The prediction of PSE pork at slaughterline has some inaccuracy. The i
ndividual physiological condition of an animal cause great variations
in PSE development and therefore the prediction of PSE meat by measuri
ng pH(45) shows a reliability not better than 70 %. The delayed occure
nce of other characteristics in muscle constrains to use other methods
for measuring PSE not before two to three hours post mortem. Further
work is needed to develop a suitable method for PSE prediction at slau
ghterline. To diminish PSE quality at pork all factors before and at s
laughter supporting development of PSE condition are to be reduced.