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5 Deancorp produces sausage by blending together beef head, pork chuck, mutton, and water. The cost per pound, fat per pound, and protein per pound for these ingredients is given in Table 59. Deancorp needs to produce 100 lb of sausage and has set the following goals, listed in order of priority: Goal 1 Sausage should consist of at least 15% protein. Goal 2 Sausage should consist of at most 8% fat. Goal 3 Cost per pound of sausage should not exceed 8¢. Formulate a preemptive goal programming model for Deancorp. TABLE 59 Fat (per lb) Protein (per lb) Cost (in c) Head .05 .20 .12 Chuck .24 .26 9 Mutton .11 .08 8 Moisture 0 0 0

5 Deancorp produces sausage by blending together beef head, pork chuck, mutton, and water. The cost per pound, fat per pound, and protein per pound for these ingredients is given in Table 59. Deancorp needs to produce 100 lb of sausage and has set the following goals, listed in order of priority: Goal 1 Sausage should consist of at least 15% protein. Goal 2 Sausage should consist of at most 8% fat. Goal 3 Cost per pound of sausage should not exceed 8¢. Formulate a preemptive goal programming model for Deancorp. TABLE 59 Fat (per lb) Protein (per lb) Cost (in c) Head .05 .20 .12 Chuck .24 .26 9 Mutton .11 .08 8 Moisture 0 0 0

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5 Deancorp produces sausage by blending together beef head, pork chuck, mutton, and water. The cost per pound, fat per pound, and protein per pound for these ingredients is given in Table 59. Deancorp needs to produce 100 lb of sausage and has set the following goals, listed in order of priority: Goal 1 Goal 2 Goal 3 Sausage should consist of at least 15% protein. Sausage should consist of at most 8% fat. Cost per pound of sausage should not exceed 8¢. Formulate a preemptive goal programming model for Deancorp. TABLE 59 Fat (per lb) Protein (per lb) Cost (in c) Head .05 .20 .12 Chuck .24 .26 9 Mutton .11 .08 8 Moisture 0 0 0
Transcribed Image Text:5 Deancorp produces sausage by blending together beef head, pork chuck, mutton, and water. The cost per pound, fat per pound, and protein per pound for these ingredients is given in Table 59. Deancorp needs to produce 100 lb of sausage and has set the following goals, listed in order of priority: Goal 1 Goal 2 Goal 3 Sausage should consist of at least 15% protein. Sausage should consist of at most 8% fat. Cost per pound of sausage should not exceed 8¢. Formulate a preemptive goal programming model for Deancorp. TABLE 59 Fat (per lb) Protein (per lb) Cost (in c) Head .05 .20 .12 Chuck .24 .26 9 Mutton .11 .08 8 Moisture 0 0 0
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