Table 2. Sensory attributes and definitions used in descriptive analysis

Attributes		Definition	Reference
Taste	Salty	The taste on the tongue associated with sodium ions1).	(Liu et al., 2004)
	Sweet	The taste on the tongue associated with sugars1).	(Sow and Grongnet, 2010)
	Bitter	The taste on the tongue associated with bitter agents such as caffeine1).
	Umami	The taste on the tongue associated with monosodium glutamate (MSG)2).	(Escobedo del Bosque et al., 2020)
Odor	Oily	The intensity of the fatty odor of the meat.	(Sow and Grongnet, 2010)
	Intense	The intensity of the chicken odor.
	Metallic	The intensity of the smell of metal/blood.	(Kruk et al., 2011)
Texture	Tender	The intensity of the tenderness of the meat after the first bite.	(Sow and Grongnet, 2010)
	Juicy	The intensity of the juiciness of the meat in the mouth.
	Chewy	The intensity of the meat’s chewiness.

Adapted from Johnson and Civille (1986).
Adapted from Leong et al. (2016).