Pale soft exudative pork (PSE) is a major problem affecting swine industries worldwide that results in significant economic loss because it reduces processing and saleable product yields. The PSE condition results from a rapid rate of muscle glycolysis early postmortem and a rapid drop in muscle pH while the temperature of the carcass is still high. Stress prior to slaughter can increase the rate of glycolysis and postmortem acidification. Blood acid-base has been used as an indicator of stress in pigs. The objective of this experiment was to investigate the relationship between blood acid-base status at slaughter and fresh meat quality in pigs.