ESEN ORUÇ, EBRU ONURLUBAŞ, BİLGE GÖZENER

7928

Butchers in Terms of Red Meat Reliablility: The Case of Tokat Province

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.
Anahtar Kelimeler:

Butchers, Red meat, Food hygiene, Red meat hygiene, Read meat reliability

Butchers in Terms of Red Meat Reliablility: The Case of Tokat Province

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.
Keywords:

Butchers, Red meat, Food hygiene, Red meat hygiene, Read meat reliability,

___

  • Alişarlı M & Gökmen M (2002). The Presence and Prevalance the Aeromonas Species in Minced Meat Consumed in Van Province. The Journal of The Faculty of Veterınary Medicine Unıversity of Yuzuncu Yil., 13: 57-61.
  • Alişarlı M & Akman HN (2004). Investigation of Escherichia coli O157 in retail minced meat. The Journal of The Faculty of Veterınary Medicine Unıversity of Yuzuncu Yil., 15 (1-2):65-69.
  • Anonim (2009). Records of Tokat Union of The Chambers of Artists and Artisians. Tokat
  • Anonim (2011). Records of Tokat Chambers of Trade and Industry. Tokat
  • Atay O, Gökdal Ö, Aygün T, & Ülker H (2004). Consumption Habits of Meat in Çine District of Aydın Province. 4. National Zootechny Sciences Congress, 1-4 Eylül 2004, Süleyman Demirel University, Agricultural Faculty, Isparta
  • Aygün T, Karakuş F, Yılmaz A & Ülker H (2004). Consumption Habit of Meat in Centre Town of Van Province. 4. National Zootechny Sciences Congress, 1-4 Eylül 2004, Süleyman Demirel University, Agricultural Faculty, Isparta.
  • Beale, AJ: BSE & vCJD (2001). What is Future, Journal of Royal Society of Medicine, Volume: 94, Number:5, ISSN: 0141-0768
  • Bryant G & Monk P (2001). Summary of The Final Report of The Investigatıon into The North Leicestershire Cluster Of Variant Creutzfeldt-Jakob Disease
  • Cevger Y, Aral Y, Demir P & Sarıözkan S (2008). The situation of animal products consumption and consumer preferences among intern students at the Ankara University Faculty of Veterinary Medicine, Journal of Ankara University Faculty of Veterrinary, 55, 189-194, Ankara
  • Çetin Ö & Ergün Ö (2000). Penicillin Residues and the Risks in Animal Originated Foods, Journal of Faculty of Veterinary Medicine, Istanbul University, 26 (2), pg. 422-431
  • Çevik D (2008). Hygiene and Offıcial Controls of Foods of Animal Origin in European Union, EU Expertise Thesis, Ministry of Agriculture And Rural Affairs of Turkey Foreign Affairs and EU Coordination Department, Ankara
  • Direkel Ş, Yıldız Ç, Aydın FE & Emekdaş G (2010). Evaluation of Microbiological Quality of Ground Meat Marketed in Yenisehir County, Mersin Province. Mersin University Journal of Health Science, 3(2), pg.8-14.
  • Ertuğrul E (2000). Development Bank of Turkey Sectoral Research, Meat and Meat Products, SA/00-3-6, MARA Resesarch Director, MARA Printing Press, Ankara FAO (1991). Techniques and hygiene practices in slaughtering and meat handling. Guidelines for slaughtering meat cutting and further processing. FAO Agriculture and Consumer Protection Department, M-72 ISBN 92-5-102921-0. http://www.fao.org/docrep/004/T0279E/T0279E00.htm#TOC
  • Gökalp HY, Kaya M & Zorba Ö (2004). Meat Products Processing Engineering. Atatürk University Publications no: 786, Faculty of Agriculture Press no: 320, Textbook Series no: 70, Atatürk University Faculty of Agriculture Offset Facility, 468 pg.
  • Halkman K (2013). Food Microbiology II Lecture Notes. Ankara University Fakulty of Food Engineering. Ankara, 89 pg.
  • Jülicher B (1991). Die Rückstandsüberwachung bei Schlachttieren-Verbraucherschutz im Hinblick auf den EG. Binnenmarklct. Budesgesundhbl. 34,21-23
  • Karakaş G (2010). A Research on The Determination of Factors Affecting of Consumer Decisions on Meat and Meat Products in Urban Area of Tokat Province.
  • Gaziosmanpasa University Graduate School of Natural and Applied Sciences Department of Agricultural Economics, Unpublished MSc Thesis, Tokat.
  • Karakuş K, Aygün T & Alarslan E (2008). Consumption Habits of Meat in Centre Town of Gaziantep Province. Yuzuncu Yıl Universıty Journal of Agricultural Sciences, 18(2): 113-120
  • Kühne M (1993). Die rechtlichen Konsequenzen positiver Rückstandsbefunde. 34. Arbeitstagung das Arbeitsgebieter Lebensmitellhyg. Der Deutschen Vet.Med.Gess.C.V.,Garmisch-Partenkirchen Tagungsbenicht Teil II, 132-137 Küplülü O, Sarımehmetoğlu B & Kasımoğlu A (2000). Isolation and identification of motile Aeromonas spp. in ground beef. Türk J. Vet. Animal Science, 24 (24): 423-428 24.
