Scopus
🔓 Açık Erişim YÖKSİS DOI Eşleşti
SJR Q4
Consumers’ meat and products consumption frequency, knowledge levels and quality cues: The sample of Aksehir, Turkey
Pakistan Journal of Nutrition · Ocak 2016
YÖKSİS Kayıtları
Consumers’ Meat and Products Consumption Frequency, Knowledge Levels and Quality Cues: The Sample of Aksehir, Turkey
Pakistan Journal of Nutrition · 2016 Academic Journal Database, ASCI
Dr. Öğr. Üyesi EBRU BAYRAK →
Consumers Meat and Products Consumption Frequency Knowledge Levels and Quality Cues: The Sample of Aksehir Turkey
Pakistan Journal of Nutrition · 2016 ASCI, ADL, CAS
Doç. Dr. MUHAMMET ALİ CEBİRBAY →
YÖKSİS Kayıtları — ISSN Eşleşmesi
The Features Taken Into Consideration by the Consumers in Konya Turkey When Purchasing a Food Product
2009 ISSN: 1680-5194 Academic Journal Database, ASCI
Dr. Öğr. Üyesi EBRU BAYRAK →
Nutritional Knowledge and Behavior of Adults Their Relations with Sociodemographic Factors
2016 ISSN: 1680-5194 ASCI
Doç. Dr. GÜLPERİ DEMİR HAKLI →
Consumers’ Meat and Products Consumption Frequency, Knowledge Levels and Quality Cues: The Sample of Aksehir, Turkey
2016 ISSN: 1680-5194 Academic Journal Database, ASCI
Dr. Öğr. Üyesi EBRU BAYRAK →
The Features Taken into Consideration by the Consumers in Konya Turkey When Purchasing a Food Product
2009 ISSN: 1680-5194 FOOD
Prof. Dr. NAZAN AKTAŞ →
Nursing Staff s Attitudes on the Elderly Nutrition in Ankara Turkey
2013 ISSN: 1680-5194 ASCI
Doç. Dr. GÜLPERİ DEMİR HAKLI →
Makale Bilgileri
ISSN16805194
Yayın TarihiOcak 2016
Cilt / Sayfa15 · 540-546
Scopus ID2-s2.0-84977554341
Erişim🔓 Açık Erişim
Özet
Meat contains a wide range of important dietary source of proteins and essential nutrients which provide a positive effect on human growth and development. The quality of meat and meat products differ from intrinsic and extrinsic cues so that it can be formed according to preferences of consumers. The aim of this study is to determine the consumer’s consumption frequency, knowledge levels and opinion of quality cues of meat and meat products. The study was conducted as a cross-sectional, general survey model. The sample group of the study consisted of 402 consumers who were selected using easy randomized sampling method. The survey instrument consists of demographic characteristics, consumption frequencies, knowledge level and quality cues of meat and meat products of consumers. According to the results, the participants’ once a week consumption frequencies of beef, mutton/lamb and goat meat were found 23.2, 5.2 and 1.0%, respectively and two-three times a week consumption frequencies of sucuk, pastrami, salami, sausage and braised meat were found 19.7, 1.2, 9.5 and 9.7%, respectively and 3.7% and significantly differences were determined between sucuk, sausage and braised meat (p<0.000, p<0.05, p<0.05) consumption frequencies by gender. The quality cues findings were separated to intrinsic and extrinsic factors (Cronbach α: 0.892). No difference between intrinsic quality items was detected (p>0.05), but extrinsic quality item scores were confirmed significantly differences by gender (p<0.000). The mean (x̄ ± Sx) of the meat and meat product knowledge scores was determined (62.15±0.69) and the knowledge scores according to gender was determined significant (F(400): 7.455; p = 0.000).
Yazarlar (4)
1
Sumeyra S.Tiske Inan
2
Ebru Bayrak
3
Muhammet Ali Cebirbay
4
Nazan Aktas
Anahtar Kelimeler
Consumption
Knowledge
Meat
Meat products
Quality cues
Kurumlar
Karamanoglu Mehmet Bey University
Karaman Turkey
Mevlana Üniversitesi
Konya Turkey
Selçuk Üniversitesi
Selçuklu Turkey
Scimago Dergi (ISSN Eşleşmesi)
Pakistan Journal of Nutrition (discontinued)
Q4
SJR Skoru0,172
H-Index52
YayıncıAsian Network for Scientific Information
ÜlkePakistan
Food Science (Q4)
Nutrition and Dietetics (Q4)
Public Health, Environmental and Occupational Health (Q4)
Metrikler
1
Atıf
4
Yazar
5
Anahtar Kelime