Page 78 - NZ Herefords Magazine 2018

Industry Focus

Eating quality underpins red

meat story

WORDS BEEF+LAMB NEW ZEALAND
What farmers do on-farm can influence the eating quality of meat produced. PHOTOGRAPHS MAGILLS ARTISAN BUTCHERY

SPEAKING AT BEEF + LAMB NEW ZEALAND’S beef-focused be handled quietly and this means minimising the use of dogs –
field days in Canterbury, AbacusBio consultant Jason Archer particularly Huntaways.
defined eating quality as tenderness, juiciness and flavour, and Electric prodders should not be used when loading animals as
says much of what farmers do on-farm can influence all of these studies have shown these will impact negatively on meat quality.
factors.
New Zealand’s red meat producers have a great story to “IF YOU ARE HAVING PROBLEMS
tell and eating quality needs to underpin the marketing rhetoric. LOADING ANIMALS, INVEST IN A
Age, long-term stress, marbling, fat depth and colour are GOOD LOADING-OUT FACILITY.”
all influenced by an interdependent combination of genetics,
feeding and management – all of which are controlled by
management decisions and practices. TENDERNESS

“IN ESSENCE, BREED THEM WELL, “GROW THEM FAST AND KILL THEM

FEED THEM WELL AND HANDLE THEM YOUNG.”
WELL AND YOU WILL GET GOOD The younger the animal the more tender the meat. Older
EATING QUALITY.” animals have more connective tissue in their muscles, which makes
their meat tougher, so fast-finishing makes for more tender beef.
He stressed that all breeds were capable of producing Archer says beef animals need to be growing every day and
tender, juicy, flavoursome meat, it is a matter of managing the this means managing them to avoid feed pinches or pregnancy.
animals to ensure they do. While once-bred heifers are efficient in a beef system, pregnancy
The pH of the meat influences eating quality and how does affect meat quality.
animals are managed in the six weeks prior to slaughter will When it comes to selling, Archer says animals should be
impact on pH levels. drafted on their fat cover and not on weight.
Muscles produce lactic acid in response to stress, so
management needs to be focused on minimising stressing and “A LOT OF ANIMALS ARE KILLED THAT
maximising glycogen levels in the muscles. HAVE NOT BEEN FINISHED PROPERLY
This includes not walking animals for long distances,
not mixing mobs within a month of slaughter, and removing AND DON’T HAVE ENOUGH FAT COVER.”
animals with a poor temperament. Archer says stock need to

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