Dark firm dry defect

Dark firm dry, universally shortened to DFD, is a pork defect in which the meat shows a high pH and a darker than normal lean colour. It arises when pre-slaughter stress depletes glycogen in the pig’s muscles, so little lactic acid forms after death. DFD pork tastes bland, holds water poorly for some uses, and spoils quickly because bacteria thrive at the elevated pH. In beef the same condition is called dark cutting. Prevention centres on calm handling, rest and feeding before slaughter, protecting both quality and value.