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Quality and Food Safety Management in Food
Service Industry

color, size, viscosity, and texture) can be measured by

instruments or chemical tests. Those attributes can be listed as

the following:

 Shape and general  Flavour (taste & odour)

appearance  Texture and viscosity

 Colour  Sound

 Size  Temperature

Stimulus Senses Sensory property

Sight Appearance

Colour

Smell Size

Food Flavour

Taste

Temperature

Trigeminal

Touch Pressure

Kinaesthesis

Texture

Hearing

Source: Fisher and Scott (1997)

Figure ( 4 ) Relationship of the senses with sensory properties

The hidden attributes are some food qualities cannot be
evaluated by human senses, to measure these attributes that
need special kinds of instruments and chemical tests, using