Nutritional Safety of Meat and Consumer Behavior Decision-making based on Animal Inspection

  • Zhihong Liu
Keywords: Food safety; Willingness to pay; Evaluation methods; Animal quarantine


Nutritional content and food safety of meat food have become the focus of attention. Meat food is rich in protein and essential fatty acids, which can provide heme (organic iron) and promote iron absorption of cysteine, can improve iron deficiency anemia. In this paper, the author analyzes the nutritional safety of meat and consumer behavior decision-making based on animal inspection. Animal origin inspection and quarantine is the most important link to ensure the quality and safety of animal-derived food from the source. Taking pork consumption as an example, this paper analyzes consumers' willingness to pay for food safety by using the method of hypothetical value evaluation. The results show that consumers are willing to pay 42% more for organic pork and 29% more for traceable pork.As the main meat products used by consumers in daily life, the results of this study have certain reference value. Consumers' beliefs, subjective knowledge, objective knowledge, trust in public institutions, trust in food label information and subjective normative variables all have willingness to pay for food safety. In addition, the main factors affecting consumers' willingness to pay are also studied.