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Pse And Dfd Meat Undesired Quality Biology

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What is PSE & A ; DFD meat? The footings pale, soft and exudative PSE and dark, house and dry DFD describe two unsought quality features that can be exhibited in the meat from most species of meat bring forthing animate beings. However the PSE status is preponderantly found in hogs whilst the DFD status occurs across all species. Within this essay the incidence rates of both PSE /DFD, the causative factors, effects and commercial factors every bit good as bar shall be considered.

Pictures of the two conditions can be seen in fig 1.

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These unwanted conditions are really of import when sing both functional and specified meat quality. They are important factors that contribute to the economic, societal and environmental well-being of the full sector and encompass broad runing issues impacting meat production, net incomes, outputs, carnal public assistance considerations, processing, client perceptual experience, ingestion, nutrient safety, spoilage, waste and degrees of C dioxide production.

Fig 1. Ocular illustrations of the PSE and DFD conditions in porc ( internet beginning )

Both conditions affect the coloring material of meat, as it can be considered abnormally pale or dark relation to what is considered normal.

Colour is one of the major discriminatory factors in a purchaser ‘s choice, overly pale or dark meat is improbable to be purchased. The texture of the meat with PSE and DFD is besides affected harmfully taking to unacceptable degrees of softness or soundness. Undesired alterations in H2O keeping capacity of the meat occur, taking to jobs in processing and the commercial outputs of merchandises, every bit good as damaging effects on the centripetal properties of meat such as succulence or succulency. There is thought to be a nexus between DFD and a deficiency of spirit in a cooked merchandise. “ The development of both PSE and DFD meat can be associated with earlier development of rigormortis ”[ 1 ].

Merchandises may subjectively exhibit one or more of the descriptive features e.g. excessively pale or excessively dark, excessively soft or excessively steadfast, excessively exudative or excessively dry relation to the features of normal meat. Normal acidification of musculuss after an animate being is slaughtered occurs through glycolysis. Glycogen and creatine phosphate are depleted. Glycogen transition to lactic acid is described here.

C6H10O5 +H2Oi? 2C3H6O3

There is no O for aerophilic metabolic procedures to happen. The circulatory system can no longer take lactic acid and it accumulates within the musculus. The unnatural conditions of PSE and DFD are linked to abnormally high or low sourness, therefore the pH value of the meat can be used to more objectively depict the conditions at different times after slaughter ( table 1 ) . However these values can be different in different musculuss within a carcase and different packaging methods may impact pH values. Accurate pH recordings are besides peculiarly hard with assorted methods holding assorted jobs such as deficiency of homogeneousness of sample, fat smearing, dilution of sample etc.

Table 1 Typical ‘limit ‘ pH values for PSE, normal and DFD in Pig m. Longissimus dorsi




pH45 45 min station mortem

Less than 6.0



pHu Ultimate – 12 -48 hours after slaughter



Greater than or equal to 6.0

“ Using nonsubjective indices of PSE and DFD tends to bring forth higher estimations of the prevalence of the conditions in a population than utilizing subjective appraisal. ”[ 2 ]Subjective methods of estimating DFD / PSE utilizing people may be less sensitive. Peoples may merely be able to judge the extremes of the conditions.

There appears to be an addition in the degrees of incidence of PSE and DFD. Within the United Kingdom one one-fourth of hogs may demo grounds of PSE and one ten percent DFD. “ The cost of PSE to the American porc industry was estimated at 30 million dollars in 1992, that of DFD porc 0.2 million dollars… ”[ 3 ]estimated at 16 % and 10 % of entire United States production severally. This gives an indicant of the economic significance of the jobs.

The degrees of animal starch available in the musculus prior to butcher will find the ultimate pH. These degrees can be changed through emphasis, theses emphasiss prior to slaughter are the chief factors involved in doing the PSE and DFD conditions. Although there are familial, musculus composing and processing factors that can be instrumental, these shall be discussed subsequently and these finally link to abnormalcies in station mortem acidification of the musculuss anyhow, the effects of long term and short term emphasis shall be considered now. “ It is good known that the handling of meat animate beings prior to slaughter is non merely of import from a public assistance point of position but besides affects the quality of the ensuing meat ”[ 4 ]. It has besides been known for many old ages that hunted animate beings maintain less good than those kept in comparative composure conditions.

