Training for more accurate visual fat estimation in meat

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

Olfactory Imagination and Odor Processing: Three Same-Different Experiments

Do people who claim to have olfactory imagination process odors more efficiently? In three same–different experiments, using all possible combinations of odors and odor names as primes and targets, selected high imagers (n¿=¿12) were faster (±230 ms; P

Olfactory Imagination and Odor Processing: Three Same-Different Experiments

Do people who claim to have olfactory imagination process odors more efficiently? In three same–different experiments, using all possible combinations of odors and odor names as primes and targets, selected high imagers (n¿=¿12) were faster (±230 ms; P