@article{article_367312, title={Sucuk Consumption Habits of Afyon Kocatepe University Veterinary Faculty Students}, journal={Kocatepe Veterinary Journal}, volume={10}, pages={322–330}, year={2017}, author={Demirel, Yağmur Nil and Doğan, İlkay}, keywords={Afyonkarahisar,Sucuk,Student,Consumption preference,Consumption habit}, abstract={<div style="text-align: justify; "> Consumers show high demand for red meat products in Afyonkarahisar where livestock is common. This situation makes  Afyonkarahisar one of the leading cities in terms of meat and meat products consumption. Students from different regions  of Turkey, studied at Afyon Kocatepe University (AKU), quickly adapt to the local meat products consumption. The aim  of study was to examine the sucuk consumption and preferences of Faculty of Veterinary Medicine students in AKU.  Questionnaires were applied to 325 participants. The questionnaire consists of 3 sections, 23 questions. First part consists  demographic features, second part about habits of sucuk consumption and third part was the knowledge levels about the  sucuk production and the preferences of the sucuk produced in Afyonkarahisar. It was determined that 92.3% of the  students consumed red meat and mostly sucuk (67.4%) in meat products. Moreover, preference of Afyonkarahisar  traditional sucuk differed according to regions. In addition, knowledge level of students about difference between  traditional sucuk production and commercial sucuk production, and the usage of starter culture in commercial sucuk  production differ according to their classes. As a result, it has been determined that Afyonkarahisar traditional sucuk is  preferred by students from different regions because of especially taste and flavor. </div>}, number={4}, publisher={Afyon Kocatepe University}