• Asian-Australasian Journal of Animal Sciences
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• v.20 no.4
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• pp.582-587
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• 2007

The pale, soft, exudative (PSE) syndrome lowers storage quality and consumers acceptability in the particular meat. With the increase in the consumption of parted chickens in Korean meat consumption trade, a parallel increase in the concern over the PSE status of chickens have been noticed. The present study focused on the PSE status of broiler's breast to investigate the effects of different degrees of PSE on its quality and storage characteristics. A total of 46 broiler chickens of 35 days old averaging 1,251-1,350 g were selected for the study. Breast separated and skin was removed. The breast meat was stored at $4^{\circ}C$ for 3 days and were analysed for pH, lightness, yellowness, redness, shear force, water-holding capacity (WHC), cooking loss, Thiobarbituric acid reactive substances (TBARS) and Volatile basic nitrogen (VBN) on day 1 and 3 during the storage. Increase in the degree of broilers breast PSE during storage caused fall in pH and shear force and increase in lightness, cooking loss, TBARS, VBN. Broilers breast PSE status confirms the actual pale soft and exudative nature of meat.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.2
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• pp.244-252
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• 1999

Intensive selection for muscle development and against fat deposition in pigs during the last 50 years has contributed to the increased incidence of porcine stress syndrome (PSS) and pale soft exudative pork (PSE). Genetics, nutrition and management, preslaughter animal handling, stunning, dehairing and carcass chilling influence the incidence and magnitude of the PSE condition. The normal incidence of PSE has been reported to range from 10 to 30%, but in some isolated instances is up to 60%. The elimination of halothane-positive pigs in breeding programs has reduced PSS and PSE. Further improvements in meat quality by terminal sire evaluation and selection can be achieved within halothane-negative populations because around 20% of the variation in meat color and water binding capacity seems to be genetically related. Pre-slaughter handling on the farm, during transit to the packing plant and at the packing plant can greatly influence the meat quality, contributing 10 to 25% of the variation. An effective stunning method, skinning instead of scalding/dehairing and rapid post-slaughter chilling further reduce the incidence of PSE pork. In addition to proper care and handling a carcass-merit based marketing system, that reflected the value differential between desirable and undesirable meat quality in the pricing system for pigs, would provide a great incentive to change pork production systems in order to improve meat quality, thus improving the image and usefulness of pork as food.

• Journal of the korean veterinary medical association
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• v.16 no.1112
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• pp.379-382
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• 1980

• Food Science of Animal Resources
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• v.35 no.4
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• pp.524-532
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• 2015

The objective of this study was to investigate the effects of high post-mortem temperature application on development of pale, soft, exudative (PSE) turkey meat characteristics in terms of local slaughter conditions. Within this scope, it was targeted to obtain PSE-like muscles benefiting from different post-mortem temperature applications. Immediately after slaughter, turkey Pectoralis major (n=15) muscles were kept at various post-mortem temperatures (0, 10, 20, 30, and 40℃) for 5 h. pH values of 40°C treatment were lower than four other treatments (p<0.05). L* values, drip loss, cook loss, and thawing loss of 40℃ group were higher than the other groups (p< 0.05). Napole yield of 40℃ treatment indicated that high post-mortem temperature decreases brine uptake. Protein solubility of 40℃ group was lower than 0℃ group (p<0.05). Expressible moisture did not differ between 0 and 40℃ treatments. Hardness, gumminess and chewiness of 40℃ treatment were higher than 0℃ treatment. The results of this research showed that high post-mortem temperature treatment induced development of PSE-like turkey meat, with lower pH, paler color, higher technological and storage losses, and reduced protein solubility and texture.

• Korean Journal of Agricultural Science
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• v.34 no.1
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• pp.67-75
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• 2007

The effect of irradiation on the quality characteristics of pale-soft-exudative (PSE) pork was studied. The pork loin with severe PSE appearance was selected by meat grader,irradiated at 0 and 4.5 kGy, and meat quality characteristics including pH, color, lipid oxidation development, microbial and sensory quality were analyzed during 2 weeks of storage at $4^{\circ}C$. The pH values of non-irradiated and 4.5 kGy-irradiated PSE raw pork loin was not different. Hunter color $a^*$-value, which represents redness of meat surface showed significant increase (P<0.05) in irradiated PSE pork loin. This higher Hunter color $a^*$-value maintained during 2 weeks of storage. By 4.5 kGy of irradiation, approximately 2 log reduction of total aerobic bacterial counts was achieved during 2 weeks of storage when compared with non-irradiated control. Sensory panelists prefer the color of irradiated PSE meat than that of non-irradiated control because of redness. From the results, it is possible to use an irradiation technology to improve not only microbiological safety but also the color of meat which has severe defect such as PSE.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.9
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• pp.1244-1249
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• 2010

Comparisons of properties between skeletal ryanodine receptor 1 (sRyR1)-heterozygous-mutated and normal types of meat were carried out in pigs using PSE (pale, soft and exudative) meat found during the butchering process. All samples considered to be PSE meat showed irregular running and disorder of the muscle fibers and a wider inter-fiber space upon light microscopic observation. Electron microscopy revealed disintegration, twisting, and disorder of the myofibril arrangement and elimination of the Z line in PSE meat, compared with normal meat. Meat property tests demonstrated greater decreases in water holding capacity, moisture and sarcoplasmic protein, and higher $L^*$ values for the meat color index in PSE meat than in normal meat, but there were no differences in these factors between genetically normal and sRyR1-heterozygous PSE meat. On the other hand, higher $a^*$ and $b^*$ values were observed in sRyR1-heterozygous than in normal PSE meat, and similar alterations to the a* value were observed in terms of the amount of myoglobin and density of the 17-kDa protein band, corresponding to the molecular mass of myoglobin, on SDS-PAGE gels. These results suggest that sRyR1-heterozygous PSE pork contains much more myoglobin than genetically normal PSE meat.

