TORONTO – If genetically modified corn and canola are yesterday’s news
and debate over GM wheat is today’s story, get ready for tomorrow: a GM
Bossy designed for tenderness, not speed.
On June 11 during the world’s largest biotechnology convention, Cargill
Inc. announced it is involved in a genetics project that within two
years could allow identification of cattle that are genetically
programmed to produce tender steaks.
Eventually, the tenderness gene or genes could be introduced into the
Read Also
Land crash warning rejected
A technical analyst believes that Saskatchewan land values could be due for a correction, but land owners and FCC say supply/demand fundamentals drive land prices – not mathematical models
North American herd, Cargill business development manager Albert Paszek
told a news conference.
“This will be a huge leap forward for the beef industry’s efforts to
provide a consistent quality product to consumers,” he said.
The Cargill involvement, with a $10 million US commitment, represents
the implementation stage of a more dramatic genetic development
announced at the conference.
Metamorphix Inc. of Maryland announced that scientists at a subsidiary
company have completed the first rough draft of the cattle genome, the
complex pattern of genes that make cattle walk, moo, look and taste the
way they do.
Researchers say they have identified approximately 600,000 pieces of
the bovine genetic puzzle.
That will allow them to develop scientific methods for isolating genes
for certain characteristics, raising the possibility of future
generations of cattle that are resistant to such diseases as
foot-and-mouth or bovine spongiform encephalopathy.
“These technologies will be used in the industries associated with
cattle breeding, production and health,” Metamorphix said.
But the first projected use is to help identify animals capable of
producing tender meat that will command a premium price.
Metamorphix president Ed Quattlebaum said within 18 to 24 months, a
test should be available to help cattle owners identify the tender ones
in their herds. He said it is too early to know the exact process, how
it will transfer to the industry and how much it will cost.
Still, Paszek said it has great potential to save producers money. Now,
the quality of the meat is not known until slaughter. About 15 percent
of cattle sent to feedlots produce tender meat and toughness is one of
the largest consumer concerns.
“Being able to identify the target animals when they are young will
give the owner much more control over the quality of his herd.”
It will be some years before the tenderness genetics work their way
into the herd but it will happen, both men predicted.
And Paszek said that while two Cargill American subsidiaries – Excel
Corp. of Kansas and Caprock Cattle Feeders of Texas – are the company’s
designated players, Canada’s cattle industry also will be affected.
