Want to know more about meat-eating quality traits like IMF, shear force and marbling? Our guest this week, Dr Peter McGilchrist, is a leading meat scientist and professor at the University of New England, Australia, likely has the answers you're looking for. 

Peter and Mark talk all things meat-eating quality and how the red meat industry can move beyond commodity pricing by identifying premium quality products through genetics, processing, and proper animal handling. 

Peter and Mark discuss the importance of keeping an eye on IMF and shear force so that lamb doesn't "end up like pork," as well as the importance of early marbling and how we can genetically impact all three of these things. 

Pete also treats us to a quick biochemistry lesson explaining the science of cold-shortening as well as insights on recent trial work he's been involved with on the impacts of feeding sheep pre-slaughter on eating quality.

This podcast is a masterclass on the various aspects of red meat eating quality and is one not to miss! 

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