| Popis: |
The study considered the meat preference within the working class of Oyo state using Emmanuel Alayande College of Education as a case study. The survey covered the three campuses of the College namely, Erelu, Isokun and Lanlate. A total of 50 structured questionnaires were administered in each of the three campuses, making 150 in all. Random sampling of the respondents was carried out covering both the senior and the junior staff. The result obtained shows a general preference for beef (31.33%), bush meat (24.66%), chevon (15.33%), chicken (13.33%), pork (10%) and mutton (5.33%) in reducing order of importance. Also, in terms of meat texture, 55.33% and 35.33% of the respondents preferred medium and soft meat respectively. The respondents also preferred fish (60.67%) to meat (39.33%) as their animal protein source. Frying (50%) was the preferred processing method, followed by boiling (36.66%) and smoking (13.33%). The meat cuts of preference to the respondents are thigh (37.33%), offals (18%), and, cow leg and skin (16.66%). However, majority (62%) of the respondents in the College surveyed had no knowledge of cholesterol.Keywords: Meat preference, working class, Oyo state |
