New Scientist: If you like a tasty slab of meat, make sure you place your orders soon. Pork chops will become soggier and paler as the world warms, say veterinary scientists, and steaks could become blander, leaner, darker and more prone to spoilage. This is all because the quality of our meat depends on whether or not animals experience heat stress during transport to the abattoir. Cattle begin to suffer heat stress at 20 °C, pigs at 31 °C. “The one thing we can be sure of is that they’ll …