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Economic Welfare and Food Safety Regulation: The Case of Mechanically Deboned Meat

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  • Douglas W. McNiel

Abstract

Mechanical deboning is a technology that allows red meat packers and processors to recover fragments of meat that are left on the bones of carcasses after hand trimming. The economic impact of alternative public policies, ranging from a ban on the use of mechanically deboned meat to a free market approach, is analyzed with a simultaneous equations supply-demand model of the markets for table and processed beef and pork. The results indicate that the loss in economic welfare to society, as well as the price and quantity effects associated with present restrictions, are not insignificant.

Suggested Citation

  • Douglas W. McNiel, 1980. "Economic Welfare and Food Safety Regulation: The Case of Mechanically Deboned Meat," American Journal of Agricultural Economics, Agricultural and Applied Economics Association, vol. 62(1), pages 1-9.
    • Handle: RePEc:oup:ajagec:v:62:y:1980:i:1:p:1-9.
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    File URL: http://hdl.handle.net/10.2307/1239466
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    Cited by:

    1. McNiel, Douglas W. & Burbee, Clark R. & Wetzel, Howard R., II, 1983. "Supply Response To Technological Change And Regulation: The Case Of Mechanically Deboned Poultry," Southern Journal of Agricultural Economics, Southern Agricultural Economics Association, vol. 15(2), pages 1-5, December.
    2. McNiel, Douglas & Wetzel, Howard, 1981. "An Examination of Mechanically Deboned Meat and Poultry," Food Review/ National Food Review, United States Department of Agriculture, Economic Research Service, vol. 0(1), March.

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