ORLANDO, Fla. — The preparation techniques that shoppers use to cook meat and poultry at home have changed a lot during the past five years, according to consumer research in the seventh annual Power of Meat study, presented here at the 2012 Annual Meat Conference, a joint production of the American Meat Institute and the Food Marketing Institute.
Most notably, frying meat and poultry at home declined 22% during the past five years, while 12% of shoppers say they are using crock ...
REGISTER TO VIEW THIS ARTICLE - Register for a Free Account
Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
Click here to read the FAQ page if you have any questions (opens in a new window)
Attention Paid Print Subscribers: While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.