Beef, pork, or lamb? Comparative study between 3 kinds of red meat consumption in the USA toward the number of COVID cases

Abstract

Meat is the ingredient that is favored by everyone in the world. Too much of consuming red meat can cause problems to the body because of its fatty substance. COVID-19 can make cholesterol problem worsening. This study has a purpose to observe if there is a correlation between meat production in the USA with the rise of the COVID-19 case. This study uses a quantitative method with secondary data as the only source of data. The sample is divided into three; import number of beef, lamb, and pork in the USA, total number of COVID-19 cases in the USA, and popularity points of information search of those 3 types of red meat. The result shows that the number of beef imports also significantly increases the total number of COVID-19 cases in the USA. Beef has the highest fatty substance but cheaper than other types of meat makes beef the most demanded meat by Americans. Popularity points of information related to meat has no relation with the total number of COVID-19 case. Popularity points is affected by important event, rather than consumption.