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Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat
S Barbut1, A A Sosnicki, S M Lonergan
1Food Science, University of Guelph, Guelph, Ont., Canada N1G 2W1.
Meat Science
|November 9, 2011
Summary
This review examines the causes of pale, soft, and exudative (PSE) meat in pork and poultry, focusing on genetic and environmental factors. Identifying genetic markers and understanding antemortem stress are key to improving meat quality.
Area of Science:
- Meat Science
- Animal Genetics
- Biochemistry
Background:
- Pale, soft, and exudative (PSE) meat is a significant quality defect in pork and poultry.
- This condition results in poor water-holding capacity and inferior texture, impacting consumer acceptance and processing yields.
Purpose of the Study:
- To review genetic, biochemical, and metabolic factors contributing to PSE meat.
- To discuss the influence of environmental factors and processing practices on PSE development.
- To explore emerging hypotheses regarding protein oxidation in PSE meat formation.
Main Methods:
- Literature review of research on PSE meat in pork and poultry.
- Analysis of identified genetic markers and their association with meat quality.
- Examination of the impact of antemortem stress and postmortem handling on meat characteristics.
Main Results:
- Genetic markers for PSE pork are identified and used for herd management, often linked to calcium regulation.
- Potential genetic markers for PSE poultry are emerging.
- Antemortem stress and chilling rates significantly influence PSE development by causing protein denaturation and affecting water-holding capacity.
Conclusions:
- Genetic selection has advanced PSE pork management, while poultry research is ongoing.
- Environmental and processing factors are critical modulators of PSE meat.
- Protein oxidation presents a novel pathway contributing to PSE pork, warranting further investigation.
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