Table 1.

Mean sensory values of beef steaks.

Sensory values	Type of meat	Days of storage				SEM
		0	3	6	9
Off odour°
	CTR	1.0aA	2.0bB	3.3bC	5.0bD	0.328
	OC1	1.0aA	1.0aA	1.3aA	3.0aB	0.190
	OC2	1.0aA	1.3aA	3.0bB	4.2bB	0.287
Discolouration°
	CTR	1.5aA	2.8bA	4.3bB	5.0bB	0.306
	OC1	1.0aA	1.5aA	2.5aB	3.2aB	0.221
	OC2	1.3aA	2.5bB	3.7bC	5.0bD	0.297
Red colour#
	CTR	1.8bA	3.3bB	4.3cD	5.0bD	0.268
	OC1	1.0aA	1.3aAB	2.0aBC	2.7aC	0.150
	OC2	1.5abA	2.8bB	3.7bC	4.5bD	0.258

SEM, standard error of mean; CTR, meat from cattle fed a standard diet; OC1, meat from cattle fed enriched diet with destoned olive cake for 90 days; OC2, meat from cattle fed enriched diet with destoned olive cake for 60 days.

°Scale: 1=none; 2=slight; 3=small; 4=moderate; 5=extreme.

^#Scale: 1 denoted extremely intense red colour while 5 denoted extremely weak red colour.

^a-cValues in the same column with different letters are significantly different (P<0.05);

^A-Dvalues in the same row with different letters are significantly different (P<0.05).