With PSE the cause appears to be acute ( or short term ) emphasis to the carnal prior to butcher. This acute emphasis leads to rapid acidification as animal starch interruptions down rapidly after slaughter to give lactic acid, ensuing in a low ultimate pH. If carcase temperatures are high e.g. within deep musculus parts of the carcase, or rates of chilling are non rapid plenty, conditions can develop that allow denaturing of the proteins within these musculuss. The musculuss are characterised by holding lower H2O keeping capacity due to the myofibrillar constituents of the musculuss shriveling. This expels fluids into the infinite between the musculus fibers. When cut the meat will exudate or lose this fluid, this is called trickle. Excessive trickle represents a loss in entire output but is besides unsightly in shelf ready packaging and less likely to be purchased by a possible consumer.

The paler visual aspect of PSE meat is likely due to the different refractile index of the sarcostyles and the sarcoplasm. The decrease in the size of the myofilament lattice increases the visible radiation reflected from the meat, less light is absorbed by the meat, more is reflected and crucially blood pigments like myoglobin absorb less green visible radiation doing the meat expression more xanthous as opposed to red. Besides the low ultimate pH promotes oxidization of myoglobin and oxyglobin to metmyoglobin which makes the meat appear browner instead than ruddy or purple. Again this stain makes the merchandise less likely to be purchased at point of sale

DFD is caused by chronic ( or long term ) emphasis to the animate being. Glycogen degrees are depleted anterior to decease, intending that less animal starch is converted to lactic acid after slaughter and the ultimate pH of the meat remains high. Bing closer to pH impersonal there are important issues with possible spoilage beings and nutrient borne pathogens every bit good as the quality issues discussed here. With a high ultimate pH there is less denaturing of the proteins taking to increased binding of the fluids and less exudations or trickle giving a house dry visual aspect.

The lattice of myofilaments which shrank in the instance of PSE does non in the instance of DFD. This means that the affects of the refractile index differences of the sarcostyles and sarcoplasm are reduced. More light is absorbed with less reflected taking to a darker coloring material. The tightly packed construction with less extracellular infinite between the fibers means that less oxidization of the myoglobin can happen, surface oxidization merely may happen as O can non pervade the construction, this leads to a thin translucent / ruddy outside bed with the decreased violet myoglobin pigment preponderantly demoing through from underneath this thin bed.

The emphasis factors to see are many fold but are deserving at this phase categorizing as ague and chronic in footings fear, hurting and physical emphasis and their possible affect on the PSE DFD conditions. These might include noise, temperature fluctuations, fasting or famishment, overcrowding or being put with animate beings of different societal groups. Practical causes of short term emphasis might include reaction to prod, striking, keeping systems or conveyers, long term stressors associated with DFD might include long conveyance journeys and being exposed to other societal groups of animate beings for periods of clip. Young Bulls and veal calves have been linked to higher incident rates of DFD possibly due to storage conditions and their refractory nature when exposed to other societal groups, severally. Different species are known to demo different sensitivenesss to different emphasis factors, for illustration sheep are known to be less sensitive to resound than hogs.

With hogs in peculiar there appears to be a familial nexus to them being susceptible to emphasize, this is sometimes known as porcine emphasis syndrome. It exists as a dual recessionary cistron that when evident as an unnatural homozygote can be exposed and witnessed as a reaction to Halothane. Typically pigs with this dual recessionary cistron react by going stiff and tense as opposed to the usual symptoms of anesthesia through halothane “ In hogs with this mutant, Ca2+ is released from the sarcoplasmic Reticulum at a rate that is tantamount to twice that of normal ”[ 5 ]Glycogen transition to lactic acid happens much more readily and there are higher incidence of PSE amongst this familial grouping. Measures to engender this characteristic out of hogs have been tried, it is thought that selective genteelness for verification and fat degree may hold brought about this familial mutant. The Halothane trial does non work on the heterozygote parent and Deoxyribonucleic acid trials are required to place parents with the mutant to seek and engender this sensitiveness out.

Another cistron has been identified in certain strains of the Hampshire strain of hogs, known as the RN- cistron. It is thought that this mutant increases the animal starch content of the white musculuss that contain a higher figure of glycolytic fibers, once more ensuing in station mortem rapid acidification taking to a lower pHu upon decease taking to the PSE status.

There are other strain effects which can be demonstrated by a comparative survey undertaken ( Table 2 ) where traditional strains were compared against modern commercially of import strains and an extreme of muscularity, this besides seems to show a correlativity between lighter more exudative musculuss in those bred for verification or muscularity. In the hunt for modern strains of the coveted verification, stress susceptibleness may hold besides been bred in.

