Low Water-Holding Capacity of Pork and Ways to Address the Issue
Meat is one of the most common components of every human diet. Pork ranks second in both production and consumption in Ukraine and worldwide. According to the State Statistics Service of Ukraine, from January to August 2025, 2,789.4 thousand pigs with an average live weight of 115 kg were officially slaughtered (excluding temporarily occupied territories of Ukraine). Considering the current difficult circumstances for our country, this is a fairly high level of pork production.
However, apart from the quantity, meat quality is also very important. One of the issues faced by many farms in Ukraine and around the world is the low water-holding capacity of meat. Such meat is classified in the literature as PSE meat (P – pale, S – soft, E – exudative). This defect develops as a result of a rapid (within the first hour) decline in meat pH to 5.2–5.4 after slaughter. For comparison, normal meat has a pH level between 5.8 and 6.0. This sharp drop in pH occurs due to excessive accumulation of lactic acid; consequently, high intramuscular acidity combined with high carcass temperature leads to muscle protein denaturation and the development of the PSE defect.
Low water-holding capacity of meat leads to significant losses because it reduces the yield, i.e., the weight of the final product. Such meat also affects sales — meat that “leaks” looks unattractive and remains unsold on store shelves — and its culinary properties suffer as well (sausages “spread out,” meat becomes dry and tough after frying, etc.). Considering these negative effects, meat processing plants may reduce the purchase price of such pork by 1–3 UAH/kg in Ukraine (in the EU, Canada, and the USA, such meat can be 10–30% cheaper). As a result, the farm that raised the pigs bears the financial losses, reducing overall economic efficiency.
The following table illustrates the difference between high-quality meat and PSE meat.
Table 1. Comparative characteristics
| Feature | Normal meat | PSE meat |
|---|---|---|
| Appearance |  |
 |
| Color | Pink-red, uniform | Pale pink, grayish, unnaturally light |
| Texture | Firm, elastic | Soft, loose, unstable |
| Moisture release | Minimal, juice appears slowly | High moisture release, juice appears immediately after cutting |
| pH (24 hours post-slaughter) | ~5,6–5,8 | ~5.2–5.4 (sharp pH drop at high temperature) |
| Technological properties | Retains water well, suitable for sausages and hams | Poor water retention, sausages “spread,” low yield |
| Culinary properties | Juicy, aromatic after cooking | Becomes dry and tough after frying |
| Cause | Normal animal condition, no severe stress | Severe pre-slaughter stress, rapid glycogen breakdown → lactic acid + high muscle temperature |
| Economic effect | High value, good product yield | Weight loss, low quality, reduced selling price |
Causes of PSE meat PSE meat is a multifactorial problem influenced by genetics (pig breeds carrying the halothane gene), stress (transportation, regrouping, new environment, stunning methods), improper fasting before slaughter, errors in meat maturation, and inadequate feeding (excess fast carbohydrates, deficiency of magnesium, selenium, vitamin E, etc.).
Genetics. As mentioned, PSE pork can be associated with genetics. Some breeds, particularly Pietrain and Belgian Landrace, are carriers of the halothane gene. The halothane gene, linked to muscle hypertrophy, affects muscle fiber type and metabolism and reduces the animal’s ability to cope with stress. As a result, under stressful conditions, there is an increased release of calcium from the sarcoplasmic reticulum.
Source: “Meat quality in pigs: effect of nutrition and feeding” – J. Coma, Vall Companys Group, Department of Nutrition, Lleida, Spain.
Stress. During transportation, regrouping, or crowding, animals experience stress, which increases blood adrenaline levels. This accelerates glycolysis in muscles, rapidly depleting glycogen reserves. Consequently, the pH of the meat drops after slaughter, leading to the PSE defect. Reducing stress factors is therefore essential to maintaining the water-holding capacity of meat.
Fasting. A commonly accepted practice before slaughter is fasting. Feed is withdrawn 10–12 hours prior to slaughter to empty the gastrointestinal tract. This leads to a certain loss of body fluids, as digestion stops and animals consume less water. Watering is stopped 2–3 hours before slaughter.
Feeding. To reduce the likelihood of PSE defects, the amount of fast carbohydrates in the diet should be limited. Practical observations on farms show that pigs fed finishing rations containing no more than 40% wheat have a lower risk of low water-holding capacity. Additionally, the finishing diet should include sufficient antioxidants, minerals, and amino acids that influence meat quality.
Vitagro Nutrition has developed a safe and effective solution — VITAMIX OptiMeat 1% — to help prevent the PSE defect. This feed additive contains essential amino acids (tryptophan, arginine), magnesium, vitamins E and C, and betaine. Together, these components help stabilize metabolism, improve the water-holding capacity of meat, and ensure optimal pH levels in pork after slaughter.