INTRODUCTION TO FOOD TECHNOLOGY
IMPORTANCE OF FOOD TECHNOLOGY IN TODAYS WORLD
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Physical Attributes
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Functional Attributes
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Either A or B
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None of the above
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Detailed explanation-1: -The five major sensory properties of food materials-appearance, texture, aroma, 1 taste, 1 and irritation-are perceived by the primary human senses-visual (sight), tactile (touch), olfactory (smell), gustatory (taste), auditory (hearing), and chemesthesis2 (common chemical sense).
Detailed explanation-2: -Sensory descriptors are used within a closed domain and are defined to ensure their monosemy for both panelists within the panel and for whoever may use the results outside the panel, marketers or developers. Considered as such, definitions in sensory sciences are similar to definitions elaborated in terminology.
Detailed explanation-3: -There are three major attributes of meat which contributes to the sensory perception of eating quality: tenderness (or texture), juiciness and flavour. Tenderness is primarily determined by the myofibrillar and connective tissue components of muscle.