Scientist turns microscope focus on meat

 - Published:  11 August, 2008

A university professor is to launch a study into animal muscle which is hoped will improve the taste of meat on the dinner table.

In a three year study, Professor Kin-Chow Chang of Nottingham University's School of Veterinary Medicine and Science, aims to research into two muscle fibre types of animals that can effect appearance, texture and taste of meat.

Professor Chang said: "Genetically, we have been very successful in breeding animals that can grow very quickly but the down side is that comes at the price of eating quality."

With a pot of over £400,000 of funding from the Biotechnology and Biological Sciences Research Council, Professor Chang hopes that farmers will be able to find out what animals are the best to use for breeding to achieve the most mouth watering cuts.

Professor Chang added: "The work we are doing focuses on finding out more at a molecular level about how fast muscle can switch to slow muscle and could lead to a better understanding of how to genetically choose animals for breeding that will produce better quality meat."

Part of the funding will come through a partnership with pharmaceutical company Pfizer.





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