A Survey on the Investigation of Attitude Against In Vitro Meat: An Example of Erzurum Vocational School Students
Abstract
The demand for meat is constantly rising due to the increasing world population. Factors such as insufficient resources, ethical concerns, and animal welfare encourage the new studies to discover alternative meat sources. One of these alternatives is in vitro meat (IVM), which is produced in a laboratory condition. Since IVM is a fairly new and unknown alternative, studies are needed to find out consumers' perceptions and parameters that affect their perception. In this context, our current research was established to investigate general attitudes towards IVM and to examine whether some predictive factors have an impact on consumers' attitudes. The study was established using 80 male and 81 female students attending Atatürk University Erzurum Vocational School. All questions asked to the participants are presented on a 1 ± 5 likert type scale. If the participants stated that they would not try IVM, other follow-up questions were not submitted. Then, all participants were given a versatile option, which investigated under what conditions they would not want to try IVM. Statistical analysis shows that students are somehow willing to consume IVM. On the other hand, it has been determined that taste/appearance is the primary obstacle in terms of IVM consumption. At the same time, it has been determined that gender and meat type are the most important variables in attitude towards IVM. However, all the results show that there is a deep confusion about the perception of IVM. Although the study is small-scale, it has revealed that it is an important step in measuring the perceptions of IVM and the need for further research on the subject of IVM.
Keywords
References
- Bekker GA, Fischer AR, Tobi H, ve van Trijp HC, 2017: Explicit and implicit attitude toward an emerging food technology: The case of cultured meat. Appetite, 108, 245-254.
- Bryant C, Barnett J, 2018: Consumer acceptance of cultured meat: A systematic review. Meat sci, 143, 8-17.
- Bryant CJ, Szejda K, Deshpande V, Parekh N, Tse B, 2019: A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China. Front Sustain Food Syst, 3, 11.
- Hocquette A, Lambert C, Sinquin C, Peterolff L, Wagner Z, Lebert A, Hocquette J-F, 2015: Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry. J Integr Agric, 14, 273-284.
- Laestadius LI. Caldwell MA, 2015: Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments. Public Health Nutr, 18, 2457-2467.
- Mancini MC. Antonioli F, 2019: Exploring consumers' attitude towards cultured meat in Italy. Meat sci, 150, 101-110.
- Marcu A, Gaspar R, Rutsaert P, Seibt B, Fletcher D, Verbeke W, Barnett J, 2015: Analogies, metaphors, and wondering about the future: Lay sense-making around synthetic meat. Public Underst Sci, 24, 547-562.
- McLeod A, 2011: World livestock 2011-livestock in food security: Food and Agriculture Organization of the United Nations (FAO).
- Post MJ, 2014: Cultured beef: medical technology to produce food. J Sci Food Agric, 94, 1039-1041.
- Ruby MB, Heine SJ, 2011: Meat, morals, and masculinity. Appetite, 56, 447-450.
- Sharma S, Thind SS, Kaur A, 2015: In vitro meat production system: why and how? J Food Sci Technol, 52, 7599-7607.
- Slade P, 2018: If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers. Appetite, 125, 428-437.
- Stephens N, Di Silvio L, Dunsford I, Ellis M, Glencross A, Sexton A, 2018: Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture. Trends Food Sci Technol, 78:155-166.
- Tiberius V, Borning J, Seeler S, 2019: Setting the table for meat consumers: an international Delphi study on in vitro meat. npj Sci Food, 3, 10.
- Tucker CA, 2014: The significance of sensory appeal for reduced meat consumption. Appetite, 81, 168-179.
- Verbeke W, Marcu A, Rutsaert P, Gaspar R, Seibt B, Fletcher D, Barnett J, 2015: ‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom. Meat sci, 102, 49-58.
- Verbeke W, Sans P, Van Loo EJ, 2015: Challenges and prospects for consumer acceptance of cultured meat. J Integr Agric, 14, 285-294.
- Wilks M, Phillips CJ, 2017: Attitudes to in vitro meat: A survey of potential consumers in the United States. PloS one, 12, e0171904.
