Climate Warming Will No Longer Taste Delicious Beef And Pork
If you want to eat delicious meat, you have to order as soon as the. Veterinary scientists said that with the global climate became warmer and warmer, like a pork chop become pale as the water injection; the steak will become boring, and perishable.
This is because the meat is good or bad depends on the animals taken to slaughterhouses in the process of high temperature is encountered. When the temperature reached 20 degrees Celsius, the cattle’s health will be harmed by high temperature, 31 degrees Celsius at the time the pig will be health hazards. “We can be sure that, with climate change, they will experience this more often harmful temperature conditions.” Royal Veterinary College of the Navier? Gregory (NevilleGregory) said.
British “New Scientist” magazine website reported that Gregory spent 10 years time to study the environment of farm animals, the relationship between temperature and meat quality. Published in this month’s “Food Research International” magazine on a paper, he combined with future climate change on the conclusion of the study were analyzed.
He pointed out that unless the farmers to take protective measures, or pork made global warming will make water Lin Lin, the color will be white.
Typically, after the animal died to save the glycogen forms of energy will be broken down into lactic acid. Withstand the high temperature stress pork sour faster, muscle protein will decompose, leading to the organization of the meat becomes loose.
“You get is a piece of meat as a water-soaked.” Gregory said.
As from consumers, not to put too high pressure, relatively cheap price of pork. But with the rising temperatures in the future, “injection” pork chop may become the standard of food, he said.
Row bracket if you prefer, your palate will also be affected. Gregory said that the future will be more Guawei beef, the color looks too deep, “almost become a red-brown color, brown or red, the worst situation is to become black.”
To withstand the pressure of the cows in the high temperature will run out before she died glycogen, this way they died almost no lactic acid production. And pork, as the pH value of beef will decline, but beef and pork in the lactic acid in less than, pH value will remain at relatively high levels, the protein can hold the water, preventing oxygen into the meat in. “This leads to the color of the meat showed more dull hypoxia.” Gregory said.
If the cold region’s cattle farmers and their farming tropical heat of the hybrid varieties, such as South Asia, zebu, then the Westerners would have to get used to eat beef more tenacity, Gregory said.
However, Ohio State University Animal Science Department Normand? Pierre (NormandSt-Pierre), said Gregory ignored the study of artificial cooling for the possibility of farm animals.
“Global warming impact of meat production has not been too much concern.” Peter, a zoologist at the University of Florida? Hansen (PeterHansen) said, “Fortunately, this paper will be policy makers stir among some of the much-needed discussion. ”
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