Category: S
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Standard of fill of container (FDA)
A statement which establishes the minimum weight or volume of a specific food which the container must hold, as determined by procedures specified in the standard, below which the food product is of substandard fill of container and must be clearly labeled “Below Standard of Fill”.
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Standard deviation (sigma)
The square root of the mean square of the deviations from the mean. A statistic used to express the amount of variation in a set of data.
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Staling
A physical-chemical process in food, whereby a characteristic dry texture develops.
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Stale
A dried-out food, one that is not fresh.
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Stack burn
Condition resulting from placing cased cans in piles insufficiently cooled. Food generally has burned flavor and may be off-color.
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Spoilage
A product that has lost its valuable qualities, e.g., rotten, rancid, etc.
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Spit
Utensil in which meat, etc., can be roasted before a fire. Saliva which is sent out of the mouth.
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Spice
Aromatic natural products which may be dried seeds, buds, fruits or flower parts, bark, or roots of plants usually of tropical origin. In an attempt to take Jerusalem out of the hands of the Moslems, Christian leaders of western Europe launched the crusades in the eleventh century; the crusades failed, but the crusaders did bring…
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Specific gravity
A measure of the total solids content of a product; the ratio of the weight of a given sample in air to the same weight of that sample in water at 77 °F (25 °C), i.e. An object’s dry weight divided by the weight of water. Used to determine the percentage of fat in a…
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Specification
A specification is basically a communication tool to define reasonable expectations. A specification serves as the body of rules for the manufacture and sale of food products. A specification describes the product, process or material in specific terms. It should always be written and it should be objective.