ABSTRACT
Raw materials in the food industry are much more complicated than are most starting materials for other industries. The biological materials processed by the food industry , which are produced by agriculture, animal husbandry, and fisheries, are very complicated in structure and composition. When the cells of these materials are alive, biological (enzymatic) reactions take place that bring about the various changes that are characteristic of the living state. When the cell dies, these reactions continue or take place in a disturbed way, and cause changes generally considered in the category of deterioration.! Changes in the composition of raw materials have significant effects on quality. Although hardly detectable analytically, they are observable organoleptically.
