Stressed cattle cutting increases in Australia

Failure to manage pre-slaughter stress levels of cattle in Australia are now three times the national average.

MSA livestock supply chain coordinator Mark Inglis said the eating quality system had delivered about US$0.10 a kilogramme premium above the normal grid price.

But a number of South Australian producers were missing out because of dark coloured carcases.

Mr Inglis said the compliance rate in South Australia could be improved by greater emphasis on nutrition - particularly 30 days before slaughter - and minimising pre-slaughter stress.

About 85,000 head from South Australia are delivered annually for MSA grading. The paddock to plate system aims to provide consumers with a guaranteed eating experience for every cut in the carcase.

And this financial year, MSA is on track to grade 1.2 million head. Between January 2009 and May 2010, 5.85% of the carcases graded nationally had a pH greater than 5.7, but in South Australia this figure was 15.38 per piece. Mr Inglis said these high pH carcases produced dark meat with a shorter shelf life. Consumers were also dissatisfied about the degree of 'doneness' of the steak after cooking.

The highest rates of non-conformance were in extremities of climate, such as mid-winter in South Australia  when temperatures dropped and feed levels were low.

Mr Inglis stressed the importance of supplementary feeding and improved pastures to maximise glycogen levels. In the 30 days before slaughter, cattle should ideally be gaining weight at 0.9 kilogrammes per day on a high-energy pasture of 10-11 megajoules of metabolised energy per kilogramme of dry matter.