Tuesday, December 26, 2017

Definition of food defects

When it comes to food, defects include blemished apples, bruised peaches, mushy bananas, green eggs, iridescent ham, slimy wieners, stale cereal, lumpy mashed potatoes, and crunchy macaroni and cheese.

Quality is thus more than the absence of the bad; it is also the presence of good to great to exquisite. The color of a fruit indicates how ripe it is, and color also is an indication of strength as in tea or coffee, degree of cooking, freshness or spoilage. Consumers expect foods to be of certain color and if they are not, it is judged to be a quality defects.

Defects in ice cream quality associated with compositional factors are related to flavor, body and texture, meltdown, color and appearance. Dairy ingredients may contribute to rancid or oxidized flavors associated with fat content, stale or old ingredient flavors associated especially with the use of dried milk ingredients.

The main objective of food industry quality control programs is to determine whether the quality and safety requirements are fulfilled by detecting whether unacceptable levels of hazards or defects exist in foods.
Definition of food defects

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