PSE

PSE is caused by a combination of factors which stress the animal and cause a rapid decline in meat ph.

• Pig genetics - Pigs which either carry or are homozygous positive for the PSS (porcine stress syndrome) stress gene have more PSE.
• Poor chilling at the slaughter plant will increase PSE because the internal temperature of the meat is lowered too slowly.
• PSE increases if pigs are handled roughly at the plant because excited pigs become over-heated.
• In the spring when the weather starts to get warmer, PSE tends to increase. Weather and temperature fluctuations can also increase meat quality problems in pigs.

1. Provide adequate pen space in holding pens at the plant.
   • 6 sq feet (.55sq meters) per 250lb (113kg) pig.
   All pigs must have room to lie down.

2. During hot weather wet animals down with sprinklers.

3. Allow 2 to 4 hours of rest prior to stunning.

4. Handle and drive animals quietly and reduce or eliminate electric prod usage. Excited pigs are more likely to have poorer quality pork.Pork quality can be ruined during the last five minutes prior to stunning. This is why it is so important to handle pigs quietly.

5. NEVER fill the forcing pen more than one half to three quarters full. Animals need room to turn so they can enter the race more easily.

6. Pigs must always have access to water.

To see recommended design layouts for pork facilities

Ways to Improve Animal Movement in Existing Slaughter Facilities

Grandin, T.(1994) Methods to reduce PSE and bloodsplash
Allen D. Leman Swine Conference
Volume 21 pages 206-209
College of Veterinary Medicine,
University of Minnesota.

Grandin, T.(1988)

Environmental Enrichment for Confinement Hogs
Livestock Conservation Institute
1988 Annual Meeting Proceedings
1910 Lyda Drive
Bowling Green, Kentucky 42104-5809
pages 119-123

For more information, check out Meat and Poultry's website.

Click here to return to the Homepage for more information on animal behavior, welfare, and care.