PSE meat | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-13

This is an audio version of the Wikipedia Article:
PSE meat


00:00:47 1 Description
00:03:37 2 Predisposing factors
00:03:46 2.1 Stress
00:05:08 2.2 Genetics
00:06:03 3 Potential solutions
00:06:12 3.1 Genetic selection
00:07:05 3.2 Welfare
00:08:57 3.3 Abbatoir chilling conditions
00:09:23 4 Economics
00:10:03 5 See also



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SUMMARY
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Pale, Soft, Exudative meat, or PSE meat, describes a carcass quality condition known to occur in pork, beef, and poultry. It is characterized by an abnormal color, consistency, and water holding capacity, making the meat dry and unattractive to consumers. The condition is believed to be caused by abnormal muscle metabolism following slaughter, due to an altered rate of glycolysis and a low pH within the muscle fibers. A mutation point in the ryanodine receptor gene in pork, associated to stress levels prior to slaughter are known to increase the incidence of PSE meat.
Although the term "soft" may look positive, it refers to raw meat. When cooked, there is higher cook loss and the final products is hard, not juicy.