Pale, soft, exudative meat or PSE meat or PSE pork is pork generally regarded as being of inferior quality, characterised by its pallor, softness and low water binding capacity. It is more common in pigs sensitive to the anaesthetic halothane. In most cases it appears to be the result of accelerated glycolysis after slaughter. There is also a rapid decline in the pH of the meat. This eventually leads to denaturation of muscle proteins.
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- Unter PSE-Fleisch versteht man geschlachtetes Schweinefleisch, das blass (Pale), weich (Soft) und wässrig (Exudative) ist. Es handelt sich dabei zwar um einen Mangel, jedoch ist das Fleisch aus gesundheitlicher Sicht noch uneingeschränkt verzehrsfähig.
- Pale, soft, exudative meat or PSE meat or PSE pork is pork generally regarded as being of inferior quality, characterised by its pallor, softness and low water binding capacity. It is more common in pigs sensitive to the anaesthetic halothane. In most cases it appears to be the result of accelerated glycolysis after slaughter. There is also a rapid decline in the pH of the meat. This eventually leads to denaturation of muscle proteins. In 2005, the incidence of PSE meat on the market in the United States was found to be 3.4%, significantly less than during a similar survey three years earlier.
- Pale, Soft, Exudative ook wel bekend als PSE is een staat waarin slachtvlees zich kan bevinden. De eigenschappen die het dan heeft zijn bleekheid (pale), zachtheid (soft), vocht uittreding (exudative).
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- Unter PSE-Fleisch versteht man geschlachtetes Schweinefleisch, das blass (Pale), weich (Soft) und wässrig (Exudative) ist. Es handelt sich dabei zwar um einen Mangel, jedoch ist das Fleisch aus gesundheitlicher Sicht noch uneingeschränkt verzehrsfähig.
- Pale, Soft, Exudative ook wel bekend als PSE is een staat waarin slachtvlees zich kan bevinden. De eigenschappen die het dan heeft zijn bleekheid (pale), zachtheid (soft), vocht uittreding (exudative).
- Pale, soft, exudative meat or PSE meat or PSE pork is pork generally regarded as being of inferior quality, characterised by its pallor, softness and low water binding capacity. It is more common in pigs sensitive to the anaesthetic halothane. In most cases it appears to be the result of accelerated glycolysis after slaughter. There is also a rapid decline in the pH of the meat. This eventually leads to denaturation of muscle proteins.
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- PSE-Fleisch
- Pale, soft, exudative
- PSE meat
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