Relating to the senses (taste, color, odor, feel) Traditional USDA meat and poultry inspection techniques are considered organoleptic because inspectors perform a variety of such procedures-involving visually examining, feeling, and smelling animal parts-to detect signs of disease or contamination These inspection techniques are not adequate to detect food borne pathogens that are of growing concern
Making an impression upon an organ; plastic; - - said of the effect or impression produced by any substance on the organs of touch, taste, or smell, and also on the organism as a whole
organoleptic
Hyphenation
or·gan·o·lep·tic
Pronunciation
Etymology
() From French organoleptique, from organo- + Ancient Greek (lēptikos, “disposed to take”), from (lambanein, “to take”)