PSE Meat — Most Common Species

Pale, Soft & Exudative (PSE) meat is common in:

Correct Answer: Pig

PSE (Pale, Soft & Exudative) meat is most commonly found in pigs (pork). It is also known as Watery Pork.

Why PSE Occurs in Pigs

PSE meat develops in stress-susceptible pigs when the muscle pH falls very rapidly (to 5.8–5.6) while the carcass is still warm (above 35°C) immediately after slaughter. This rapid pH decline, combined with high temperature, causes protein denaturation — resulting in poor water-binding capacity, pale colour, and soft/exudative texture.

Key Features of PSE Meat

• Lower water-binding properties → loses weight rapidly during cooking
• Leads to decreased processing yields
• Colour: pale/greyish-pink instead of normal greyish-pink of pork
• Texture: soft and watery

Why Other Options Are Wrong

• Cattle → prone to DFD (Dark, Firm & Dry) meat, not PSE
• Buffalo → also prone to DFD, not PSE
• Goat → not commonly associated with PSE