Gençlerin Kırmızı Et Tüketim Tercihlerinin Analizi: Ege Üniversitesi Öğrencileri Örneği
Articles > Article · 2020
Authors: Turgay TAŞKIN, Sait ENGİNDENİZ, Awo Abdoulaye Gbadamonsi, Çağrı KANDEMİR, Nedim KOŞUM
Ege Üniversitesi Ziraat Fakültesi Dergisi, Refereed Journals of Other Institutions, International, Scopus, 2020, vol 57, pp 63-71
Summary
<p style="text-align: justify; ">Objective: The aim of this study is to reveal the socio-economic and demographic characteristics of undergraduate students studying at different faculties of Ege University (Bornova-İzmir) campus and to analyze the factors affecting red meat consumption preferences. Material and Methods: The main material of the research is the original data obtained from the undergraduate students studying at different faculties of Ege University through the questionnaire. 34.986 students are enrolled at Ege University in 2019. There are currently 16 faculties affiliated to the university and approximately 85% of the registered students are studying in these faculties. In the research, the total number of students enrolled in the university was accepted as the main population and the proportional sampling included 380 students. Results: It was found that 92.4% of the students consumed red meat and 7.6% did not. Consumers of red meat, meat according to the type of animal obtained from the preferences; cattle (95.4%), sheep (37.1%) and goats (12.9%) are reported as. Sudents prefer minced meat (%61.8), piece of meat (58.1%) and bony meat (33.3%). As the cooking method of red meat, they prefer in vegetable dishes (69.2%), as grilled (66.4%), as baked (40.5%) and as boiled (18.8%). When buying red meat, they consider hiygiene (82.6%), freshness (82.3%), cleaning (81.8%) and reliability (72.4%). Conclusion: In order to increase red meat consumption, growers should use cheap roughage (silage, etc.) to reduce production costs and reduce the number of intermediaries between the producer and the consumer. In order to make consumers more conscious about food safety, information notes, brochures and booklets should be prepared and published about the importance of red meat in nutrient content and human health.<br></p>