Large differences exist in the tenderness, juiciness and flavour of the various meat animal carcasses because of breeding, age, feeding and management Hogs suffering from porcine stress syndrome (PSS) prior to slaughter may yield carcasses that are pale, soft and exudative (PSE) or dark, firm and dry (DFD). Exudative carcasses are watery and rapidly lose water. None of these conditions produced by ante-mortem stress renders the product inedible but both lower the palatability and eye appeal of the beef and pork and can be confused with other more serious disease conditions. Colours of the lean and fat are important characteristics of a normal, wholesome products. Most diseased or unnatural conditions will change the colour from what is considered normal for the species. The colour of the muscle tissues for pigs should be Greyish pink.