Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts

[Display omitted] •Sensory analysis of Nellore beef comparing intermediate and normal pHu.•Intermediate pHu beef scored higher for juiciness according to trained panellists.•Consumers could not differentiate between intermediate and normal pHu beef.•Higher deoxymyoglobin on day 3 than on day 28 in intermediate pHu beef.•Beef colour is influenced by pHu and ageing: L*, b*, chroma, and oxymyoglobin. The quality of beef, defined by key attributes such as the intrinsic sensory qualities texture, flavour, and juiciness, is shaped by various intrinsic and extrinsic factors. This study conducted a detailed examination of Nellore beef, focusing on two categories based on ultimate pH (pHu) levels: intermediate (pHu ≥ 5.8) and normal (pHu