|
Odor1,2)
|
Full freshness
|
5
|
|
Little freshness
|
4
|
|
Loss of freshness
|
3
|
|
Strong ammonia and sulfur compounds, fishy smell
|
2
|
|
Very strong ammonia and sulfur compounds
|
1
|
|
Shell color1)
|
Overall unique light gray
|
5
|
|
Light gray in body and light scarlet in tail
|
4
|
|
Pink in head and tail
|
3
|
|
Overall red
|
2
|
|
Overall red, dark red in head
|
1
|
|
Black spot1)
|
Absent
|
5
|
|
Few black spots
|
4
|
|
Some black spots on head and tail
|
3
|
|
Black spots on head and tail
|
2
|
|
Very noticeable black spots
|
1
|
|
Adhesion of head and body1)
|
Strong adherence
|
5
|
|
Good adherence
|
4
|
|
Weak adherence
|
3
|
|
Easy separation with weak force
|
2
|
|
Separated by itself when raised
|
1
|
|
Internal organs1)
|
Scarlet and excellent adhesion
|
5
|
|
Scarlet and optimum adhesion
|
4
|
|
Red and fair adhesion
|
3
|
|
Red and flow down
|
2
|
|
Dark red and empty head
|
1
|
|
Meat elasticity and firmness1,2)
|
Very strong elasticity, rigid, and firm
|
5
|
|
Strong elasticity, rigid
|
4
|
|
Relatively good elasticity, beginning to soften
|
3
|
|
Low elasticity and quite soft
|
2
|
|
Lost elasticity, easily breaks down by weak force
|
1
|
|
Meat color1,2)
|
Translucent light gray, shiny
|
5
|
|
Translucent light gray and scarlet tail, less intense gloss
|
4
|
|
Opaque and milky, losing luster
|
3
|
|
Overall pink
|
2
|
|
Overall red
|
1
|
