Monday, September 28, 2009

Global warming may ruin the quality of steaks, pork chops

This is awesome. We already knew eating meat is hard on the environment, accelerates global warming (a vegetarian diet saves 1.5 tons of CO2 per year). Now it turns out that a warming globe could make pork chops soggier, steaks darker and smellier. (New Scientist)

Huh? “Meat quality depends in part on whether animals experience heat stress during transport to the slaughterhouse.”

Will this curb meat consumption in what the New Republic’s “Vine” blog refers to as a “self-correcting carnivore trend”? Pound360 doubts it. People love meat. We’d bet people would rather complain about eating crappy meat than stop eating it all together. But we’ll see.

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I started pound360 to channel my obsession with vitamins, running and the five senses. Eventually, I got bored focusing on all that stuff, so I came back from a one month hiatus in May of 2007 (one year after launching Pound360) and broadened my mumblings here to include all science.