Abstract
Artan dünya nüfusu nedeniyle ete olan talep günümüzde sürekli olarak artmaktadır. Mevcut kaynakların yetersiz oluşu, etik kaygılar, hayvan refahı gibi faktörler alternatif et kaynaklarının keşfi konusunda yeni çalışmalar yapmaya teşvik etmektedir. Bu alternatiflerden biri de temelde bir laboratuar ortamında üretilen in vitro ettir (IVE). IVE oldukça yeni ve bilinmeyen bir alternatif olduğundan, tüketicilerin ürüne karşı algılarının ve algılarını etkileyen parametrelerin ortaya konulmasıyla ilgili çalışmalara ihtiyaç duyulmaktadır. Bu bağlamda, mevcut araştırmamız, IVE’ye karşı genel tutumları araştırmak ve tüketicilerin tutumları üzerinde bazı öngörücü faktörlerin bir etkisi olup olmadığını incelemek için kurulmuştur. Çalışma Atatürk Üniversitesi Erzurum Meslek Yüksekokulunda okuyan 80 erkek ve 81 kadın öğrenci katılımcı kullanılarak kurulmuştur. Katılımcılara sorulan tüm sorular 1 ± 5 likert tipi ölçekte sunulmuştur. Katılımcılar IVE'yi denemeyeceklerini belirttiyse, diğer takip soruları sunulmamıştır. Daha sonra tüm katılımcılara, hangi koşullarda IVE'yi denemek istemeyeceklerini araştıran çok yönlü bir seçenek verilmiştir. İstatistiksel analizler, öğrencilerin bir şekilde IVE tüketmeye istekli olduklarını göstermektedir. Diğer taraftan IVE tüketimi konusunda tat/görünüşün öncelikli engel olduğu belirlenmiştir. Bununla birlikte, cinsiyet ve et türünün, IVE’ye yönelik tutumda en önemli değişkenler olduğu tespit edilmiştir. Ancak elde edilen tüm sonuçlar IVE algısı konusunda derin bir karmaşının olduğunu göstermektedir. Çalışma küçük ölçekli olsa da, IVE’ye yönelik algıların ölçülmesinde önemli bir adım olduğu ve IVE konusu hakkında daha fazla araştırmanın gerekliliğini ortaya koymuştur.
Keywords
References
- Bekker GA, Fischer AR, Tobi H, ve van Trijp HC, 2017: Explicit and implicit attitude toward an emerging food technology: The case of cultured meat. Appetite, 108, 245-254.
- Bryant C, Barnett J, 2018: Consumer acceptance of cultured meat: A systematic review. Meat sci, 143, 8-17.
- Bryant CJ, Szejda K, Deshpande V, Parekh N, Tse B, 2019: A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China. Front Sustain Food Syst, 3, 11.
- Hocquette A, Lambert C, Sinquin C, Peterolff L, Wagner Z, Lebert A, Hocquette J-F, 2015: Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry. J Integr Agric, 14, 273-284.
- Laestadius LI. Caldwell MA, 2015: Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments. Public Health Nutr, 18, 2457-2467.
- Mancini MC. Antonioli F, 2019: Exploring consumers' attitude towards cultured meat in Italy. Meat sci, 150, 101-110.
- Marcu A, Gaspar R, Rutsaert P, Seibt B, Fletcher D, Verbeke W, Barnett J, 2015: Analogies, metaphors, and wondering about the future: Lay sense-making around synthetic meat. Public Underst Sci, 24, 547-562.
- McLeod A, 2011: World livestock 2011-livestock in food security: Food and Agriculture Organization of the United Nations (FAO).
- Post MJ, 2014: Cultured beef: medical technology to produce food. J Sci Food Agric, 94, 1039-1041.
- Ruby MB, Heine SJ, 2011: Meat, morals, and masculinity. Appetite, 56, 447-450.
- Sharma S, Thind SS, Kaur A, 2015: In vitro meat production system: why and how? J Food Sci Technol, 52, 7599-7607.
- Slade P, 2018: If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers. Appetite, 125, 428-437.
- Stephens N, Di Silvio L, Dunsford I, Ellis M, Glencross A, Sexton A, 2018: Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture. Trends Food Sci Technol, 78:155-166.
- Tiberius V, Borning J, Seeler S, 2019: Setting the table for meat consumers: an international Delphi study on in vitro meat. npj Sci Food, 3, 10.
- Tucker CA, 2014: The significance of sensory appeal for reduced meat consumption. Appetite, 81, 168-179.
- Verbeke W, Marcu A, Rutsaert P, Gaspar R, Seibt B, Fletcher D, Barnett J, 2015: ‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom. Meat sci, 102, 49-58.
- Verbeke W, Sans P, Van Loo EJ, 2015: Challenges and prospects for consumer acceptance of cultured meat. J Integr Agric, 14, 285-294.
- Wilks M, Phillips CJ, 2017: Attitudes to in vitro meat: A survey of potential consumers in the United States. PloS one, 12, e0171904.
Details
| Primary Language | Turkish |
|---|---|
| Subjects | Veterinary Surgery |
| Journal Section | Articles |
| Authors | |
| Publication Date | December 23, 2020 |
| Submission Date | April 9, 2020 |
| Acceptance Date | November 20, 2020 |
| Published in Issue | Year 2020 Volume: 9 Issue: 2 |
