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 ...
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