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halothane - positive pigs, Fisher et al. (2000)
demonstrated that brine take - up by PSE pork
is almost half that of normal pork (halothane -
negative pigs), resulting in a net increase in
yield of just 3% compared with 10% for
normal pork. The use of PSE in curing also
results in increased drip at raw material
intake and may result in more white exudate
during cooking.
If the ultimate pH of muscle remains high
( ≥ 6.0) because of glycogen depletion through
stress before slaughter, DFD muscle results.
This has increased water retention, but the
high pH results in a shorter microbial shelf
life. However, if the ultimate pH of the loin
muscle remains slightly above the “ normal ”
value of 5.5 but is not high enough to cause
the problems associated with DFD, the
muscle retains more water during processing,
resulting in more tender and juicy bacon.
Some plants use very rapid chilling to achieve
these “ high ” pH values.

References

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2. Consumer acceptability and characterization of

Table 18.2. Incidence of the PSE condition in
pork longissimus muscle: reports from three
large UK - based surveys over the last 30 years

1970s^1 1980s^2 1990s^3

N 6015 5383 5598

Mean pH 45 6.55 6.38 6.39

% PSE

(pH 45 < 6.0)

5.7 12.8 15.1

1 Kempster & Cuthbertson, 1975
2 Chadwick & Kempster, 1983
3 Homer & Matthews, 1998