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Relevant bibliographies by topics / Consumer grade

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Journal articles

Academic literature on the topic 'Consumer grade'

Author: Grafiati

Published: 14 March 2023

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Journal articles on the topic "Consumer grade"

1

Tighe, Kara, Oscar Cacho, Stuart Mounter, et al. "Determinants of consumer willingness to pay for quality-graded Australian sheep meat." Animal Production Science 58, no. 9 (2018): 1692. http://dx.doi.org/10.1071/an15873.

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The present study investigated the influence of a quality-grading system, demographic information and consumption preferences on consumer willingness to pay (WTP) for sheep meat. Eating quality was defined by four grades developed by the Meat Standards Australia (MSA) sheep meat-grading scheme. These grades were based on consumer palatability scores for cooked sheep-meat samples and described as 2-star (‘unsatisfactory’ quality), 3-star (‘good every day’ quality), 4-star (‘better than every day’ quality) and 5-star (‘premium’ quality). Currently, sheep-meat available in Australian retail outle

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2

Thompson, J. M., R. Polkinghorne, I. H. Hwang, et al. "Beef quality grades as determined by Korean and Australian consumers." Australian Journal of Experimental Agriculture 48, no. 11 (2008): 1380. http://dx.doi.org/10.1071/ea05111.

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Consumer responses were examined in an incomplete factorial design where Australian consumers evaluated 216 beef samples derived from 18 cattle killed in Australia and Korean consumers evaluated 216 samples from the same 18 cattle, plus 216 similar samples from 18 Korean cattle. Samples of the Mm. triceps brachii, longissimus dorsi and semimembranosus were cooked using grill and Korean barbeque methods. Each sample was sensory tested by 10 consumers, who scored it for tenderness, juiciness, like flavour, and overall liking. Consumers then graded each sample as either unsatisfactory (2 star), g

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3

Rosenberg, Karen. "Are Consumer-Grade Masks Effective?" AJN, American Journal of Nursing 121, no. 3 (2021): 66. http://dx.doi.org/10.1097/01.naj.0000737324.73052.97.

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4

Honegger, Lauren T., Elaine Richardson, Emily D. Schunke, Anna C. Dilger, and Dustin D. Boler. "98 Final internal cooking temperature of pork chops influenced consumer eating experience more than visual color and marbling." Journal of Animal Science 97, Supplement_2 (2019): 55–56. http://dx.doi.org/10.1093/jas/skz122.101.

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Abstract The objective was to determine the effect of ultimate pH or “quality grade” (combination of color and marbling) on consumer eating experience of pork chops cooked to different final internal temperatures. The hypothesis was that consumers would rate a greater percentage of pork chops as acceptable with a greater pH, when graded “choice”, or when cooked to 63°C compared with 71°C or 82°C. Consumers (264 total) were served chops in 1 of 2 experiments. Experiment 1 assessed chops as high pH (6.23–5.88) or low pH (5.36–5.56) and cooked to 63°C, 71°C or 82°C. Experiment 2 classified chops

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5

Lindstrom, Orville M., and Wojciech J. Florkowski. "QUALITY STANDARDS FOR CHRISTMAS TREES: HARMFUL OR HELPFUL?" HortScience 25, no. 8 (1990): 849f—849. http://dx.doi.org/10.21273/hortsci.25.8.849f.

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It is more important than ever to produce a quality Christmas tree because of increasing competition in the Christmas tree market. Grade standards are intended to reflect quality, as defined by the consumer, to the grower. The USDA revised a set of voluntary standards for Christmas trees effective October 30, 1989. The existence of different grade standards cause the existence of several prices that correspond to each grade. The price differentials among grades should reflect the quality or desired consumer attribute. Therefore, a description of a grade that is not reflective of that desired b

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6

Amein, John. "Hidden risks of consumer-grade biometrics." Biometric Technology Today 2020, no. 10 (2020): 5–8. http://dx.doi.org/10.1016/s0969-4765(20)30133-8.

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7

Lakhan, Payongkit, Nannapas Banluesombatkul, Vongsagon Changniam, et al. "Consumer Grade Brain Sensing for Emotion Recognition." IEEE Sensors Journal 19, no. 21 (2019): 9896–907. http://dx.doi.org/10.1109/jsen.2019.2928781.

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8

Hamilton, Patricia A., Rajesh S. Kasbekar, and Robert Monro. "Clinical Performance of Infrared Consumer-Grade Thermometers." Journal of Nursing Measurement 21, no. 2 (2013): 166–77. http://dx.doi.org/10.1891/1061-3749.21.2.166.

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Background and Purpose: Technology of ear infrared (IR) thermometers has improved. This study compared a modern ear thermometer to forehead or temporal artery thermometers. Methods: Temperatures were measured with a heated-tip ear thermometer, a temporal artery thermometer, 3 forehead thermometers, and a thermistor-based reference thermometer in monitor mode. Results: In 171 subjects, mean bias with the forehead thermometers was significantly higher (p< .001) than with the ear thermometer (0.01 °C ± 0.41 °C). In 64 febrile subjects, bias with the ear thermometer was significantly lower than

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9

Milton, Tina. "The 5G Up Grade." Consumer Electronics Test & Development 2022, no. 2 (2022): 30–33. http://dx.doi.org/10.12968/s2754-7744(23)70103-6.

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10

Rachmat, Ridwan, Ridwan Thahir, and Martin Gummert. "THE EMPIRICAL RELATIONSHIP BETWEEN PRICE AND QUALITY OF RICE AT MARKET LEVEL IN WEST JAVA." Indonesian Journal of Agricultural Science 7, no. 1 (2016): 27. http://dx.doi.org/10.21082/ijas.v7n1.2006.27-33.

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Rice consumers in Indonesia exhibit wide preference variability and consumption patterns, largely because of the archipelagic nature of the country. Nowadays, the consumers become more discriminating on the rice quality due to the higher incomes and better life. Consumers are willing to pay higher price for specific quality. The objective of the study was to analyze relationship between price and grades of rice and consumer preference. The study was based on survey conducted from April 2004 to March 2005 at three-rice market centers representing a village market (Pasar Inpres) in Subang, distr

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