PSE is most common in pork but is seen in beef and lamb too. It is characterized by a pale color, a soft, sometimes mushy texture and bleeds or exudes fluid. Cuts from PSE pork can have a light gray or greenish color and although nutritionally the meat is unaffected, to the customer it is generally unappealing in appearance.
DFD is at the other end of the spectrum where the meat, usually referred to as a Dark Cutter, has a dark color and a dry or sticky texture. Also less visibly appealing to the customer. To compound the problem DFD meat is susceptible or more rapid spoilage.
I used to use some of the pork in sausage as long as I had enough good pork to mix it with and maybe a little of the beef could go into ground beef but had to be careful with that too! So I was just wondering how others handled this problem.
jsummers, years ago, when I use to get a dark cutter I use to cut it, jack the price a little and put it in one section with a sign Black Angus. it was gone by evening and had request for more of it later LOL at that time most everything we cut was black angus so I wasn't lieing !! ( wink )
pork i had like that i made into sausage, I'm a believer of market made sausage, hot & mild. I treat it just like we did hamburger when we had the three day shelf live on it.
you have taught me something from this post. I never new the names of this before now, PSE & DFD, see you can teach a old dog new tricks LOL
