Table 2.

Sensory index for assessment of fresh chicken carcass

Index	Definitions and scales
Appearance
Leg skin color (yellowness)	Color intensity. White = 0, yellow = 100
Leg skin color (pinkish)	Color intensity. White = 0, pink = 100
Leg skin color (darkness)	Color intensity. White = 0, dark = 100
Breast skin color (yellowness)	Color intensity. White = 0, yellow = 100
Breast skin color (pinkish)	Color intensity. White = 0, pink = 100
Breast skin color (darkness)	Color intensity. White = 0, dark = 100
Abdominal cavity
Fat
Fat color (yellowness)	Color intensity. White = 0, yellow = 100
Odor of Fat	Intensity of chicken odor. None = 0, much = 100
Fat texture	After pressing with fingers. Very soft = 0, firm = 100
Odor
Rancid odor	Rancid odor can remind oxidation. None = 0, much = 100
Metallic odor	Metallic odor can remind iron odor. None = 0, much = 100
Unusual odor	Unusual odor like Chickpea. None = 0, much = 100
Meat color
Leg color (darkness)	Color intensity. White = 0, dark = 100
Breast color (darkness)	Color intensity. White = 0, dark = 100
Meat texture
Thigh	After pressing the thigh tissue with the index fingers and thumb, return to the previous state. Irreversible = 0, fast reversible = 100
Breast	After pressing the breast tissue with the index fingers and thumb, return to the previous state. Irreversible = 0, fast reversible = 100