Factors Affecting Red Meat Consumption: University Students' Consumption Preferences

Derya İlkay Yılmaz; Serdar Çağan Gün

Makale detayları

Factors Affecting Red Meat Consumption: University Students' Consumption Preferences

Yazarlar:

Derya İlkay Yılmaz | Serdar Çağan Gün

Yayıncı:

Osmaniye Korkut Ata Üniversitesi

Ana Başlıklar:

Tarım Ekonomisi (Diğer)

Dergi:

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.8 Issue 4, pp.1752-1767

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354237

pISSN:

2687-3729

Anahtar kelimeler:

Özet:

 This study aims to examine the red meat consumption preferences of students at Tekirdağ Namık Kemal University Faculty of Agriculture and the factors influencing these preferences. The study evaluates students red meat consumption quantities, purchasing preferences, and the factors affecting these preferences, analyzing their relationship with demographic variables. A face-to-face survey was conducted with 229 students, and their red meat consumption preferences were assessed using the Best-Worst Analysis and Factor Analysis methods. According to the analysis results, the most significant motivation for red meat consumption among students is taste, while the high price of red meat is identified as the biggest limiting factor. Additionally, it was determined that a majority of students prefer to purchase red meat from butchers, with hygiene and reliability playing a crucial role in their purchasing decisions. It was also observed that the amount of red meat consumption increases as income levels rise. To promote red meat consumption among university students, it is recommended to offer affordable meal options containing red meat in university cafeterias and to collaborate with local producers to ensure the supply of reasonably priced and reliable red meat. Furthermore, awareness campaigns should be organized to enhance students knowledge about health and environmental sustainability concerning red meat production and consumption. This study provides a regional and unique perspective for a better understanding of university students red meat consumption habits.

 This study aims to examine the red meat consumption preferences of students at Tekirdağ Namık Kemal University Faculty of Agriculture and the factors influencing these preferences. The study evaluates students red meat consumption quantities, purchasing preferences, and the factors affecting these preferences, analyzing their relationship with demographic variables. A face-to-face survey was conducted with 229 students, and their red meat consumption preferences were assessed using the Best-Worst Analysis and Factor Analysis methods. According to the analysis results, the most significant motivation for red meat consumption among students is taste, while the high price of red meat is identified as the biggest limiting factor. Additionally, it was determined that a majority of students prefer to purchase red meat from butchers, with hygiene and reliability playing a crucial role in their purchasing decisions. It was also observed that the amount of red meat consumption increases as income levels rise. To promote red meat consumption among university students, it is recommended to offer affordable meal options containing red meat in university cafeterias and to collaborate with local producers to ensure the supply of reasonably priced and reliable red meat. Furthermore, awareness campaigns should be organized to enhance students knowledge about health and environmental sustainability concerning red meat production and consumption. This study provides a regional and unique perspective for a better understanding of university students red meat consumption habits.

 This study aims to examine the red meat consumption preferences of students at Tekirdağ Namık Kemal University Faculty of Agriculture and the factors influencing these preferences. The study evaluates students red meat consumption quantities, purchasing preferences, and the factors affecting these preferences, analyzing their relationship with demographic variables. A face-to-face survey was conducted with 229 students, and their red meat consumption preferences were assessed using the Best-Worst Analysis and Factor Analysis methods. According to the analysis results, the most significant motivation for red meat consumption among students is taste, while the high price of red meat is identified as the biggest limiting factor. Additionally, it was determined that a majority of students prefer to purchase red meat from butchers, with hygiene and reliability playing a crucial role in their purchasing decisions. It was also observed that the amount of red meat consumption increases as income levels rise. To promote red meat consumption among university students, it is recommended to offer affordable meal options containing red meat in university cafeterias and to collaborate with local producers to ensure the supply of reasonably priced and reliable red meat. Furthermore, awareness campaigns should be organized to enhance students knowledge about health and environmental sustainability concerning red meat production and consumption. This study provides a regional and unique perspective for a better understanding of university students red meat consumption habits.