Table 2 Meat quality features in different types of hog strains ( adapted from Warris et al. , 1996 )



Extreme Muscularity





Muscle coloring material ( EEL Units )




Water-holding capacity




Graininess of musculus




Even within the defined subjective and nonsubjective norms there are fluctuations of coloring material, texture, pH and H2O keeping capacity within different musculuss of the carcases of all species. The musculuss affected by a peculiar stressor may be specific to a part of the anatomy instead than throughout the full carcase. A peculiarly unwanted consequence can be seen in the two tone visual aspect of meat, where the PSE, DFD and normal conditions can be exhibited in the extreme within a individual carcase. An animate being that is susceptible to PSE may exhibit DFD features in those musculuss that have been capable to long term stressors and therefore hold animal starch depletion prior to decease. However some of the other musculuss e.g. m. longissimus dorsi, within the same hog that are less likely to hold glycogen depletion may exhibit the PSE status. Processing methods can besides hold an consequence, carcase chilling governments that do n’t accomplish deep musculus temperatures that are cold plenty or at the incorrect chilling rates can lend to the conditions required to denature the proteins and exhibit the PSE status. Howard and Lawrie ( 1956 ) found that “ … the rate of pH autumn station mortem was reciprocally relative to the tenderness of the meat on subsequent cookery ”[ 6 ]Animal managing systems, shearing lavation, oppressing etc will hold a direct consequence on the degrees of animal starch within the musculus systems and so finally the degrees of PSE DFD happening.

Bing able to mensurate stress indexs and indices of PSE DFD is critical if there is to be an apprehension of the bar of emphasis and therefore a decrease in the incidence of PSE and DFD in meat. Measurements of the degree blood lactic acid, degrees of creatine kinase and the electrical features of porc through electrical electric resistance can give good nonsubjective indexs. Degrees of hydrocortisone, creatine kinase, pH and coloring material features measured through online light coefficient of reflection spectrophotometrey can give nonsubjective PSE DFD measurings. Signs of emphasis in the animate beings can give ante mortem indicants. These might be obvious in the instance of fallen or injured stock but may besides include degrees of voice, mounting, seize with teething etc as less obvious indexs.

Identifying an cut downing these conditions is the key in bettering functional and specified meat quality, most of the work undertaken to cut down the degrees of PSE and DFD is involved in bettering welfare conditions of animate beings in the short and longer term taking up to slaughter. It is a hard procedure to cut down stressors, even with really careful managing the animate beings are capable to a grade of emphasis. Keeping managing to a lower limit is the ideal state of affairs, carefully commanding conveyance, design of conveyance to forestall burden and unloading emphasis, preparation and enfranchisement strategies to better the accomplishments and cognition of animate being animal trainers. With hogs it would be better to avoid engendering the susceptible genotypes although as seen there appears to be a direct correlativity between improved verification and muscular structure and the emphasis susceptibleness mutant. Keeping animate beings, particularly immature bulls in their ain societal groups would look to be a logical preventive step but can be really hard to accomplish.

Physical steps like chilling hogs with H2O sprays and covering the pens of immature bulls may assist halt such stress behavior as combat and climb, adding addendums to feed and irrigating systems prior to butcher in order to seek and refill animal starch degrees may be one manner in order to cut down the figure of incidence of PSE, DFD as may utilizing tranquilisers and musculus relaxants, nevertheless there are issues of possible residues in meat every bit good as negatively set uping the quality outlooks of the consumer by handling an animate being in this manner.

In decision to cut down the degrees of PSE DFD in meat of all species a combined attack of bettering public assistance conditions, cut downing fright, physical emphasis and hurting, preparation and instruction staff, every bit good as on-line monitoring and feedback to cardinal stakeholders is required. Carcass chilling rates should be closely controlled. There is a demand to develop new methods of nonsubjective measuring, both every bit shortly as possible after slaughter and at point of sale, emerging engineerings such as near infra ruddy spectrophotometrey, atomic magnetic resonance, developments in immunochemical assay techniques and familial markers may assist us place and forestall the causes of PSE and DFD. Associating the relationship of animate being public assistance and net income is really of import, Traditionally it has been thought that increasing public assistance means increasing costs, for illustration in carrying densenesss of conveyance. In seeing that increasing public assistance conditions could really be a profitable activity, helping reduced quality ailments, increased outputs, better gross revenues and less waste there is an chance to hold big positive impact on the well being of the whole meat sector. “ … there are few, if any, figures comparing the overall economic sciences of these options. However it seems the net consequence of greater attention could frequently be greater profitableness ”[ 7 ].

Cite this Pse And Dfd Meat Undesired Quality Biology

Pse And Dfd Meat Undesired Quality Biology. (2017, Jul 07). Retrieved from https://graduateway.com/pse-and-dfd-meat-undesired-quality-biology-essay/

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