Olayemi OO, Ajanaku AO, Oyelami BA, Adebayo AS, Oloba OG, Marizu JT
Red meat is meats which are red in their raw state by its high myoglobin content. Myoglobin is a type of protein found in meat which has a deep red color. Red meat contains high protein and fat which make it flavourful, high palatability (agreeable taste), source of protein and nutrients which make people love to consume it. Therefore, Perception on health benefit of red meats consumption in Ogbomosho North Local Government Area of Oyo State was investigated. Random sampling techniques were employed to collect information from 150 respondents through questionnaire and interviews. Descriptive and inferential statistics such as frequency counts, percentages, mean, PPMC were used in data analysis at 0.05 level of significance. Results of analysis revealed that majority (34.0% and 31.3%) of the respondents fell within the age range of 21 years to 30 years and 31years to 40years respectively and greater population of females (68.7%) than the males (31.3%). Over 48.0% had secondary as their educational qualification with most (67.3%) married, with fairly large household size1-3 and 4-6 persons in the study area. The results further revealed that there is negative significant relationship between the constraint (r=-0.374, p=0.000) and the perception of health benefits on red meat. The study further concluded that Respondents’ perception on health benefits of red meat is high. It is therefore recommended that Extension agents should also disseminate information of red meat and their health benefits and risks of red meat so as to improve awareness of meat. Also, Government should provide modern meat shop to aid hygienic handling of red meat for public health care in the study area.
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