Skip to main content
. 2020 May 11;9(5):612. doi: 10.3390/foods9050612

Table 2.

The scoring method for the sensory quality of the fresh table eggs of the laying hens.

Homogeneity Acceptability
Points Description Points Description
1 Highly non-homogenous 1 Unacceptable
2 Non-homogenous 2 Almost unacceptable
3 Slightly homogenous 3 Nor acceptable nor unacceptable
4 Almost homogenous 4 Almost acceptable
5 Homogenous 5 Acceptable