5/26/2012

Meat lovers may have been avoiding marbled meat for health reasons, but a recent study suggests that Korean marbled beef is lower in triglycerides than imported beef so better for one's health.

These were the findings of Professor Choi Chang-bon of the biotechnology department at Yongnam University who conducted a recent experiment that consisted of taking 5 samples from top grades of local marbled beef and feeding these to white lab mice for 4 consecutive weeks.

The level of triglyceridewhich contributes to chronic heart diseasein the mice was roughly 20 milligrams per decileter of blood.

Professor Choi discovered that the more marbled, or intramuscular fat, was found in high-quality meat, the lower the levels of triglyceride.The triglyceride level of Korean beef was found to equal only 20% of Australian and 30% of U.S. imported beef.

The same experiement was carried out with imported beef, and the lab mice recorded triglyceride levels of 50.8 miligrams per decileter for Australian beef and 36.9 for American beef.

[Interview : Choi Chang-bon, Professor, Yongnam University]

"When the fat content per pound of Korean beef was higher, the triglyceride content did not increase but rather was lower.."

The reason for lower triglyceride content is that Korean beef contains more oleic acid and mono-unsaturated fats than imported beef.

Therefore, Korean meat is much less likely to cause arteriosclerosis, hypertension and other diseases.

The reasons that local beef is lower in triglycerides can be attributed both to genetic factors and the rearing environment.

The findings of this recent study will help to banish unfounded fears that marbled meat contributes to higher health risks.