Theoretical basics and technological characteristics of pork with typical syndromes

Abstract

In the practice of meat processing, pork is often characterized by such syndromes as PSE (pale, soft, exudative), DFD (dark, firm, dry) and RSE (reddish-pink, soft, exudative). They worsen the perception of meats and have a negative impact on their technological properties in the production of meat products. In the total amount of pork used as raw material, meat with PSE and DFD syndromes features up to 50%. Studies have shown that PSE pork differed from quality meat (NOR) in a less elastic texture, the cut surface was soft, exudative, pale pink in color, and DFD pork was distinguished by a darker color. Compared to NOR meat, the pH value of pork DFD decreases during storage, while that of pork PSE increases. By appointing optimal feeding rations with the minimum necessary use of veterinary preparations, minimizing the causes of pig stress, choosing rational slaughter methods and regimens, it is possible to limit the impact of PSE syndrome and other common meat defects and improve pork quality.