The relationship between white meat consumption and consumption psychology during COVID-19 pandemic period
1 Department of Animal Science, Faculty of Agriculture, Akdeniz University, 07070 Antalya, Turkey.
2 Department of Electricity and Energy, Vocational School of Technical Sciences, Mehmet Akif Ersoy University, 15100 Burdur, Turkey.
Research Article
World Journal of Advanced Research and Reviews, 2021, 09(03), 014-019
Article DOI: 10.30574/wjarr.2021.9.3.0076
Publication history:
Received on 29 January 2021; revised on 28 February 2021; accepted on 02 March 2021
Abstract:
The COVID-19 virus, which has affected the whole world in a short time, has created various psychological effects on people. One of these effects is unconscious food consumption. During the quarantine, food consumption increased, regardless of the health and balanced diet of the people. This study was conducted across Turkey, with participants from 81 provinces were selected by chance for each city. Participants answered the questionnaire questions based on the voluntary principle. They stated that they consume food sources with high carbohydrate content during the pandemic and quarantine. In contrast, the consumption of animal products as a source of protein has not increased significantly. 73.02% of the participants especially prefer white meat as a source of animal protein. One of the most important reasons for this is that it is affordable. Especially in the last 30 years, thanks to the important developments in poultry breeding, the amount of production has increased significantly every day globally.White meat is eagerly consumed without any difference in social and economic class. When the amount of white meat consumed as a protein source during the COVID-19 pandemic was compared with the amount of white meat consumed in the previous process, it was found that there was no significant difference. In addition, it has been observed that consumption psychology has an effect on white meat consumption.
Keywords:
COVID-19; White meat; Consumption psychology
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Copyright © 2021 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0