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- PSE_meat abstract "Pale, Soft, Exudative meat, or PSE meat, describes a carcass quality condition known to occur in pork, beef, and poultry. It is characterized by an abnormal color, consistency, and water holding capacity, making the meat dry and unattractive to consumers. The condition is believed to be caused by abnormal muscle metabolism following slaughter, due to an altered rate of glycolysis and a low pH within the muscle fibers. A mutation point in the ryanodine receptor gene in pork, associated to stress levels prior to slaughter are known to increase the incidence of PSE meat.Although the term "soft" may look positive, it refers to raw meat. When cooked, there is higher cook loss and the final products is hard, not juicy.".
- PSE_meat wikiPageID "16735147".
- PSE_meat wikiPageLength "12888".
- PSE_meat wikiPageOutDegree "40".
- PSE_meat wikiPageRevisionID "682938363".
- PSE_meat wikiPageWikiLink Abattoirs.
- PSE_meat wikiPageWikiLink Abbatoir.
- PSE_meat wikiPageWikiLink Animal_welfare.
- PSE_meat wikiPageWikiLink Category:Animal_welfare.
- PSE_meat wikiPageWikiLink Category:Meat_industry.
- PSE_meat wikiPageWikiLink Category:Pork.
- PSE_meat wikiPageWikiLink Category:Poultry.
- PSE_meat wikiPageWikiLink Cell_membrane.
- PSE_meat wikiPageWikiLink Denaturation_(biochemistry).
- PSE_meat wikiPageWikiLink Diffusion.
- PSE_meat wikiPageWikiLink Endoplasmic_reticulum.
- PSE_meat wikiPageWikiLink Gene.
- PSE_meat wikiPageWikiLink Gene_knockout.
- PSE_meat wikiPageWikiLink Genes.
- PSE_meat wikiPageWikiLink Genotype.
- PSE_meat wikiPageWikiLink Glycogen.
- PSE_meat wikiPageWikiLink Glycolysis.
- PSE_meat wikiPageWikiLink Lactic_acid.
- PSE_meat wikiPageWikiLink Metabolism.
- PSE_meat wikiPageWikiLink Microbiology.
- PSE_meat wikiPageWikiLink Myofibril.
- PSE_meat wikiPageWikiLink PH.
- PSE_meat wikiPageWikiLink Porcine_stress_syndrome.
- PSE_meat wikiPageWikiLink Protein.
- PSE_meat wikiPageWikiLink Proteins.
- PSE_meat wikiPageWikiLink Sarcomere.
- PSE_meat wikiPageWikiLink Sarcomeres.
- PSE_meat wikiPageWikiLink Sarcoplasm.
- PSE_meat wikiPageWikiLink Sarcoplasmic_reticulum.
- PSE_meat wikiPageWikiLink Selective_breeding.
- PSE_meat wikiPageWikiLink Slaughterhouse.
- PSE_meat wikiPageWikiLink Stunning.
- PSE_meat wikiPageWikiLink United_States.
- PSE_meat wikiPageWikiLinkText ""pale, soft, exudative" flesh".
- PSE_meat wikiPageWikiLinkText "PSE meat".
- PSE_meat wikiPageWikiLinkText "PSE".
- PSE_meat wikiPageWikiLinkText "Pale, Soft and Exudative meat".
- PSE_meat hasPhotoCollection PSE_meat.
- PSE_meat wikiPageUsesTemplate Template:Reflist.
- PSE_meat subject Category:Animal_welfare.
- PSE_meat subject Category:Meat_industry.
- PSE_meat subject Category:Pork.
- PSE_meat subject Category:Poultry.
- PSE_meat comment "Pale, Soft, Exudative meat, or PSE meat, describes a carcass quality condition known to occur in pork, beef, and poultry. It is characterized by an abnormal color, consistency, and water holding capacity, making the meat dry and unattractive to consumers. The condition is believed to be caused by abnormal muscle metabolism following slaughter, due to an altered rate of glycolysis and a low pH within the muscle fibers.".
- PSE_meat label "PSE meat".
- PSE_meat sameAs PSE-Fleisch.
- PSE_meat sameAs PSE-liha.
- PSE_meat sameAs Pale,_soft,_exudative.
- PSE_meat sameAs m.0404k3l.
- PSE_meat sameAs Q386005.
- PSE_meat sameAs Q386005.
- PSE_meat wasDerivedFrom PSE_meat?oldid=682938363.
- PSE_meat isPrimaryTopicOf PSE_meat.