Turkey meat consumption habits in K？r？kkale and the investigation of the consumer’s awareness about food hygiene

Due to the increasing population of Turkey, the closure of increasing animal protein shortage enhance the importance of consumption of turkey meat day by day. In this study, a questionnaire study consisting of 219 people and 25 questions was conducted in order to determine the participants’ turkey meat consumption habits and the level of consciousness on food hygiene in K？r？kkale province. The results were assessed using the SPSS 22.0 (Statistical Package for Social Sciences) program. In addition, sex, age, marital status, education status, occupations, monthly income amounts, monthly food expenditures and turkey meat consumption frequency were statistically examined by chi-square test separately. Participants’ level of education and level of consciousness on food hygiene were also statistically determined by chi-square test. As a result of evaluating the data obtained in the survey, turkey meat consumption rate of participants was determined as 27,9 %. Participants’ turkey meat consumption habits varied according to age, monthly income and monthly food expenditures. In this study, it was determined that 97,7 % of the participants were paying attention to the hygienic conditions of the places where they buy food. Also, it was observed that the most common points that participants pay attention are an expiration date, hygiene and price. Based on the obtained results, the taste of the turkey meat, the low-calorie formation and the high nutritional value are among the factors that increase turkey meat consumption. Ensuring turkey meat to be on shelves throughout the year rather than at certain periods and holding promotional days, organization, advertisements etc. about turkey meat for consumers are thought to contribute to the consumption habits of turkey meat in the society