ŞIRNAK’TA KIRMIZI ET TÜKETİM ALIŞKANLIKLARI ÜZERİNE BİR ARAŞTIRMA

Authors : Ekrem DENLİ, Sanem ŞEHRİBANOĞLU, Gökhan BORAN

Pages : 141-148

View : 29 | Download : 8

Publication Date : 2016-06-01

Article Type : Research Paper

Abstract :In this study, red meat consumption habits of people in fiırnak were investigated. The total of 512people was the subjects of this study. Study data were obtained by interviews in person with thesubjects. 40.5% of the meat consumers stated their preference for red meat, 12.0% for chicken, and10.4% for fish. It is determined that 59.8% of the subjects do not consume processed meat products.Among those, 60.1% stated that they do not find these products healthy. It was found that the mostpreferred red meat source was lamb insert ignore into journalissuearticles values(28.4%);, kid insert ignore into journalissuearticles values(27.2%);, cow insert ignore into journalissuearticles values(15.4%);, sheep insert ignore into journalissuearticles values(8.1%); and goat insert ignore into journalissuearticles values(5.6%);in the descending order. It was also found that the most preferred processed meat product was sucukwhile the least one was pastırma. It is concluded that meat consumption habits are affected by incomelevel, animal stock and variety, habits and traditions
Keywords : şırnak, kırmızı et, tüketim alışkanlıkları, anket

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