Özet:

Purpose: This research was carried out with the aim of revealing the socio-economic and demographic characteristics of graduate students studying at different faculties in the University of Ege (Bornova-Izmir) campus and identifying the characteristics that affect the red meat consumption preferences. Materials: The main material of the research is the original data obtained through the survey from undergraduate students studying in different faculties of the University of Ege. At the University of Ege in 2019 there are 34,986 students registered. There are still 16 faculties connected to the university and about 85% of registered students are studying in these faculties. The total number of students registered at the university was accepted and covered by 380 students with proportional sampling. The survey found that 92.4 percent of respondents consumed red meat and 12.9 percent did not. Red meat consumption preference ranges according to animal species; cattle (95.4%) and sheep (37.1%) and goats (12.9%) are. Young people prefer to eat as meat, brown meat (61.8 percent), pieces of meat (58.1 percent) and bone meat (33.3 percent). Red meat is sprinkled in vegetable meals (%69.2), grass (%66.4), in the oven (%40.5) and cooking (%18.8). In the purchase of red meat, hygiene (%82.6), freshness (%82.3), cleaning (%81.8) and reliability (%72.4) are highlights. The result: increased red meat consumption, the use of cheap raw foods (silage, etc.) is possible with the reduction of the number of means between the producer and the consumer. Today, in order to make the consumer more aware, various information on the nutrient content of red meat and its importance for human health must be made.

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