the effects of pale soft and exudative (pse) pork by: julie godfrey
TRANSCRIPT
Pork Quality vs The Consumer Appearance defines wholesomeness Color indicates freshness of pork Taste and palatability All these determine buying decisions
Economic Traits Lower Palatability Drier and Tougher Meat Lower Carcass Mass Poorer Product Yields Higher Product Rejection
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 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
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
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
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