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……

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.

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.

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:

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.

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 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.

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.

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

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

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

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.

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.