Quality preference was scored on a 10-point scale, from 0 (poor- est) to 10 (highest) quality. A bright pink color received a score of 10 (highest), and a dark color was considered poorest (score of 0). A firm texture was given a score of 10, and a spongy sausage was giv- en a score of 0. A pleasant taste was given a score of 10, and an un- pleasant beany taste and poor mouthfill scored 0.