Much animal fat in the diet is contained in meat. As fat intake is considered too high in western societies, a more fat-conscious attitude may be desirable. One of the parties involved is the butcher, who sells fresh meat directly to the consumer. In a pre-post experimental design, with an interpolated training phase, the possibility to improve the ability of student butchers to visually estimate fat content of meat, was investigated. A limited number of training sessions, in which immediate feed-back was given of the actual fat percentage after each estimation, led to a large improvement in fat estimation accuracy. A delayed post-test indicated that most of the training effect was preserved after six weeks. Similarities between the observed learning process and informational feed-back learning with numerosity stimuli were discussed. On the basis of these results it is recommended that courses for trainee butchers include a short course on fat estimation in their curriculum. If butchers sell what they think they sell, consumers are more likely to get what they think they get. Increased `fat awareness' may indirectly contribute to healthier eating habits.
Kroeze, J. H. A., Wijngaards, G., Padding, P., Linschoten, M. R. I., & Theelen-Uijtewaal, B. (2000). Training for more accurate visual fat estimation in meat. Meat Science, 54(4), 319-324. https://doi.org/10.1016/S0309-1740(99)00096-0