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Sensory Evaluation
The process of human analysis of the sensory qualities of a food item.
Appearance
Refers to the color and geometry of food products.
Maillard Reaction
The main browning reaction in meat caused by denatured proteins reacting with sugars.
Phenolic Compounds
A group of more than 8,000 compounds found in nature that have at least one aromatic ring and one hydroxyl group.
Components of Reflected Light
Includes value, hue, and chroma as they relate to food.
AMS
Stands for Agricultural Marketing Service.
HACCP
Stands for Hazard Analysis and Critical Control Point; a plan for ensuring safety and quality of food.
TQM
Stands for Total Quality Management; a method to ensure the safety and quality of food.
CGMPs
Current Good Manufacturing Practices; guidelines for evaluating the design and construction of food-processing equipment and plants.
CIDs
Commercial Item Descriptions; concise descriptions of products with key characteristics of acceptable commercial products.
Note 
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