Analysis of VOCs in Lueyang Black Chicken Breast Meat during the Steaming Process with GC-IMS and Stoichiometry

Table 1

The sensory assessment standards of chicken breast meat.

Index	Scoring criteria	Score
Taste	Fresh and delicious	20∼30
	Not outstanding	10∼19
	No taste	0∼9
Aroma	Strong fragrance	20∼30
	Light fragrance	10∼19
	No fragrance	0∼9
Chewiness	Easy to chew	20∼30
	Easier to chew	10∼19
	Hard to chew	0∼9
Tissue status	Tight	8∼10
	Slightly fluffy	4∼7
	Fluffy	0∼3