Toward consumer acceptance of cultured meat

被引：15

作者：

Rosenfeld, Daniel L. ^{[1
]}

Tomiyama, A. Janet ^{[1
]}

机构：

[1] Univ Calif Los Angeles, Dept Psychol, Los Angeles, CA 90095 USA

来源：

TRENDS IN COGNITIVE SCIENCES | 2023年 / 27卷 / 08期

基金：

美国国家科学基金会;

关键词：

Consumer acceptance - Consumer psychology - Consumer resistance - Eating behavior - Meat consumption;

D O I：

10.1016/j.tics.2023.05.002

中图分类号：

B84 [心理学]; C [社会科学总论]; Q98 [人类学];

学科分类号：

03 ; 0303 ; 030303 ; 04 ; 0402 ;

摘要：

Cultured meat is an alternative protein that offers health and en-vironmental advantages over conventional meat, yet many con-sumers are resistant to eating cultured meat. In this article, we review reasons for consumer re-sistance and suggest that proper communication about the pro-duction and benefits of cultured meat can improve consumer acceptance.

引用

页码：689 / 691

页数：3

共 50 条

[31] Characteristics and consumer acceptance of healthier meat and meat product formulations—a review
Swapna C. Hathwar
Amit Kumar Rai
Vinod Kumar Modi
Bhaskar Narayan
Journal of Food Science and Technology, 2012, 49 : 653 - 664
[32] Sustainability and Quality of Cultured Meat: Consumer Perceptions
Pasca, Maria Giovina
Arcese, Gabriella
SUSTAINABILITY, 2025, 17 (04)
[33] Consumer acceptance of irradiated meat and poultry in the United States
Frenzen, PD
DeBess, EE
Hechemy, KE
Kassenborg, H
Kennedy, M
McCombs, K
McNees, A
JOURNAL OF FOOD PROTECTION, 2001, 64 (12) : 2020 - 2026
[34] Consumer acceptance and appropriateness of meat substitutes in a meal context
Elzerman, Johanna E.
Hoek, Annet C.
van Boekel, Martinus A. J. S.
Luning, Pieternel A.
FOOD QUALITY AND PREFERENCE, 2011, 22 (03) : 233 - 240
[35] The omnivore's paradox and consumer acceptance of cultured meat: An experimental investigation into the role of perceived organizational competence and excitement
Lin-Hi, Nick
Schafer, Katharina
Blumberg, Igor
Hollands, Lisa
JOURNAL OF CLEANER PRODUCTION, 2022, 338
[36] Effect of antioxidants on consumer acceptance of irradiated turkey meat
Lee, EJ
Love, J
Ahn, DU
JOURNAL OF FOOD SCIENCE, 2003, 68 (05) : 1659 - 1663
[37] Toward a unified theory of consumer acceptance technology
Kulviwat, Songpol
Bruner, Gordon C., II
Kumar, Anand
Nasco, Suzanne A.
Clark, Terry
PSYCHOLOGY & MARKETING, 2007, 24 (12) : 1059 - 1084
[38] Characteristics and consumer acceptance of healthier meat and meat product formulations-a review
Hathwar, Swapna C.
Rai, Amit Kumar
Modi, Vinod Kumar
Narayan, Bhaskar
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2012, 49 (06): : 653 - 664
[39] Consumer acceptance of a functional processed meat product made with different meat sources
Schnettler, Berta
Sepulveda, Nestor
Bravo, Silvana
Grunert, Klaus G.
Hueche, Clementina
BRITISH FOOD JOURNAL, 2018, 120 (02): : 424 - 440
[40] The role of conventional meat unnaturalness in cultured meat acceptance: A test of holistic mindset
Arango, Luis
Septianto, Felix
Pontes, Nicolas
APPETITE, 2024, 203

← 1 2 3 4 5 →