Araştırma Makalesi
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Does Generation Z Consume Artificial Meat? Türkiye Examination

Yıl 2023, Cilt: 13 Sayı: 2, 177 - 186, 22.12.2023

Mehmet Emin Aydemir Yusuf Taha Okan Kasım Takım

https://doi.org/10.53518/mjavl.1301799

Öz

The aim of this study is to examine the perceptions of young people between the ages of 18-22 in Türkiye, studying at universities and representing generation Z regarding the consumption of artificial meat and to determine whether there will be a consumer base for artificial meat in Türkiye in the coming years. For this purpose, face-to-face interviews were conducted with a total of 227 individuals, 95 (41.85%) female and 132 (58.15%) male participants. Both quantitative descriptive and qualitative descriptive analysis were used in the research. Qualitative analyses were evaluated using Maxqda 20 Package Program. 77 respondents (33.92%) stated that they could consume artificial meat. 29 (30.52%) female and 45 (34.09%) male participants stated that they could consume artificial meat. Participants stated that they would not consume artificial meat because they were concerned about artificial meat being unhealthy, unnatural, insufficient in terms of nutritional value, unsafe, negatively affecting animal husbandry, and posing a problem in terms of belief. As a result, contrary to expectations, generation Z living in Türkiye has a high potential to consume artificial meat. As long as the concerns of the participants are clarified, we foresee that there will be a more serious increase in the artificial meat consumption potential of the generation Z, which will represent the Turkish population in the future.

