The present study has a few limitations. First, our packaging
supplier produced the test packages in the normal daily production
runs, i.e. the meat was packed on different machines in different
production batches, in order to reflect real-life conditions. As we
were therefore unable to eliminate minor technical differences, the
content and weight, as well as the depth of the package, could have
varied slightly. Another shortcoming was that the covers of the two
packages had slightly different designs. As the cover makes the first
impression, it might have influenced the patients' overall
evaluation.