Meats Research Award
Univeristy: University of Melbourne
Section Awarded: National
Dr. Frank R. Dunshea, Meats Research Award
Following training at La Trobe and Cornell Universities, Dr. Dunshea worked
as government scientist for 17 years. For the past 10 years he has been Chair of Agriculture at e University of Melbourne. His research on meat and carcass quality has an impressive breadth including seminal contributions on effects of metabolism modifiers on meat quality. He led the commercialization of an immunocastration vaccine and conducted research on the impact of immunocastration on pork quality. A recent focus has been the development of a pork eating quality model to ensure high and consistent eating quality. Dunshea also investigated nutritional means of manipulating growth and pork quality, including the use of dietary polyenylphosphatidylcholine to reduce collagen synthesis and reduce chewiness. Overall, Dunshea’s research in carcass and meat quality has lead to exciting findings, many of which have been adopted by the livestock industries.