Peter McGilchrist

About

Peter McGilchrist is an Associate Professor in Meat Science at the University of New England, Australia. His research focuses on multivariate imaging technologies, and the genetic and environmental factors affecting meat quality, particularly in livestock such as cattle and sheep. Recent articles encompass topics including the incidence of dark cutting in beef, and the effects of hormonal growth promotants on muscle quality. His work contributes significantly to the understanding of meat science and quality optimization.