Training for more accurate visual fat estimation in meat

J.H.A. Kroeze, G. Wijngaards, P. Padding, M.R.I. Linschoten, B. Theelen-Uijtewaal

Research output: Contribution to journalArticleAcademicpeer-review

3 Citations (Scopus)


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.
Original languageEnglish
Pages (from-to)319-324
JournalMeat Science
Issue number4
Publication statusPublished - 2000


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