Anahtar Kelimeler

Artificial meat Cultured meat In vitro meat Synthetic meat Türkiye Generation Z

Kaynakça

  • Aydemir, M. E., Okan, Y. T., & Takım, K. (2023). Generation Z consume animal-free milk? A Türkiye experience. Food and Health, 9(3), 254-261.
  • Baum, C. M., Verbeke, W., & De Steur, H. (2022). Turning your weakness into my strength: How counter- messaging on conventional meat influences acceptance of cultured meat. Food Quality and Preference, 97, 104485.
  • Bhat, Z. F., Kumar, S., & Fayaz, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. Journal of integrative agriculture, 14(2), 241-248.
  • Bhat, Z. F., Kumar, S., & Bhat, H. F. (2017). In vitro meat: A future animal-free harvest. Critical reviews in food science and nutrition, 57(4), 782-789.
  • Bogueva, D., & Marinova, D. (2020). Cultured meat and Australia's generation Z. Frontiers in Nutrition, 7, 148.
  • Bryant, C., & Barnett, J. (2018). Consumer acceptance of cultured meat: A systematic review. Meat science, 143, 8-17.
  • Bryant, C., van Nek, L., & Rolland, N. C. (2020). European markets for cultured meat: A comparison of Germany and France. Foods, 9(9), 1152.
  • Büyüköztürk, Ş., Kılıç-Çakmak, E., Akgün, Ö., Karadeniz, Ş., & Demirel, F. (2008). Bilimsel araştırma yöntemleri.
  • Chriki, S., Payet, V., Pflanzer, S. B., Ellies-Oury, M. P., Liu, J., Hocquette, É., ... & Hocquette, J. F. (2021). Brazilian consumers’ attitudes towards so-called “cell-based meat”. Foods, 10(11), 2588.
  • Çakmak, Ö., Ergene, E., Acaröz, U., & Aldemir, T. (2023). Yapay Et Üretiminde Teknolojik Gelişmeler Ve Endüstrisinin Geleceği. Veteriner Farmakoloji ve Toksikoloji Derneği Bülteni, 14(1), 1-15.
  • Datar, I., & Betti, M. (2010). Possibilities for an in vitro meat production system. Innovative Food Science & Emerging Technologies, 11(1), 13-22.
  • De Backer, C. J., & Hudders, L. (2015). Meat morals: relationship between meat consumption consumer attitudes towards human and animal welfare and moral behavior. Meat science, 99, 68-74.
  • Dupont, J., & Fiebelkorn, F. (2020). Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany. Food Quality and Preference, 85, 103983.
  • Ebcim, B. Ç., Nakilcioğlu-Taş, E., & Ötleş, S. (2021). İn Vitro Etin Üretimi ve Besleyici Değeri. Sinop Üniversitesi Fen Bilimleri Dergisi, 6(2), 189-201.
  • Faletar, I., & Cerjak, M. (2022). Perception of Cultured Meat as a Basis for Market Segmentation: Empirical Findings from Croatian Study. Sustainability, 14(12), 6956.
  • Food and Agriculture Organization of the United Nations (FAO). (2011). World livestock 2011-livestock in food security. FAO Publications. https://www.cabdirect.org/cabdirect/abstract/20113401059 (Accessed 08.05.2023).
  • Franceković, P., García-Torralba, L., Sakoulogeorga, E., Vučković, T., & Perez-Cueto, F. J. (2021). How do consumers perceive cultured meat in Croatia, Greece, and Spain?. Nutrients, 13(4), 1284.
  • Gousset, C., Gregorio, E., Marais, B., Rusalen, A., Chriki, S., Hocquette, J. F., & Ellies-Oury, M. P. (2022). Perception of cultured “meat” by French consumers according to their diet. Livestock Science, 260, 104909.
  • Grasso, A. C., Hung, Y., Olthof, M. R., Verbeke, W., & Brouwer, I. A. (2019). Older consumers’ readiness to accept alternative, more sustainable protein sources in the European Union. Nutrients, 11(8), 1904.
  • Heidemann, M. S., Taconeli, C. A., Reis, G. G., Parisi, G., & Molento, C. F. (2020). Critical perspective of animal production specialists on cell-based meat in Brazil: From bottleneck to best scenarios. Animals, 10(9), 1678.
  • Hocquette A, Lambert C, Sinquin C, Peterolff L, Wagner Z, Bonny SPF, Lebert A, Hocquette JF 2015. Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry. J Integ Agric. 14(2):273–284
  • Johnson, W., Maynard, A., & Kirshenbaum, S. (2018). Consumers Aren’t Necessarily Sold on ‘Cultured Meat’. The Conversation.
  • Johnson, W., Maynard, A., & Kirshenbaum, S. (2018). Consumers Aren’t Necessarily Sold on ‘Cultured Meat’. The Conversation. https://theconversation.com/would-you-eat-meat-from-a-lab-consumers-arent- necessally-sold-on-cultured-meat-100933 (Accessed 08.05.2023)
