GENETIC SCIENTISTS AIM TO IMPROVE CHORIZO AND PARMA HAM
April 1st, 2010
BY KEITH NUTHALL
SCIENTISTS from across Europe will use genetic expertise to improve livestock breeding and meat quality, focusing especially pork, notably chorizo and Parma ham. The EXCELMEAT project is led by Bristol-based the University of the West of England (UWE) and part funded by the European Union (EU). A note from the European Commission said: "The project will use genetics to work toward selective breeding for the best quality meats, which will be healthier and safer for consumption." Researchers will identify physiological candidate genes ...
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