DETERMINATION OF PSE (PALE, SOFT AND EXUDATIVE) MEAT IN PORK CARCASSES

The PSE (pale, soft and exudative) meat condition alters the color, the texture and the flavor of pork,increasing its acidity and occasioning low water retention, low nutritional level and rejection by the consumer. To determine the presence of the PSE characteristic, the pork carcasses are evaluate...

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Autores principales:	Wilson E. CASTRILLÓN H., Jorge A. FERNÁNDEZ S., Luís F. RESTREPO B.
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2009
Materias:	PSE meat pH values quality pork carcass. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/b3e232dd01454f99b89e791d3c8d9b5c
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spelling	oai:doaj.org-article:b3e232dd01454f99b89e791d3c8d9b5c2021-11-19T04:23:39ZDETERMINATION OF PSE (PALE, SOFT AND EXUDATIVE) MEAT IN PORK CARCASSES0121-40042145-2660https://doaj.org/article/b3e232dd01454f99b89e791d3c8d9b5c2009-02-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/475https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660The PSE (pale, soft and exudative) meat condition alters the color, the texture and the flavor of pork,increasing its acidity and occasioning low water retention, low nutritional level and rejection by the consumer. To determine the presence of the PSE characteristic, the pork carcasses are evaluated by pH measurements at 45 minutes (pH45) and 24 hours (pH24 after the slaughter of the pigs. The mean pH45 values indicate that 33.65% of the carcasses present the PSE condition, 47.12% are Normal and 19.23 % can be described as DFD (dark, firm and dry). The pH24 values indicate an increase in the PSE carcasses up to 68% while the normal and DFD ones decrease to 31.23 % and 0.77%, respectively. Comparing the change of the meat characteristics from 45 min to 24 hours, after the pig slaughter , it is observed that 62.44% of the normal meat and 87% of DFD one become PSE meat and 94.85% of the initial PSE one does not suffer any transformation. The pork carcasses present high incidence of the PSE characteristics at 45 minutes as well as 24 hours, indicating that there is problems before and after the slaughter of the pigs. High statistically significant difference (P ≤ 0.01) is found for the three meat conditions evaluated at pH45 and pH24. Wilson E. CASTRILLÓN H.Jorge A. FERNÁNDEZ S.Luís F. RESTREPO B.Universidad de AntioquiaarticlePSE meatpH valuesqualitypork carcass.Food processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 12, Iss 1 (2009)
institution	DOAJ
collection	DOAJ
language	EN
topic	PSE meat pH values quality pork carcass. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	PSE meat pH values quality pork carcass. Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Wilson E. CASTRILLÓN H. Jorge A. FERNÁNDEZ S. Luís F. RESTREPO B. DETERMINATION OF PSE (PALE, SOFT AND EXUDATIVE) MEAT IN PORK CARCASSES
description	The PSE (pale, soft and exudative) meat condition alters the color, the texture and the flavor of pork,increasing its acidity and occasioning low water retention, low nutritional level and rejection by the consumer. To determine the presence of the PSE characteristic, the pork carcasses are evaluated by pH measurements at 45 minutes (pH45) and 24 hours (pH24 after the slaughter of the pigs. The mean pH45 values indicate that 33.65% of the carcasses present the PSE condition, 47.12% are Normal and 19.23 % can be described as DFD (dark, firm and dry). The pH24 values indicate an increase in the PSE carcasses up to 68% while the normal and DFD ones decrease to 31.23 % and 0.77%, respectively. Comparing the change of the meat characteristics from 45 min to 24 hours, after the pig slaughter , it is observed that 62.44% of the normal meat and 87% of DFD one become PSE meat and 94.85% of the initial PSE one does not suffer any transformation. The pork carcasses present high incidence of the PSE characteristics at 45 minutes as well as 24 hours, indicating that there is problems before and after the slaughter of the pigs. High statistically significant difference (P ≤ 0.01) is found for the three meat conditions evaluated at pH45 and pH24.
format	article
author	Wilson E. CASTRILLÓN H. Jorge A. FERNÁNDEZ S. Luís F. RESTREPO B.
author_facet	Wilson E. CASTRILLÓN H. Jorge A. FERNÁNDEZ S. Luís F. RESTREPO B.
author_sort	Wilson E. CASTRILLÓN H.
title	DETERMINATION OF PSE (PALE, SOFT AND EXUDATIVE) MEAT IN PORK CARCASSES
title_short	DETERMINATION OF PSE (PALE, SOFT AND EXUDATIVE) MEAT IN PORK CARCASSES
title_full	DETERMINATION OF PSE (PALE, SOFT AND EXUDATIVE) MEAT IN PORK CARCASSES
title_fullStr	DETERMINATION OF PSE (PALE, SOFT AND EXUDATIVE) MEAT IN PORK CARCASSES
title_full_unstemmed	DETERMINATION OF PSE (PALE, SOFT AND EXUDATIVE) MEAT IN PORK CARCASSES
title_sort	determination of pse (pale, soft and exudative) meat in pork carcasses
publisher	Universidad de Antioquia
publishDate	2009
url	https://doaj.org/article/b3e232dd01454f99b89e791d3c8d9b5c
work_keys_str_mv	AT wilsonecastrillonh determinationofpsepalesoftandexudativemeatinporkcarcasses AT jorgeafernandezs determinationofpsepalesoftandexudativemeatinporkcarcasses AT luisfrestrepob determinationofpsepalesoftandexudativemeatinporkcarcasses
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DETERMINATION OF PSE (PALE, SOFT AND EXUDATIVE) MEAT IN PORK CARCASSES

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