Prevalence and severity of pale, soft, and exudative (PSE)-like zones in crossbred pigs (Yorkshire x Hampshire): Insights into season, gender, slaughter weight and technological meat traits

• Seasonal variations significantly affect the prevalence of PSE-like zones in pigs. • Female pigs show a higher incidence of PSE-like zones than immuno-castrated males. • Slaughter weight correlates with prevalence of PSE-like zones. • Meat lightness (L*) and yellowness (b*) links to both prevalence and severity of PSE-like zones. Pale, soft, and exudative (PSE)-like zones in pork is a growing concern, affecting several meat quality attributes as well as production economics. This study investigates the prevalence and severity of PSE-like zones in Swedish commercial crossbred pigs (Yorkshire dam x Hampshire sire), focusing on the effects of the key factors such as season, gender, slaughter weight and technological meat quality traits. A total of 192 pigs were sampled during four seasons (autumn, winter, spring, summer) and assessed for post-slaughter PSE-like zones. Results revealed that season significantly influenced the prevalence of PSE-like zones, with a notably lower prevalence observed in summer compared to other seasons. Gender differences were also significant, with female pigs showing a higher incidence of PSE-like zones compared to immuno-castrated males. Additionally, slaughter weight was significantly associated with the prevalence of PSE-like zones, while the proportion of affected muscle weight notably influenced severity levels. Among technological meat quality traits, lightness ( L* ) and yellowness ( b* ) showed strong associations with both prevalence and severity, while redness ( a* ) demonstrated a significant association solely with severity. Additionally, ultimate temperature (Temp 24h ) had a significant effect on prevalence of PSE-like zones. These findings underscore the importance of season-specific environmental management and handling practices to minimize the prevalence and severity of PSE-like zones. Future strategies integrating genetic selection, stress reduction measures, and optimized slaughter processes hold potential for improving meat quality outcomes in commercial pork production systems.