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Meat grades and prepackaging: Consumers reactions to grades of meat and prepackaging studied in Berkeley survey of retail buyers preferences

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Authors

Jessie V. Coles, University of California, Berkeley.

Publication Information

California Agriculture 10(6):19-19.

Published June 01, 1956

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Abstract

The majority of the 1,125 buyers of the meat used in households interviewed in a survey of 15 large food stores in Berkeley preferred the U.S. Good grade over the U.S. Choice grade—when confronted with a sirloin steak and a rib roast of each grade—even though the prices were the same.

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Author notes

The above progress report is based on Research Project No. 1555.

Meat grades and prepackaging: Consumers reactions to grades of meat and prepackaging studied in Berkeley survey of retail buyers preferences

Jessie V. Coles
Webmaster Email: wsuckow@ucanr.edu

Meat grades and prepackaging: Consumers reactions to grades of meat and prepackaging studied in Berkeley survey of retail buyers preferences

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Jessie V. Coles, University of California, Berkeley.

Publication Information

California Agriculture 10(6):19-19.

Published June 01, 1956

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

The majority of the 1,125 buyers of the meat used in households interviewed in a survey of 15 large food stores in Berkeley preferred the U.S. Good grade over the U.S. Choice grade—when confronted with a sirloin steak and a rib roast of each grade—even though the prices were the same.

Full text

Full text is available in PDF.

Author notes

The above progress report is based on Research Project No. 1555.


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