To study about PSE and DFD meat

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 3 rd 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 3 rd 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 3 rd 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 3 rd 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 3 rd year CCT A Relation Between pH and Time of Post-Mortem changes Ultimate pH To study about PSE and DFD meat

7. 7 /11 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? To study about PSE and DFD meat Meat Technology 3 rd 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 How am I developed as DFD? To study about PSE and DFD meat Effect of Dark firm dry (DFD) 8 /11 Meat Technology 3 rd year CCT

9. Meat Technology 3 rd year CCT Prevention of Dark firm dry (DFD) DO NOT mix strange cattle together prior to slaughter at the plant. Fighting increases dark cutting. Handle animals quietly and reduce or eliminate electric prod usage. Unload trucks promptly. 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 3 rd year CCT Prevention of Pale soft exudative (PSE ) PSE can be reduced by fasting pigs 12 to 24 hours prior to slaughter During hot weather wet animals down with sprinklers. Allow 2 to 4 hours of rest prior to stunning. Handle and drive animals quietly. Animals must always have access to water. To study about PSE and DFD meat

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