AMI Uses YouTube To Address Processed Meat Concerns

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AMI Uses YouTube To Address Processed Meat Concerns

The American Meat Institute (AMI) has debuted a new educational video on its YouTube Meat News Network site that speaks to a variety of issues surrounding processed meats.

The six-minute “Processed Meats: New Stories about Old Myths,” video offers a concise overview of processed meats and the meat-curing process while also aiming to debunk some of the myths associated with processed meats. It also conveys some the emerging science on health benefits associated with sodium nitrite and further provides nutritional information about processed meats.

The processed meat category is large and diverse, and includes many products in different formulations, including low-fat, fat-free, low-sodium, cooked and fresh, as well as cured and uncured.

“While some organizations over the last year have sought to malign the nutrition value and safety of processed meat products, the science supports the fact that processed meats can be part of a healthy, balanced diet,” said AMI EVP James Hodges. “We want to underscore that fact with this video.”

The video features interviews with leading health experts in the field addressing the latest science, including Dr. David Klurfeld, national program leader in human nutrition at USDA’s Agricultural Research Service, and Dr. Nathan Bryan, associate professor of molecular medicine at the University of Texas Health Science Center at Houston.

Releasing the video on YouTube builds on AMI’s commitment to educate and reach out to consumers directly, through new and social media outlets. The Meat News Network also hosts AMI’s “Ask the Meat Science Guy” series, “How Hot Dogs are Made” video and a meat and poultry safe-handling b-roll video, among other items.

“The Internet in general, and social media sites in particular, is really emerging as influential forces in educating consumers and in shaping their opinions and beliefs,” said Hodges. “Consumer research indicates there is a knowledge gap in processed meat information, and we hope this video will help to close that gap.”

The video may be viewed at