A COMPARISON OF THE QUALITY CHARACTERISTICS OF PALE, SOFT AND EXUDATIVE BEEF AND PORK¹

Abstract

ABSTRACT Beef and pork carcasses of normal quality were compared to those subjectively scored as PSE (pale, soft, exudative) postslaughter. Compared to normal meat, the PSE samples from both beef and pork exhibited a lower pH 45 and glycogen content early postmortem while lactate concentration, L*, hue angle and chroma values were elevated (P<0.05). Drip loss for both PSE beef and pork was also higher than normal meat with a 2.8‐fold increase for PSE beef and a 1.3‐fold increase for PSE pork. Shear values for PSE beef were over 1 kg lower than control beef whereas shear values for PSE pork were over 1 kg higher compared to normal pork (P<0.05). It is clear from these data that rapid pH drops during early postmortem do not always result in similar changes in tenderness. A more complete understanding of the underlying cellular mechanisms of tenderization, electrical stimulation and the PSE condition should help to elucidate the paradox.