ABSTRACT
The sensory attributes of dark, firm and dry (DFD) and normal pH beef, both raw and fried, were evaluated and compared by a consumer panel (n=64). Consumer sensory evaluations indicated that the general appearance (P<0.05), colour (P<0.001) and acceptability (P<0.01) of raw normal pH steaks were preferred to those of raw DFD steaks. Twice as many panellists preferred the raw normal pH than raw DFD steaks because of the more attractive red colour, compared to the almost black colour of raw DFD steaks. No significant differences were found between the hedonic ratings of the sensory attributes of fried normal pH and fried DFD steaks. It was expected but not confirmed that consumers would find the tenderness of the DFD steaks more acceptable compared to the normal pH steaks. However, when forced to choose, female consumers significantly preferred fried normal pH steaks to fried DFD steaks, presumably because of a better flavour and more acceptable colour.
