The eating qualities of UK oysters may not be adversely affected by future ocean acidification and global warming, new research has suggested.
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.
Writing in Frontiers in Marine Science, the researchers say this has potentially positive implications for future global food supply.
Read more at University of Plymouth
Image: Oysters tested in the research did not lose their sensory qualities when exposed to temperature and carbon dioxide levels currently expected to occur over the next century. (Credit: Anaelle Lemasson/University of Plymouth)
