date:May 25, 2012
oves, consultant microscopist at Leatherhead Food Research. The testing of muscle structure would be inconclusive because mince from hand de-boned meat can easily have more structural damage than DSM if it has been frozen or run through a machine to remove connective tissues, said Groves. Scientists have not been able to develop a test for protein that can conclusively link it to the method of production, she added.