The Effects of Pale Soft and Exudative

(PSE) PorkBy: Julie Godfrey

Pork Quality vs The Consumer Appearance defines wholesomeness Color indicates freshness of pork Taste and palatability All these determine buying decisions

What Is PSE? Pork Lean

Quality Measurement

Pale Color Soft Texture Low Water

Holding Capacity

Economic Traits Lower Palatability Drier and Tougher Meat Lower Carcass Mass Poorer Product Yields Higher Product Rejection

Testing for PSE

Pork Color Scores Subjective using six-point scale 1= pale, pinkish gray to white 2= grayish pink 3= reddish pink 4= dark reddish pink 5= purplish red 6= dark purplish red

Pork Color Scores

Causes in the Meat Accelerated rate of postmortem glycolysis Increased production of Lactic Acid in the

lean Lactic Acid lowers the pH and causes

denaturation of the muscle proteins This leaves proteins unable to bind to water Loss of water results in loss of cellular

contents

Results Paleness: The increased density of

the actin and myosin leads to a greater degree of reflection of light

Results Softness: The water forced out of the

myofibril accumulates between the myofibrils tearing the connective tissue

Results Exudation: As the muscles are cut

during the normal breakdown of the carcass to retail cuts there is excessive loss of water from between the myofibrils

Examples of PSE Pork

Main Causes

Genetics

Environment

Genetics Halothane Gene (stress gene) makes

pigs more stress susceptible and causes Porcine Stress Syndrome (PSS)

It also makes them faster growing, leaner, and more feed efficient growers

Genetics Napole Gene causes higher

incidence of glycolysis in the muscle tissue

Therefore increasing the incidence of PSE characteristics

Producing Quality Pigs

Prevention Elimination through selection Cull pigs exhibiting these signs:

constant tail quivering, trembling ears, excessive nervousness, and red splotchy skin

Halothane anesthetic test to eliminate carriers

Environment Rough Handling Excitement/Stress Overheating/Death

Prevention Accustom pigs to handling Using plastic paddles and pig boards

instead of electrical prods Withdrawal of feed prior to harvest to

reduce glycogen levels in the system Allow rest and cool down after transit

Temperature is Critical Keep pigs cool during transit and

immediately prior to harvest Chill the carcass quickly

Conclusions Reduce PSE Improve genetics Improve handling

procedures Provide quality

pork to the consumer