  • Lorcu F & Bolat BA (2012). The Analysis of The Preferences of The Consumption of Red Meat in The Province of Edirne. Journal of Tekirdag Agricultural Faculty,9(1), pg.71-85.
  • MARA (2005). Common Market Organizations of Beef, Veal, Sheep,Goat Meat sub-Committee Working Report. Republic of Turkey Ministry of Food, Agriculture and Livestock, Directorate Of Strategy Development, Ankara, 96pg.
  • Mutlu S (2007). Consumer Behaviors on Food Safety (A Case Study on Red Meat Consumptıon in Urban Areas Of Adana), Ç.Ü. Institute of Natural and Applied Sciences Department of Agricultural Economics, Ph.D. Thesis, Adana
  • Mutluer B (2005). HACCP in the Read Meat Production Industry. The Chamber of Veterinary Surgeons-Ankara, Publication No 2005/2.
  • Nalinci S & Kızılaslan H (2013). The Meat Consumption Habits of Households and The Factors Affecting Their Meat Consumption in The Province of Amasya. Gaziosmanpasa University Graduate School of Natural and Applied Sciences Department of Agricultural Economics, Unpublished Master Thesis.
  • Namlı A (2007). Isolation and Identification of Motile Aeromonas Species in Ground Consumed in Kahramanmaraş Province, University of Kahramanmaraş Sütçü Imam Institute of Natural And Applied Sciences Department of Biology, Unpublished MSc Thesis, Kahramanmaraş.
  • Pekel Ç, Var I, Kabak B, Şener A & Burcu Ö (2003). Microbiological Quality of Ciğkofte. I. Regional Student Food Symposium, Adana- April 17-18, pg.1-6.
  • Phebus R K, Nutsch A L, Schafer D E, Wilson R C, Riemann M J, Leising J D, Kastner C L, Wolf J R & Prasai R K (1997). Comparison of Steam Pasteurization and Other Methods for Reduction Pathogens on Surfaces of Freshly Slaughtered Beef. Journal of Food Protection, Vol.60, No:5, pg.476-484.
  • Official Gazette of the Republic of Turkey (2005). Regulation on Red Meat and Meat Product Manufacturing Operation and Inspection Procedures and Principles. Published in Official Gazette of the Republic of Turkey :05.01.2005-25691.
  • Salisbury G.D.C., E.Rıgby & Chan W (1989). Determination of antibiotic residues in Canadion slaughter animals by thin-layer chromatograhy-bioautography. J.Agric.Food- Chem. 37, 105-108
  • Sayılı M (2006). The Effects Bird Flue on Consumers’ Broiler Consumption Habits (Tokat Province Sample), Journal of Agricultural Faculty of Gaziosmanpasa University, 23(2), syf: 25-31
  • Serpen A (2007). Threaten Our Food Safety and Health Foodborne Hidden Zoonotic Danger E.Coli 0157:H7. Infolvet Montly Animal Health Journal, number:41 Threaten Our Food Safety and Health Foodborn Hidden Zoonotic Danger E.Coli 0157:H7. Infolvet Montly Animal Health Journal,number:41
  • Sofos JN (2005). Improving the Safety or Fresh Meat. CRC Press, Woodhead Publishing Limited, England http://site.ebrary.com./lib/gop/Doc?id=10131791&ppg=3
  • Tosun Ö O (2006). An Analysis of Red Meat Purchasing Preferences of Households in Antalya, Unpublished MSc Thesis, Suleyman Demirel University, Institute of Natural and Applied Sciences Department of Agricultural Economics, Isparta
  • Uzunlu S (2002). Microbiological Quality of Raw Meat Ball and Investigation of Its Microbial Variation at the Different Storage Time and Tempurature. Akdeniz University Institute of Natural and Applied Sciences, Unpublished Master Thesis.
  • Ünlütürk A, Turantaş F, Acar J, Karapınar M, Temiz A, Aktuğ ŞG & Tunçel G (2003). Microbial spoilage of meat and meat products and Preservation Techniques. Food Microbiology (Editors; Ünlütürk, A., Turantaş, F.), META Printing Hause, İzmir, 606 pg.
  • Williams P G (2007). The Nutritional Composition of Red Meat. Nutrition & Dietetics, 64(Suppl 4),113-119
  • Gökcen A & Atalay M (2012). Residue of Antiparasitic Drugs in Meat and Milk. Harran Journal of Faculty of Veterinary Madicine. 1(2):117-124.
  • Yılmaz İ & Gümüş T (2008). Determining Microbiological Qulity of Beef Carcasses. Turkey 10. Food Congress; 21-23 May, Erzurum. http://www.leics-ha.org.uk/cjd/cjdbrief.htm, access: 10.09.2009
  • Yıldırım İ, Acar İ & Uluat Ş (1998). Consumption Structure of Meat in Centre Town of Van Province. Turkey East Anatolia Agriculture Congress, 14-18 September, pg.1636-1644, Erzurum
Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi-Cover
  • ISSN: 1300-2910
  • Yayın Aralığı: Yılda 3 Sayı
  • Başlangıç: 1985
  • Yayıncı: Tokat Gaziosmanpaşa Üniversitesi Ziraat Fakültesi Dergisi Yayın Ofisi
Arşiv
Sayıdaki Diğer Makaleler

