How to handle the new PSE meet quality problem in pork?

The quality PSE-like zones has been detected in pig meat in recent years and the problem appears to be increasing. PSE stands for an undesirable quality of pork with a bright color (pale), soft texture and exudative.

PSE-like zones adversely affect the yield of the most valuable parts of the pig carcass, leading to a deterioration in the profitability of processing companies, slaughterhouses and in the long run pig producers.

In addition, a reduced yield of carcasses leads to reduced resource efficiency and negative environmental impact.Unlike classic PSE, there is still a lack of scientific data to explain what the underlying causes are of the new type of meat quality problem with PSE-like zones.

As a result, there is also no scientific basis for solving the problem.This project is important for Swedish pig meat production as PSE-like zones seem to affect a large proportion of pigs at the slaughterhouse.

SLU has on several occasions been contacted and made aware of the problem directly by Swedish slaughterhouses and meat process companies that have asked for scientific advice.

However, the problem is not unique to Sweden.The results of this project will raise awareness of the causes of the development of, and therefore potential solutions to, the problem of PSE-like zones.

Knowledge of the genetic background can lead to the development of genetic tests useful in breeding work on pigs with a global market.