TY - JOUR
T1 - Training for more accurate visual fat estimation in meat
AU - Kroeze, J.H.A.
AU - Wijngaards, G.
AU - Padding, P.
AU - Linschoten, M.R.I.
AU - Theelen-Uijtewaal, B.
N1 - PDQ-721
PY - 2000
Y1 - 2000
N2 - 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.
AB - 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.
U2 - 10.1016/S0309-1740(99)00096-0
DO - 10.1016/S0309-1740(99)00096-0
M3 - Article
SN - 0309-1740
VL - 54
SP - 319
EP - 324
JO - Meat Science
JF - Meat Science
IS - 4
ER -