A Research on Red Meat Consumption and Preferences: A Case Study in Tekirdağ Province
In this study, 384 persons have been subjected to questionnaire made in order to determine the red meat consumption and preferences of the people living in the central district of Tekirdağ province. In the study it was determined that all the consumers consumed red meat. According to the findings of...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2015-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/340 |
| _version_ | 1828028126461952000 |
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| author | Ebru Onurlubaş Neslihan Yılmaz Hasan Gökhan Doğan Halil Kızılaslan |
| author_facet | Ebru Onurlubaş Neslihan Yılmaz Hasan Gökhan Doğan Halil Kızılaslan |
| author_sort | Ebru Onurlubaş |
| collection | DOAJ |
| description | In this study, 384 persons have been subjected to questionnaire made in order to determine the red meat consumption and preferences of the people living in the central district of Tekirdağ province. In the study it was determined that all the consumers consumed red meat. According to the findings of the research, the annual red meat consumption per capita was determined to be 34.22 kg. Considering the red meat consumption of the people subjected to research, it was determined that beef meat was the most preferred kind among all the other kinds of red meat. In the study, it was determined that in red meat buying place preference consumers prefer traditional retailers such as butcher been specialized. Consumers prefer red meat due to be the most nutritious, respectively be healthy, delicious, habit and easy to access. It was determined that 47.5% of consumers participated in the study were ready to pay extra for red meat in the food safety. It was determined 75.6% people participated in the study consume more red meat if the price of red meat cheapens. A logit model was used for analyzing the factors that influence the red meat consumption of the families participating in this research. According to the logit model results, it was determined that the families’ red meat consumption amount is affected from statistical variables such as; number of family members, education level, spouse's employment status, income, cheapening of the price of red meat . |
| first_indexed | 2024-04-10T13:47:28Z |
| format | Article |
| id | doaj.art-29f4532aca0d4443babc7379286a96db |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T13:47:28Z |
| publishDate | 2015-04-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-29f4532aca0d4443babc7379286a96db2023-02-15T16:10:53ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2015-04-013646647110.24925/turjaf.v3i6.466-471.340163A Research on Red Meat Consumption and Preferences: A Case Study in Tekirdağ ProvinceEbru Onurlubaş0Neslihan Yılmaz1Hasan Gökhan Doğan2Halil Kızılaslan3Trakya University Keşan Yusuf Çapraz Applied Science High School, Turkey.Republic of Turkey Ministry of Food, Agricultural and Livestock, Turkey.Ahi Evran University, Agricultural Faculty, Agricultural Economics Department, Turkey.Gaziosmanpasa University, Agricultural Faculty, Department of Agricultural Economics, Turkey.In this study, 384 persons have been subjected to questionnaire made in order to determine the red meat consumption and preferences of the people living in the central district of Tekirdağ province. In the study it was determined that all the consumers consumed red meat. According to the findings of the research, the annual red meat consumption per capita was determined to be 34.22 kg. Considering the red meat consumption of the people subjected to research, it was determined that beef meat was the most preferred kind among all the other kinds of red meat. In the study, it was determined that in red meat buying place preference consumers prefer traditional retailers such as butcher been specialized. Consumers prefer red meat due to be the most nutritious, respectively be healthy, delicious, habit and easy to access. It was determined that 47.5% of consumers participated in the study were ready to pay extra for red meat in the food safety. It was determined 75.6% people participated in the study consume more red meat if the price of red meat cheapens. A logit model was used for analyzing the factors that influence the red meat consumption of the families participating in this research. According to the logit model results, it was determined that the families’ red meat consumption amount is affected from statistical variables such as; number of family members, education level, spouse's employment status, income, cheapening of the price of red meat .http://www.agrifoodscience.com/index.php/TURJAF/article/view/340Red meatconsumptionconsumer decisionslogit modelTekirdağ |
| spellingShingle | Ebru Onurlubaş Neslihan Yılmaz Hasan Gökhan Doğan Halil Kızılaslan A Research on Red Meat Consumption and Preferences: A Case Study in Tekirdağ Province Turkish Journal of Agriculture: Food Science and Technology Red meat consumption consumer decisions logit model Tekirdağ |
| title | A Research on Red Meat Consumption and Preferences: A Case Study in Tekirdağ Province |
| title_full | A Research on Red Meat Consumption and Preferences: A Case Study in Tekirdağ Province |
| title_fullStr | A Research on Red Meat Consumption and Preferences: A Case Study in Tekirdağ Province |
| title_full_unstemmed | A Research on Red Meat Consumption and Preferences: A Case Study in Tekirdağ Province |
| title_short | A Research on Red Meat Consumption and Preferences: A Case Study in Tekirdağ Province |
| title_sort | research on red meat consumption and preferences a case study in tekirdag province |
| topic | Red meat consumption consumer decisions logit model Tekirdağ |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/340 |
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