Before I went on vacation, I wrote in this blog about an experiment to add “good” fats to pork. Now, Australian scientists say they’ve unlocked the key to make their lambchops more tender.
This finding was announced at the BIO 2006 convention in Chicago, according to The Australian newspaper: http://www.theaustralian.news.com.au/story/0,20867,18770122-1702,00.html.
Specifically, researchers identified about 80 structural muscle proteins that influence “tenderness and quality” in lamb meat. That could lead to the development of screening tools that would allow the red meat industry to produce more succulent cuts.
Key quote: “Being able to predict meat quality is crucial for Australia’s red meat industry and provides market certainty for retailers and exporters,” Victorian Innovation Minister John Brumby told BIO 2006.
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