• Journal of Animal Science and Technology
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• v.58 no.7
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• pp.27.1-27.8
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• 2016

Background: Studies on prevalence of pale, soft, exudative (PSE) condition in Sri Lankan poultry industry is minimal. Hence, the objective of present study was to determine the incidence of PSE chicken meat in a commercial meat processing plant and to find out its consequences on meat quality traits of roasted chicken breast. Method: A total of 60 breast fillets were randomly selected, evaluated based on color L* value, and placed into 1 of 2 categories; PSE (L* > 58) or normal meat ($L*{\leq}58$). A total of 20 breast fillets (10 PSE and 10 normal) were then analyzed for color, pH, and water holding capacity (WHC). After processing those into roasted chicken breast, cooking loss, color, pH, WHC, and texture values were evaluated. A sensory evaluation was conducted using 30 untrained panelists. Results: The incidence of PSE meat was 70 % in the present experiment. PSE fillets were significantly lighter and had lower pH values compared with normal fillets. Correlation between the lightness and pH was negative (P < 0.05). Although there was no significant difference in color, texture, and WHC values between the 2 groups after processing into roasted chicken breast (P > 0.05), an approximately 3 % higher cooking loss was observed in PSE group compared to its counterpart (P < 0.05). Moreover, cooking loss and lightness values showed a significant positive correlation. Nevertheless, there were no significant differences in sensory parameters between the 2 products (P > 0.05). Conclusions: These results indicated that an economical loss can be expected due to the significantly higher cooking loss observed in roasted breast processed from PSE meat.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.5
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• pp.721-733
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• 2019

Objective: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat. Methods: Actomyosin was extracted from normal and PSE-like chicken breast meat and the gel strength, water-holding capacity (WHC), protein loss, particle size and distribution, dynamic rheology and protein thermal stability were determined, then turbidity, active sulfhydryl group contents, hydrophobicity and molecular forces during thermal-induced gelling formation were comparatively studied. Results: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that protein profiles of actomyosin extracted from normal and PSE-like meat were not significantly different (p>0.05). Compared with normal actomyosin, PSE-like actomyosin had lower gel strength, WHC, particle size, less protein content involved in thermal gelation forming (p<0.05), and reduced onset temperature ($T_o$), thermal transition temperature ($T_d$), storage modulus (G') and loss modulus (G"). The turbidity, reactive sulfhydryl group of PSE-like actomyosin were higher when heated from $40^{\circ}C$ to $60^{\circ}C$. Further heating to $80^{\circ}C$ had lower transition from reactive sulfhydryl group into a disulfide bond and surface hydrophobicity. Molecular forces showed that hydrophobic interaction was the main force for heat-induced gel formation while both ionic and hydrogen bonds were different significantly between normal and PSE-like actomyosin (p<0.05). Conclusion: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.353-357
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• 1984

The myofibril prepared from PSE (pale, soft, exudative) porcine meat was modified by reacting with succinic anhydride and the chemical and functional properties of modified myofibrils were investigated. $No\;Ca^{2+}-and\;Mg^{2+}-ATPase$ activity were observed irrespective of the degree of succinylation. Isoelectric point of the succinylated myofibril changed to around pH 3 from the pH 5 of unmodified myofibril. Salt soluble property was not affected by changing the salt concentration. The modified myofibril in aqueous solution did not coagulate during heating at $98^{\circ}C$ for 10 min. Water absorption ability was not improved but emulsion capacity was improved a little by succinylation.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.1
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• pp.77-85
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• 2000

To investigate the practical assessing method of pork quality, 302 carcasses were selected randomly to represent commercial conditions and were probed at 24 hr postmortem (PM) by Danish Meat Quality Marbling (MQM), Hennessy Grading Probe (HGP), Sensoptic Resistance Probe (SRP) and NWK pH-K21 meter (NpH). Also, filter paper wetness (FPW), lightness (L*), ultimate pH (pHu), subjective color (SC), firmness/wetness (SF) and marbling scores (SM) were recorded. Each carcass was categorized as either PSE (pale, soft and exudative), RSE (Reddish-pink, soft and exudative), RFN (reddish-pink, firm and non-exudative) or DFD (dark, firm and dry). When discriminant analysis was used to sort carcasses into four quality groups the highest proportion of correct classes was 65% by HGP, 60% by MQM, 52% by NpH and 32% by SRP. When independent variables were combined to sort carcasses into groups the success was only 67%. When RSE and RFN groups were merged so that there were only three groups (PSE, RSE+RFN, DFD) differentiating by color MQM was able to sort the same set of data into the new set of three groups with 80% accuracy. The proportions of correct classifications for HGP, NpH and SRP were 75%, 61% and 35% respectively. There was a decline in predication accuracy when only two groups, exudative (PSE and RES) and non exudative (RFN and DFD) were sorted. However, when two groups designated PSE and non-PSE (RSE, RFN and DFD) were sorted then the proportion of correct classification by MQM, HGP, SRP and NpH were 87%, 81%, 71% and 66% respectively. Combinations of variables only increased the prediction accuracy by 1 or 2% over prediction by MQM alone. When the data was sorted into three marbling groups based on SM this was not well predicted by any of the probe measurements. The best prediction accuracy was 72% by a combination of MQM and NpH.