What is RFN in pork?
Desirable lean quality in fresh pork is described as reddish-pink in color, firm in texture and free of surface wateriness (nonexudative). Such high quality lean is identified as RFN.
Is PSE pork safe to eat?
Although PSE pork has acceptable nutritive value and taste, some protein and vitamin loss occurs with the exudate. Recent advances in genetics have reduced PSE incidence, but it still can occur in heavily muscled, exceptionally lean pork.
What causes PSE in pork?
When the glycogen level in a stressed pig is high, much lactic acid is produced after killing, while muscle temperature is still high (about 40 °C). The combination of high lactic acid level and high temperature leads to denaturation of muscle proteins and thus produces PSE meat.
What is DFD pork?
DFD pork (shown below) is dark, firm and dry. It is the opposite condition to PSE pork. The DFD condition is a major concern in beef. It is caused by factors such as shivering and aggressive behaviour causing glycogen depletion.
What is the pH of pork?
5.6 to 5.7
Pork with normal color and WHC reaches an ultimate pH of 5.6 to 5.7 within approximately 3 to 5 hours after slaughter. In contrast, Pale, Soft and Exudative (PSE) pork is caused by a very rapid drop in pH immediately after slaughter while muscle temperatures are still high.
What is dark firm dry meat?
Darkcutting beef is most often known as dark, firm, and dry (DFD). DFD beef can also be called “high pH” beef as a result of an animal’s depleted muscle glycogen reserves prior to slaughter. DFD beef exhibits a dark, purplish red to almost black lean color and a dry, often-sticky lean surface.
What happens when you cook 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 (HM) or Porcine Stress Syndrome (PSS) are the terms used to refer to the state pigs are found before slaughter, which will result in PSE.
Is PSE meat safe to eat?
PSE and DFD meat are perfectly safe to eat but limited in their processing capacity. PSE meat has higher drip and cooking losses due to the reduced water-binding capacity (WBC). If the meat is cooked when the muscles are still in rigor it is extremely tough.
How do you prevent PSE in pork?
Preventing PSE (Pale Soft Exudative Pork) in Pigs
- Provide adequate pen space in holding pens at the plant.
- During hot weather wet animals down with sprinklers.
- Allow 2 to 4 hours of rest prior to stunning.
- Handle and drive animals quietly and reduce or eliminate electric prod usage.
What is the difference between PSE and DFD?
They are defined in connection with the pH of meat at a specific time after slaughter. PSE is said to have occurred when the pH of meat is < 6 at 45 minutes after slaughter. DFD (also known as dark cutting in beef) is when the ultimate pH post mortem measured after 12 – 48 hours is ≥ 6.
What is PSE condition?
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.
How does pH affect pork quality?
pH affects the color of pork. A low meat pH is often associated with low WHC and pale meat color. While high meat pH often causes a dark meat color, both pale and dark colors are unattractive pork colors to consumers. In addition, pork with pale color and low pH often has a metallic and off-flavor taste.
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