PSE stands for pale soft exudative. It's a meat quality problem for pork not a TSE disease.
PSE occurs when the post slaughter pH of pork drops too fast while the carcass is still hot. This causes muscle proteins to denature.
The muslce protein denatureation causes the pork to lose water holding capacity, this cause is to appear PALE, lose structure making it SOFT, and EXUDE water. Hence PSE.
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PSE stands for pale soft exudative. It's a meat quality problem for pork not a TSE disease.
PSE occurs when the post slaughter pH of pork drops too fast while the carcass is still hot. This causes muscle proteins to denature.
The muslce protein denatureation causes the pork to lose water holding capacity, this cause is to appear PALE, lose structure making it SOFT, and EXUDE water. Hence PSE.
Read more about it here:
http://www.aps.uoguelph.ca/~swatland/ch9_1.htm