A Study on Consumers’ Meat Consumption Preferences
DOI:
https://doi.org/10.24925/turjaf.v12i1.15-21.6257Keywords:
Grilled meat, cooking methods, consumption preferences, Istanbul, QuestionnaireAbstract
This study was conducted to determine the grilled meat consumption preferences of consumers. The material of the research consisted of data collected from 406 people by face-to-face survey method. In the research, it was determined that all of the consumers included in the survey consumed meat. When the mean and correlation values of the variables are examined, it is seen that the average of the rare cooked meat variable is 1,863 and that the participants rarely prefer it. When the other mean and correlation values were examined, the medium cooked meat variable was 3.149; hard-cooked meat variant 2,887; the taste variable has an average value of 2,674, indicating that the participants prefer this type of meat from time to time. When the participant gender and grilled meat consumption preferences were examined, no significant difference was observed in the medium cooked variable in the participant gender (P>0.05); It was observed that there was a significant difference (P<0.05) between undercooked, overcooked and flavor variables and gender groups. As a result of the analysis made between the education levels of the participants and their grill meat consumption preferences, it was seen that there was a significant difference (P<0.05) in all three different education levels. It was determined that the explanatory, confirmatory factor and reliability analysis results of the grill meat consumption preference scale were at an acceptable level. When the hypothesis test results were examined, the gender and age hypotheses were partially accepted, while the education hypotheses were fully accepted.
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