Unfortunately, there is no universally valid answer. First you must implement one of the objective methods for measuring PSE and determine how the incidence of PSE changes during the day and during the week. From this information you can sometimes find a factor that contributes to the formation of PSE pork. For example, the PSE carcasses may come from those animals that were shipped, unloaded and slaughtered without being rested. Alternatively, objective methods for measuring PSE can be used for in-house experiments.
Every abattoir seems to be unique and there are few solutions that work for everyone.
A key point to remember is that, if the incidence of PSE pork is severe enough to be of concern, then there are probably a number of contributory factors that must be attacked one by one. PSE pork is most unlikely to disappear completely after making a single improvement. DFD BEEF DFD also occurs in beef as a result of glycogen depletion before slaughter. Poultry meat PSE and DFD are probably generalized conditions of muscle and can occur in any species.