ABSTRACT
Food quality may be defined as the composite of those characteristics that differ entiate individual units of a product and have significance in determining the degree of acceptability of that unit by the buyer (1). The quality of many products may be judged by the colors they display or fail to display. It is particularly critical in cases of food and biological products such as fruits and vegetables, cereal grains, and processed foods. The primary goal of quality control is to maintain a consistent standard of quality at a reasonable cost and at levels and tolerances acceptable to buyers.
