New tricks for the "old dog"
1976
Crocco, Stephanie C.
New variations of the hot dog are examined in regard to nutritional value, taste, and consumer acceptance. A popular version of the hot dog is a poultry based "bird dog." The poultry frankfurter is lower in fat and cholesterol than the traditional meat weiner. Chicken is the most popular ingredient, with turkey meat also being used. Soy protein is being added to beef franks for a more acceptable school lunch product. Fish "sea dogs" and vegetable links are other newcomers to the hot dog market.
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