Butchers in Terms of Red Meat Reliablility The Case of Tokat Province
Yazarlar (3)
Prof. Dr. Esen ORUÇ
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
Trakya Üniversitesi, Türkiye
Prof. Dr. Bilge GÖZENER
Tokat Gaziosmanpaşa Üniversitesi, Türkiye
| Makale Türü |
Özgün Makale
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| Makale Alt Türü | Ulusal alan endekslerinde (TR Dizin, ULAKBİM) yayınlanan tam makale |
| Dergi Adı | Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi |
| Dergi ISSN | 1300-2910 |
| Dergi Tarandığı Indeksler | ACADEMIC JOURNALS DATABASE, AGRICOLA, ARASTIRMAX, CAB ABSTRACTS, CROSSREF, DIRECTORY OF SCIENCE, DOAJ (DIRECTORY OF OPEN ACCESS JOURNALS), DRJI (DIRECTORY OF RESEARCH JOURNAL INDEXING), EBSCO, EFITA (INTERNATIONAL DIRECTORY OF AGRICULTURE, FOOD AND THE ENVIRONMENT), ELECTRONIC JOURNALS LIBRARY, FAO- AGRIS, GENAMICS JOURNALSEEK, GOOGLE SCHOLAR, INDEX COPERNICUS, JOURNAL INDEX, JOUR INFORMATICS, OPEN ACCESS LIBRARY, OPEN J-GATE, RESEARCH BIBLE, ROAD (DIRECTORY OF OPEN ACCESS SCHOLARLY RESOURCES), SIS (SCIENTIFIC INDEXING SERVICE), SCIENCE CENTRAL, THE GROVE ONLINE LIBRARY, TUBITAK-ULAKBIM, ULRICHSWEB, WORLDCAT |
| Makale Dili | İngilizce |
| Basım Tarihi | 08-2015 |
| Cilt No | 32 |
| Sayı | 3 |
| Sayfalar | 12 / 21 |
| Makale Linki | http://ziraatdergi.gop.edu.tr/Makaleler/979487177_12-21.pdf |
| Özet |
| The present study was conducted with the butchers of Tokat Province to evaluate their awareness and efficacy throughout the processes from the slaughter to retail of meat in their shops, the level of control they have over those processes, the level of knowledge about the hygiene and health characteristics of the product they sell and the level of hygiene they followed from the entrance of the meat into their shops. A survey study was conducted with the butchers of Tokat Central District. Data were gathered through questionnaires. Of 26 butchers of the Province, 24 responded to the questionnaires. Results revealed worrisome outcomes about the hygiene of red meat sold in butchers of the province. According to butcher knowledge and opinions, there was a positive attitude about the natural feeding of the animals but a negative case was prominent about the hygiene and health inspections and measures. Butchers mostly complain about unhygienic conditions of the slaughter houses |
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