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Texas AgriLife Research, Korea National Institute of Animal Science extend partnership for beef studies

published: May 10th 2010
source: Texas Agri-Life Extension Service

COLLEGE STATION – Texas AgriLife Research and the Rural Development Administration-Republic of Korea National Institute of Animal Science have signed an agreement to extend a joint exchange in beef-production research, specifically examining the healthful traits of oleic acid found in Hanwoo cattle.
    “We’re extremely pleased to be extending this research partnership that ultimately will have positive outcomes for Texas beef production and for consumers nationally,” said Dr. Craig Nessler, director of Texas AgriLife Research.
        The agreement is an extension of an existing research partnership that began more than five years ago, said Dr. Stephen Smith, AgriLife Research meat scientist and lead researcher on the project.
        “This agreement will allow us to build on what we’ve already discovered the past five years,” he said. “Specifically, we’ve learned what we can do in marbling and functional foods related to healthy fats. We’ve exchanged information on digestive and production practices that lead to more marbling and healthier marbling. Now, we’d like to take it a step further and look at the cellular level, what is actually happening. You just don’t get the kind of marbling in South Texas cattle that you do in Hanwoo.”
    “We are expecting great things during the next five years (of the agreement),” said Dr. Sang Cheol Lee, director of the Nutrition and Physiology Division within the National Institute of Animal Science of South Korea. “At the moment, beef production (in Korea) is 30 months to slaughter. We’ve realized 30 months of slaughter time is the reason there are high production costs.”
    Lee said the Korean government would like to cut production time to 27 months, but expects Korean beef producers to not be in favor of the change since it may decrease marbling, flavor and oleic acid.
    “That’s why we want this partnership, to find new techniques to increase flavor and keep production time at 27 months,” Lee said.
    Part of Smith’s research program has specifically involved studying the effects of oleic acid in cattle production. Most recently, Smith and a graduate student found there are healthful levels of oleic acid in brisket – a cut of beef used commonly among barbecue restaurants.
    “Everything that I’ve learned about oleic acid in the past few years is a result of my foreign travels,” Smith said. “More people could benefit from collaborations with other countries. The cultural aspects have supported my science.”
    In addition to potential new discoveries, the collaboration will include an international symposium to be held in Texas in 2011, bringing together beef associations, scientists and beef producers, Smith said.