Meisterprüfung Fleischer Practice Questions - Meisterprüfung Fleischer (Austria) Exam

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Which set of post-mortem physiological conditions describes the meat quality defect known as PSE (Pale, Soft, Exudative) in pork?

Slow glycolysis over 48 hours resulting in an ultimate pH above 6.4 with high water-holding capacity High muscle glycogen reserves remaining intact due to chilling temperatures below -15°C immediately after bleeding Extreme bacterial proteolysis during cold storage resulting in soft texture and foul odor Accelerated glycolysis causing a rapid pH drop below 5.8 within 45 minutes while carcass temperature remains above 35°C

Correct Answer:

Accelerated glycolysis causing a rapid pH drop below 5.8 within 45 minutes while carcass temperature remains above 35°C

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