Meat grades and prepackaging: Consumers reactions to grades of meat and prepackaging studied in Berkeley survey of retail buyers preferences
AuthorJessie V. Coles
Author AffiliationsJessie V. Coles is Professor of Home Economics, University of California, Berkeley.
Hilgardia 10(6):19-19. DOI:10.3733/ca.v010n06p19. June 1956.
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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