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.