Advance on the Formative Factors and Nutritional Regulation Strategies of Porcine PSE Meat

Abstract

The high PSE incidence of pork reduced pork quality and restricted the down-stream processing of pork. Lots of scholars have studied the factors affecting the development of PSE pork recently, especially supplementary feeding before slaughter has become a research hotspot to reduce the incidence of PSE pork. However, there is a lack of systematic and in-depth review of the latest research results. This paper systematically summarizes the genetic and environmental factors affecting the development of PSE pork and the control measures. It mainly summarizes the effects and mechanism of the supplementation of vitamins, amino acids, electrolyte mineral elements, and natural compounds during fasting on PSE pork. The underlying mechanism of nutritional additives could reduce PSE incidence mainly includes increasing the content of superoxide dismutase and glutathione in serum, removing oxidizing free radicals and interrupting lipid peroxidation, delaying the decline of muscle pH after slaughter, improving the water holding capability of pork, and acting as the main source of energy material supply under stress. In addition, 1~3 h fasting time, −10~30 ℃ transport temperature, 6 min scalding time at 60 ℃, and the use of carbon dioxide stunning and two-stage chilling can also effectively reduce the occurrence of PSE meat.

Keywords

• pork
• pse meat
• meat color
• water-holding capability
• nutritional regulation