  • Kamenidou, I. E. C., Mamalis, S. A., & Dimitriadis, E. (2018). Generation Z perceptions of quality certification: A cross-national study. International Journal of Food and Beverage Manufacturing and Business Models (IJFBMBM), 3(1), 23-41.
  • Karasar. N. (2008). Bilimsel Araştırma Yöntemi. Nobel Yayın Dağıtım, Ankara
  • Liu, J., Hocquette, É., Ellies-Oury, M. P., Chriki, S., & Hocquette, J. F. (2021). Chinese consumers’ attitudes and potential acceptance toward artificial meat. Foods, 10(2), 353.
  • Pakseresht, A., Kaliji, S. A., & Canavari, M. (2022). Review of factors affecting consumer acceptance of cultured meat. Appetite, 170, 105829.
  • Pietkiewicz, I., & Smith, J. A. (2014). A practical guide to using interpretative phenomenological analysis in qualitative research psychology. Psychological journal, 20(1), 7-14.
  • Post, M. J., Levenberg, S., Kaplan, D. L., Genovese, N., Fu, J., Bryant, C. J., ... & Moutsatsou, P. (2020). Scientific, sustainability and regulatory challenges of cultured meat. Nature Food, 1(7), 403-415.
  • Rosenfeld, D. L., & Tomiyama, A. J. (2022). Would you eat a burger made in a petri dish? Why people feel disgusted by cultured meat. Journal of Environmental Psychology, 80, 101758.
  • Schaefer, G. O., & Savulescu, J. (2014). The ethics of producing in vitro meat. Journal of applied philosophy, 31(2), 188-202.
  • Siegrist, M., & Hartmann, C. (2020). Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries. Appetite, 155, 104814.
  • Smil, V. (2002). Worldwide transformation of diets, burdens of meat production and opportunities for novel food proteins. Enzyme and Microbial technology, 30(3), 305-311.
  • Su, C. H., Tsai, C. H., Chen, M. H., & Lv, W. Q. (2019). US sustainable food market generation Z consumer segments. Sustainability, 11(13), 3607.
  • Sürek, E., & Pınar, U. Z. U. N. (2020). Geleceğin alternatif protein kaynağı: Yapay et. Akademik Gıda, 18(2), 209- 216.
  • Szakály, Z., Kontor, E., Kovács, S., Popp, J., Pető, K., & Polereczki, Z. (2018). Adaptation of the Food Choice Questionnaire: the case of Hungary. British Food Journal, 120(7), 1474-1488.
  • Tomiyama, A. J., Kawecki, N. S., Rosenfeld, D. L., Jay, J. A., Rajagopal, D., & Rowat, A. C. (2020). Bridging the gap between the science of cultured meat and public perceptions. Trends in Food Science & Technology, 104, 144- 152.
  • Alçay, A. Ü., Sağlam, A., YALÇIN, S., & Bostan, K. (2018). Possible protein sources for the future. Akademik Gıda, 16(2), 197-204.
  • Van Loo, E. J., Caputo, V., & Lusk, J. L. (2020). Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?. Food Policy, 95, 101931.
  • Verbeke, W., Hung, Y., Baum, C. M., & De Steur, H. (2021). The power of initial perceived barriers versus motives shaping consumers’ willingness to eat cultured meat as a substitute for conventional meat. Livestock Science, 253, 104705.
  • 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 science, 102, 49-58.
  • Wilks, M., Hornsey, M., & Bloom, P. (2021). What does it mean to say that cultured meat is unnatural?. Appetite, 156, 104960.
  • Wilks, M., Phillips, C. J., Fielding, K., & Hornsey, M. J. (2019). Testing potential psychological predictors of attitudes towards cultured meat. Appetite, 136, 137-145.
  • Wosczyna, M. N., & Rando, T. A. (2018). A muscle stem cell support group: coordinated cellular responses in muscle regeneration. Developmental cell, 46(2), 135-143.
  • Yetim, H., & Tekiner, İ. H. (2020). Alternatif protein kaynaklarından yapay et üretimi kavramına eleştirel bir bakış. Helal ve Etik Araştırmalar Dergisi, 2(2), 85-100.
  • Yıldırım, A., & Simsek, H. (1999). Sosyal bilimlerde nitel araştırma yöntemleri (11 baski: 1999-2018).
  • Zhang, G., Zhao, X., Li, X., Du, G., Zhou, J., & Chen, J. (2020). Challenges and possibilities for bio-manufacturing cultured meat. Trends in Food Science & Technology, 97, 443-450.
  • Zuo, Y., Zhang, K., Xu, S., Law, R., Qiu, Q., & Zhang, M. (2022). What kind of food can win Gen Z’s favor? A mixed methods study from China. Food Quality and Preference, 98, 104522.

