Meat Quality Problems
Posted: Mon Jan 03, 2005 9:03 amPale, Soft, Exudative (PSE) Condition
Pale, Soft, Exudative (PSE) condition is a quality problem most commonly affecting pork but which also affects beef, lamb, and poultry. PSE meat is characterized by its pale color, lack of firmness, and fluid (exudate) dripping from its cut surfaces. When cooked, this meat lacks the juiciness of normal meat. PSE meat is unsuitable for processed meats as well, as it results in products which have an undesirable pale color and are swimming in extra fluid.
PSE condition results from an abnormally rapid drop in the pH of the carcass after slaughter. This condition is most often noted in carcasses of pigs suffering from Porcine Stress Syndrome (PSS) but can also affect carcasses of normal pigs which have experienced preslaughter stress.
Much less is known about the Red, Soft, Exudative (RSE) condition which has characteristics similar to PSE except that the meat has a darker color. RSE also appears to be related to abnormally low pH levels and can result from preslaughter animal stress.
Dark, Firm, Dry (DFD) Condition
At the other extreme, Dark, Firm, Dry (DFD) condition is a quality problem affecting beef, pork, and lamb. DFD meat (also referred to as dark cutting meat is characterized by its dark color and dry or sticky texture. It is less appealing to consumers due to its unappealing dark color and less pronounced taste. An additional problem with this type of meat is that it is more susceptible to spoiling since it has a higher than normal pH which is favorable for the growth of microorganisms. This condition occurs in animals which have survived stress before slaughter but have not had a chance to replenish their glycogen reserves.
Poultry Cyanosis
Poultry cyanosis is a bluish discoloration of poultry skin that typically results in the discarding of the affected carcass due to uncertainty about the safety and quality of the meat. Research has now shown that this condition is similar to the Dark, Firm, Dry condition described above. Occurrence of poultry cyanosis can be reduced by protecting birds from stress and cold temperatures prior to processing.
The following links has colour grades and further information
http://ag.ansc.purdue.edu/meat_quality/ ... lor_images
http://www.aps.uoguelph.ca/~swatland/ch9_1.htm
Hope that this information is of some use to you.
Kind regards
Parson Snows
Pale, Soft, Exudative (PSE) condition is a quality problem most commonly affecting pork but which also affects beef, lamb, and poultry. PSE meat is characterized by its pale color, lack of firmness, and fluid (exudate) dripping from its cut surfaces. When cooked, this meat lacks the juiciness of normal meat. PSE meat is unsuitable for processed meats as well, as it results in products which have an undesirable pale color and are swimming in extra fluid.
PSE condition results from an abnormally rapid drop in the pH of the carcass after slaughter. This condition is most often noted in carcasses of pigs suffering from Porcine Stress Syndrome (PSS) but can also affect carcasses of normal pigs which have experienced preslaughter stress.
Much less is known about the Red, Soft, Exudative (RSE) condition which has characteristics similar to PSE except that the meat has a darker color. RSE also appears to be related to abnormally low pH levels and can result from preslaughter animal stress.
Dark, Firm, Dry (DFD) Condition
At the other extreme, Dark, Firm, Dry (DFD) condition is a quality problem affecting beef, pork, and lamb. DFD meat (also referred to as dark cutting meat is characterized by its dark color and dry or sticky texture. It is less appealing to consumers due to its unappealing dark color and less pronounced taste. An additional problem with this type of meat is that it is more susceptible to spoiling since it has a higher than normal pH which is favorable for the growth of microorganisms. This condition occurs in animals which have survived stress before slaughter but have not had a chance to replenish their glycogen reserves.
Poultry Cyanosis
Poultry cyanosis is a bluish discoloration of poultry skin that typically results in the discarding of the affected carcass due to uncertainty about the safety and quality of the meat. Research has now shown that this condition is similar to the Dark, Firm, Dry condition described above. Occurrence of poultry cyanosis can be reduced by protecting birds from stress and cold temperatures prior to processing.
The following links has colour grades and further information
http://ag.ansc.purdue.edu/meat_quality/ ... lor_images
http://www.aps.uoguelph.ca/~swatland/ch9_1.htm
Hope that this information is of some use to you.
Kind regards
Parson Snows