Which factor can lead to the occurrence of DFD in livestock?

The occurrence of DFD, which stands for Dark, Firm, and Dry meat, can be primarily linked to long-term stress experienced by livestock. When animals undergo prolonged stress, their bodies go through physiological changes that can impact muscle metabolism and meat quality. This stress can lead to an excessive accumulation of glycogen in muscles, which, when depleted during slaughter, results in insufficient lactic acid production. As a consequence, the pH levels in the meat rise, causing it to appear dark and dry after processing.

Long-term stress can stem from various sources including environmental conditions, handling practices, and health issues. It is essential to ensure that livestock are managed in a way that minimizes stress to maintain high-quality meat production.

Other factors mentioned, such as diet and exercise, while important to overall animal health and welfare, do not directly correlate with the development of DFD to the extent that prolonged stress does. High humidity levels can also affect animal comfort and health, but they are not a primary cause of DFD in relation to the biological processes involved in muscle metabolism.