The ‘Meat Cooking Paradox’: Why raw and rare meat still appeals – insights from a mouse model

The ‘Meat Cooking Paradox’: Why raw and rare meat still appeals – insights from a mouse model

Meat palatability is influenced by cooking methods, with some cultures favoring minimally processed meat. Using a mouse model, we investigated preferences between raw and cooked meat, focusing on traditional Japanese preparations. Food choice tests revealed that mice consistently preferred raw horse...

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Bibliographic Details
Main Authors: Yoriko Sato, Yorimune Oki, Naohisa Nakao, Reina Matsunaga, Daisuke Sato, Yusuke Komiya, Shin-ichi Adachi, Yusuke Sato
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Applied Food Research
Subjects:
Meat palatability
Minimal processing
Food preference
Food choice test
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502225002227
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http://www.sciencedirect.com/science/article/pii/S2772502225002227

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