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Organic chromium was fed to heifers to evaluate its effect on reducing the consequence of stress. Cattle in this trial were subjected to induced stress by estrus and social interaction. The induced stress was not sufficient to cause dark cutting beef. Meat from stressed cattle tended to have lower (P = .09) redness (a*) values, lower (P = .11) shear force, and higher (P= .09) ultimate pH than non-stressed animals. The effectiveness of chromium in the prevention of dark cutting beef could not be assessed.