Table 1.

Standards of sensory evaluation for chicken.

Indicators	Score	Scoring Criteria
Color	8–10 points	Light red, glossy surface
	6–7 points	Slightly dim, slightly shiny surface
	6 points or fewer	Dull, surface matte
Odor	8–10 points	Normal smell of chicken, no peculiar smell
	6–7 points	Slightly smelly
	6 points or fewer	Fishy odor or ammonia odor
Stickiness	8–10 points	Moist, not sticky
	6–7 points	Wetter, not sticky
	6 points or fewer	Sticky hands
Overall acceptability	8–10 points	Willing to accept
	6–7 points	Acceptable
	6 points or fewer	Unacceptable