Transcript The Effects of PSE in Pork - Tarleton State University

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
 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
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Pork Color Scores
Causes in the Meat
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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
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