Determination of red meat consumption preference on the scale of Gaziantep province

Hatice Yılmaz Tilki; Mahmut Keskin

Makale detayları

Determination of red meat consumption preference on the scale of Gaziantep province

Yazarlar:

Hatice Yılmaz Tilki | Mahmut Keskin

Yayıncı:

Hatay Mustafa Kemal University

Ana Başlıklar:

Hayvansal Üretim (Diğer)

Dergi:

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi Vol.29 Issue 3, pp.873-884

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001332650

pISSN:

2667-7733

Anahtar kelimeler:

Özet:

 This study aimed to determine red meat consumption preference in Gaziantep province. The study was conducted with a total of 90 participants, using questionuaire forms consisting of 25 questions, in the central districts of Şehitkamil and Şahinbey, and İslahiye and Yavuzeli districts of Gaziantep province. The data obtained from the surveys were evaluated by using frequency analysis with the SPSS package program. According to the results, 52.2 of the participants stated that they could consume red meat, chicken or fish without discrimination and 24.4 preferred red meat. In red meat consumption, it was observed that 46.7 of the participants preferred sheep meat and 3 preferred goat meat. 71.1 of the participants stated that they did not prefer goat meat even though they had not tried it and that the reasons for this were their habits, digestive problems, and different sensations regarding taste and smell. It can be considered that the reason for not choosing goat meat due to digestive problems, smell and taste is either due to prejudice or the preference of older animals in goat slaughter. Almost all 98.9 of the consumers who participated in the survey stated that they take quality into account in consumption and pointed out that various factors determine quality, especially the reliability of the place of purchase 17.8, the color of the meat 17.8, freshness 16.7 and smell 11.1. Also, 41.2 of the participants stated that when goat is mentioned, the first thing that comes to mind was milk, cheese, ice cream and hair, respectively. With this result, it can be evaluated that there is a negative prejudice against goat meat in the region.

 This study aimed to determine red meat consumption preference in Gaziantep province. The study was conducted with a total of 90 participants, using questionuaire forms consisting of 25 questions, in the central districts of Şehitkamil and Şahinbey, and İslahiye and Yavuzeli districts of Gaziantep province. The data obtained from the surveys were evaluated by using frequency analysis with the SPSS package program. According to the results, 52.2 of the participants stated that they could consume red meat, chicken or fish without discrimination and 24.4 preferred red meat. In red meat consumption, it was observed that 46.7 of the participants preferred sheep meat and 3 preferred goat meat. 71.1 of the participants stated that they did not prefer goat meat even though they had not tried it and that the reasons for this were their habits, digestive problems, and different sensations regarding taste and smell. It can be considered that the reason for not choosing goat meat due to digestive problems, smell and taste is either due to prejudice or the preference of older animals in goat slaughter. Almost all 98.9 of the consumers who participated in the survey stated that they take quality into account in consumption and pointed out that various factors determine quality, especially the reliability of the place of purchase 17.8, the color of the meat 17.8, freshness 16.7 and smell 11.1. Also, 41.2 of the participants stated that when goat is mentioned, the first thing that comes to mind was milk, cheese, ice cream and hair, respectively. With this result, it can be evaluated that there is a negative prejudice against goat meat in the region.

 This study aimed to determine red meat consumption preference in Gaziantep province. The study was conducted with a total of 90 participants, using questionuaire forms consisting of 25 questions, in the central districts of Şehitkamil and Şahinbey, and İslahiye and Yavuzeli districts of Gaziantep province. The data obtained from the surveys were evaluated by using frequency analysis with the SPSS package program. According to the results, 52.2 of the participants stated that they could consume red meat, chicken or fish without discrimination and 24.4 preferred red meat. In red meat consumption, it was observed that 46.7 of the participants preferred sheep meat and 3 preferred goat meat. 71.1 of the participants stated that they did not prefer goat meat even though they had not tried it and that the reasons for this were their habits, digestive problems, and different sensations regarding taste and smell. It can be considered that the reason for not choosing goat meat due to digestive problems, smell and taste is either due to prejudice or the preference of older animals in goat slaughter. Almost all 98.9 of the consumers who participated in the survey stated that they take quality into account in consumption and pointed out that various factors determine quality, especially the reliability of the place of purchase 17.8, the color of the meat 17.8, freshness 16.7 and smell 11.1. Also, 41.2 of the participants stated that when goat is mentioned, the first thing that comes to mind was milk, cheese, ice cream and hair, respectively. With this result, it can be evaluated that there is a negative prejudice against goat meat in the region.

