It is all about meat defects called PSE and DFD meat. Terminology used are Ultimate pH, Normal meat, Lactic acid, meat animal, surface water. In this slide definition, incidence, effect, and prevention is introduced.

1. TO STUDY ABOUT PSE AND DFD MEAT
Presented by :
Kshitiz Luitel

2. 2/11
Meat Technology 3rd year CCT
To study about PSE and DFD meat
hen the animal is slaughtered, various biochemical alternations
occur and then postmortem changes starts to appear in muscles.
Unusual post mortem metabolism is known as PSE and DFD meat
W
DFD Normal PSE
Introduction:

3. 3/11
Meat Technology 3rd year CCT
PSE Normal DFD
pH: 5.2
pH: 5.7 pH: 6.2
To study about PSE and DFD meat
Introduction:

4. 4/11
Meat Technology 3rd year CCT
Defination of Pale soft exudative (PSE)
Who am I?
PSE is the defect which is
characterized by discoloration,
unfirm texture and high leakage of
muscle juice.
Defination of Dark firm dry (DFD)
What about me?
DFD meat is the defect which
occur as a result of short and long
term stress which is characterized
by dark and dry texture of meat.
To study about PSE and DFD meat

5. 5/11
Meat Technology 3rd year CCT
Incidence of Pale soft exudative (PSE)
Incidence of Dark firm dry (DFD)
Short term stress before
slaughter(Fighting of animals,Beating of
animals)
From Genetics, Environmental
temperature, way of transportation.
Why am I
like this?
When animals are exposed to long term
stress before slaughtering(long distance
travelling, fasting, overcrowding in
lairage).
Why am I
Dark,Firm,
Dry?
To study about PSE and DFD meat

6. 6/11
Meat Technology 3rd year CCT
5.0
5.5
6.0
7.0
6.5
1 2 3 4 24
DFD
Normal
PSE
Time Post-Mortem(h)
A Relation Between pH and Time of Post-Mortem changes
Ultimate pH
To study about PSE and DFD meat

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Effect of Pale soft exudative (PSE)
1. Short term stress prior to slaughter
2. Accelerated rate of post-mortem
glycolysis resulting in low pH while
carcass is still high
3. Pale, lean and soft texture
4. Elevated muscle glycogen content
and an extended duration of postmortem
glycolysis
5. Protein denatures
6. Large extracellular space
7. Low water binding capacity
8. It scatters more light back to the
observer
How am I
developed
as PSE?
Short term stress
High tempreature
high rat of glycogen
reaction
Low pH
Low water binding
capacity
protein denaturation
Soft texture
Drip
To study about PSE and DFD meat
Meat Technology 3rd year CCT

8. 1. Long term stress prior to slaughter
2. Glycogen depletion in muscle
resulting in higher ultimate pH
3. Small extracellular space
4. High water holding capacity
5. Amino acids are utilised due to
glucose depletion
6. Spoilage odour is produced at an
early age
7. High variation in tenderness
8. Meats transmit more light into its
depth
9. Dark in colour
10. O2 used up by high cytochrome
activity
Long term stress
Low rate of
glycogen reaction
Higher ultimate pH
Dry texture
High variation
in tenderness
Earlier spoilage
High water
binding capacity
Dark
How am I
developed
as DFD?
To study about PSE and DFD meat
Effect of Dark firm dry (DFD)
8/11
Meat Technology 3rd year CCT

9. Meat Technology 3rd year CCT
Prevention of Dark firm dry (DFD)
1. DO NOT mix strange cattle together prior to
slaughter at the plant. Fighting increases
dark cutting.
2. Handle animals quietly and reduce or
eliminate electric prod usage.
3. Unload trucks promptly.
4. Animals should not be held overnight in the
stockyards at the plant.
To study about PSE and DFD meat
9/11

10. 10/11
Meat Technology 3rd year CCT
Prevention of Pale soft exudative (PSE)
1. PSE can be reduced by fasting pigs 12 to 24
hours prior to slaughter
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.
5. Animals must always have access to water.
To study about PSE and DFD meat

11. 11/11