HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Google Scholar Articles by Owens, C. M. Articles by Sams, A. R. PubMed PubMed Citation Articles by Owens, C. M. Articles by Sams, A. R.

Research developments in pale, soft, and exudative turkey meat in North America¹

C. M. Owens^*,2, C. Z. Alvarado and A. R. Sams

^* Department of Poultry Science, University of Arkansas, Fayetteville 72701; Department of Animal and Food Science, Texas Tech University, Lubbock 79409; and College of Agriculture, Forestry and Life Sciences, Clemson University, Clemson, SC 29634

² Corresponding author: cmowens{at}uark.edu

Pale, soft, and exudative (PSE) refers to meat that is pale in color, forms soft gels, and has poor water-holding ability. Most frequently used in reference to pork, this defective meat is being seen with increasing frequency in turkey and broiler processing plants. It has been estimated that this PSE-type meat represents 5 to 40% of meat that is produced in the poultry industry. With the increased production of further-processed products, this PSE problem has become more apparent in the turkey industry. It has been estimated that due to the high incidence, a single turkey processing plant could be losing $2 to 4 million per year, resulting in a loss in excess of $200 million dollars by the turkey industry alone.

Key Words: pale • soft • and exudative meat • meat quality

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