xt72z31nhp37 https://exploreuk.uky.edu/dips/xt72z31nhp37/data/mets.xml   Kentucky Agricultural Experiment Station.  journals kaes_circulars_004_576 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 576 text Circular (Kentucky Agricultural Experiment Station) n. 576  2014 true xt72z31nhp37 section xt72z31nhp37   By JOHN B; ROBERTS and MILDRED R. WIGHTMAN
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CIRCULAR 576 (Filing Code; 7-I)
AGRICULTURAL EXPERIMENT STATION

 C O N T E N T S
PAGE
(J()flSllIll])t1()ll of 1)Ull11l`}` Xlvuts ....................... . ...,.A.. . ..... 4
.‘\ll]()lllltS (1()llS\lIl1(’(1 ...............,.................................. ·l
Sonnrcvs 01 1)()ll1tl'}' Nlcuts ..................,....................... 5
Slnopping (Y1m1·e1ct01‘istics and 1)2ltt(‘l`l\S .................. 5
llow Poultry was Prepared ..............A..................... 5
r1`lll`1<(‘}'S ................................................................A............. 6
Ilvns and (11l1C1((‘l\S ()t11(‘l` TI1;111 Broilcrs ...................... 7
12»l`()11(‘l`·1rl`}'(‘l'S ..................................................................., 9
Xlvthods of Broiler 1)I'CI)1Il`llt1()ll .............................. 9
11ill`1)(‘Cll1llg ........................................................ 10
,\x’a1i1z11>iIity of Poultry amd .·\ttit11dos of C0us11m01‘s .... 12
.~\ttitud0s .................................................................... 12
(ZInin·k¢·n 1’z11‘t‘s ............................................................ 12
Quality ....................................................................,... 12
Sl0 1 8111111111ll`lZ(‘S l11C()111(‘ p01* eapita, 1a111ily size and age dis-
11*il111t1011s. l"1`(1111 a 111il1'l((‘1l11g S11l11(l1)(1l111Z tl10se 1a0t01`s are l111p()1`11l111.
l1(`(`&l1lS(‘ 1a1111lies 01 adults l1av0 (llll-(‘1'(‘111 10011 patterns lv1`()111 l`2i111lll(‘S
with small Cl1ll(l1`l‘11. [,111*150 l:1l111lll(‘S usually have 10ss t0 spend 111111
111lIS1 l)l1}’ 10011 10 sat1s1y a wider range 01 ages i11 tl10 1a111ily. For ex-
ample. at the l0w l‘l1(l 01 1ll(‘ ll1C(1111(‘ scale, 1ll111lll(‘S averaged 1lCi1l`ly 5
[)(‘I`S(111S, :1l1011t 111111- 01 \Vl1(1111 we1*e 11111101* 2(1. Tl10se l:11.111lll(‘S w1tl1 high-
p01*-eapita l11C()111(‘ were 111()1`(‘ likely t0 he small 1a111il1es 01 2 01* 3
l)(‘1`S()11S. .·\l1011t 80 l)(‘1'C(‘ll1 01 tl1e 111(‘111l)(‘l`S were ()V("1` 2(1. The 111i1ldl0—
l11(`()111(* g[1'(111[) I`(‘1)1`(‘S(‘111(‘(l 2111 i1.])}_)1'()Xl111Ll1(‘ l)11lLl11C€ 01 age g1'()U1)l11gS
ll11(l 01111 110 C(111Sl(l(‘1`(‘(l 1'(‘])1'(‘S(‘11t111l\'(‘ 01 1111 average 01 l:21.111lll(‘S SL11`-
\'(‘}'l‘(l.
CONSUMPTION OF POULTRY MEATS
l11101*111:11i011 was s01·111*01l (111 :111101111ls l11Il'(`l1&1S(‘(l :11111 |11`(‘11111‘;1ll<111
_ :11111 11s0 01 l)1'11ll<‘1'-l`1'}'(‘1`S.:’ l11‘1I8. 1`(111Sll11L{ ('l1l(`l§(‘118 1111(l 1l11'l{(‘}’S 10r 527
1:1111i1i1~< 111 \Sl1li1l1(l, l1(1\\'l11lj_[ (l1`(‘(‘11 :11111 S(1I11(‘I`S(`l.
Amounts Consumcd
1110 11\`(`1`L1L[\‘ 0011s11111 1114111 01 1(111l11`\' 101* 1(`1`SU11 was $11.11 1111111118
. . 1 l
il }(`111` i1l11(111Q 1110 l:1111ili0s S111`\`(`}'(‘(l. rl`ll(‘ data Sl1(1\\`(‘(l 111:11 (111 1110
7* }l`ll1` 1(‘1`111 l11`(11l(‘1'-l·1`}'l‘1`S 1111*11115 }`(1\111§ ('l1ll`l·((‘11S 01 sizes s11i1al1l0 li(11` l)1'(1lll11§
111* l1*)i11u. 'l`l10 l('l`111$ :11*1· 1lS(‘(l ll1l<‘1`L`l1A111Q`<‘Lll1l}`.

