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AMI Releases Video on What it Means to be Lean

Tuesday, June 1, 2010

Washington, D.C. – The American Meat Institute (AMI) today unveiled a new educational video outlining for consumers the nutritional requirements a cut of meat or poultry must meet to be labeled “lean.”   

The video, featuring Betsy Booren, Ph.D., director of scientific affairs of the American Meat Institute Foundation, is the seventh installment of AMI’s new “Ask the Meat Scientist” series.

Booren explains in the video that the term “lean” means that meat or poultry contains less than 10 grams of total fat, 4.5 grams or less of saturated fat and less than 95 milligrams of cholesterol per serving. 

She then highlights lean meat’s many nutritional and health benefits including being a rich source for iron, magnesium, zinc, niacin, selenium, riboflavin and B-vitamins that help our bodies turn food into energy. 

As Booren notes in the video, though, the benefits of eating lean meat do not stop there. 

“Not only does eating meat provide vitamins and minerals that are essential for overall good health, new studies show it can aid in weight loss by helping to control appetite and metabolize food more efficiently,” she says. 

In closing the video, Booren outlines specific beef, poultry and pork items that consumers can add to their grocery lists when shopping for “lean” meat options.  

“If consumers are shopping for leaner meat and poultry items, today’s meat case is abundant with options to fit particular dietary needs,” she concludes.   

To watch the short video, visit AMI’s YouTube channel, The Meat News Network, at http://www.YouTube.com/MeatNewsNetwork

AMI will release the final video of its “Ask the Meat Scientist” series next Tuesday as part of its commitment to answer commonly asked questions about shopping, preparation, cooking and nutrition of various meat and poultry products.  The final installment will offer advice to consumers on how to stretch their meat dollar at the supermarket. 

For more information about meat and poultry nutrition, please visit http://www.meatpoultrynutrition.org/.



AMI is the nation’s oldest and largest trade association representing the U.S. meat and poultry packing and processing industry and its Foundation serves as its research, education and information arm.


Booren serves as director of scientific affairs for the Foundation.  She received her Ph.D. in food science and technology from Texas A&M University, M.S. in animal science from the University of Nebraska and a B.S. in food science from Michigan State University.


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