4 Time and Temperature: Cookings Primary Variables Cooking for Geeks Book

It was not possible to establish a clear ranking of meat characteristics due to large variations in the willingness-to-pay estimates across studies and very few studies that allowed within-study rankings. However, we found that product dependency and selection biases are issues of particular relevance for understanding the variations in consumer valuation of food safety characteristics. Consequently, these topics are, especially, of concern when benefits are transferred among studies and across products. In addition, we found that improving the presentation of the information provided to respondents in the surveys is a simple first step towards improving the transparency of stated preference studies. Related to another dimension of information provision, we found only very few studies and no clear picture of how consumer valuations of meat safety might be affected by information. On each recipe page we not only give cooking …