Question: why did you chose to make meat prodcuts healthier and tastier

Ruth Hamill answered on 9 Nov 2015:

I am a big fan of my Irish Breakfast. Lots of people are… But ideally, we could enjoy this treat in a way that is equally tasty but having less salt, fat or other nutritional baddies. That’s where the food science comes in.

The most important aspect of fresh meat quality for consumers is tenderness. While its certainly true that you can maximise the tenderness of the meat by appropriate ageing, chilling and cooking, there is an aspect that is controlled by genetics. It is possible to begin to select animals to produce more tender meat based on their genetics, if you can get the right data and find the areas of the genome that are important. That is a fascinating challenge.