What negative effect can stress have on beef quality?

Stress can have a significant negative impact on beef quality, primarily leading to lower meat quality. When cattle experience stress, whether from environmental factors, handling, or transportation, it can trigger a physiological response that negatively affects their overall health and muscle quality. This response often results in a condition known as dark cutting beef, which is characterized by a dark color and less desirable flavor profile. Additionally, stress can lead to reduced marbling, which is essential for flavor and tenderness, and may also increase the likelihood of meat defects.

Ensuring that cattle are handled with care and are maintained in a low-stress environment is crucial for producing high-quality beef. This is why understanding the effects of stress on cattle is a critical component of Beef Quality Assurance practices, as it directly correlates with the quality and marketability of the beef produced.