Language
Country/Area
No result found
Pork quality crisis: How is PSE meat formed?
Pork quality issues have caused widespread concern in today's agricultural production, and one of the main problems is the so-called "pale, soft, exudative meat" (PSE meat). This type of meat has abnormal color, soft texture and poor moisture retention ability, which will make consumers lose confidence in it. The cause of PSE meat is mainly related to the abnormal metabolism of muscles after meat abortion. The decrease of glycolysis rate and pH value in muscle fibers is the main factor.
Although PSE meat is called "soft", it will actually make the final product dry and hard after cooking, losing its juicy characteristics.
PSE meat causes huge economic losses to business operations that have long relied on pork production operations. It is estimated that the United States loses up to $200 million each year. The root of these problems lies in the stress response of pigs before slaughter and the influence of specific genetic mutations.
The formation mechanism of PSE meat
The formation mechanism of PSE meat is directly related to the calcium ion metabolism of muscle. Under normal circumstances, calcium ions are released into the cytoplasm of muscle cells through ryanodine channels and activate the contraction of muscle fibers. However, in the case of PSE, up to twice as much calcium is released in the body, leading to excessive glycolysis and production of excess lactic acid, causing muscle pH to plummet.
When the pH drops, the proteins within the muscle fibers denature, leading to abnormal cell structure, ultimately resulting in pale tissue color and a soft, sticky texture.
This results in a significant reduction in the moisture retention capacity of the pork, and the meat continues to lose moisture during cooling and storage, resulting in excessive drip losses. The risk of PSE is further exacerbated by stressful conditions in pigs prior to slaughter, such as increased body temperature and lactic acid production.
Potential influencing factorsStress Factors
Stressful situations to which pigs are exposed prior to slaughter, such as transport and mixing, can lead to the formation of PSE meat. Studies have shown that long periods of transport and handling in unfamiliar facilities can cause extreme stress to pigs, which can affect meat quality.
Genetic influence
Among pig genes, the RYR1 gene is considered to be one of the main causes of PSE meat. A specific variation of this gene causes PSE meat in pigs that have been given the anesthetic halothane. The effects of this gene make these pigs five times more likely to develop PSE meat.
Solution
Gene selection
The occurrence of PSE meat can be effectively reduced through genetic selection and prohibition of breeding of certain genes in pigs. Breeders can select pigs that do not express PSS to reduce the incidence of PSE meat.
Welfare Improvement
Improving the welfare of animals during the slaughter process can also significantly improve the quality of meat. Stress reduction measures, such as proper transport design and operator training, are essential to reduce the risk of PSE.
Conclusion
As consumers' demands for pork quality continue to increase, producers are faced with enormous challenges. In our efforts to reduce the incidence of PSE meat, how will we balance production efficiency with animal welfare?
