Industry Plans Labels To Educate CHICAGO, 111. According to National Live Stock and Meat Board Chairman Robert Rebholtz, an Idaho beef and lamb producer, it is now time for the meat and livestock industry to move on with efforts to help consumer under stand new nutrition labels. A resolution, passed last week, requires all food products to com ply with the Nutrition Labeling and Education Act, which was passed by Congress in 1990. “We know that consumers wel come any nutrition information that will help them make informed decisions,” Rebholtz said. “The meat Board now looks forward to working with health organizations and other food industry groups to develop education programs to ensure that nutrition labels are used, as well as useful. It is imper ative that the Meat Board work to help consumers understand these labels and how meats fits in the total diet.” North America’s #l-Selling The Gehl Scavenger® II is the “original" V-Tank spr.eader and still the best. It delivers outstanding performance in all types of manure, from liquid to semi-solid to pen-packed or even frozen manure. • Patented square-tube auger - Hydraulically powers up and down to break up solid material. • Variflo discharge • Spreads smoothly and evenly for complete application control. • Five models - From 192 to 596 bushel heaped capacities to match your operation. • 10-year warranty - Against rust-through on the tank for peace of mind. • Options include - Truck-mounted units and hydraulic lids. SEE YOUR LOCAL DEALER FOR GEHL FINANCE CASH DISCOUNTS OR ■ PI V ll ? los ° h FINANCE OPTIONS GEHL STOUFFER BROS. INC. 1066 Lincoln Way Waat Chambaraburg, PA LEBANON VALLEY IMPLEMENT CO., INC. 700 E. Linden St. Richland, PA MILLER-LAKE RR 02, Bax 273 A BallavWa, PA Consumers “For years, the Meat Board has avidly supported full disclosure of nutrients on food labels includ ing total fat, saturated fat and calo ries from fat,” said Eric Hentges, Ph.D., Meat Board director of nutrition research. The Meat Baord’s support of nutrition disclosure began in 1985 when “Meat Nutri-Facts” was introduced into supermarkets across the country. The program, sponsored jointly by the Meat Board, American Meat Institute and the Food Marketing Institute, provides nutrition information at the fresh meat case. The Meat Board was the reci pient of the 1986 President’s Circle Award for its role in deve loping “Meat Nutri-Facts” and its support of nutrition education. This is the highest honor awarded by the American Dietetic Associa tion and Foundation. The Meat Board will revise “Meat Nutri-Facts” and make it available to retailer in late 1993. V-Tank Spreader Available From Your Local Participating Dealer ECKROTH BROS. FARM EQUIPMENT RR 02, Bax 24A Now Ringgold, PA MILLER EQUIPMENT CO. RR 01 Slauflar Rd. BaehtatavWo. PA BINKLEY A HURST BROS. 133 Rothavllla BMlen Rd. LMlx, PA ■r v pound of boneless meat; 'A to 'A pound of meat with little bone; and V* to 1 pound of meat with a lot of bone. Color is important 100. Pork should be pink to delicate rose. As soon as you arrive home, place your pork purchases in the coldest part of your refrigerator. If you plan to keep fresh pork longer than two days before you cook it, wrap it in freezer paper and freeze it. The lower repom mended internal temp erature for cooking pork also means a savings on your energy bill. How do you make sure it’s 160 degrees F? Use a meat thermometer. Pork roasts vary in shape, size, amount of bone, leanness and thickness. A meat ther mometer should be inserted in the roast with the blub of the ther mometer inserted in the center of. the thickest part of the roast, not touching the bone. As the roast cooks, the ther mometer will measure the internal temperature of the meat. If you are not a pork and sauerkraut fan, try the following recipe for making a delicious Cajun pork roast. Have a Happy New Year! CAJUN PORK ROAST 2-pound boneless single loin pork roast 3 tablespoons paprika 'A teaspoon red pep per (cayenne) 1 tablespoon garlic powder 2 teaspoons oregano 2 teapsoon thyme A teaspoon salt 'A , teaspoon white pepper 'A teaspoon cumin 'A teaspoon nutmeg Combine all season ing and rub well over all surfaces of the raost. Place roast in shallow pan and roast in 350 degrees oven for about one hour, until internal temperature is 155-160 degrees. Remove from oven, cover with foil and allow to rest 5-10 minutes before serving. Serves 6. Nutrient information per three-ounce serving; Calories: 178; Fat: 6 g; Cholesterol: 66 mg; Protein: 27g; Sodium; 239 mg.