Final answer:
PSE (pale, soft, exudative) meat is a packer-related problem in swine, resulting from pre-slaughter stress affecting pork quality by causing a rapid pH decline in muscle and subsequent denaturation of proteins.
Step-by-step explanation:
A packer-related problem with swine is c) PSE (pale, soft, exudative) meat. PSE is a condition that affects pork quality wherein the meat appears pale, is soft to the touch, and has a tendency to exude fluid when cut or cooked. This condition is commonly attributed to the stress that swine experience prior to slaughter, which can cause a rapid decline in muscle pH post-mortem, leading to the denaturation of muscle proteins and a loss of water-holding capacity. Conditions like dark cutting, bruising, and marbling deficiency are also concerns in meat production, but PSE is especially associated with pork and has significant implications for meat processors and consumers seeking quality pork products.