Influence of Agrıcultural Service Provision on Rural-Urban Migration in Delta State

Albert Ukaro OFUOKU, Christopher Okeleke CHUKWUJI, Rodney Akpoviri ISIORHOVOJA

Butchers in Terms of Red Meat Reliablility: The Case of Tokat Province

ESEN ORUÇ, EBRU ONURLUBAŞ, BİLGE GÖZENER

Sivas Yöresinde Buğday Tarımında Farklı Toprak İşleme Yöntemlerinin Toprak Fiziksel Özellikleri, Bitki Gelişimi ve Ürün Verimi Üzerine Etkisi

Osman Nuri BULUT, EBUBEKİR ALTUNTAŞ

İşletmecilerin Veteriner Hizmeti Almalarında Etkili Olan Faktörlerin Belirlenmesi

DAMLA ÖZSAYIN, KEMAL ÇELİK

İRFAN OĞUZ, RASİM KOÇYİĞİT, SABİT ERŞAHİN

Bazı Ekmeklik Buğday (Triticum aestivum L.) Çeşitlerinin Tokat-Zile Koşullarında Verim ve Verim Komponentlerinin Belirlenmesi

MEHMET ALİ SAKİN, İSMAİL NANELİ, Ahmet GÖKHAN GÖY, KÜBRA ÖZDEMİR DİRİK

Sera Koşullarında Sıcaklık, Karbon Dioksit ve Sulama Seviyelerine Mısırın Tepkisi

İLKAY YAVAŞ, AYDIN ÜNAY

Üniversite Öğrencilerinin Beslenme Alışkanlıkları

EBRU ONURLUBAŞ, HASAN GÖKHAN DOĞAN, Senem DEMİRKIRAN

Genetiği Değiştirilmiş Organizmalar Hakkında Tüketicilerin Bilinç Düzeyi ve Tutumlarının Belirlenmesi Üzerine Bir Araştırma (Sinop İli Gerze İlçesi Örneği)

Rüveyda KIZILASLAN, HALİL KIZILASLAN, İrşat ERÜMİT

Albert Ukaro OFUOKU, Christopher Okeleke CHUKWUJI, Rodney Akpoviri ISIORHOVOJA