Concept information
PREFERRED TERM
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void:inDataset: http://aims.fao.org/aos/agrovoc/void.ttl#Agrovoc
Last modified: 2021-05-24T17:34:42Z
skos:notation: 15896
Created: 1983-12-21T00:00:00Z
DEFINITION
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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.
(es)Created: 6/21/24
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Hayvanın, kesimden önce uzun süreli strese girmesi sonucu glikojen depolarının harcanması, buna bağlı olarak da kesimden sonra çok az laktik asit oluşması ile pH değeri 6.0’ın üzerinde olan, su tutma kapasitesi yüksek, rengi koyu et.
(tr)Source: http://terim.tuba.gov.tr/
Created: 5/30/24
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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.
(en)Created: 6/21/24
BROADER CONCEPT
- viande (fr)
ENTRY TERMS
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dark cutting meat (fr)
Created: 1990-02-08T00:00:00Z
Last modified: 2021-05-24T17:34:42Z
skos:notation: 29430
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dark firm dry meat (fr)
Created: 1983-12-21T00:00:00Z
Last modified: 2023-04-19T17:45:06
skos:notation: 15897
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viande à coupe noire (fr)
Created: 1983-12-21T00:00:00Z
Last modified: 2021-05-24T17:34:42Z
skos:notation: 15897
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viande à ph élevé (fr)
Created: 1990-02-08T00:00:00Z
Last modified: 2021-05-24T17:34:42Z
skos:notation: 29417
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viande dfd (fr)
Created: 1990-02-08T00:00:00Z
Last modified: 2021-05-24T17:34:42Z
skos:notation: 29416
HAS PROPERTY
- texture de la viande (fr)
IN OTHER LANGUAGES
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Arabic
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Chinese
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DFD肉
Created: 2002-12-12T00:00:00Z
skos:notation: 15897
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Czech
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tmavé tuhé suché maso
Created: 2003-03-27T00:00:00Z
skos:notation: 15897
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English
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dark firm dry meat
Created: 1983-12-21T00:00:00Z
Last modified: 2023-04-19T17:45:06
skos:notation: 15897
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German
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Dark Firm Dry Meat
Created: 1997-06-03T00:00:00Z
skos:notation: 15897
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Hindi
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अज्ञात कम्पनी शुष्क मांस
Created: 1983-12-21T00:00:00Z
skos:notation: 15897
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Hungarian
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sötét, kemény száraz hús
Created: 2006-12-06T00:00:00Z
skos:notation: 15897
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Italian
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Carne scura, dura e secca
Created: 2006-07-14T00:00:00Z
skos:notation: 15897
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Japanese
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DFD肉
Created: 2005-08-09T00:00:00Z
skos:notation: 15897
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Korean
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끈끈이고기
Created: 2009-12-02T00:00:00Z
skos:notation: 15897
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Persian
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Polish
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Mięso ciemne
Created: 2006-12-19T00:00:00Z
skos:notation: 15897
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Portuguese
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carne escura não exsudativa
Created: 1998-08-04T00:00:00Z
Last modified: 2021-06-16T21:24:42Z
skos:notation: 15897
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Romanian
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Russian
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темное плотное сухое мясо
Created: 2009-02-25T00:00:00Z
skos:notation: 15897
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Serbian
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Slovak
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tmavé tuhé suché mäso
Created: 2005-12-16T00:00:00Z
skos:notation: 15897
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Spanish
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Carne oscura firme sin exhudado
Created: 1983-12-21T00:00:00Z
skos:notation: 15897
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Swahili
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Thai
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เนื้อที่มีสีเข้มแข็งและแห้ง
Created: 2005-08-19T00:00:00Z
skos:notation: 15897
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Turkish
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DFD et
Created: 2011-11-20T20:41:55Z
Last modified: 2011-11-20T20:41:55Z
skos:notation: 15896
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koyu-sert-kuru et
Created: 2011-11-20T20:41:55Z
Last modified: 2024-05-30T14:42:29
skos:notation: 15897