Table 3.
Description of the scale to test sensory qualities of meat.
| Score | Appearance | Flavour | Juiciness | Texture/tenderness | Overall acceptability |
|---|---|---|---|---|---|
| 1 | Extremely poor | Extremely poor | Extremely dry | Extremely undesirable | Extremely unacceptable |
| 2 | Very poor | Very poor | Very dry | Very undesirable | Very unacceptable |
| 3 | Moderately poor | Moderately poor | Moderately dry | Moderately undesirable | Moderately unacceptable |
| 4 | Slightly poor | Slightly poor | Slightly dry | Slightly undesirable | Slightly unacceptable |
| 5 | Fair | Fair | Slightly juicy | Slightly desirable | Slightly acceptable |
| 6 | Good | Good | Moderately juicy | Moderately desirable | Moderately acceptable |
| 7 | Very good | Very good | Very juicy | Very desirable | Very acceptable |
| 8 | Excellent | Excellent | Extremely juicy | Extremely desirable | Extremely acceptable |