WebNov 25, 2016 · If initial pH is below 5.8, the pork may be PSE because pH dropped both too low and too quickly. This meat will typically have an ultimate pH below 5.5. On the other … Webminimize PSE defects in broiler breast meat, the most valuable animal cut [36]. Trocino et al. [28] showed increased meat pH and WHC in rabbits subjected to long journeys. Holinger et al. [37] point out that carcasses of stress-exposed pigs had thicker backfat, lower lean meat percentage and different fatty acid composition of the adipose tissue.
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WebJan 7, 2009 · By Wes Schilling, Ph.D on 1/7/2009. Pale, soft, and exudative (PSE) is a quality defect that exists in some broiler and turkey breast meat. This condition was identified as a problem in the pork industry in the 1950s and 1960s, and a similar condition was documented in the late 1970s in poultry and characterized as PSE and/or PSE-like. WebRYR1 gene variability and effect on meat pH in Argentinean hybrids swines = Variabilidad del gen RYR1 y efecto en el pH de la carne en cerdos híbridos argentinos 実刑判決とは
Determinants of broiler chicken meat quality and factors affecting …
WebPostmortem lesions include early, rapid and complete rigor mortis, pulmonary edema and pale soft musculature often containing hemorrhages. Carcasses of slaughtered swine … WebJul 31, 2024 · In recent years, consumers and the meat industry have emphasized the declining quality of pork. They indicated that offered meat was characterized as pale, soft, and exudative (PSE), also faulty because of too low water-holding capacity and high drip loss. That traits are unacceptable and influence on taste of pig meat [ 18 ]. WebMay 29, 2024 · The Key Laboratory of Animal Products Processing revealed that the incidence of PSE-like meat in a formal slaughterhouse was approximately 16.52%. Several studies estimated that the high incidence of PSE-like meat in the USA results in an economic loss of nearly $200 million dollars. buc1000a スーパーツール