Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XIX
Written by H. Ahu KAHRAMAN, Umit GURBUZ
The survey was undertaken to determine the consumers’ tendency to dry aged beef meats in Campus of Selcuk University at Konya between October-November 2014 with a total number of 155 consumers. As a result of the research, the followings were found out: 53,5% of participants had information on dry aging applications, 46,5% had no information on this. 20% of participants were consuming dry aged meat products, 80% had never consume these products. 54.8% of participant did not know the product, 30,8% did not find them attractive for consumption, 14,4% did not prefer these foods because of their expensive price. When the participants were taken into consideration with income levels changing from 4001 to 5000 TL (Turkish lira), the group was observed with the highest (63,6%), while 1000-2000 TL group was observed the lowest recognition rate (44,4%). When the way of getting information about the dry aged meat products were taken into consideration, postgraduate education was playing an important role on recognation of the products (p<0.05). Thus, social-mass media and educatio level, may have a significant impact on spread of this product and may become easily accessible.
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beef meat
