AI Summary & Key Takeaways
AI InsightIn conclusion, food safety was evaluated individually in 5 different stages: production, processing, packaging, marketing, and storage of these products at home.
📌 3 Key Takeaways
Abstract
The aim of this study was to investigate consumer preferences regarding consumption of red meat and to examine the knowledge levels of consumers about food safety and to establish the relationship between food safety and consumer preferences considering consumers? socioeconomic situation and purchasing and consuming behaviors related to red meat products. For this aim, interviews with 2690 households in 12 provincial centers in Turkey were conducted. Processed red meat consumption, ages, sex, education level, number of total people in the households, incomes, trust degrees in stages from production to consumption of red meat, and the effect of red meat purchase area variables of the consumers were examined. The opinions of consumers on whether they find red meat products reliable or not were examined using chi-square automatic interaction detector (CHAID) analysis. In conclusion, food safety was evaluated individually in 5 different stages: production, processing, packaging, marketing, and storage of these products at home. The stages that are least trusted by consumers are food safety of processed red meats, meat processing locations, production plants, packaging units, sales areas, and meat preservation at home, in descending order. One of the most important results is that consumers who do not consume processed red meat products such as sausage, salami, and pastrami do not see red meat production places as reliable. Furthermore, female consumers (53.1%) in nuclear families (3?5 persons), especially those with children under 11 years of age, think that the processing stages make red meat unreliable for consumption.