 average the families used 23 pounds of broilers. G pounds of hens,
and 5.6 pounds of turkey per person per year. Compared with na-
tional averages, the Kentucky families surveyed used 3.5 pounds more
broilers, 0.1 pound less hens (mature chickens) and 0.3 pound less
turkey than the national average. Accordingly. higher average con-
sumption of 3.1 pounds per capita was due entirely to greater broiler
consumption.
Sources of Poultry Meats
Ninety-two percent of the homemakers interviewed reported groc-
ery stores as their source of poultry meats. .~\lmost all reported they
bought their groceries and poultry at the same store. Small neighbor-
hood stores were relatively unimportant as a source of poultry meats.
I*`r1niiiies Using
'l`ype of Store l’a/ronizsed (Pereenl)
Large chain supermarkets ........................................ 58
Independent stores and local chains ...................... 30
Small neighborhood stores ...................................... 12
Low-income groups patronized the neighborhood stores and bought
poultry from produce dealers more often than any of the other fam-
ilies. Almost all of the poultry bought was ready—to-cook. Only a
fraction of 1 percent was bought live for family use.
Shopping Characteristics and Patterns
Most of the families (over 90 percent) did their food buying in per-
son. \Vives alone and husbands and wives shopping together were
those making the decision. About two—thirds were guided by a shop-
ping list which was flexible. Ninety-two percent bought poultry where
they bought their groceries. This means, from the standpoint of mar-
keting poultry meats, that price. type of display. packaging. and qual-
ity considerations influenced a substantial proportion of shoppers
while they were in the stores buying other foods.
ln shopping for poultry, homemakers patronized the larger stores.
About 75 percent bought broilers every other week or more often.
Very few purchased hens that frequently, and turkeys were used only
infrequently. except in the high income families.
How Poultry was Prepared
Poultry was liked by almost all families. Low-income families who
spent an average of 19 cents per person per meal bought less, used
simpler dishes and were more "cost conscious" than higher income
families. l.ow-ineome families used fried ehieken, stewed poultry
5c

 dishes and occasionally roast turkey, while higher-income homemakers
used frying, broiling, barbecuing, roasting, baking, and variety prepa-
ration of broilers, hens, and turkeys. Necks, gizzards, livers, and wings
were the "hard-to-use parts" for the average family. The problem of
making full use of all the parts is partly one of preparation, partly that
of personal taste preference and partly that of the adequacy of the
food budget. There are also differences directly related to the type
of poultry used.
To some degree, at least, the purchase and use of broilers do not
parallel the purchase and use of turkeys. For this reason attention has
been given to survey findings as they relate to turkeys, hens and
chickens (other than broilers) and to broilers. Each constitutes a
separate market or demand even though to some degree one class of
poultry may be substituted for another.
TURKEYS
Turkey was essentially a holiday bird for the Kentucky families
surveyed. Only 3 out of 527 families used turkeys as often as every
other month. Two-thirds used at least one turkey during 12 months.
Families with the higher incomes per person bought turkey most fre-
quently and consumed larger amounts.
The relationship between income and turkey consumption was as
follows:
Income Levels and Turkey Consumption
Y _ T Per Capita Income Range ___
. .. . ..... B-, .- .2,-.-.2.2-..-..,-...f...c-,_2_'i’L. e-.1‘E*L4c{.l¥L-..
Families using turkey ............. . .............. 46 Percent 70 Percent 81 Percent
Number of turkeys used per
family each year .............................. 1.3 Birds 2.1 Birds 2.9 Birds
\Vhen these data were adjusted for the number of people in the
different families and for the weight of the turkeys bought, the low-
‘ income family members averaged 2 pounds and the highest-income
grouping averaged more than 15 pounds per person during the year.
ln each of the markets studied turkeys were available the year round.
but many individual families bought only one or two a year. Ninety-
nine percent of these turkeys were bought as whole birds for roasting.
The industry has not yet succeeded in merchandising parts and/for
getting general acceptance of new and different ways of preparing
and serving turkey.
6

