What is a characteristic feature of DFD meat?

Dark, firm, and dry (DFD) meat is a characteristic feature attributed to some pork, particularly when the animal experiences stress before slaughter. The stress causes glycogen levels in the muscles to deplete, leading to reduced lactic acid production after death. This results in a higher pH level in the meat, which can cause a darker coloration and a firmer texture compared to normal meat.

The color of DFD meat is typically darker than fresh or well-conditioned meat. The firmness arises because the muscle fibers are not broken down as they would be in more optimally handled animals, leading to a density in the muscle. These attributes can affect consumer acceptance, as DFD meat often possesses undesirable qualities in terms of flavor and tenderness. Therefore, the identification of DFD meat is important in the meat industry to ensure quality control and consumer satisfaction.

The other options do not accurately reflect the characteristics of DFD meat. Tender and juicy meat would typically describe high-quality, well-aged pork, while pale and soft indicates a different condition called PSE (pale, soft, exudative) meat. Higher fat content is also not a defining trait of DFD meat, which is more associated with its visual and tactile properties.