• 한국축산식품학회지
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• 제23권4호
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• pp.321-326
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• 2003

The objectives of this study were to develop restructured meat products(RMPs) using a transgluta-minase(TGase) and to improve the textural characteristics of RMPs manufactured with pale, soft, exudative(PSE) pork hams. The pH values of RMPs with PSE and normal pork were 5.94 and 6.07, respectively, and their water activity value was approximately 0.981. The RMPs had 70∼72％ moisture, 4∼5％ fat, 19∼20％ protein, and approximately 3％ ash contents. No differences in pH, water activity, chemical composition, and hunter color values were observed between RMPs manufactured with normal and PSE pork(p＞0.05). However, RMPs containing PSE pork hams had higher drip loss(％)(p＞0.05) than those with normal pork hams after 10 days of refrigerated storage. Although no differences were observed in the texture profile analysis(TPA) hardness and sensory evaluation, RMPs with PSE pork hams tended to have more pores and lower binding capacity those with normal pork. This result indicated that additional substrates or longer tumbling time(＞4 hr) for the manufacture of RMPs containing PSE pork were required for the products to have similar palatability to those with normal pork.

• Journal of Animal Science and Technology
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• 제47권2호
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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.

• Journal of Animal Science and Technology
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• 제45권3호
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• pp.483-490
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• 2003

PSE 발생원인을 규명하고자 제주소재 J 도축장에 출하된 돼지에 대하여 PSE 발생원인을 규명한 결과 도축전 돼지의 취급이 돼지 출하일령을 180일 이상과 이하로 나누어 비교한 결과 PSE 발생율은 180일령 미만은 24.9%, 180일령 이상은 18.9%로 비육일령 연장에 의한 PSE 발생율 감소는 6%인 것으로 분석되었다. 조사두수 50두 이상 농가의 농가별 PSE 발생율을 조사한 결과, 가장 낮은 농가가 17.30%, 가장 높은 농가가 80.36%로 63.06%의 큰 차이를 보였다. 수송 소요시간별 PSE 돈육 발생율은 30분 미만, 30분～1시간 미만에서는 각각 46.66 %, 45.65%로 큰 차이는 보이지 않았지만 1시간 이상 수송시는 35.44%로 수송시간이 증가됨으로 약 9%의 PSE 발생율이 감소하였다. 절식과 계류 유무에 따른 도체율은 당일 도축 72.68%에 대하여 계류시 72.67%로 조사되어 차이가 없는 것으로 분석되었다. 도축전 돼지의 계류 유무에 따른 PSE 발생율은 무계류시 55.66%, 계류시 33.88%로 전일 계류를 실시함으로서 PSE 발생율을 21.74% 감소시킬 수 있었다. 본 연구결과 출하일령의 연장, 도축전 적절한 계류는 돈육의 품질향상에 매우 중요한 요소임을 알 수 있었다. 따라서, 도축전 돼지의 관리와 계류의 중요성에 관심이 필요하다고 하겠다.

• 한국축산식품학회지
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• 제23권1호
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• pp.28-31
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• 2003

동일 냉각조건하에서 계류 유무 및 전기봉 사용 유무에 따른 PSE 발생율을 조사한 결과 전일 계류를 실시하고 전기 봉을 사용하지 않았을 때 PSE 발생율은 22.2%이었으나, 계류하지 않고 전기봉을 사용한 경우 59.3%로 발생율이 37.1%가 증가되었다. 이러한 결과는 무계류로 인하여 PSE 발생율이 증가되었을 뿐만 아니라 더불어 전기봉 사용으로 더 높은 PSE 발생율을 야기시킨 것으로 보인다. 저전압(230 V) 전살 조건을 적용하였으며, 이때 PSE 발생율은 42.37%로 고전압 (500 V) 전살조건을 적용한 도축라인에서는 66.67%였다. 따라서 전살조건 및 도축라인에 따른 PSE 발생율 차이는 24. 3%인 것으로 조사되었다 예냉후 등심 심부온도 관리에 따른 PSE 발생율을 조사한 결과 도축 처리장에서 예냉(도축후 70분)후 등심 심부온도를 38$^{\circ}C$ 이상으로 관리시 PSE 발생율은 52.2%였으나, 3$0^{\circ}C$ 이하로 관리하였을 때 발생율은 39.6 %로 예냉후 심부온도를 3$0^{\circ}C$ 이하로 관리함으로써 PSE 발생율을 12.6% 감소시킬 수 있었다. 그리고, PSE 발생율은 도체중과는 무관하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제12권2호
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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.

