Table 1.
Descriptors used in sensory evaluation and definitions of points scale (CU).
| Score | Flavor and aroma typical for goose meat | Tenderness | Cohesiveness | Juiciness | Springiness (elasticity) | Overall palatability |
|---|---|---|---|---|---|---|
| 0–2 | Absence (extremely low intensity) | Extremely tough | Extremely low (extremely easy to fragmentation) | Extremely dry | No elasticity | Unacceptable |
| 3–4 | Sufficiently | Moderately tough | Low | Moderately dry | Low elasticity | Sufficient |
| 5–6 | Pleasant-good | Moderately tender | Moderately low | Moderately juicy | Moderate elasticity | Good |
| 7–8 | Very pleasant | Tender | High | Juicy | Elasticity | Very good |
| 9–10 | Excellent (extremely high intensity) | Extremely tender | Extremely high (extremely difficult to fragmentation) | Very juicy | Extreme elasticity | Excellent (extremely desirable) |
Abbreviation: CU, conventional units.