台南地區技職院校大學生對肉品衛生安全認知與消費行為之研究

Studies on the college students to meat safe hygiene cognition and consumer behavior - A Case of college students in Tainan

蔡佩珍(Tsai Pei Chen)

指導教授 ： 黃加成

台南應用科技大學/生活科技學院/生活應用科學研究所/碩士(2009年)

摘要

本研究針對台南地區計六所科技大學及一所技術學院進行問卷調查，旨在瞭解台南地區技職院校大學生對肉品衛生安全之認知與消費行為之現況及其相關性，以提供對技職院校學生之肉品衛生安全教育輔導之參考。
本研究就大學生個人背景變項、肉品衛生安全之認知與對肉品消費行為，以Spss12.0統計軟體分析方法(描述性統計、t檢定、單因子變異數分析與多元迴歸分析)進行各項研究假設之檢定。研究結果摘述如下：
1.對於肉品衛生安全之認知程度，台南地區技職院校大學生，餐飲與食品相關科系學生明顯高於非餐飲與食品相關科系學生。三餐供應方式無論在一般食品或肉品衛生安全認知、肉品標章品牌與包裝標示之認知，皆沒有顯著差異。
2.對肉品的消費行為分析以飲食習慣影響最大，葷食者其消費程度顯著高於素食者。對肉品品牌與包裝消費行為上，僅發現三餐供應方式有顯著差異。
3.學生肉品衛生安全認知對其消費行為之預測分析結果得知，技職院校大學生對於肉品標章品牌和肉品包裝標示的認知越多，其對肉品消費行為中的肉品種類的消費行為和肉品包裝的消費行為有顯著的差異，但經過事後比較無顯助差異。

關鍵字

肉品衛生 ； 安全認知 ； 消費行為

並列摘要

The aim of this study was to investigate the current status and the relation between the awareness and consumer behavior of meat hygiene and safety in order to provide general guidelines for consumer education for technology university students. The survey was conducted in six universities and one institute of technology in the area of Tainan.
Subjects were randomly selected from technology universities’ students in Tainan area. Data of basic student information, perception of meat hygiene and safety and meat consumption behavior were collected by the instruments of demographic attribute, perception of meat hygiene safety and meat consumption behavior. Statistical data analyses including descriptive statistics, t-test, one-way ANOVA, and multiple regression analysis were used to test hypotheses using SPSS12.0. The results of statistical analysis are summarized as follows:
(1) The students who are food science majors including food and beverage management have better knowledge of meat hygiene and safety than those are not related majors. Those cooked for themselves have poor cognition of general food or meat hygiene safety, brand name, and CAS Label package.
(2) Analysis from meat consumption behavior depends significantly on eating habit. Subjects considered to be non-vegetarian consumed more meat than those are keen to be vegetarian. From the consumer behavior of brand name and package of meat, only the provision of meals, i.e. dining home, self-cooking, eating out, is significantly different.
(3) From the predictive analysis, technology university students with better cognition of meat label and package would have less effect on consumer’s behavior on meat varieties and meat package.

並列關鍵字

meat safe ； hygiene cognition ； consumer behavior

參考文獻

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