Journal of Yaşar University
Yazarlar: Binali KILIÇ
Konular:Sosyal
DOI:10.19168/jyasar.793398
Anahtar Kelimeler:Gastronomy,Tourism,Sensory Analysis,Goose,Goose Meat
Özet: Flower honey, kashar cheese and goose meat are some of the most important economic and gastronomic products of Kars and Ardahan cities holding a reputation with their unique and rich flora covered by golden yellow grasslands. These products are advertised in festivals held in metropolises. Moreover, on the ground of its healthiness, they are turning out to be a diplomacy tool for TV programs and political parties in Turkey in their visits to each other. Therewith, it is observed that tourists and expats tend to have goose meat in their meals in their visits to Kars and Ardahan destinations. Thus, a sensory analysis has been made on goose meat, one of the most important economic and gastronomic products in Kars and Ardahan. In the scale, goose meat’s arrangement, smell, texture, taste, and general acceptability are measured from 1 to 4 (1: Bad, 4: Very Good). The results showed that the highest rated item in the scale is the “taste of goose meat” with 3.71 average point. The taste of goose meat is measured with 5-point Likert scale and compared with chicken, red meat, and turkey. It demonstrated that goose meat is respectively more delicious than chicken (4,61), turkey (4,54) and red meat (4,06). Fatness level of goose meat is measured with 5-point Likert scale and compared with chicken, red meat and turkey. The results showed that goose meat is respectively fatter than chicken (3,87), turkey (3,49) and red meat (3,32). Tenderness of goose meat is measured with 5-point Likert scale and when compared with chicken, red meat and turkey, it showed that goose meat is respectively more tender than chicken (2,81), turkey (3,30) and red meat (3,31). The study includes final recommendations as in productivity of goose, establishing export channels, becoming a cooperative, branding and lobbying activities by grounding on the geographical indications in the aim of handling the goose meat as a tool for economic development in the region.