Meat Quality Problems

[Parson Snows]

Pale, 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

[Fatman]

It is a fact pigs fed on hops before slaughter reduce their stress levels by more than 25% thus offering happy meat. Please remember a happy pig will produce happy meat.

Do you pig rearers know any other tips ?

Regards

Fatman

[Parson Snows]

fatman

Please remember a happy pig will produce happy meat.
Do you pig rearers know any other tips ?

When I first came to Thailand in 1979 (been here since) I considered rearing pigs and starting doing research on it. One thing that kept coming up was as you mentioned happy pigs are generally stress free pigs. A lot of research has been done on this but one that always sticks in my mind is playing the pigs classical music (Chopin or Bach was recommended)

kind regards

Parson Snows