The term ‘‘quality’’ is defined according to DIN ISO
9000 as the totality of features relevant to the ability of a
product to fulfill its requirements (International Institute
for Standardization, 2005). However, the concept of food
quality should be considered on a much broader basis as
the different demands of the manufacturer, the consumer,
the surveillance and the legislative bodies must be taken
into account in order to obtain healthy and safe products
without neglecting the economic and ecological issues associated
with food quality