Iowa State University Veterinarian Records, RS 22/6/0/9, University Archives, Special Collections Department, Iowa State University, http://www.add.lib.iastate.edu/spcl/arch/rgrp/22-6-0-9.html
In recent years the number of porcine carcasses which show pale-watery muscle within 3-4 hours after slaughter has increased. Presently, this phenomenon is a serious economic problem in the pork industry. This phenomenon of pale-watery muscle may be encountered in the literature as Porcine Stress Syndrome (PSS) or Pale Soft Exudative Pork (PSEP).
"Some Physical Aspects of the Porcine Stress Syndrome,"
Iowa State University Veterinarian: Vol. 32
, Article 3.
Available at: https://lib.dr.iastate.edu/iowastate_veterinarian/vol32/iss1/3