Abalone Muscle Texture Evaluation and Prediction Based on TPA Experiment

Table 2

Sensory index criterion of abalone meat.

Sensory score	5	4	3	2	1
Springiness	Very good	Good	Moderate	Bad	Very bad
Hardness	Moderate	A little hard	Hard	A little soft	Soft
Smell	Rich aroma	Moderate aroma	A little aroma	No aroma	Fishy; smell