Future Climate Change May Not Adversely Affect Seafood Quality
by Anaelle Lemasson, University Of Plymouth
Posted: 2017-11-07 15:44:00 EST

The eating qualities of UK oysters may not be adversely affected by future ocean acidification and global warming, new research has suggested.

Scientists have previously demonstrated that predicted increases in temperature and carbon dioxide levels within the marine environment can induce physiological changes in oysters.

However, a study by the University of Plymouth has shown oysters exposed to levels currently expected to occur over the next century do not lose their sensory qualities.

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