Topics:
Animal Refresher, Meat Science
Cause of PSE Condition in Meat
PSE condition is a direct result of:
- Rapid fall of muscle pH — Correct Answer
- Very less fall of muscle pH
- Neutral pH of muscle
- Alkaline pH of muscle
Explanation:
Correct Answer: Rapid fall of muscle pH
PSE meat is a direct result of a very rapid fall in muscle pH (to 5.8–5.6) while the carcass temperature is still high (above 35°C) after slaughter. This combination of low pH + high temperature causes excessive protein denaturation.
pH Comparison: PSE vs DFD vs Normal Meat
- Normal meat ultimate pH: 5.5–5.7 (gradual fall)
- PSE meat: Rapid pH drop to 5.8–5.6 while muscle is still warm → protein denaturation → pale, soft, exudative
- DFD meat: pH does not fall below 6.0 (insufficient glycogen) → dark, firm, dry
Mechanism: Rapid glycogenolysis → rapid lactic acid production → rapid pH fall → denaturation of sarcoplasmic and myofibrillar proteins → reduced water-holding capacity → exudate/drip.
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This multiple choice question is from Animal Refresher, Meat Science. It has 4 options with a detailed explanation of the correct answer. Practice more MCQs from Animal Refresher to strengthen your preparation.
