| Hardness | Effort required to bite thorough lean and to convert the sample to a swallowable state(1 to 9; very tender to very firm) |
| Fibrousness | Extent to which fibres/strands are perceived on chewing(1 to 9; not to very fibrous) |
| Juiciness | Impression of lubricated food during chewing(1 to 9; not to very juicy) |
| Saltiness | Level of salt taste (1 to 9; not to very salty) |
| Sweetness | Level of sweet taste (1 to 9; not to very sweet) |
| Bitterness | Level of bitter taste (1 to 9; not to very bitter) |
| Sourness | Level of sour taste (1 to 9; not to very sour) |
| Cured | Intensity of the typical flavor from cured meat products(1 to 9; very low to very high) |
| After-taste | Intensity and time extension of the flavor after swallow the sample(1 to 9; very low to very high) |
| Raw meat flavor | Intensity of the typical flavor from raw meat(1 to 9; very low to very high) |
| Flavor acceptability | Level of overall flavor acceptability(1 to 9; very bad to very good) |
| Overall acceptability | Level of overall acceptability(1 to 9; very bad to very good) |