• 한국축산식품학회지
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• 제20권2호
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• pp.146-151
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• 2000

The objective of this study was to investigate the characteristics on the thermal denaturation of free drip released from pork loin during chilled storage using DSC(differential scanning calorimetry). DSC thermogram of drip released from normal pork(NORD) was characterized by a minor peak and two major peaks with temperature maxima at $61.5^{\circ}C$, $71.7^{\circ}C$ (associated with sarcoplasmic proteins) and $84.3^{\circ}C$ (associated with protein-protein interaction and aggregation). In the denaturation temperature of drip released from PSE pork (PSED), the peak(Tmax) at $59.0^{\circ}C$ was reduced by $2.5^{\circ}C$. When the thermograms were divided into segments correponding to the three peaks, $\Delta$H2 was shown to be reduced by 10% in PSED as compared to NORD. With the decrease in the solubility of sarcoplasmic proteins in PSE muscle, there was a corresponding increase the drip loss during the storage.

• 농업과학연구
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• 제34권1호
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• pp.67-75
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• 2007

방사선 조사가 PSE 돈육의 품질에 미치는 영향을 알아보기 위해 전문 육류등급사에 의해 외관적으로 확인된 PSE 돈육 등심을 4.5 kGy로 감마선 조사 후 pH, 육색, 지방산화, 미생물 및 관능적 품질을 2주간 냉장저장하면서 측정하였다. pH는 4.5 kGy의 방사선 조사에 의해 영향 받지 않았으나 육색 중 적색도를 나타내는 $a^*$값은 방사선 조사된 등심근에서 저장기간 전체를 통하여 유의적으로 증가하였음을 관찰할 수 있었다(P<0.05). 방사선 조사 4.5 kGy는 비조사구(0 kGy)와 비교하여 2주간 냉장저장기간 중 약 2 log의 총균수 감소효과를 보였다. 관능검사 결과 적색도 증가에 따른 방사선 조사 돈육등심의 선호도가 높았다. 이상의 결과를 종합해 볼 때 식육 방사선 조사기술은 미생물학적 안전성뿐만 아니라 PSE 돈육의 육색을 향상시키는데 유용하게 사용될 수 있음을 알 수 있었다.

• 한국식품과학회지
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• 제29권6호
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• pp.1138-1143
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• 1997

PSE, RSE, RFN 및 DFD돈육의 육질에 따른 보수력 , 가열감량, 드립 감량 및 단백질 용해성을 측정하였으며 드립감량과 육색 및 보수력과의 상관도를 조사하였다. 압착법에 의한 보수력은 도축직후 $58.36{\pm}12.75%$이었으나 24시간후 $45.54{\pm}9.33%$로 감소하였으며 3일간 저장후의 드립 감량은 평균 $7.02{\pm}2.98%$로 나타났다. 또한 단백질 용해성은 평균 10.46 mg/mL이었다. 육질에 따른 압착법에 의한 보수력은 도축직후 PSE육 49.08%, DFD육 66.50%이었으며 , RSE육(55.24%)과 RFN육(64.03%) 사이에는 유의적인 차이가 있었다. 도축24시간후의 보수력은 PSE육 39.56%, DFD육 56.56%이었으며 PSE육과 RSE육 사이에는 유의적인 차이가 나타나지 않았다(p>0.05). 드립방량은 PSE육(11.18%)과 RSE육(9.30%)에서 높게 나타났으며, RFN육과 DFD육은 각각 5.34%와 3.73%,로 나타나 각 육질간의 유의적인 차이가 인정되었다(p<0.05). 가열감량은 DFD육(25.1%)에서 가장 낮게 나타났고 나머지 육질 그룹간에는 뚜렷한 차이가 없었으며, 염용성 단백질 용해성은 PSE육에서 가장 낮게 나타났다. $L^*(lightness)$값과 드립감량과의 관계에 있어서 $L^*-$값이 증가할수록 드립감량은 증가하였으며(r=0.61), 보수력과 드립감량과의 관계에 있어서는 24시간후 측정된 보수력과의 상관도(r=-0.52)가 도축직후 측정된 보수력과의 상관도(r=-0.47)보다 높게 나타났다.

• Food Science and Biotechnology
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• 제18권2호
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• pp.307-311
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• 2009

This study examined variations in postmortem meat quality characteristics and consumer sensory evaluations of different pork quality classes in fresh and cooked meat. Pale, soft, and exudative (PSE) meat had the highest drip loss, lightness, and the lowest $pH_{24\;hr}$ whereas dark, firm, and dry (DFD) meat showed the opposite results. When the fresh meat was evaluated by consumer panelists, they could only distinguish the PSE class of meat and it scored lowest in overall acceptability. However, the panelists did not consider cooked PSE or DFD pork to be unacceptable overall, indicating that consumers cannot distinguish the quality of cooked pork.

• Asian-Australasian Journal of Animal Sciences
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• 제23권9호
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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.