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

Figure 4

The frequencies of the rank for each sample, with the rank of 1 as the least preferred and 6 the most preferred. Samples are ordered from highest (A) to lowest (C) percentage of visible fat along the x-axis. A = 35%, E = 28%, D = 24%, F = 15%, B = 14%, and C = 11%.

(a)

(b)

(c)