What is the impact of stress on beef quality?

Stress has a significant impact on beef quality, primarily due to physiological and biochemical changes that occur in cattle under stress. When cattle experience stress, their bodies respond by releasing stress hormones, such as cortisol. These hormonal changes can lead to various detrimental effects on meat quality.

One of the most notable consequences of stress is the condition known as "dark cutting beef." This occurs when the muscle glycogen levels in cattle are depleted due to stress, resulting in lower pH levels in the meat post-slaughter. The lower pH can lead to darker color, poor flavor, and a less desirable texture, all of which negatively affect the overall quality of the beef.

In addition to dark cutting, stress can cause other quality issues, such as increased tenderness, which is linked to higher muscle metabolism during the stress event; however, this is generally not viewed positively since it can still lead to less desirable meat characteristics.

Overall, it is well-established within the industry that stress leads to poor meat quality, which is why proper handling and management practices are critical in beef production to minimize stress in cattle.