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

Coles, J

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

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

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

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

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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