A pilot study, that examined specific proteins and nutrients from cloned bulls and cows, suggests that meat and milk from cloned animals should be safe to eat.

So far, scientists were reluctant to conduct such studies because the clone, which requires long efforts to be created, has to be butchered to assess meat quality.

Prof Xiangzhong Yang, director of the University of Connecticut’s Centre for Regenerative Biology said: “The two clones we killed from Japan were the first male clones in the world, born in 1998. It was a sad decision but it is really important for society, public and regulatory agencies.”

90% of the meat quality criteria showed no noteworthy variations. But about eight variables related to the fat and fatty acids in the meat were significantly higher in the meat from the clones, though within industry standards.

The study comes as the US Food and Drug Administration is poised to rule on whether to allow food from cloned livestock to be sold for human consumption.

Via The Telegraph.