Poult. Sci.
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Poult Sci 2009. 88:1518-1523. doi:10.3382/ps.2008-00508
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PSE Syndrome in Poultry Symposium

The European perspective on pale, soft, exudative conditions in poultry1

M. Petracci2, M. Bianchi and C. Cavani

Department of Food Science, Alma Mater Studiorum - University of Bologna, 47023 Cesena (FC), Italy

2 Corresponding author: m.petracci{at}unibo.it

Over the past 15 yr, the European poultry processing industry has gradually increased the availability of poultry meat in a large variety of processed ready meals following what occurred a few years before in North America. This shift toward further processed products has emphasized the necessity for higher standards in poultry meat to improve sensory characteristics and functional properties. In parallel to this market change, the consciousness of the pale, soft, and exudative (PSE)-like meat issue has extensively grown. In poultry, PSE-like meat can be generally considered meat having low ultimate pH, pale color, and poor functional properties (i.e., low water-holding capacity). In the last 10 yr, some studies have been undertaken in Europe to both characterize and evaluate the overall incidence of PSE-like chicken and turkey breast meat. According to these studies, the occurrence of PSE-like meat can be up to 40% within a flock during hot climate. Several key factors have been identified and their effects have been analyzed, including genetics, season, antemortem factors, and slaughtering conditions.

Key Words: poultry • breast meat • pale • soft • and exudative-like meat • Europe

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






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