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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 (RYR1) 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 product is hard, not juicy.

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  • PSE-Fleisch (de)
  • PSE meat (en)
  • PSE-vlees (nl)
  • Carne PSE (pt)
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  • Unter PSE-Fleisch versteht man geschlachtetes Schweinefleisch, das blass (englisch Pale), weich (englisch Soft) und wässrig (englisch Exudative) ist. Es handelt sich dabei zwar um einen Qualitätsmangel, jedoch ist das Fleisch aus gesundheitlicher Sicht noch uneingeschränkt verzehrsfähig. (de)
  • PSE-vlees is een staat waarin slachtvlees zich kan bevinden. De eigenschappen die het dan heeft zijn bleekheid (pale), zachtheid (soft), vocht uittreding (exudative): afgekort PSE. (nl)
  • 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 (RYR1) 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 product is hard, not juicy. (en)
  • A carne carne pálida, macia e exsudativa (PSE, do original em inglês Pale, Soft and Exudative) é considerada um defeito da carne. Apesar do termo "macia", ele se refere à carne crua. Este tipo de carne perde água excessivament durante o cozimento, tornando-se dura e não suculenta. A hipertermia maligna também ocorre em humanos. Ela resulta em danos neurológicos, nos rins e fígado, e está relacionada com a morte súbita ou autocombustão/combustão humana espontânea. (pt)
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  • Unter PSE-Fleisch versteht man geschlachtetes Schweinefleisch, das blass (englisch Pale), weich (englisch Soft) und wässrig (englisch Exudative) ist. Es handelt sich dabei zwar um einen Qualitätsmangel, jedoch ist das Fleisch aus gesundheitlicher Sicht noch uneingeschränkt verzehrsfähig. (de)
  • 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 (RYR1) 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 product is hard, not juicy. The malignant hyperthermia (MH) or porcine stress syndrome (PSS_ are the terms used to refer to the state pigs are found before slaughter, which will result in PSE. The other related defect is the dark, firm, dry (DFD) condition, or dark-cutter meat; it is also related to muscle glycogen metabolism and is the opposite result of PSE, i.e., it occurs if the post-mortem muscle pH is high. (en)
  • PSE-vlees is een staat waarin slachtvlees zich kan bevinden. De eigenschappen die het dan heeft zijn bleekheid (pale), zachtheid (soft), vocht uittreding (exudative): afgekort PSE. (nl)
  • A carne carne pálida, macia e exsudativa (PSE, do original em inglês Pale, Soft and Exudative) é considerada um defeito da carne. Apesar do termo "macia", ele se refere à carne crua. Este tipo de carne perde água excessivament durante o cozimento, tornando-se dura e não suculenta. A hipertermia maligna suína ou síndrome do estresse suíno (PSS - do inglês Porcine Stress Syndrome), confunde-se com o PSE. O PSS caracteriza-se por levar à morte os porcos homozigóticos recessivos, assim como ao aparecimento da carne PSE ou escura, dura e seca (DFD - do inglês Dark, Firm, Dry). Os fatores causadores da síndrome PSE em aves e bovinos não possuem ainda uma correlação genética equivalente à PSS, podendo ser apenas fisiologicamente correlatas. Por isso pode-se encontrar na literatura a referência "PSE-like". O termo PSE é usado para a carne, enquanto que o termo PSS é usado para a condição em que se encontra o animal vivo. A hipertermia maligna também ocorre em humanos. Ela resulta em danos neurológicos, nos rins e fígado, e está relacionada com a morte súbita ou autocombustão/combustão humana espontânea. (pt)
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