The incidence of pale, soft, and exudative (PSE)-like chicken meat is high worldwide. PSE-like chicken meat seriously affects the sensory qualities of fresh meat, which can decrease the consumer’s purchasing desire, reduce chicken meat functionality, and decrease product yield, resulting in extensive economic losses for the poultry processing industry. This meat defect has been of increasing concern to processors and researchers in the poultry processing industry. The processing properties of PSE-like meat and the methods for improving its processing properties or alleviating its reduced functionalities are reviewed in the present article, with the aim of providing a theoretical basis and technical support for poultry processing to increase the practical value of PSE-like chicken meat.

在世界范围内，类似淡色，柔软和渗出（PSE）的鸡肉发病率很高。类似于PSE的鸡肉会严重影响新鲜肉的感官品质，从而降低消费者的购买欲望，降低鸡肉的功能性并降低产品产量，从而给家禽加工业造成巨大的经济损失。这种肉缺陷已越来越受到家禽加工行业的加工者和研究者的关注。本文综述了类PSE肉的加工特性以及改善其加工性能或减轻其功能降低的方法，旨在为禽类加工提供理论基础和技术支持，以提高PSE-像鸡肉