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Food Science pp 90-112 | Cite as

Quality Factors in Foods

  • Norman N. Potter
  • Joseph H. Hotchkiss
Part of the Food Science Text Series book series (FSTS)

Abstract

In countries where food is abundant, people choose foods based on a number of factors which can in sum be thought of as “quality.” Quality has been defined as degree of excellence and includes such things as taste, appearance, and nutritional content. We might also say that quality is the composite of characteristics that have significance and make for acceptability. Acceptability, however, can be highly subjective. Quality and price need not go together, but food manufacturers know that they generally can get a higher price for or can sell a larger quantity of products with superior quality. Often “value” is thought of as a composite of cost and quality. More expensive foods can be a good value if their quality is very high. The nutrient value of the different grades of canned fruits and vegetables is similar for all practical purposes, yet the price can vary as much as threefold depending on other attributes of quality. This is why processors will go to extremes to control quality.

Keywords

Quality Factor Quality Attribute Orange Juice Total Quality Management Taste Panel 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1995

Authors and Affiliations

  • Norman N. Potter
  • Joseph H. Hotchkiss

There are no affiliations available

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