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| The Production and Prevention of PSE Pork |
| LI Wenfeng;HONG Lei;LIU Yaou;LI Hongjun |
| 1. Department of food science, Southwest University, Chongqing 400716, China ; 2. Department of Animal Science, China Agricultural University,Beijing 10093,China; 3.Engineering and Technology Research Center of Chongqing Characteristic Foods, Southwest University, Chongqing 400716, China |
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Abstract China has a great consumption of pork, so, it is inevitable to talk about PSE pork. The qualities of PSE meat are pale, soft and exudativve. The reasons cause PSE pork are both internally and externally. Chen Mao concludes that the mechanism of causing PSE pork: The secreting of adrenaline contributes hyperfuction of glycolysis of muscle, causing glycogen which is reserved in pork resolved rapidly, producing a lot of lactic acid. Currently, we can only use methods like feeding selection, feeding properly, transportation properly, slaughtering properly to control the producing of PSE meat.
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2010, Vol. 24 
