The colour
(1 = extremely undesirable, 10 = extremely desirable), flavour
(1 = extremely undesirable, 10 = extremely desirable),
tenderness (1 = extremely tough, 10 = extremely tender),
juiciness (1 = extremely dry, 10 = extremely juicy), and
overall acceptability (1 = extremely undesirable,
10 = extremely desirable) of the samples were evaluated
using 10-point descriptive.