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.
To see recommended design layouts for pork facilities
Ways to Improve Animal Movement in Existing Slaughter Facilities
Methods to reduce PSE and bloodsplash
Allen D. Leman Swine Conference
Volume 21 pages 206-209
College of Veterinary Medicine,
University of Minnesota.
Environmental Enrichment for Confinement Hogs
Livestock Conservation Institute
1988 Annual Meeting Proceedings
1910 Lyda Drive
Bowling Green, Kentucky 42104-5809
For more information, check out Meat and Poultry's website.
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