Fresh meat retail cases in 104 supermarkets
\nacross 5 regions of the United States were audited
\nfor the use of packaging types and materials, branding,
\nand cooking\/nutritional information. Frequency means
\nwere separated for species of beef, ground beef, pork,
\nchicken, turkey, lamb, and veal. Traditional polyvinyl
\nchloride overwrap was used on 47.0% of packages in the
\nfresh meat case nationwide and was the most frequent
\npackaging type for beef, ground beef, pork, lamb, and
\nveal. The use of modified atmosphere packaging was
\ngreatest (P < 0.001) in ground beef (33.2%) and turkey\n(45.1%) products. The 3 most common tray colors in\nthe fresh meat retail case on a national level were white\n(39.6%), yellow (22.4%), and black (11.5%). Foam\ntrays were used in 72.6% of all packages in the retail\nmeat case. In 2004, 60.2% of all packages were caseready.\nChicken (94.8%) and turkey (95.6%) products\nutilized case-ready packaging systems more (P < 0.001)\nthan any other species. On a national level, 50.1% of all\nproducts carried a national brand, 12.2% carried a store\nbrand, and the remaining 37.7% of products in the fresh\nmeat case in 2004 were not branded. Chicken was most\n(P < 0.001) likely to carry a natural brand label. Labels\nwith cooking instructions were found most (P < 0.001)\non pork (37.3%) and turkey products (48.1%). Chicken\n(20.4%) and turkey products (20.7%) were most (P <\n0.001) likely to have the cooking instructions printed\non the packaging material compared with all other species.\nLabels with nutritional information were most (P\n< 0.001) likely to be found on turkey products (55.7%)\nin the fresh meat case compared with any other species.\nOn the national level, 6.1% of all packages reported in\nthe fresh meat case in 2004 were value-added.\n<\/p>\n","protected":false},"excerpt":{"rendered":"
Fresh meat retail cases in 104 supermarkets across 5 regions of the United States were audited for the use of packaging types and materials, branding, and cooking\/nutritional information. Frequency means were separated for species of beef, ground beef, pork, chicken, turkey, lamb, and veal. Traditional polyvinyl chloride overwrap was used on 47.0% of packages in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2102],"tags":[8882,6991,9290,14847,6988,19644,12446,13370,4151,10858,6992,94,10859,79,6993,1324,17743,5269,6994,4467,20911,1579,6053],"class_list":["post-4819","post","type-post","status-publish","format-standard","hentry","category-meat-quality","tag-al","tag-brand","tag-carr","tag-chloride","tag-color","tag-dd","tag-foam","tag-ken","tag-labeling","tag-mark","tag-market-survey","tag-meat","tag-nat","tag-nutrition","tag-package","tag-pork","tag-prod","tag-report","tag-retail","tag-species","tag-t","tag-test","tag-use"],"_links":{"self":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/4819","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/comments?post=4819"}],"version-history":[{"count":0,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/posts\/4819\/revisions"}],"wp:attachment":[{"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/media?parent=4819"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/categories?post=4819"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/prairieswine.com\/rsc\/wp-json\/wp\/v2\/tags?post=4819"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}