 HENS AND CHICKENS OTHER THAN BROILERS
Mature hens from laying flocks and a few roasters made up this
class. Three percent of the families bought chickens at least once
every two weeks. Eighteen percent of the families purchased and
used this kind of chicken as often as every other month. Sixty—five per-
cent of the families used one or l11()]`(* hens or roasting chickens during
a year`s time.
I'lI`(’(]Il(’H(F[] of I’urel:u.s·e (IIen.s·) 527 I"(lHIift(’.S`
\Veekly or every two weeks ...................... 3 Percent
Monthly or every other month ................ 18 Percent
At some time during year ......................,... 65 Percent
The amount of hens and roasting chickens used yearly averaged 4
pounds per person for people in the relatively low-income families
and 8.7 pounds per person in the high—income families. ()n the aver-
age, families hought G hens per year, an equivalent of G pounds per
person per year.
There was no measurable difference in the proportion of families
in the different income groups who used baking hens and similar type
  i.». .  Y A   i''i` `   .·i,
  . ... . ..‘. 5    _.   .-‘e.¤  <·* .—v—. A
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r v  ,  _   ·   ; *¤ ;;~1"`*._,v   >_ ig    *§Fx,‘1.,.. .·‘ -v         ·`.·
-  -·  .;·- _ _,#¢§' ,.,_,·r,;·_ w ·— A, ~ M is •·l% 'i’·l· · ·_ . /7 ,.~,  
      »     ' ,   $2     .. Y ‘ " I I A " * Q  
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W    if _v_· @z~#"     ‘___ . , .   M ‘*
    ~ ~  A     .            . ._ ·
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~ ..      V 5;* ’==   .l.i»  www . . T
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-;E;_‘_::;n;v€r aff   t né  _   ·. .‘  ·,   . V
  _ T ,Vi.. 5   ,_,,.   yy,. ~ 
·.‘`   ,_ . - \'A ‘   Z "   ·‘ii A
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  ·‘ ": °··‘     , . A   i · . .
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* .‘    ,... ‘ ‘`·‘=   .... Z   it a   ` ·‘v».-· ·    
Fig. `I.— Roasting was the most popular method of preparing hens.

 Method of Preparing Hens
 
Per Capita Income Ranges
Low To Middle To High (T}-
Stewing process ................ . ................................................... 41 :30 23
Boasting and others .............. . ............................................... 59 TO 77
p()lllll`y, l)lli lll('l`(‘ \V1lS ll (l(’lllllt(‘ (llll`(‘l'(‘llC€ lll llO\V   \V1l.S ()()Ol(€(l llll(l
used.
Sl(‘\VllIg (lll l)()lllll'y \\’ilS ll llllICll II\()l`(‘ llIlp()l`tll.llt \Vlly ol, C()()l'{lllg
2llll()Ilg th€ l()\V("l`·lllCOIll€ fllllllll(i‘S tll2lll l;()I` Otl`l€l` lllCO1ll€ gl`OllPS. Ull-
douhtedly, stewing gave a more complete utilization. This method was
basic when poultry was combined with dumplings, biscuits and other
exteuders. Roasting and baking were important for all income groups.
lt VVRIS ll()t(‘\V()l`tlly, ll()\V(‘V(‘l`, tllllt   P€I`C(*lll[ Oi tilt? lllgll·lllCOll]€ QYOUPS
lIS€(l lIl€tll()(lS ()tll(*l° tllllll l`()llSllllg ()l' StC'\Vllrlg. i‘\lll()llg tll(’ IllCtllO(lS lTl€ll-
tioned by the high income homemakers were numerous special dishes
lllV()lVlllg lllll(lll€ VV{lyS of Pl`(?Plll`lllg 1llrl(l USGS.
The question can be raised as to whether high income families did
not use a diflierent type of poultry than the other groups. Generally
the answer would be no. But the highest income group had dillereut
tllSt(*S Ul` lll l€2lSt l:llV()I`€(l lll()l°C Vlll°l(‘7ty lll pl`(‘l)1ll`2ltlOIl.
L ,`   I  W B!   {9 I I _ · · ,
` ‘.   T';   ' · -»n·. ,  
l ' A V V ..V»-        
· _.   =‘‘ i` ,, TM "~"lii"`??`V£; \
.. .»··r*"‘+’ “   "‘ U  “
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  · ..    ‘   ~`·v·‘· N V-  ·· . ‘°`=¢ iX
", _,u ‘   p V `  L'1    V '<·&_ »**’i}·*r5;g       in  NM
’. K ‘ -·; ` =.,_*-i ,*1 vg _ I ll "` li ii‘e_>` V-  ` L i f li   .    
\ E - i I { —; V' `  an .i>.Z‘ I VA- ii 
l ~_V . J Lg: a   A     .jV"V K        ‘ 
~ ·   dx‘V_%;ia . ..?,Q:::_  , V  
‘ i   A _ ‘i   r   ’·‘· { in . .... VF:    
-V - (   #·  ‘   .   -»·‘ {   ,·‘  
  V , » ;   .. V' Vt *·‘ V VVV.-  
..m$*·—’   xg    r e   - K  .»¢" ...~..   Vrz.   
-·-Q    _     _..- ` _ ..,.,. ¢  
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``·=;   fx ·   V    
     V i      i‘·V  
·   `.``‘        ``''   @>` ‘=‘‘ T ' -;  
Fig. 2.- Stewed chicken may be served with gravy and biscuits and in many other
tempting dishes.
8

