Identification of PSE in the Longissimus muscle of pigs stunned by captive-bolt

Meat quality characteristics in the longissimus muscle of 57 pigs slaughtered at approximately 100 kg liveweight were studied. They were slaughtered by captive-bolt stunning and exsanguination. The incidence of pale, soft and exudative (PSE) meat was identified by muscle colour and water holding capacity 24 h post mortem ( C 24 and WHC 24). The muscle pH value 45 min post mortem (pH 1), absorption ratio ( R-value) of muscle acid extract, and colour and water holding capacity 1 h post mortem ( C 1 and WHC 1) were also determined. The interrelationships among pH 1, R-value, C 1, WHC 1, C 24 and WHC 24 were studied and the multiple regressions of C 1, C 24, WHC 1 and WHC 24 with pH 1 and R-value were computed. The results of simple and multiple regression analysis showed that neither muscle pH 1 nor R-value could effectively predict colour or WHC at 24 h post mortem. Combining pH 1 and R-value provided little improvement in the prediction of the ultimate meat colour and WHC.