Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers

<div>Stages of hotpot meat production and consumption. (a) Restructured/formed hotpot beef log being sliced using a hotpot slicer; (b) rolled hotpot slices ready for cooking; (c) hotpot meat pieces being dipped in a simmering hotpot soup.</div>

Journal of Food Quality

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Figure 1

Figure 1: Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers 