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Pale, soft, and exudative poultry meat—Reviewing ways to manage at the processing plant¹

Food Science Department, University of Guelph, Guelph, Ontario, Canada, N1G 2W1

² Corresponding author: sbarbut{at}uoguelph.ca

This review focuses on ways the industry can currently deal with pale, soft, and exudative (PSE) poultry meat. Overall, the rapid increase in poultry meat consumption and the move toward selling more cut-up parts have resulted in some complaints associated with meat quality. Because no genetic marker related to PSE in poultry used by breeders has yet been identified, processors can employ several pre- and postrigor strategies to minimize the magnitude of the problem. They include reducing stress before slaughter (e.g., during catching, transportation, waiting period, unloading) and during stunning (gas vs. electrical). Later, there is a need to better understand and adjust processing conditions such as electrical stimulation, chilling rate, and maturation. When dealing with cut-up parts or deboned meat, strategies such as identifying and separating PSE meat, diverting it to no or low moisture-added products, and including additives to compensate for the poor water holding and texture can be beneficial. The potential contribution of ingredients such as starches (regular, modified), carrageenans, and enzymes is discussed. When it comes to formed products (e.g., nuggets), gentle brine addition and the use of low-pressure forming equipment can also help to minimize the effects of using PSE meat.

Key Words: broiler • chicken • meat • poultry • pale • soft • and exudative

¹ Presented as part of the PSE Syndrome in Poultry Symposium, July 23, 2008, at the Poultry Science Association meeting, Niagara Falls, Ontario, Canada.