Table 1 Table of descriptors for sensory analysis
Descriptor | Definition | Descriptor type |
|---|---|---|
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 |