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All about meat

Author: Stephen Skok; Jamie Watson, producer/director.; Eileen Bradley; Meridian Education Corporation.
Publisher: [Lawrenceville, NJ] : Meridian Education Corp., ©2004.
Edition/Format:   DVD video : EnglishView all editions and formats
Summary:
Strong consumer demand for leaner-bred livestock and cuts that are smaller and less fatty has changed the meat industry. Offers a statistical overview of meat consumption. Addresses protein, vitamins and minerals, good and bad fats, cholesterol, and portion sizes. Looks at the appearance, texture, and color of raw meat. Surveys bonus items being bundled with raw meat, from marinades, sauces, and spices to breadings  Read more...
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Material Type: Videorecording
Document Type: Visual material
All Authors / Contributors: Stephen Skok; Jamie Watson, producer/director.; Eileen Bradley; Meridian Education Corporation.
OCLC Number: 70689769
Language Note: Closed-captioned.
Credits: Executive producers, Neil Barrett, Chris Scherer ; camera, Barry Sell.
Performer(s): Host, Eileen Bradley.
Description: 1 videodisc (19 min.) : sound, color ; 4 3/4 in.
Details: DVD format.
Responsibility: written by Stephen Skok ; produced by Stephen Skok, Jamie Watson ; edited and directed by Jamie Watson.

Abstract:

Strong consumer demand for leaner-bred livestock and cuts that are smaller and less fatty has changed the meat industry. Offers a statistical overview of meat consumption. Addresses protein, vitamins and minerals, good and bad fats, cholesterol, and portion sizes. Looks at the appearance, texture, and color of raw meat. Surveys bonus items being bundled with raw meat, from marinades, sauces, and spices to breadings and pastry shells. Considers hygiene issues in handling meat. Shows how butchers are developing new cuts to match the recipes popular with today's health-conscious, on-the-go consumer.

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Primary Entity

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