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The Effects of Pale Soft and Exudative (PSE) Pork

ariel-doyle avatar
ariel-doyle
21 diapositives · 322 Views · Nov 16, 2014

Pale, Soft, and Exudative (PSE) pork significantly affects pork quality, influencing consumer perceptions of wholesomeness. PSE is characterized by pale color, soft texture, and low water holding capacity, leading to drier and tougher meat with decreased palatability. The key factors contributing to PSE include genetic makeup—such as the Halothane and Napole genes—and environmental stress during handling. Implementing better genetic selection and handling practices can help reduce PSE incidence, ensuring improved meat quality and higher consumer satisfaction.

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The Effects of Pale Soft and Exudative (PSE) Pork
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  1. The Effects of Pale Soft and Exudative (PSE) Pork By: Julie Godfrey

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

  3. What Is PSE? • Pork Lean Quality Measurement • Pale Color • Soft Texture • Low Water Holding Capacity

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

  5. Testing for PSE

  6. 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

  7. Pork Color Scores

  8. 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

  9. Results • Paleness: The increased density of the actin and myosin leads to a greater degree of reflection of light

  10. Results • Softness: The water forced out of the myofibril accumulates between the myofibrils tearing the connective tissue

  11. 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

  12. Examples of PSE Pork

  13. Main Causes • Genetics • Environment

  14. 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

  15. Genetics • Napole Gene causes higher incidence of glycolysis in the muscle tissue • Therefore increasing the incidence of PSE characteristics

  16. Producing Quality Pigs

  17. 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

  18. Environment • Rough Handling • Excitement/Stress • Overheating/Death

  19. 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

  20. Temperature is Critical • Keep pigs cool during transit and immediately prior to harvest • Chill the carcass quickly

  21. Conclusions • Reduce PSE • Improve genetics • Improve handling procedures • Provide quality pork to the consumer