Palatability - more than a metter of taste
Document Type
Book
Journal/Book Title/Conference
Utah State University Extension
Publisher
Behavioral Education for Human, Animal, Vegetation & Ecosystem Management
Publication Date
6-2011
Last Page
2pp.
Abstract
Preferences for foods are thought to be influenced by palatability. But palatability has many meanings. Webster defines palatable as pleasant or acceptable to the taste and hence fit to be eaten or drunk. Animal scientists usually explain palatability as the pleasurable feelings associated with eating that depend on a food's flavor and texture, or how much animals like a food or ration. Plant scientists describe palatability in terms of plant qualities, such as chemical composition, growth stage, and associated plants, availability of other plant species. These definitions of palatability focus on a food's flavor or its chemical and physical characteristics, but fail to integrate these variables.
Recommended Citation
Burritt, Elizabeth A., "Palatability - more than a metter of taste" (2011). Wildland Resources Faculty Publications. Paper 1529.
https://digitalcommons.usu.edu/wild_facpub/1529
