IF YOU like a tasty slab of meat, make sure you place your orders soon. Pork chops will become soggier and paler as the world warms, warn veterinary scientists, and steaks could be dark and smelly.
This is because meat quality depends in part on whether animals experience heat stress during transport to the slaughterhouse. Neville Gregory of the Royal Veterinary College in Hatfield, UK, who studies how the temperature at which animals are kept affects the quality of their meat, has looked ahead to meat in a climate-changed world (Food Research International, DOI: 10.1016/j.foodres.2009.05.018).
After an animal dies,…
