Table A2.
Sensory attributes, definitions, and scales used to evaluate leg samples.
| Attribute | Definition 1 | Scale |
|---|---|---|
| Odor | ||
| Overall intensity | The sum of all perceptible odors. | Not perceptible–Very perceptible |
| Roasted | The intensity of smell of roasted meat. | |
| Cooked chicken | The intensity of smell of cooked, unseasoned chicken or chicken soup. | |
| Animal/barn | The intensity of smell of animal/stable. | |
| Metallic | The intensity of smell of metal/blood. | |
| Appearance | ||
| Crust color | The intensity of the brown color of the crust. | Light–Dark |
| Meat color | The intensity of the brown color of the meat on the cut side of the sample. | Light–Dark |
| Taste | ||
| Overall intensity | The sum of all perceptible flavors. | Not perceptible–Very perceptible |
| Sweet | The intensity of sweetness. | |
| Umami | The intensity of umami taste. | |
| Cooked chicken | The intensity of the taste of cooked, unseasoned chicken or chicken soup. | |
| Roasted | The intensity of the taste of roasted (seasoned) meat. | |
| Fat/oily | The intensity of the taste of fat/oil. | |
| Metallic | The intensity of the taste of metal or blood. | |
| Aftertaste intensity | The intensity of the aftertaste. | |
| Texture | ||
| Crispiness | Force (and intensity of noise) required to break the piece with the incisors. | Not crispy–Very crispy |
| 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 |
| Rubbery | Force applied while chewing until the piece can be swallowed. | Not rubbery–Very rubbery |
| Greasy mouthfeel | Intensity of physical greasy sensation in the mouth caused by fat particles in the sample. | Not greasy–Very greasy |
1 Definitions were suggested and accepted by the panelists.