State University National Pork Board American Meat Science Association

Low quality pork can possess unacceptable characteristics known as PSE. This condition is evidenced by a very light gray color. Furthermore, the muscle is very soft in texture and lacks the ability to hold water. Thus, the appearance of PSE pork reveals a very light color with soft appearance and separation between muscles with exudate (drip, purge, or moisture loss from the muscle) that ranges from light red to clear in color. Although PSE pork has acceptable nutritive value and taste, some protein and vitamin loss occurs with the exudate. Recent advances in genetics have reduced PSE incidence, but it still can occur in heavily muscled, exceptionally lean pork.