Journal of Food Quality / 2017 / Article / Tab 2

Research Article

Abalone Muscle Texture Evaluation and Prediction Based on TPA Experiment

Table 2

Sensory index criterion of abalone meat.

Sensory score54321

SpringinessVery goodGoodModerateBadVery bad
HardnessModerateA little hardHardA little softSoft
SmellRich aromaModerate aromaA little aromaNo aromaFishy

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