1. The Effects of Pale Soft and Exudative (PSE) Pork
By: Julie Godfrey
I am Julie Godfrey and I will discuss with you today The Effects……

2. Pork Quality vs The Consumer
Appearance defines wholesomeness
Color indicates freshness of pork
Taste and palatability
All these determine buying decisions
Appearance is an important characteristic that defines both wholesomeness and eating quality of pork. Color is often an indicator of freshness of pork. A consumers first impression of pork color will determine their willingness to purchase pork.

3. What Is PSE? Pork Lean Quality Measurement Pale Color Soft Texture
Low Water Holding Capacity
So, I want to start out by defining if I can what PSE is. PSE is a quality issue that produces a pale color to the center of the eye, soft texture and marked water loss from the tissue.

4. Economic Traits Lower Palatability Drier and Tougher Meat
Lower Carcass Mass
Poorer Product Yields
Higher Product Rejection
So then this PSE product creates a huge economic loss for the industry. This type of meat produces:

5. Testing for PSE
Pork quality measurements are taken on loin pH, color, marbling , firmness, and drip loss. Fat and color can be measured both chemically and subjectively using a subjective score.

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
Scores of 3,4,or 5 are considered ideal for palatability perspective. Scores of 1 and 2 are associated with the PSE condition. And finally a score of 6 is considered too dark for the consumer.

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
I will mention briefly the causes of PSE as it applies to the meat and this takes in consideration of the chemical changes that are taking place in the meat itself shortly prior to harvest and also postmortem.

9. Results
Paleness: The increased density of the actin and myosin leads to a greater degree of reflection of light
This in turn gives us the paleness color to the meat. Paleness occurs because of

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
There are 2 main causes that are responsible for creating PSE pork.

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
So ultimately the producer needs to accommodate the consumer and reduce PSE meat. This can be done by 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
Glycogen is rapidly broken down producing lactic acid when pigs become excited therefore lowering pH and increasing PSE.

20. Temperature is Critical
Keep pigs cool during transit and immediately prior to harvest
Chill the carcass quickly
Over heated pigs are more likely to have PSE meat.

21. Conclusions Reduce PSE Improve genetics Improve handling procedures
Provide quality pork to the consumer
In conclusion, consumer demands insist that PSE be eliminated. This begins with the producer, by improving genetics and handling procedures on the farm. Then with the packer, handling procedures are imperative just prior to harvest . Keeping pigs cool and stress free prior to harvest is beneficial. Ultimately to provide quality pork to the consumer.