Brown surface
|
Brown colour of sample surface
|
Appearance
|
Pink colour
|
Pink colour of cut surface
|
Appearance
|
Boiled veal aroma
|
Boiled veal aroma in first slice
|
Aroma
|
Brothy aroma
|
Brothy aroma in first slice
|
Aroma
|
Blood/metal aroma
|
Blood and/or metal aroma
|
Aroma
|
Boiled veal flavour
|
Boiled veal flavour
|
Flavour
|
Blood/metal flavour
|
Blood and/or metal flavour
|
Flavour
|
Brothy flavour
|
Brothy flavour
|
Flavour
|
Veal flavour
|
Veal flavour
|
Flavour
|
Hardness
|
Hardness in first bite using front teeth
|
Texture
|
Rubbery
|
Rubbery in first bite using front teeth
|
Texture
|
Chewing resistance
|
Chewing resistance using molars in 1–2 chews
|
Texture
|
Juiciness
|
Juiciness after four chews
|
Texture
|
Tenderness
|
Tenderness after four chews
|
Texture
|
Coherency
|
Coherency after 13 chews
|
Texture
|
Toughness
|
Toughness after 13 chews
|
Texture
|
Chewing time
|
Time until ready to swallow (minimum 20 chews)
|
Texture
|
Mouth residual
|
Remaining material in the mouth after swallowing
|
Texture
|