Join us for another exciting episode of "Genetics in the Paddock with Emily" as we welcome Dr. David Hopkins, the Chief Editor of the Meat Science Journal. In this episode, we discuss the various topics around meat science and the impact genetic selection can have on these important traits..
David offers an interesting perspective, taking us back in time to the coordinated effort of improving the Australian lamb industry. He also explains the importance of tenderness, pH, intramuscular fat and meat colour in relation to eating quality. This episode touches on a range of different topics inside the space of genetics and meat science.
Come along to hear David's insights on eating quality, genetic trends, new technologies and his thoughts on what's yet to come in the meat science space. Whether you're a producer, a researcher, or simply curious about meat science and what David has to say, this episode is packed with knowledge you won't want to miss!
This episode is produced by the Extensive Livestock Team within the NSW Department of Primary Industries and Regional Development.
To provide feedback, comments, suggestions for future topics or guest speakers you'd like to hear from, please email: [email protected].
This information is for informative and educational purposes only and does not constitute advice.
