• Journal of Animal Science and Technology
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• v.47 no.2
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• pp.271-276
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• 2005

The objective of this study was to investigate the incidence of PSE pork depending on different stunning conditions at slaughterhouse. The carcass weights were significantly lower in the normal pork(74.6 kg) than those in the severe PSE pork(76.9 kg) and light PSE pork(77.0 kg). The groups of PSE pork showing the light or the severe PSE sign had significantly lower backfat thickness and intramuscular fat contents when compared to the normal pork(p < 0.05). The incidences of PSE pork significantly increased with the increase of the electrical stunning voltages such that they were 12.3% with 220V of stunning voltage, 17.41% with 240 V of stunning voltage, 24.91 % with 250 V of stunning voltage and 43.12 % with 430 V of stunning voltage. On the other hand, the incidence of PSE pork was significantly lower in $CO_2$ stunning(33 %) than high-voltage stunning(500 V, 72.96 %) when they were slaughtered with the same slaughtering condition except the stunning method. The $CO_2$ stunning method was very effective to reduce the incidence of PSE pork. Therefore, the result from this study suggested that the stunning methods had a significant effect on the incidence of PSE pork. Also, the low-voltage stunning and $CO_2$ stunning methods were highly recommended to control and maintain the pork quality.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.2
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• pp.257-262
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• 2007

The current study was conducted to investigate the optimum stunning voltage and chilling regime with emphasis on reduction in pale, soft and exudative (PSE) pork. The experiments were conducted at seven Korean major pig abattoirs using a total of 91,082 industrial population. Frequencies of PSE meat was found to be significantly (p<0.05) increased as stunning voltage was elevated from 220-240 (13.14%), 250-280 (29.32%) to 430 volts (36.74%). Chilling methods after slaughter, either with cold water showing or rapid chilling reduced PSE meat by 22% compared to a classic chiller-based slow chilling regime. The current study also revealed that chiller temperature during the first 90 minutes had a significant (p<0.001) effect on PSE incidences. Pigs chilled between -5 to $7^{\circ}C$ resulted in the lowest PSE meat (17.8%), followed by higher than $7^{\circ}C$ (21.3%) and lower than $-5^{\circ}C$ (37.5%). The current data implies that low voltage stunning method (eg., 220-240 volts), followed by rapid chilling regime, maintaining chiller temperature between approximately -5 to $7^{\circ}C$ could reduce PSE incidences.

• 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.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.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2003.11a
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• pp.1311-1318
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• 2003

최근 흡한 속건성은 사이언스 소재로 가장 보편적으로 이용되고 있는 소재 성능이다. 하지만 아직 제대로 된 측정 평가법이 존재하고 있지 않고, 몇몇 의류업체에서는 단순히 객관적 속성만을 측정하고 있다. 본 연구에서는 객관적 속성인지들의 연속적이 값들이 실제 인체에서는 얼마만큼의 변별력으로 인식되는지 정신물리학적 측정법으로 최소 자극치(PSE)를 구하여 등급을 나누어 보았다. 시료는 흡한속건성 직물로 가장 많이 이용되고 있는 Coolmax(R), Coolever(R), 친수성 이중직물의 3개 그룹으로 나누었고, 측정 인자로 객관적 속성인자는 cling force, drying time을, 이와 대응하는 주관적 속성인자는 clinginess, dampness를 측정하고 각각의 PSE값을 구하였다. 그룹에 따라 객관적 속성인자 값들이 이라고 느끼는 PSE 구간까지 도달하는 시간과 속력을 측정하여 그룹마다의 흡한속건 등급을 정하였다. 또한 설계된 소재의 성능을 간접적으로 알 수 있는 transmissibility라는 인자도 도입하여 수분 전달성도 객관적으로 살펴볼 수 있었다. Clinginess, Dampness, Transmissibility 각 인자들을 평가해본 결과 Coolmax(R) 가 가장 우수함을 알 수 있었다.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.38 no.5
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• pp.403-413
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• 2010

Transition location of boundary layers over airfoils is predicted by using PSE(Parabolized Stability Equations) and $e^N$-method. Growth rates of disturbances are obtained from the PSE analysis and the N-factor curves are calculated by integrating the growth rates. The computational code developed in the present study is validated by comparing the computed results with the well known data for the cases of flat plate boundary layers and airfoils. Predictions of transition location are made for the boundary layers over NACA0012, NLF(1)-0414F, and NLF(1)-0416 airfoil. Predicted transition locations are found to be in good agreement with the experimental data.

• Journal of the Institute of Electronics Engineers of Korea TC
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• v.47 no.4
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• pp.9-17
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• 2010

The mobility of nodes are different in wireless ad hoc networks. Routes have to be refreshed frequently due to the mobility of the nodes acting as routers. Path consists of a few highly mobile nodes should be avoided to forward packets, because even only one highly mobile node may result in the break of path. We develop a mobility aware method to evaluate path stability for multipath routing in wireless Ad Hoc networks. Specifically, we extend it to a well-studied multipath routing protocol known as ad hoc on-demand multipath distance vector (AOMDV). The resulting protocol is referred to as path stability evaluation (PSE). Performance comparison of AOMDV with PSE are studied through ns-2. Simulation shows that PSE has optimistic results in performance metrics such as packet delivery, end-to-end delay, routing overhead and throughput.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1138-1143
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• 1997

This study was carried out to investigate the meat color and water holding capacity (WHC) characteristics of PSE, RSE (reddish-pink, soft, exudative), RFN (reddish-pink, firm, non-exudative) and DFD pork quality, also the relationship of lightness $(L^*-value)$ and WHC to drip loss were examined. When WHC in M. longissimus dorsi muscle by filter paper press method was measured at 45 min postmortem (45 min p.m.), DFD meat indicated the highest WHC, RSE and RFN pork were significantly different (p<0.05). WHC measured at 24 hr postmortem were not significantly different between RSE and RFN pork (p.0.05). Drip loss (%) were significantly different among the four quality group, but cooking loss (%) of PSE, RSE and RFN pork were not significantly different, except DFD. PSE pork indicated the lowest salt soluble protein solubility. The correlation between drip loss and $L^*-value$ was r=0.61, drip loss increased with increasing $L^*-value$. Also drip loss were moderately correlated with $WHC_{4.5\;min\;p.m.}$ (r=-0.47), with $WHC_{24\;hr\;p.m.}$ (r=-0.52). When drip loss was predictable from $L^*-value$ and WHC, $L^*-value$ was superior to evaluation by WHC.

• 한국전산유체공학회:학술대회논문집
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• 2006.10a
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• pp.110-119
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• 2006

An accurate and cost efficient method PSE is used for the stability analysis of 2D or 3D compressible boundary layers. A highly accurate finite difference PSE code has been developed at a general curvilinear coordinate system using an implicit marching procedure to deal with a broad range of transition predictions problems. Evolution of disturbances in compressible flat plate boundary layers are studied for free-stream Mach numbers ranging from 0 to 1.5. The effect of mean-flow nonparallelism is found to be weak on two dimensional waves and strong on three dimensional waves. The maximum amplification rate increases monotonically with Mach number. The present PSE solutions are compared with previous numerical investigations and experimental results and are found to be in good agreement.

• 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.