Broiler Chicken vs. Turkey Meat; which One Has the Least Bad Fat to Avoid Positive Case of COVID-19?

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1 Citation (Scopus)


Red meat is a source of protein which is favored by people. Poultry red meat has leaner fat and cholesterol than red meat from mammals. However, too much in consuming poultry also led to health problem. This study has an objective to analyze if there is correlation between poultry production and COVID-19 case number in the USA. The method of this study is categorized as quantitative, using secondary data as the main source of data. One of the samples is turkey and broiler chicken meat production in the USA. The data of meat production are taken from USDA official site. Another sample is the COVID-19 case in the USA from worldometer website. The result shows that there is a correlation between the number of production and addition of active case. Between august to September, the addition of active case is second of the lowest than between other months, after February to March, while the total production of broiler chicken is also the highest. Turkey meat reached the highest production in March, where the active case addition is the lowest than other months. It can be concluded that the right amount of consumption will bring benefit to health.

Original languageEnglish
Pages (from-to)799-802
Number of pages4
JournalSystematic Reviews in Pharmacy
Issue number10
Publication statusPublished - Oct 2020


  • Broiler chicken
  • COVID-19 case
  • Production
  • Turkey


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