 Bu çalışma, Tekirdağ Namık Kemal Üniversitesi Ziraat Fakültesi öğrencilerinin kırmızı et tüketim tercihlerini ve tercihlerini etkileyen faktörleri incelemeyi amaçlamaktadır. Çalışmada, öğrencilerin kırmızı et tüketim miktarları, satın alma tercihleri ve tercihleri etkileyen faktörler değerlendirilmiş; bu faktörlerin demografik değişkenlerle ilişkisi analiz edilmiştir. Araştırmada, 229 öğrenci ile yüz yüze anket çalışması yapılmış ve En İyi-En Kötü Analizi ile Faktör Analizi yöntemleri kullanılarak öğrencilerin kırmızı et tüketim tercihleri değerlendirilmiştir. Analiz sonuçlarına göre, öğrencilerin kırmızı et tüketiminde en önemli motivasyon kaynağı lezzet olurken, fiyat yüksekliği en büyük sınırlayıcı faktör olarak belirlenmiştir. Ayrıca, öğrencilerin büyük bir kısmının kırmızı eti kasaplardan satın almayı tercih ettiği, hijyen ve güvenilirlik konularının satın alma kararlarında önemli rol oynadığı tespit edilmiştir. Gelir düzeyi arttıkça kırmızı et tüketim miktarının yükseldiği gözlemlenmiştir. Üniversite yemekhanelerinde kırmızı et içeren ekonomik menülerin sunulması, yerel üreticilerle iş birliği yapılarak uygun fiyatlı ve güvenilir kırmızı et temininin sağlanması önerilmektedir. Ayrıca, kırmızı et üretimi ve tüketimi konusunda sağlık ve çevresel sürdürülebilirlik konularına yönelik farkındalığı artırmak amacıyla bilgilendirme kampanyaları düzenlenmelidir. Bu çalışma, üniversite öğrencilerinin kırmızı et tüketim alışkanlıklarını daha iyi anlamaya yönelik bölgesel ve özgün bir perspektif sunmaktadır.

Makale detayları

Factors Affecting Red Meat Consumption: University Students' Consumption Preferences

Yazarlar:

Derya İlkay Yılmaz | Serdar Çağan Gün

Yayıncı:

Osmaniye Korkut Ata Üniversitesi

Ana Başlıklar:

Tarım Ekonomisi (Diğer)

Dergi:

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.8 Issue 4, pp.1752-1767

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354237

pISSN:

2687-3729

Food safety

Dietary habits

Consumer behaviorGıda güvenliği

Beslenme alışkanlığı

Tüketici davranışları

Sayı

Makale detayları

Factors Affecting Red Meat Consumption: University Students' Consumption Preferences

Yazarlar: Derya İlkay Yılmaz | Serdar Çağan Gün

Yayıncı: Osmaniye Korkut Ata Üniversitesi

Ana Başlıklar: Tarım Ekonomisi (Diğer)

Dergi: Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.8 Issue 4, pp.1752-1767

Belge Tipi: Makale

Yayın Tarihi: 9/2025

Belge Dili: Türkçe

Document ID (Org No.): 2001354237

pISSN: 2687-3729

Food safety

Dietary habits

Consumer behaviorGıda güvenliği

Beslenme alışkanlığı

Tüketici davranışları

Sayı

Yazarlar:

Derya İlkay Yılmaz | Serdar Çağan Gün

Yayıncı:

Osmaniye Korkut Ata Üniversitesi

Ana Başlıklar:

Tarım Ekonomisi (Diğer)

Dergi:

Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi Vol.8 Issue 4, pp.1752-1767

Belge Tipi:

Makale

Yayın Tarihi:

9/2025

Belge Dili:

Türkçe

Document ID (Org No.):

2001354237

pISSN:

2687-3729