Meat + Poultry - September 2004 - 12

Unlocking the secrets to leaner beef
Animal scientists and geneticists with the U.S. Dept. of Agriculture's
Agricultural Research Service are studying cattle
genes that may contribute to leaner cuts of beef.
They've been especially interested in a gene that
codes for the protein known as myostatin.
Myostatin limits muscle growth in mammals, including humans. But when the gene responsible for producing the protein is altered or suppressed, the result
is enhanced muscle growth and reduced fat deposition. Researchers achieve this muscularity in cattle
through selective breeding strategies.
Scientists at the A.R.S. Meat Animal Research
Center, Clay Center, Neb., have found that a key
benefit of inactivated myostatin in cattle is the creation of beef that's tender and lower in saturated fat.
All cuts of beef from cattle possessing the inactivated myostatin
have improved tenderness, according to MARC food technologist
Tommy Wheeler.

Despite the promise of breeding systems that manipulate myostatin, researchers are aware of possible drawbacks. When animals inherit copies of the altered
myostatin gene from both parents - instead of just
one - they are born with a condition that's known
as double muscling.
Double-muscled animals often require additional birthing assistance and sometimes Caesarean delivery, according to MARC animal geneticist
Timothy Smith. These cows may also experience
reduced fertility and lower stress tolerance.
A.R.S. researchers, including Michael MacNeil, an animal geneticist at the agency's Ft. Keogh Livestock and Range Research Laboratory in
Miles City, Mont., are looking to other breeds - like
Limousin and Charolais - that are also well-muscled and trim. These
cattle may achieve their lean physiques through the collective action
of several genes, each exerting a small effect.

Hog costs hurt Bob Evans Farms
Fiscal 2005 first quarter results for Bob Evans Farms' food product segment were adversely affected by increased hog costs. During the first quarter
hog costs averaged $52.00 per hundredweight, compared with $36.00 a year ago.
Pounds sold from comparable products (principally sausage and refrigerated potatoes) increased 1 percent.
While total sales for the quarter were up 6 percent, $51 million
vs. $48 million the previous year, the segment reported an operating

loss of $833,000, compared with operating income of $2.7 million in
the same period this past year.
"Hog costs during the quarter were
above our expectations, and remain high
by historical standards," says Steward
Owens, chairman of the board and C.E.O.
"We continue to expect some relief later in the fiscal year, but have
sharply reduced our margin assumptions for the food products segment in fiscal 2005."

A.M.I. launches meat safety Web site
The American Meat Institute, Arlington, Va., has
launched a new Web site - www.meatsafety.org
- that offers consumers and the media comprehensive information about meat and poultry safety. The site also offers detailed information about
safe cooking, handling and storage of meat and
poultry products.
"Meatsafety.org provides essential food safety
facts for consumers to ensure appropriate steps are
taken when handling and preparing meat and poultry," said Dr. Randall

Huffman, A.M.I. vice president of scientific affairs.
"The Web site is designed to be a quick but thorough reference that will be constantly updated to
provide timely information as needs arise."
Reviewed by staff at U.S. Dept. of Agriculture's Meat and Poultry Hotline, Meatsafety.org
also includes links to nutrition guidelines, food
safety publications and articles, and a "Hot
Topics" section to keep visitors up to date on
the latest food safety topics making headlines.

Cargill reports fourth quarter earnings
Cargill, Inc., Minneapolis, Minn., reported net earnings of $195 million for the fourth quarter ended May 31, 2004, up 38 percent from
$141 million in the same period a year ago. For the 2004 fiscal year,
earnings from continuing operations were a record $1.28 billion, an
increase of 24 percent from $1.03 billion a year ago.
"Cargill delivered a record performance in a year when markets, customers' needs and consumers' preferences were in an
12

MEAT&POULTRY

extraordinary state of flux," says Warren Staley, chairman and
chief executive officer.
The company's meat businesses strengthened in the fourth
quarter after being hurt by trade disruptions caused by the discovery of a single case of bovine spongiform encephalopathy in the
United States this past December and the outbreak of avian influenza in Asia.

www.MEATPOULTRY.com

SEPTEMBER 2004

http://www.meatsafety.org http://www.Meatsafety.org http://www.Meatsafety.org http://www.MEATPOULTRY.com

Meat + Poultry - September 2004

Table of Contents for the Digital Edition of Meat + Poultry - September 2004