Preferred term
- Created
- 1983-12-21T00:00:00Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15896
DFD meat
Definition
A complete explanation of the intended meaning of a concept- Esta condición puede presentarse en canales de ganado vacuno u ovino, y ocasionalmente en cerdos y pavos, al poco tiempo de su sacrificio. La carne de la canal es más oscura y más seca de lo normal, y tiene una textura más firme. El glucógeno muscular se consume durante el transporte y el manejo en el período anterior al sacrificio. Por consiguiente, hay poca generación de ácido láctico luego del sacrificio, produciéndose así una carne DFD. Esta carne es de una calidad inferior, ya que el sabor menos acentuado y su color oscuro son poco apetecidos por el consumidor. La carne con la condición DFD implica que la canal procedió de un animal estresado lesionado o enfermo antes de su sacrificio.
- This condition can be found in carcasses of cattle or sheep and sometimes pigs and turkeys soon after slaughter. The carcass meat is darker and drier than normal and has a much firmer texture. The muscle glycogen has been used up during the period of handling, transport and pre-slaughter and as a result, after slaughter, there is little lactic acid production, which results in DFD meat. This meat is of inferior quality as the less pronounced taste and the dark colour is less acceptable to the consumer and has a shorter shelf life due to the abnormally high pH-value of the meat (6.4-6.8). DFD meat means that the carcass was from an animal that was stressed, injured or diseased before being slaughtered.
Broader concept
Broader conceptEntry terms
Alternative terms for the concept.- dark firm dry meat
- Created
- 1983-12-21T00:00:00Z
- Last modified
- 2023-04-19T17:45:06
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15897
In other languages
Terms for the concept in other languages.French
-
viande à coupe sombre
- Created
- 1983-12-21T00:00:00Z
- Last modified
- 2021-05-24T17:34:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15896
-
dark cutting meat
- Created
- 1990-02-08T00:00:00Z
- Last modified
- 2021-05-24T17:34:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 29430
-
dark firm dry meat
- Created
- 1983-12-21T00:00:00Z
- Last modified
- 2023-04-19T17:45:06
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15897
-
viande à coupe noire
- Created
- 1983-12-21T00:00:00Z
- Last modified
- 2021-05-24T17:34:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15897
-
viande à ph élevé
- Created
- 1990-02-08T00:00:00Z
- Last modified
- 2021-05-24T17:34:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 29417
-
viande dfd
- Created
- 1990-02-08T00:00:00Z
- Last modified
- 2021-05-24T17:34:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 29416
Portuguese
-
carne dfd
- Created
- 1998-08-04T00:00:00Z
- Last modified
- 2021-06-16T21:24:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15896
-
carne escura não exsudativa
- Created
- 1998-08-04T00:00:00Z
- Last modified
- 2021-06-16T21:24:42Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15897
Spanish
-
Carne dfd
- Created
- 1983-12-21T00:00:00Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15896
-
Carne oscura firme sin exhudado
- Created
- 1983-12-21T00:00:00Z
- void:inDataset
- http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
- Notation
- 15897
URI
http://aims.fao.org/aos/agrovoc/c_15896