Table 1. Sensory descriptions of black goat triceps brachii with various temperatures of sous-vide treatment

Scale	Sensory descriptions
	Color	Flavor	Texture	Juiciness	Off-flavor	Overall acceptability
UnaccepTable (1)	Pale	Rancid	Firm	Dry	Very goaty	Unedible
AccepTable (10)	Brown	Umami	Soft	Moist	Undetectable	Edible