The Cost of Food Safety Technologies in the Meat and Poultry Industries.

Table 1: Goodness of fit and model selections of the best meat or poultry cost function
models.

Industry	Model Number	Description	Test Variable	Test	Parameters Estimated	Restric- tions	G-J Value	Model Chi- Square

Meat Slaughter	J_____	P,LB¹		-	10_________	-	186.6	-
	II_________	(P,LB,S,T)²	Both (T,S)	I vs II	21_________	11	159.5	— — ,**⅛ 27.1
	III	(P,LB,S) 3	Technology (T)	II vs. III	15__________	_6_______	171.5	12.0
	IV	(P,LB,T) 4	Sanitation and Process Control (S)	II vs. IV	15	6	173.4	T _ * 13.9
Meat Processing	J_____	P,LB¹		-	10_________	-	586.8	-
	II_________	(P,LB,S,T)²	Both (T,S)	I vs II	21_________	11	555.9	— ʌ ʌ * * * 30.9
	III	(P,LB,S) 3 '	Technology (T)	II vs. III	15__________	_6_______	563.8	7.9
	IV	(P,LB,T) 4	Sanitation (S)_______	II vs. IV	15__________	_6_______	574.2	18.3
Poultry Slaughter	J_____	P,LB¹		-	10_________	-	126.4	-
	II_________	(P,LB,S,p²	Both (T,S)	I vs II	21_________	11	113.6	12.8
	III	(P,LB,S) 3 '	Technology (T)	II vs. III	15__________	_6_______	121.1	7.5
	IV	(P,LB,T) 4	Sanitation (S)_______	II vs. IV	15__________	_6_______	119.1	5.5

	Regu- lation
Meat Slaughter	J_____	P,LB¹		-	10_________	-	417.0	-
	III	(P,LB,R) 3	Sanitation (S)_______	I vs. III	15__________	5	410.0	7.0
Meat Processing	J_____	P,LB¹		-	10_________		1,278	-
	III	(P,LB,R) ³	Sanitation (S)_______	I vs. III	15__________	5	1,228	_ ʌ ʌ * * * 50.0
Chicken Slaughter	J_____	P,LB¹		-	10_________		348.3	-
	III	(P,LB,R) ³	Sanitation (S)_______	I vs. III	15__________	5	332.6	Σ _** 15.7

* significant at the 90% level, ** significant at the 95% level, *** significant at the 99% level

1 Model I: base model consisting of prices (P) and pounds of output (LB) and denoted (P,LB).

² Model II: Adds technology (T) and sanitation and process control (S) to (P,LB) to make
(P,LB,S,T).

³ Model III: Removes T from II to make (P,LB,S).

⁴ Model IV; Removes S from II to make (P,LB,T).