Quality Control in food key terms and organizations

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.