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).