DFD defect

DFD defect, standing for dark, firm and dry, is a meat quality fault in which the muscle stays dark and sticky-surfaced because pre-slaughter stress left glycogen depleted and ultimate pH high. Common in beef and pork, it shortens shelf life, impairs cured colour and makes the meat unsuitable for premium cuts. The defect is prevented through calm handling, adequate rest and proper nutrition before slaughter, addressing animal welfare and meat quality together. Processors segregate DFD carcasses for uses where colour matters less.