Table A1.
Sensory attributes, definitions, and scales used to evaluate breast samples.
| Attribute | Definition 1 | Scale |
|---|---|---|
| Odor | ||
| Overall intensity | The sum of all perceptible odors. | Not perceptible–Very perceptible |
| Animal/barn | The intensity of smell of animal/stable. | |
| Metallic | The intensity of smell of metal/blood. | |
| Cooked chicken | The intensity of smell of cooked, unseasoned chicken or chicken soup. | |
| Appearance | ||
| Color intensity | Intensity of the beige color on the cut side. | Light–Dark |
| Fibrousness | Degree of visible fibers on the cut side of the sample. | Not recognizable–Very recognizable |
| Moisture release | Amount of moisture that is released after pressing the sample with a fork. | Dry–Moist |
| Taste | ||
| Overall intensity | The sum of all perceptible flavors. | Not perceptible–Very perceptible |
| Sweet | The intensity of sweetness. | |
| Sour | The intensity of sourness. | |
| Salty | The intensity of saltiness. | |
| Bitter | The intensity of bitterness. | |
| Umami | The intensity of umami taste. | |
| Cooked chicken | The intensity of the taste of cooked, unseasoned chicken or chicken soup. | |
| Metallic | The intensity of the taste of metal or blood. | |
| Aftertaste intensity | The intensity of the aftertaste. | |
| Texture | ||
| Firmness | Force required to bite through the piece with the incisors. | Soft–Firm |
| Juiciness | Amount of fluid released during the first three chews. | Not juicy–Very juicy |
| Adhesiveness | Cohesion of the sample during chewing. | Not cohesive–Very cohesive |
| Tenderness | Force required to chew the piece until it can be swallowed. | Not tender–Very tender |
| Crumbliness | Number of pieces formed before swallowing; how strongly the mass holds togther or decays during chewing. | Not crumbly–Very crumbly |
1 Definitions were suggested and accepted by the panelists.