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Food Consumption Analysis, DON´T COPY - Coggle Diagram

- - - - use of the product or service superior to what the client expects to receive and at an affordable price
      - Definitions from a PRODUCTION perspective
        
        Degree to which a product meets design specifications
        
        Definitions from a USER perspective
        
        The quality of a product depends on how it responds to customer preferences
        
        Definitions from a PRODUCT perspective
        
        Quality is to differentiate qualitatively and quantitatively with respect to some required attribute
  - - - The assignment of Codex standards is a process that takes years because the content of the food product is carefully negotiated.
- - - - Specific concerns about dietary risks have generally focused on the following aspects
        
        microbiological risks; pesticide residues;
        
        improper use of food additives; chemical contaminants, including toxins
        
        biological
        
        adulteration
  - - - Raw material
        
        Ensure that all elements associated with the raw material meet the established criteria
      - process control
        
        Ensuring that process control is effective and maintained throughout
        of the manufacturing process.
      - check
        
        Ensuring that process control is effective and maintained throughout the manufacturing process.
      - Finished Product Attributes
        
        Ensure that the attributes of the finished product are met
      - Storage and dispatch of the finished product
        
        Ensure storage and shipping conditions to ensure the maintenance and quality of the finished product
  - - - The establishment of laboratories requires considerable capital investment, and maintenance and operation operations generally incur capital costs, and maintenance and operation operations generally incur high costs
        
        Laboratories should have adequate facilities for physical, microbiological and chemical analysis
- - - - Sampling can be more accurate than studying the entire population because handling fewer data also causes fewer errors in data handling.
        
        A sample must be representative if it is to be used to estimate the characteristics of the population.
        
        Sample selection methods can be classified according to
        
        The number of samples taken from a given population for a study
        
        The manner used in selecting the elements included in the sample.
        
        Sampling methods classified according to the number of samples
    - - This type of sampling takes only one sample from a given population for the purpose of statistical inference.
    - - when the result of the study of the first sample is not decisive, a second sample is drawn from the same population.
    - - the number of successive samples required to reach a decision is more than two samples.
    - - its elements are selected by personal judgment
    - - is drawn at random when the manner of selection is such that each element of the population has an equal chance of being selected
- - - - These include measurements of weight loss due to evaporation of water at or near boiling temperature.
    - - hese methods include distillation of the feedstock with an immiscible solvent that has a high boiling point and a density less than that of water, for example, toluene, heptane, and xylene.
    - - It is based on the non-stoichiometric reaction of water with iodine and sulfur dioxide in a pyridine-methanol solution.
- - - - Genetic factors: race, lines, strains
      - Age
      - Factors derived from management: feeding, housing, application of medications...
      - Factors derived from obtaining: antemortem, postmortem
    - - pHMeasure of water holding capacity
        (AVE)
        
        immature meats
        
        Immature meats are meats from animals that are too young and therefore do not have adequate external properties that make them palatable to the consumer.
        
        Meat from cachectic animals
        
        A cachectic animal is an animal with such extreme thinness that it is irreversible even if we give it food.
  - - - Primary degradation: due to the activation of endogenous enzymes belonging to the muscle tissue and inside the digestive system.
        
        Late degradation: caused by microbial enzymes that act on nitrogenous compounds