Problem #2 (20 points) A meatpacking house is creating a new variety of hot dog for the low-calorie, low-fat, low- cholesterol market. This new hot dog will be made of beef and pork, plus either chicken, turkey, or both. It will be marketed as a 2ounce allmeat hot dog, with no llers. Also, it will have no more than 6 grams of fat, no more than 27 grams of cholesterol, and no more than 100 calories. The cost per pound for beef, pork, chicken, and turkey, plus their calorie, fat, and cholesterol counts, are shown in the following table. Cholesterol Cost/Pound Calories/Pound Fat (G/lb) (G/lb) Beef $ 0.76 640 32.5 210 Pork 8 0.82 1055 205 Chicken 8 0.64 780 25.6 220 Turke $ 0.58 528 6.4 172 The packer would like each 2-ounce hot dog to be at least 25% beef and at least 25% pork