 BROlLER-FRYERS
Ninety—nine percent of the families had used broilers during the
year previous to the survey. Three-fourths (75 percent) of the families
were considered regular users and bought them weekly or at least
every two weeks. Twenty-three percent used broilers monthly or at
least onee every other month.
How Often Broilers Were Used
99”W97'77 Per Capita Income  
Low ff}. Middle 'f;» High ·‘,.
\Veekly or every other week ................................................ 70 70 Sl `
Monthly or every other month ............................................ 25 27 l7
At some time during year ..................................................., 98 99 99
The proportion of regular users of broilers was greatest among
families with the higher—per-capita incomzs, but the families reporting
infrequent use bought larger quantities at each purchase.
A per capita estimate shows a relatively high level of consumption
for three—fonrths of the families surveyed.
Amounts of Broilers Used
 
to—cook per
Families reporting amounts Frequency of use person yearly
  99' $9 9 9 99999 7 999999 99"7 _9I 79Ti§T
$392 75 \Veekly or every other week 27.5
ll?) 23 Nlonthly or every other mouth l().()
ll) 2 At some time during year (1.5
52l .... All types of users 23.0
For the 521 families who reported their purchases, the average
yearly consumption was 22.9 pounds per person compared with an
estimated national average of 19.5 pounds. These estimates indicate
that consumption of liroiler-fryers in Kentucky was about IS percent
higher than the national average.
Methods of Broiler Preporotion
l·`ried chicken was the main use made of broilers. Next in import-
ance was roasting, then broiling and then stewing. Ninety—six percent
reported frying. Occasionally, families favored special dishes. mostly
interspaeed with frying.
The level of per capita income did not determine how broilers were
cooked, but homemakers with the higher incomes reported a greater
9

