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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...
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