The effects of pale soft and exudative pse pork
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The Effects of Pale Soft and Exudative (PSE) Pork - PowerPoint PPT Presentation

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

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Pork quality vs the consumer
Pork Quality vs The Consumer

  • Appearance defines wholesomeness

  • Color indicates freshness of pork

  • Taste and palatability

  • All these determine buying decisions

What is pse
What Is PSE?

  • Pork Lean Quality Measurement

  • Pale Color

  • Soft Texture

  • Low Water Holding Capacity

Economic traits
Economic Traits

  • Lower Palatability

  • Drier and Tougher Meat

  • Lower Carcass Mass

  • Poorer Product Yields

  • Higher Product Rejection

Pork color scores
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

Causes in the meat
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


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


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


  • 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

Main causes
Main Causes

  • Genetics

  • Environment


  • 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


  • Napole Gene causes higher incidence of glycolysis in the muscle tissue

  • Therefore increasing the incidence of PSE characteristics


  • 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


  • Rough Handling

  • Excitement/Stress

  • Overheating/Death


  • 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
Temperature is Critical

  • Keep pigs cool during transit and immediately prior to harvest

  • Chill the carcass quickly


  • Reduce PSE

  • Improve genetics

  • Improve handling procedures

  • Provide quality pork to the consumer