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‘ ~ ·    .    ` ·* 5       7 — -        `. -”P’>‘? ` -·»··   { 
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  » ., ·  ·· ·*’, . .;,n.;»     =     t.   »;.,A      :.. . _;._,    
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    "        A_“'»     “ A     ·--V:,,___ _
  , "£.` *{ -{` § `“ y   `¢   *     `· _,,.A   `E`i’i;=i,; ,A;._  
" A'\ " ;,_ ,, »=:   .   `     ,··- ‘ - ; * ‘»     
e i ` ’•»"\•" QJ               
, __ =· if  z   A     ‘ _,...- ·‘ i { "    
  ‘‘A, _i”\,,§  A.; v?Q§¢··{· xt     A r ~   VAAAA U"
    _: I *»a_I:: `-A     `I     ‘ {\ ,  
YA. ~%»     .~‘·    »4— ~   i  
Fig. 3.—- Frying was the method favored by 96 percent of Kentucky families for
preparing broiler-fryers.
variety ol preparation methods. liroiling. harhecuing and special
dishes. as well as lrying;. were mentioned.
BARBECUING
liarhecued chicken has grown in popularity, is widely used on les-
ll\'(‘ UCCilSl()IlS illl(l ll2lS gl'()\Vl'l ill lIUP()l't2lllC€ \Vllll Ollt(lOOI` C()Ol(lllj§.
'l`he method represents a potential for home usc, and for this reason
specific questions were asked about this method of cooking.
Significantly. only 2 percent of the families harhecued chicken fre-
quently. lsourtccn percent ol the low-income group and 35 percent ol?
the high-incmnne lainilics harhecued chicken occasionally. Eighty-four
Frequency of Barbecuing Chicken
7 7 W V F rr nr), $4TCapHa4lncoBe Ranges
—IQR·TTnIvHg ....   —   »¤-    
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—   · f. .*A,   » —   ** ‘   »-’~  ·   °‘“*°E SM E 
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    .,.    **‘*   E? . S as " l    .4%   
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zo, t;;,z}2_yi>55I»»   " ` f-   .... ;   v_».···-‘ eg _.a         ·  ’ Vw _  
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  M i *¢~i * ` t»   *‘`     `*```    
    “    *** l l ”“     ’ , »  _ » ?  
Fig. 4.—- Barbecued chicken is increasing in popularity, especially for outdoor
meals. _;  
p(‘I'CCllt Oil tll(‘ lO\V—lllCOlll(‘ j1_`l`()llP Il(‘V(’l` l)ill'l)(‘Cll(‘(l L‘lllL‘l<(‘ll ill illly llIll(‘.
Dillierences are noted in the tahle on page lll.
\Vhen asked whether they used a special liarlieeue sauce_ 122 lain-
lll(’S kl.llS\V(*1'(‘(l tll(‘ (|ll(‘Sll()ll. rl`l](‘ llS(*‘ ol` S])(’Cl1ll SLUICOS \\’2lS lll()Sl' l_l'(‘-
qllellf lllll()llg the lllgll-ll1C()l11c‘ QYOIII).
Attitudes Expressed about Special Sauces
 
D0 you use Z1 special Would you be in-
Per capita income sauce when barbecuing tcrested in using one?
{range) iyesi tycsl
Percent
Low group ........................................................ ifi 2(l
Middle group .................................................... 20 20
lligli group ...................................................... 35 ·l8
l)(‘() )l(‘ \\’llll lll*’ll(‘l' lll(‘()lll(‘S il ))(‘Lll'(’(l IlI()1'(' llll(‘l'<‘Sl(‘(l lll ll(‘\V ()l'
ri
dillerent sauces, hut the majority ol lainilies had never had a liarliecue
S2lllC(* I'(‘(J()l]llll(*ll(ll*(l lf() lll(‘lll. rl`ll(’ llS(‘ (ll; SI)(‘L‘l1ll S2lllC(*S \VllS ll()l \\'l(l(‘-
spread among the Kentucky lainilies surveyed hut could he increased
through wider distribution ol recipes and iulorination.
11

 AVAILABILITY OF POULTRY AND ATTITUDES
OF CONSUMERS
()ut of 527 homemakers interviewecl, only eight reportecl that thc
poultry ments they wonlcl like to buy were not available. Most home-
inakers hacl little criticism of quality. cutting nucl hauclliug.
Attitudes
ln most Kentucky comnninities, poultry can be bought in clillierent
liorms nncl on a self—service basis. ln mnny stores the volume of iicnt-up
hroilers" is important. Information as to preference for hroilers showecl
that about three-fourths of the homemakers surveyed preferrecl to have
them c·ut up at the store. Among the reasons given were that (1) it
savecl time.   it was more convenient, (:3) they cliclu`t know how
to cut them up,   the knives at home were not satislactory, nncl
(5) the job was clistastetul. The most favorable attitucle townrcl cut-up
poultry was founcl among the younger-age groups ancl among the
higher-income families. These same groups lookecl favorably on buy-
ing the special pieces they likecl.
Among those who prel`errecl whole chicken were Negroes nucl low-
incomc· families, nucl a consiclerable number of olcler housewives.
'l`here were some inclicntions that members of the latter group were
clissatisfiecl with the methocl ol? cutting ancl °or likecl to cut their own.
()lcler women sc·emecl to take pricle in the Fact that they coulcl cut
their own, while the younger group either clicl not hnve experience
or prel`errecl having it clone.
Chicken Parts
'l`he parts ol` the chicken that were hnrclest to use in orcler ol. clilli-
eulty were necks. gizznrcls. liver nucl wings. \Vheu askecl whether they
woulcl want to buy poultry without these parts, less than one-thircl
(30 perc·ent) saicl yes. Most ol` these were in high-per-capita-income
lamilies. Apparently the nttitucle ol lower—iucome groups was that
they got more lor their monc·y by taking the hnrcl-to-use parts.
Quality
lt is significant that lllQ_lI-]_)(‘l`-Ctl1)lttl-lIlC()ll1t‘ homemakers were re-
luc·tnut to buy li grncle poultry. ()n the other hancl, only a few ob-
jeetecl to the quality ol` poultry available. .~\ tabulation of the objec-
tions listecl. in orcler ol their Frequency. showecl the Following points
by the 20 percent ol liomemakers who mentionecl some ot the more
speeilie liaetors;
IQ

