Grading for the Consumer

  • Lis Buchter
Part of the Current Topics in Veterinary Medicine and Animal Science book series (CTVM, volume 5)

Abstract

A grading system for beef intended to help the consumer could include the following:
  1. 1)

    To ensure that the consumer could buy more uniform qualities.

     
  2. 2)

    To make the quality — price relationship more transparent.

     
  3. 3)

    To guide the consumer to buy the right type of meat for the purpose required.

     

Keywords

ECSC 

References

  1. Buchter, Lis. 1977. Possibilities for fulfilling trade and consumer requirements for meat quality in present and future beef production systems. CEC Seminar on Patterns of Growth and Development in Cattle, Ghent 1977 (in press).Google Scholar

Copyright information

© ECSC, EEC, EAEC, Brussels-Luxembourg 1979

Authors and Affiliations

  • Lis Buchter
    • 1
  1. 1.Danish Meat Research InstituteRoskildeDenmark

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