Revolutionizing Meat Quality: Research and Innovations in the UK

The video explores the factors affecting meat quality and safety. At Bristol University, research shows that grass-fed cattle and sheep produce meat with higher omega-3 fatty acids and vitamin E, enhancing flavor and color. Meanwhile, the University of West England focuses on preventing contamination during storage by using bioluminescent bacteria to track microbial death. This innovative approach aims to improve food safety by predicting bacterial death during heat treatment.

Describe the method researchers are using to indicate when bacteria in meat have died.

What are the next steps in the research after the heat experiments?