PSE meat

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Pale, soft, exudative meat or PSE meat or PSE pork is pork generally regarded as being of inferior quality, characterised by its pallor, softness and low water binding capacity. It is more common in pigs sensitive to the anaesthetic halothane. In most cases it appears to be the result of accelerated glycolysis (digestion of glucose) after slaughter. This eventually leads to denaturation of muscle proteins.[1]

In 2005, the incidence of PSE meat on the market in the United States was found to be 3.4%, significantly less than during a similar survey three years earlier.[2]

[edit] References

  1. ^ Bowker BC, Grant AL, Forrest JC, Gerrard DE (2000). "Muscle metabolism and PSE pork". Journal of Animal Science 79 (E-Suppl 1): 1–8. 
  2. ^ National Pork Quality Survey Quantifies PSE Incidence. Retrieved on 2008-04-02.
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