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The use of technologies to objectively predict meat quality carcass traits that impact on sheep meat consumer eating quality scores

  • Full or part time
  • Application Deadline
    Saturday, May 30, 2020
  • Funded PhD Project (Students Worldwide)
    Funded PhD Project (Students Worldwide)

About This PhD Project

Project Description

One of the current commercial limitations in the sheep meat industry is the estimation of intramuscular fat and lean meat yield at abattoir line speed in a commercial setting. This project will focus on developing commercial technologies to objectively and accurately predict intramuscular fat and lean meat yield which are known to positively (intramuscular fat) and negatively (lean meat yield) affect consumer eating quality scores. These individual objective meat quality carcass traits will subsequently be included into a new sheep meat eating quality prediction model which is currently being developed. This will allow for product segregation in lamb abattoirs based on eating quality grades. In addition, the grading information obtained from this technology would be inserted into producer feedback systems allowing producers to make decisions based on genetic gain and eating quality.

If you meet the HDR admission requirements (https://www.murdoch.edu.au/study/research-students/how-to-apply) please send an e-mail directly to PRINCIPAL SUPERVISOR with following information:
- Email subject:
Please write the follow “Prospective PhD” and the title of the project you are enquiring about.

- Email body:
provide the following information;
1. Your academic & research background, experiences, and research interests.
2. When you expect to start your PhD if successful.

- Attachments:
CV and academic transcript

Applications accepted by May 30th, 2020 or until position is filled.

Related Subjects

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