Peter P. Purslow has the title of Professor in Food Technology at the University of Central Province of Buenos Aires, Argentina. He is also an Honorary Research Fellow in Food & Agriculture at the University of Melbourne.
He has made significant contributions to the field of connective tissue biology and muscle research.
His research focuses on the structure and function of connective tissue and muscle, including the interactions between color, water-holding capacity, and tenderness in meat.
He has authored several research papers on this subject and is a respected authority in the field and has contributed significantly to our understanding of these important connective tissues.