How Do We Measure Quality of Food?
Agri-Food Science
Appearance
What does is look like?
- Size and Shape
- Color and gloss
- Consistency
Appearance Factors
Color and Gloss
- One of the firsts things someone notices
- Commonly used to tell ripeness or spoilage
- Chroma/intensity strength of the color
- Hunter lab color and color Difference Meter
- Glossy foods are more attractive in some cases
Color and Gloss
- Thin
- Thick or Viscous
- Viscometers to make sure foods are consistent
Size and Shape
- Grading fruits and veggies by the openings that they pass though
- Visual importance
- Ugly Fruit and Veggies Campaign
Texture
Quality we feel with our fingers, tongue,palate, or teeth
Textural Factors
Measuring Texture
- Resistance to force - crushing or pressing
- Toughness or tenderness
- Various meters to test texture
- Texture can change due to cooking or aging
FLAVOR FACTORS
- Flavor judgments can be influenced by color or texture
- Associating colors with flavor
- Aromas
- Fruity
- Sulfur
- Taste Sensation
- Sweet
- Salty
- Bitter
- Sour
Added Flavors/Flavor Profile
Flavor Factors
Additional Factors
Additional Factors
Nutritional Quality
- assessed by chemical or instrumental analysis
- How the product is stored
Other Quality Factors?
- Foam on a beer
- Holes is swiss cheese
QUALITY STANDARDS
Quality Standards
Federal Grade Standards - USDA Agricultural Marketing Service and the Food Safety and Inspection Service
Planned Quality Control at manufacturing facilities
Source
Habib-Ahmad.Wixsite.Com, 2022, https://habib-ahmad.wixsite.com/foodscience/post/quality-factors-in-food. Accessed 10 Mar 2022.