   V . ‘ `   ’
  `,~{. M a..,.... 1 ,__ _\, , , _ _
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  .2* X /§&€ Q§¥‘ E c     iv`.   ;~—·.·—v— { U  
  ‘'``*     I.    "°   -v-= —    I   S “
  =     `‘·   c.,  `  .    ·’ I   · $·‘ » ¢
 _ .     [MT      ~    -_r»   _:_,·   .·-.        1 `  ` `*~ ~"-
    '```    "   *i i lik  * -·  ~   -   I     —~ _ J Y· A- ` "
  =»‘' I   K ~ ';»    ` ~. {   ” l ·-    
 jfs   ._.. 3 mx s     . t _ ‘ _ ·§;.¤·»,§¤MM; _'  './   {   ,`_
     v    TQ 3 , .     -—~»»·-— - 3   Y2. .€*»<* ;: tt *f `°     M-»
,.. n ·f,: , v,_  {    .2 V K YP v·_` §   _7*‘*i     J ``ln   X  
 -·   =·    fi., .. I  -_    —/iv:) · rk _ -'-(  Mi  ta; ,_ »- "  ·· .· A A   _  E >_
`> `       .. .- _   ME V  X / Q w`,(); :,2   _`     »-
~   ¤`;   ..:.»VV     ·-·‘»V-· ` »’·*’   .»..   ··     · ‘ ‘     T, ‘     ·
·   ‘—~»   »=V-=     ’··’     g Qld M,     v-»~   =.=   N  
` ` ~.   `‘:```:‘ *   z   ,..., :   ’"```‘   . " V   i·i\-L-; » `   -§
  __V__ _, ______ A   _v_,   _ =.__     ., __ _  V ,__ _    
` " ‘ `...»»—·· Q   ·‘·~  .2  .,. _.___,_ ,   -·     »—  :. ,;»—~. ..,,,.1. . .    
A.»~.     ..`. , .,,.;         -   .·-».. " `   M.Wm,M___W*#*______#~.___a_,_.»@__,_
""""'“"""" !*'·“ '- '*"¢->‘#=”·> 
.·a¤...     , . .~.,ys».»2•.»»»»t»z4¤» ...,,,.,_,.
Fig. S.— Whole and cut-up broiler-fryers arc almost equally popular with Kcn-
tucky homcmakcrs.
Objections to Quality
I ”{   Héi l`'` VHQQYM  
Objection making objection
l’in feathers ....................................,............................. 10.2
Poor lleshing .........................................................,...... ~l.()
Poor eolor ...............,..........i.................................,......... l.T
Bruised ..........................................................i............... l.7
Not eiean ................... . ................................,................. l.`7
Not tender ...,.............. , ................................................. 1.5
The data do not show wlictlier ohjeetions from various groups were
justified. Few were ot such a nature as to eause untavoralile consumer
reaction. Neither do they justify eomplaeeney with present products
and handling methods.
SOURCES OF INFORMATION ON POULTRY MEATS
l,ess than one-Iionrth ol` all honit-matters eoutd reeall eases where
they notieed poultry meats were ht-ing promoted or advertised. J\mon;;_
the 25 pereent who had delinite reeolleetions. the newspaper was tht-
most oliten named -7 It pereent reported seeing poultry mentioned there.
.\l>out one—lourth reealled some artieles or items lirom magazines.
Television and radio ranked next in order with less than 10 pereent
response. About one-third of the 118 lt()ll](‘l1]ilI((’1`S who had noticed
any advertising, had heen infineneed to hny as a result.
13

 Awareness and Price Appeal
A A   AAAA W mmi" 
. .. c.   r,,, .Y sr .,...c,c. f€;._¥@‘jr.
lleealled itil article or iteni .4.......,..,..................................... l(l 26 34
l’riee nientioiied i11 the recall .................................