processors, and producer groups to ensure our research addresses real-world challenges and creates practical solutions. Our work spans multiple livestock sectors including beef, lamb, and goat production, with a focus on improving product quality, sustainability, and value chain transparency. The consumer sensory evaluation data is utilised to increase prediction accuracy with the Meat Standards Australia systems.
Through our research programs, industry engagement activities, and professional development initiatives, the UNE Meat Science team is committed to building capacity across the Australian red meat industry and training the next generation of meat scientists.
