A recent report says that Australian scientists have taken up the task to reduce the effort of chefs by recognizing 80 structural muscle proteins in a lamb in order to enhance its taste. The main aim of the Australian meat industry is to deliver good quality and good tasting meat, at the outset when more and more people are switching over to tender cuts of meats. The scientists are going to implement the results of their findings in the industrial development of tools that would produce juicy meat.
As per Victorian Innovation Minister John Brumby, the person who announced the findings at the BIO 2006 Conference:
Being able to predict meat quality is crucial for Australia’s red meat industry and provides market certainty for retailers and exporters.
