Color for fresh meats should appear as a combination of translucent, ivory-white transcending with opaque shades.

Flavor and odor has a pleasant, mild shellfish character that can be described as slightly sweet to bland which will not dominate a recipe.

Texture of the individual meats should be moist and firm rather than slippery or spongy.

Extraneous materials are defined as any remaining attached viscera visible as fragments of discolored tissue on the surface. This material is not harmful, but cosmetically displeasing. Meats with extraneous material should not exceed 2% (per weight bases} of the entire package.

Weepage is the natural accumulation of fluids seeping from the meats during storage. Weepage is very minimal from fresh calico scallops, but is more evident after prolonged storage (greater than two weeks}. Fresh production does not add any water during the processing or packaging of the meats.