How Extensive is the PSE Problem

Observations by the Dr. Temple Grandin at slaughter plants and farms all over the United States, Canada, Europe, and Australia indicate that producers are responsible for about 50% of the pale, soft, and exudative (PSE) pork on the market, and slaughterhouses are responsible for the other 50%. Surveys conducted in slaughter plants in two different countries indicated that PSE levels varied over 100% between different producers.

In Australia, a survey of major pork processors in Australia found that the incidence of PSE was 51%.

In New Zealand we simply don’t know. However we have traditionally used the Australian industry as a model for our own (e.g. calculated lean meat yield equations) because of marked similarities except for size.

Even if the problem were only half that of Australia (and there are no grounds to believe we are any different) then a chef buying normal pork has a 1:4 chance that his customer will not enjoy the meal and probably will eat elsewhere in future.

There is little chance of an extensive study in New Zealand in the near future for a number of reasons and these are the same reasons why the PQIP programme has not been more widely adopted:

·                 Retailers do not offer an incentive for quality.

·                 Producers are offered no reward for quality and like all humans, most are           reluctant the changes that quality management requires.

·                 Slaughterhouses see on-line monitoring as an extra cost.

·                 Non-PSE pork (Murrellen excepted) is not branded in any way that offers           the consumer a choice