“What is a control meat loaf?” asks investigator Larry O’Hanlon. O’Hanlon encountered the phrase while reading absttracts from the July 2004 issue (vol. 67, no. 3 ) of the journal Meat Science. The abstract for the article “Quality characteristics of loaves from buffalo meat, liver and vegetables” explains that:
Different types of loaves were evaluated: (1) Control meat loaf, (2) liver?meat loaf and (3) liver?vegetable loaves.
It goes on to explain that:
control meat loaves gave significantly (P
Read the entire abstract here.
Investigator O’Hanlon suggests that the concept of a control meat loaf is fascinating. Agreeing with him in spirit, we invite readers to send us citations of research reports that involve other, equally intriguing, control substances.