Poultry meat consumption and consumer trends in Turkey

Durmuş, İsmail; Mızrak, Cengizhan; Kamanli, Serdar; Demi̇rtaş, Şahnur Erdoğan; Kalebaşı, Süleyman; Karademir, Ender; Doğu, Murat

doi:10.17678/beuscitech.47145

Cited by 5 publications

(3 citation statements)

References 2 publications

(3 reference statements)

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“…Chickens are indicators of T. gondii strain prevalence in a domestic or peridomestic environment and several studies have examined the distribution of T. gondii genotypes in chickens in many countries, including Brazil [14, 23]. The yearly poultry meat consumption per capita in Brazil is estimated to be 31·66 kg and the importance of these studies is because the toxoplasmosis pathogenicity is also determined by T. gondii strain virulence, with repercussions for the quality of life in the population, among other foodborne pathogens, as has been demonstrated in the USA [24–26].…”

Section: Discussionmentioning

confidence: 99%

Phenotypic and genotypic characterization of twoToxoplasma gondiiisolates in free-range chickens from Uberlândia, Brazil

et al. 2016

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The aim of this study was to determine the seroprevalence of Toxoplasma gondii infection in free-range chickens from Uberlândia, Minas Gerais state, Brazil, and characterize the genotypic and phenotypic features of two isolates of this parasite, considering the importance of these hosts in the epidemiology of toxoplasmosis. Serum samples from 108 free-range chickens were obtained from ten different districts, and submitted to the modified agglutination test (MAT) for the presence of anti-T. gondii antibodies, and brain and heart tissue samples from infected chickens were processed for mouse bioassay. An overall seroprevalence of 71·3% was found and antibody titres ranged from 16 to 4096. After confirmation of seropositivity by mouse bioassay, the determination of the T. gondii genotypes of two isolates was performed by PCR-RFLP, using primers for the following markers: SAG1, SAG2, SAG3, BTUB, GRA6, c22-8, c29-2, L358, PK1, new SAG2, Apico and CS3. These T. gondii isolates, designated TgChBrUD1and TgChBrUD2, were obtained from heart samples of free-range chickens. The TgChBrUD1 isolate belonged to ToxoDB PCR-RFLP genotype 11 and the TgChBrUD2 isolate belonged to ToxoDB PCR-RFLP genotype 6. Both isolates demonstrated high virulence in a rodent model, with the TgChBrUD1 isolate able to induce brain cysts, in accord with its pattern of multiplication rates in human fibroblast culture. Taken together, these results reveal high prevalence of T. gondii infection in free-range chickens throughout Uberlândia, indicating an important degree of oocyst environmental contamination and the existence of considerable risk for T. gondii transmission to humans by consumption of free-range chicken as a food source.

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Section: Discussionmentioning

confidence: 99%

Phenotypic and genotypic characterization of twoToxoplasma gondiiisolates in free-range chickens from Uberlândia, Brazil

et al. 2016

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“…Even though there were several studies conducted to determine the factors affecting the chicken meat consumption and consumer preference in Turkey, limited data were available related with consumers' handling of raw chicken meat after the purchase and possible effects of the handling practices on the quality of the chicken meats ( Uzundumlu et al, 2011a , b ; Durmus et al, 2012 ; Senturk and Guler, 2012 ; Aral et al, 2013 ; Senturk, 2015 ). Therefore the objective of this study was to determine the effects of the most common thawing practices used by the consumers at home on some quality characteristics of the chicken meat.…”

Section: Introductionmentioning

confidence: 99%

Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken

Benli

2015

Asian Australas. J. Anim. Sci

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In this study, a survey was conducted to both evaluate the consumers’ general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, L* value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.

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“…Therefore, the expiration date was the most important factor that consumers paid attention to when purchasing poultry meat, followed by freshness (Table 3). Similarly, a study carried out by Durmuş et al (2012) stated that the most crucial factor affecting the preference for fresh poultry meat is the expiration date (67.35%) which is followed by the brand (22.88%).…”

Section: Consumer Surveymentioning

confidence: 99%

Evaluation of Factors Affecting Consumers' Poultry Meat Consumption Habits and Perceptions and Poultry Breeding Processes

Haskaraca

Arslan

Ayhan

2022

Gıda

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In this study, the evaluation of the factors affecting the consumers’ perception and habits for poultry meat consumption; and the factors affecting the poultry breeding processes were investigated. For these purposes, consumer and breeder surveys were conducted with the attendance of 655 consumers and 323 producers from Turkey. Consumer survey focuses on purchasing habits, consumption preferences, the effects of the news on purchasing habits, and the false-facts about the poultry's washing, thawing, feeding, healing, and growing practices. In the breeder survey, breeders’ opinion on feeding, healing, and growing in production processes, “Salmonella Control Program” and misleading news were analyzed. Findings showed that the frequency of poultry meat consumption varied significantly according to the demographic features. The expiration date was the most important factor that consumers paid attention to when purchasing poultry meat. Both the poultry sector and consumer preferences were affected by the misleading news published in the media. Packaging also played a significant role in purchasing habits.

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Poultry meat consumption and consumer trends in Turkey

Cited by 5 publications

References 2 publications

Phenotypic and genotypic characterization of twoToxoplasma gondiiisolates in free-range chickens from Uberlândia, Brazil

Phenotypic and genotypic characterization of twoToxoplasma gondiiisolates in free-range chickens from Uberlândia, Brazil

Consumer Attitudes Toward Storing and Thawing Chicken and Effects of the Common Thawing Practices on Some Quality Characteristics of Frozen Chicken

Evaluation of Factors Affecting Consumers' Poultry Meat Consumption Habits and Perceptions and Poultry Breeding Processes

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