Appearance:
Uniformly off-white color with visible green and red spice particulate, relatively uniform dimensions overall with relatively uniform sizing overall, typical protein striation interior character, transparent purge that is practically clear with few suspended herbs and spices.
Texture:
Meat is firm enough to hold form when manually sliced or diced, but yields easily with typical bite pressure, purge is free flowing liquid
Flavor:
Savory, salty, slightly sour, cooked chicken, lemon, allium (onion, garlic), black pepper, herb