In the beef business in which tenderness sells, heifers aren’t as tender as steers, but Colorado researchers feel there are ways to manage the problem.
More than 30 percent of slaughter cattle are heifers, but they tend to produce less tender meat and a greater percentage of dark cutters at the packing plant than males.
Research at Colorado State University is finding effective strategies to deal with heifer meat tenderness that begin on the farm.
The study said heifers are more excitable than steers and as a result require greater care in handling.
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Study author Daryl Tatum said reducing this type of stress could be achieved with handling and feeding strategies.
Darker than normal lean meat is caused by higher than normal pH in the muscle. This tissue is tougher and reduces consumer enjoyment of the meat, he said.
Normal beef pH is between 5.4 and 5.7 and dark cutters exhibit values of 5.8 to 6.2, which is usually a result of stress or excessive activity before slaughter.
Livestock handlers should avoid animal overcrowding, pen mixing, increased feed competition and ensure that animals get enough water before and after shipping to reduce heifer stress.
Tatum said supplementing heifer feed with melengestrol acetate can be an effective tool for cattle feeders.
MGA suppresses estrous and reduces hormone related animal behaviour problems in the feedlot, including estrogen induced hyperactivity and dark cutting tendencies at the packing plant. MGA usually eliminates animal riding, which also reduces carcass bruising.
In Canada, animals must be off MGA for 48 hours before slaughter. There is no withdrawal time in the United States. Because animals will begin to show signs of estrus after 48 hours, the shipping and slaughter process must be managed to ensure animals move rapidly to the packing plant floor.
The research suggests that cattle feeders who use two successive hormone feeding performance implants should not use two high potency dosages in a row because that can make meat tough.
However, Colorado researchers also say the toughness associated with high potency implants is mitigated when heifer meat is aged at least 21 days.
Tatum said researchers have found that re-implanting heifers with two comparatively potent finishing implants often results in carcass grade loss because of reduced marbling, which affects tenderness and flavour.
“It’s most profound effects normally wear off with meat aging,” he said.
Meat pH also affects aging and Tatum said meat will age more slowly when pH levels move up to the 6.0 range.
