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

<div>(a) Images showing the processing steps for determining the percentage of visible fat within the samples: (A) cropped, (B) mask, (C) masked, (D) grayscale, (E) contrast adjusted, (F) B&amp;W, (G) imopen and imclose, (H) identify perimeter, and (I) fat%: 34.57. (b) Images of the samples used in the survey and their percentages of visible fat: (A) 34.57, (B) 13.54, (C) 10.75, (D) 23.77, (E) 27.57, and (F) 14.81.</div>

Journal of Food Quality

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Figure 3

Figure 3: Visible Fat Content of Hotpot Beef Acceptability by New Zealand Chinese, Japanese, and Korean Consumers 