Materials and Methods: A total of 69 veterinarians, who are working in a veterinary faculty of a public university in Bursa Turkey, participated in this study. Survey method was used as a data collection tool in the research. In the survey conducted in March-April 2014, two levels were determined for each of the health, taste, and hygiene qualities, and orthogonal experimental design was used. With the help of orthogonal experimental design, seven plancards were created and presented to the veterinarians who participated in the survey form. Participants were asked to give sequence numbers to the plancards that were created for four types of meat (poultry meat, beef, mutton, and turkey meat). Importance values were calculated for all meat types studied. Results were evaluated separately according to gender and history of cardiovascular disease presence.

Results: The results of the questionnaire applied to the participants showed that health is the most important attribute for all meat types whereas related to the variety of meat, hygiene and taste ranking varied according to gender and family history of cardiovascular disease presence.

Conclusion: In this study, it is planned to present a comprehensive study for four meat types by examining how the health, taste and hygiene factors of the veterinarians who have high-level knowledge in terms of animal production and animal health evaluate the meat consumption preferences.