Pale, Soft, and Exudative (PSE)-like pork defects are associated with fiber destruction and pale discoloration and have become a severe economic burden for the European meat sector. However, robust detection of PSE-like pork and its diverse features is challenging and makes studies into defect causation difficult. Implementation of histological examination may improve our knowledge about less-known features linked to PSE-like defects. Here we evaluate if a new histological protocol can reveal how myopathy in ham may be associated with visual and traditional physicochemical anomalies of PSE-like pork. We first created a list of pathological features, quantified them, and integrated them into a myodegeneration scoring scheme (MYO) for semimembranosus muscle sections. We then explored potential associations between overall MYO scoring and individual histology features with visual PSE-like defect scoring (DES) and with individual meat quality variables [pH, color: L*, a*, b* (CIELAB), bioimpedance, and near-infrared spectroscopy (NIR)]. As the primary finding of this study, we show a significant association between overall myopathy (MYO) scoring and PSE-like defect (DES) scores. We also found associations of specific myopathy features with DES scores, and of overall MYO scoring with specific quality variables. In all, our data suggest links between signs of acute myodegeneration and PSE-like defects. Our data, hence, supports the implementation of semi-quantitative histopathological approaches for diagnosing PSE-like pork features and may help identify the underlying mechanisms behind these defects.
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http://dx.doi.org/10.1016/j.meatsci.2024.109558 | DOI Listing |
J Electr Bioimpedance
January 2024
Faculty of Ecology and Natural Resource Management, Norwegian University of Life Sciences, 1432 Ås, Norway.
The detection of meat quality defects can involve both subjective and objective methods. PSE-like meat is linked to a common pork defect and can be caused by rapid post-mortem damage of muscle fibers. This damage can again be linked to various factors, such as a low ultimate pH or a higher slaughter weight.
View Article and Find Full Text PDFMeat Sci
October 2024
Department of Ecology and Natural Resource Management, The Norwegian University of Life Sciences, P.O. Box 5003, NO-1432 Ås, Norway; Animalia, Norwegian Meat and Poultry Research Centre, Lørenveien 38, NO-0580 Oslo, Norway.
Pale, Soft, and Exudative (PSE)-like pork defects are associated with fiber destruction and pale discoloration and have become a severe economic burden for the European meat sector. However, robust detection of PSE-like pork and its diverse features is challenging and makes studies into defect causation difficult. Implementation of histological examination may improve our knowledge about less-known features linked to PSE-like defects.
View Article and Find Full Text PDFMeat Sci
September 2021
Div. Thoracic Surgery, Dept. Clinical Sciences, Lund University, Lund, Sweden. Electronic address:
The impact of longitudinal vibration on cross-bridge attachments between myofilaments was investigated in single fibres and intact muscle. Sinusoidal length vibration (frequency 50 Hz, amplitude 5% of fibre length) reduced active force by 40% when fibres were activated by elevation of [Ca], but did not alter the force when fibres were in rigor state. When vibrated for 30 min in rigor at pH 5.
View Article and Find Full Text PDFMeat Sci
June 2019
College of Food Science and Pharmaceutics, Xinjiang Agricultural University, Xinjiang, China; Department of Food Science, University of Otago, Dunedin, New Zealand. Electronic address:
This study investigated the effects of frozen storage time on the quality and muscle structure in normal and pale, soft and exudative (PSE)-like pork. The meat quality of M. longissimus et lumborum (LL) was studied at 0, 3, 6, 9, 12, 15 and 18 weeks of storage at -18 °C, and M.
View Article and Find Full Text PDFMeat Sci
March 2013
Department of Quality Analysis, University of Economics, Wroclaw 35-345, Poland.
The inferior quality and economic risk of pale, soft and exudative (PSE) pork warrant continuing research. However, such research efforts are often hindered by the challenge to obtain reliable PSE muscle samples with similar quality characteristics. The objective of this study was to establish a reliable and convenient method to produce PSE-like pork.
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