Hatay ili Antakya ilçesi kentsel alanda kırmızı et tüketim tercihlerinin belirlenmesi
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Dosyalar
Tarih
2022
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Hatay Mustafa Kemal Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu çalışmada Hatay ili Antakya ilçesinde yaşayan hane halklarının kırmızı et ve et ürünleri satın alınan yer, satın alma şekli, satın alınan yerin özellikleri ve tüketimine etki eden genel faktörler ile gelir düzeyleri, eğitim, yaş ve aile birey sayısına göre kırmızı et tüketimindeki değişimler incelenmiştir. Bu çalışmada kullanılan veriler 2020 yılında 300 tüketici ile yapılan anket ile toplanmıştır. Ankete katılanların 103'ü kadın 197'si ise erkektir. Tüketicilerin aylık 4.39 kg kırmızı et tükettikleri hesaplanmıştır. Tüketicilerin kırmızı et alışverişini haftada bir gün yapmayı tercih ettikleri belirlenmiştir. Kırmızı et satın alınan yerlerin belirlenmesinde güvenilir olması ve hijyen kriterleri önemli bulunmuştur. Kırmızı eti satın alırken kıyma olarak almayı, evde veya restoranda kırmızı eti ızgarada tüketmeyi tercih etmişlerdir. Hayvan hastalıkları riski tüketimde değişime neden olacak en önemli faktör olarak görülmüştür. Yayın organlarının kırmızı et tüketim alışkanlıklarına önemli bir etkisinin olmadığı gözlenmiştir. Kırmızı ette lezzet kalitesi artırılmasına yönelik çalışmaların yapılması, hayvan hastalıklarına karşı tedbirlerin artırılması ve fiyatın alım gücü düzeyinde olmasının, kırmızı et tüketimini artırabileceği saptanmıştır.
In this study, the general factors affecting the consumption of red meat and meat products of the households living in the Antakya district of Hatay province, the place of purchase, the type of purchase, the characteristics of the place of purchase, and the changes in red meat consumption according to income levels, education, age and number of family members were examined. The data used in the study were collected through a survey conducted with 300 consumers in 2020. 103 of the respondents were female and 197 were male. It has been calculated that consumers consume 4,39 kg of red meat per month. It has been determined that consumers prefer to shop for red meat once a week. Reliability and hygiene criteria were found to be important in determining the places where red meat is purchased. While purchasing red meat, they preferred to buy it as minced meat and to consume red meat on the grill at home or in the restaurant. The risk of animal diseases has been seen as the most important factor that will cause a change in consumption. It has been observed that media organs do not have a significant effect on red meat consumption habits. It has been determined that conducting studies to increase the flavor quality of red meat, increasing the precautions against animal diseases and keeping the price at the purchasing power level can increase the consumption of red meat.
In this study, the general factors affecting the consumption of red meat and meat products of the households living in the Antakya district of Hatay province, the place of purchase, the type of purchase, the characteristics of the place of purchase, and the changes in red meat consumption according to income levels, education, age and number of family members were examined. The data used in the study were collected through a survey conducted with 300 consumers in 2020. 103 of the respondents were female and 197 were male. It has been calculated that consumers consume 4,39 kg of red meat per month. It has been determined that consumers prefer to shop for red meat once a week. Reliability and hygiene criteria were found to be important in determining the places where red meat is purchased. While purchasing red meat, they preferred to buy it as minced meat and to consume red meat on the grill at home or in the restaurant. The risk of animal diseases has been seen as the most important factor that will cause a change in consumption. It has been observed that media organs do not have a significant effect on red meat consumption habits. It has been determined that conducting studies to increase the flavor quality of red meat, increasing the precautions against animal diseases and keeping the price at the purchasing power level can increase the consumption of red meat.
Açıklama
Anahtar Kelimeler
Ziraat, Agriculture
