dark, firm, and dry meat

Dark, firm, and dry (DFD) meat is a postmortem quality issue resulting from an unusually high pH, typically between 6.2 and 6.5, compared to normal meat's pH of 5.5. This condition often arises when animals experience extreme stress or muscle exertion before slaughter, depleting their glycogen reserves. This depletion limits the postmortem production of lactic acid, which normally lowers the pH.1

While DFD meat appears dark and dry, its high water-holding capacity means it can be juicier when cooked. However, its appearance leads to reduced consumer appeal and lower market value. The conversion of muscle to meat involves complex biochemical changes after an animal's death, including protein alterations that lead to rigor mortis and subsequent aging, which can improve tenderness and palatability.12