 Bu çalışmada, Gaziantep ili ölçeğinde kırmızı et tüketim tercihinin belirlenmesi amaçlanmıştır. Çalışma, Gaziantep ilinde merkez ilçe olan Şehitkamil ve Şahinbey ile İslahiye ve Yavuzeli ilçelerinde, 25 sorudan oluşan anket formları kullanılarak toplam 90 katılımcı ile yürütülmüştür. Anketler ile elde edilen veriler, SPSS paket programı ile frekans analizi yapılarak değerlendirilmiştir. Araştırma sonuçlarına göre katılımcıların 52.2si et tüketiminde kırmızı et, tavuk eti ya da balık etini ayrım yapmadan tüketebildiğini, 24.40ı ise kırmızı et tercih ettiğini ifade etmişlerdir. Kırmızı et tüketiminde katılımcıların 46.7sinin koyun etini, 3ünün ise keçi etini tercih ettiği görülmüştür. Katılımcıların 71.1i keçi etini denememelerine rağmen tercih etmediklerini ve bu duruma sebep olarak da alışkanlıklar, sindirim sorunu, tat ve koku ile ilgili değişik duyumlarının etkili olduğunu belirtmişlerdir. Sindirim problemi, koku ve lezzetten dolayı tercih etmemenin ya önyargıdan ya da keçi kesimlerinde ileri yaştaki hayvanların tercih edilmesinden kaynaklandığı değerlendirilebilir. Ankete katılan tüketicilerin neredeyse tamamı 98.9 tüketimde kaliteyi dikkate aldıklarını ifade etmişler ve kalite belirlemede başta satın alınan yerin güvenilirliği 17.8 ile etin renk 17.8, tazelik 16.7, kokusu 11.1 olmak üzere değişik faktörlere işaret etmişlerdir.Katılımcıların 41.2si tarafından keçi denildiğinde ilk akla gelen şeyin sırası ile süt, peynir, dondurma ve kıl olduğunu ifade edilmiştir. Bu sonuç ile bölgede keçi etine karşı olumsuz bir önyargı olduğu değerlendirilebilir.

Makale detayları

Determination of red meat consumption preference on the scale of Gaziantep province

Yazarlar:

Hatice Yılmaz Tilki | Mahmut Keskin

Yayıncı:

Hatay Mustafa Kemal University

Ana Başlıklar:

Hayvansal Üretim (Diğer)

Dergi:

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi Vol.29 Issue 3, pp.873-884

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001332650

pISSN:

2667-7733

Red meat

species preference

consumption preference

goat meat

consumption habitskırmızı et

tür tercihi

tüketim tercihi

keçi eti

tüketim alışkanlıkları

Sayı

Makale detayları

Yazarlar: Hatice Yılmaz Tilki | Mahmut Keskin

Yayıncı: Hatay Mustafa Kemal University

Ana Başlıklar: Hayvansal Üretim (Diğer)

Dergi: Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi Vol.29 Issue 3, pp.873-884

Belge Tipi: Makale

Yayın Tarihi: 12/2024

Belge Dili: Türkçe

Document ID (Org No.): 2001332650

pISSN: 2667-7733

Sayı

Yazarlar:

Hatice Yılmaz Tilki | Mahmut Keskin

Yayıncı:

Hatay Mustafa Kemal University

Ana Başlıklar:

Hayvansal Üretim (Diğer)

Dergi:

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi Vol.29 Issue 3, pp.873-884

Belge Tipi:

Makale

Yayın Tarihi:

12/2024

Belge Dili:

Türkçe

Document ID (Org No.):

2001332650

pISSN:

2667-7733