DFD Meat — Most Common Species

Dry, Firm & Dark (DFD) meat is common in:

Correct Answer: Cattle

DFD (Dry, Firm & Dark) meat is most commonly found in cattle (beef). It is also called Dark Cutting Beef.

Why DFD Occurs

DFD occurs when animals have been excessively fatigued during transportation and lairage, or when they have not been fed for a prolonged period before slaughter. As a result, most muscle glycogen is already depleted before slaughter. Since there is insufficient glycogen, lactic acid cannot be produced and the ultimate muscle pH does not fall below 6.0 (normal ultimate pH is 5.5–5.7).

Effect of High pH on Meat

• High pH causes muscle proteins to retain most of their bound water
• Proteins absorb most light striking the meat surface → giving a dark appearance
• Texture: firm and dry on the surface

Why Other Options Are Wrong

• Pig → prone to PSE, not DFD
• Buffalo → can also show DFD but less commonly cited than cattle in textbooks
• Goat → not commonly associated with DFD