Grazing intensity and associated frequency of human contact, and horn status, influence activity on pasture, physiological pre-slaughter reactions and meat quality in beef heifers

• positive effects of greater grazing intensity on pre-slaughter stress & meat quality. • presence of horns associated with decreased meat juiciness. • pre-slaughter heart rates associated with post mortem metabolism & meat quality. Meat quality is influenced by many factors related to the animal, such as its genetics and health status, farm management, and slaughter and processing conditions. The present study aimed to investigate the effects and interactions of grazing intensity and horn status on behaviour, physiological pre-slaughter stress status and meat characteristics of beef heifers. The study involved 32 horned and 32 disbudded F1 crossbred (Limousin ☓ Swiss Dairy breed) heifers during summer grazing on mountain pastures. Half of the heifers of each horn status were assigned to one of two grazing systems, balanced for live weight, dam and behavioural reactivity: grazing at either high (HI) or low (LI) grazing intensity. HI groups grazed in 3 times smaller paddocks and changed the paddock three times more often than LI groups. The effects of horn status and grazing intensity on physical activity on pasture, pre-slaughter stress and meat quality of the m. longissimus thoracis were studied. Compared to HI heifers, LI Heifers walked more when on pasture, showed greater stress levels before stunning, and their meat had greater water losses and greater early troponin levels. The varying pre-slaughter stress levels may be attributed to the differing frequency of human contact resulting from the differing frequency of paddock changes and may explain part of the effects on meat quality. Compared to disbudded heifers, horned heifers had faster heart rates at the abattoir, and their meat had lower cooking loss and was less juicy. Pre-slaughter heart rates showed robust correlations with various meat quality indicators. The study shows that both horn status and grazing management, including human contact, influence meat quality. Part of the effects may be related to different pre-slaughter physiological reactions, which subsequently influence meat quality.