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Analysis of PSE and DFD: An amazing comparison between these two meat quality issues!
In the meat industry, the quality of meat directly affects consumers' choices and the direction of the meat market.Among them, PSE (pale, soft, water-lost meat) and DFD (dark, hard, dry meat) are two main meat quality issues. The causes and consequences of them are completely different, but they are both meat. Gain a place in production.
Characteristics of PSE meat
PSE meats usually show abnormal color and texture, showing lighter colors and large moisture loss, which makes the final product unattractive in appearance and taste.This usually occurs in pork, beef and poultry meat, mainly due to abnormal muscle metabolism after slaughter, resulting in a decrease in muscle pH.
The formation of PSE meat is closely related to the accumulation of lactic acid in the muscles and the increase in acidity. As the pH decreases, structural changes in muscle fibers also follow.
DFD Meat Characteristics
Compared with PSE meat, DFD meat is caused by the high pH value of muscles after slaughter, which looks darker and relatively hard.The formation of DFD is often associated with stress, especially prolonged stress during transportation and processing, resulting in depletion of liver sugar in the muscles.
DFD The color and structural changes of meat are caused by the failure of muscles to effectively maintain energy reserves during stress, which leads to changes in texture.
Comparison of factors involved
The influence of stress
One of the main causes of both is the stress of animals before slaughtering.PSE meat is often when animals experience excessive stress, especially before slaughter, which causes the meat to produce too much lactic acid and quickly lower the pH.DFD meat is caused by liver sugar depletion caused by long-term stress, which leads to high acidity of meat.
The role of genetic factors
At the genetic level, PSE meat and DFD meat are also different.The occurrence of PSE meat is associated with mutations in the RYR1 gene, which affects the release of calcium ions in animal muscles, resulting in excessive production of lactic acid.For DFD meat, although it may also be related to genes, it mainly occurs due to the combined effect of physiological and environmental factors.
Potential Solutions
Gene Selection
In pig farms, choosing pigs without relevant genes as breeding livestock will help reduce the incidence of PSE meat.In addition, by selecting individuals that tolerate stress, the quality of meat can be further improved and the risk of DDF can be reduced.
Improving animal welfare
Reducing the pressure during slaughtering can effectively improve the meat quality.By improving the transportation environment, shortening transportation time and providing sufficient rest time, animals can be more relaxed before entering the slaughterhouse, thereby improving meat quality.
Economic Impact
According to estimates, the US pork industry loses up to US$200 million annually due to meat quality issues, and PSE meat accounts for a considerable proportion.Improving meat quality issues is not only beneficial to consumers, but also has an important impact on the economic benefits of the entire industry.
In the future meat production, how to balance animal welfare and meat quality will become a difficult problem that needs to be solved in the industry. Is this also a question that all participants should consider carefully?
