Food Standards and Quality Control

Food Standard and Quality Control

Lesson 07 : Determination of quality of foods- objective methods

Introduction

The evaluation of food quality does not rely solely on human sensory organs. Objective methods have also been developed. These Methods use instruments or a standard procedure to evaluate the physical and chemical qualities of foods. The results obtained by these methods are reproducible. They can be permanently recorded and are less susceptible to errors than the sensory methods of evaluation. Results obtained by objective evaluation should correlate with the results of sensory evaluation to ensure consumer acceptance. Objective evaluation includes chemical, physical, microbial and physical methods.