| Quality parameters | Description | Scores |
|---|---|---|
| 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 |