Based on Steuer (1984). Deancorp produces sausage by blending beef head, pork chuck, mutton, and water.

The cost per pound, fat per pound, and protein per pound for these ingredients are listed in the file P16_06.xlsx. Deancorp needs to produce 1000 pounds 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 $0.06.

Use a goal programming model to determine the composition of sausage.