Fig. 4.

Food preferences on meat diets. Relative preferences among mice (n = 16) in the naïve (before exposure to any meat diet) and experienced (after exposure to all meat diets) conditions for organic beef (B. taurus) eye round served raw and whole (RW), raw and pounded (RP), cooked and whole (CW), and cooked and pounded (CP). Values shown reflect composite data from the two metrics of preference used in this study: first bite (diet consumed first given concurrent presentation of all diets) and total intake (grams consumed in 3 h corrected for desiccation). The composite value for a given diet is calculated as the average of the percentage of first bites and the percentage of total intake attributable to that diet. Mice preferred cooked meat diets in both the naïve condition (composite value χ²; cooking: P < 0.001, pounding: P = 0.049) and experienced condition (composite value χ²; cooking: P < 0.001, pounding: P = 0.386).