Yıl 2023, Cilt: 13 Sayı: 2, 177 - 186, 22.12.2023

Mehmet Emin Aydemir Yusuf Taha Okan Kasım Takım

https://doi.org/10.53518/mjavl.1301799

Öz

Kaynakça

  • Aydemir, M. E., Okan, Y. T., & Takım, K. (2023). Generation Z consume animal-free milk? A Türkiye experience. Food and Health, 9(3), 254-261.
  • Baum, C. M., Verbeke, W., & De Steur, H. (2022). Turning your weakness into my strength: How counter- messaging on conventional meat influences acceptance of cultured meat. Food Quality and Preference, 97, 104485.
  • Bhat, Z. F., Kumar, S., & Fayaz, H. (2015). In vitro meat production: Challenges and benefits over conventional meat production. Journal of integrative agriculture, 14(2), 241-248.
  • Bhat, Z. F., Kumar, S., & Bhat, H. F. (2017). In vitro meat: A future animal-free harvest. Critical reviews in food science and nutrition, 57(4), 782-789.
  • Bogueva, D., & Marinova, D. (2020). Cultured meat and Australia's generation Z. Frontiers in Nutrition, 7, 148.
  • Bryant, C., & Barnett, J. (2018). Consumer acceptance of cultured meat: A systematic review. Meat science, 143, 8-17.
  • Bryant, C., van Nek, L., & Rolland, N. C. (2020). European markets for cultured meat: A comparison of Germany and France. Foods, 9(9), 1152.
  • Büyüköztürk, Ş., Kılıç-Çakmak, E., Akgün, Ö., Karadeniz, Ş., & Demirel, F. (2008). Bilimsel araştırma yöntemleri.
  • Chriki, S., Payet, V., Pflanzer, S. B., Ellies-Oury, M. P., Liu, J., Hocquette, É., ... & Hocquette, J. F. (2021). Brazilian consumers’ attitudes towards so-called “cell-based meat”. Foods, 10(11), 2588.
  • Çakmak, Ö., Ergene, E., Acaröz, U., & Aldemir, T. (2023). Yapay Et Üretiminde Teknolojik Gelişmeler Ve Endüstrisinin Geleceği. Veteriner Farmakoloji ve Toksikoloji Derneği Bülteni, 14(1), 1-15.
  • Datar, I., & Betti, M. (2010). Possibilities for an in vitro meat production system. Innovative Food Science & Emerging Technologies, 11(1), 13-22.
  • De Backer, C. J., & Hudders, L. (2015). Meat morals: relationship between meat consumption consumer attitudes towards human and animal welfare and moral behavior. Meat science, 99, 68-74.
  • Dupont, J., & Fiebelkorn, F. (2020). Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany. Food Quality and Preference, 85, 103983.
  • Ebcim, B. Ç., Nakilcioğlu-Taş, E., & Ötleş, S. (2021). İn Vitro Etin Üretimi ve Besleyici Değeri. Sinop Üniversitesi Fen Bilimleri Dergisi, 6(2), 189-201.
  • Faletar, I., & Cerjak, M. (2022). Perception of Cultured Meat as a Basis for Market Segmentation: Empirical Findings from Croatian Study. Sustainability, 14(12), 6956.
  • Food and Agriculture Organization of the United Nations (FAO). (2011). World livestock 2011-livestock in food security. FAO Publications. https://www.cabdirect.org/cabdirect/abstract/20113401059 (Accessed 08.05.2023).
  • Franceković, P., García-Torralba, L., Sakoulogeorga, E., Vučković, T., & Perez-Cueto, F. J. (2021). How do consumers perceive cultured meat in Croatia, Greece, and Spain?. Nutrients, 13(4), 1284.
  • Gousset, C., Gregorio, E., Marais, B., Rusalen, A., Chriki, S., Hocquette, J. F., & Ellies-Oury, M. P. (2022). Perception of cultured “meat” by French consumers according to their diet. Livestock Science, 260, 104909.
  • Grasso, A. C., Hung, Y., Olthof, M. R., Verbeke, W., & Brouwer, I. A. (2019). Older consumers’ readiness to accept alternative, more sustainable protein sources in the European Union. Nutrients, 11(8), 1904.
  • Heidemann, M. S., Taconeli, C. A., Reis, G. G., Parisi, G., & Molento, C. F. (2020). Critical perspective of animal production specialists on cell-based meat in Brazil: From bottleneck to best scenarios. Animals, 10(9), 1678.
  • Hocquette A, Lambert C, Sinquin C, Peterolff L, Wagner Z, Bonny SPF, Lebert A, Hocquette JF 2015. Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry. J Integ Agric. 14(2):273–284
  • Johnson, W., Maynard, A., & Kirshenbaum, S. (2018). Consumers Aren’t Necessarily Sold on ‘Cultured Meat’. The Conversation.
  • Johnson, W., Maynard, A., & Kirshenbaum, S. (2018). Consumers Aren’t Necessarily Sold on ‘Cultured Meat’. The Conversation. https://theconversation.com/would-you-eat-meat-from-a-lab-consumers-arent- necessally-sold-on-cultured-meat-100933 (Accessed 08.05.2023)
  • Kamenidou, I. E. C., Mamalis, S. A., & Dimitriadis, E. (2018). Generation Z perceptions of quality certification: A cross-national study. International Journal of Food and Beverage Manufacturing and Business Models (IJFBMBM), 3(1), 23-41.
  • Karasar. N. (2008). Bilimsel Araştırma Yöntemi. Nobel Yayın Dağıtım, Ankara
  • Liu, J., Hocquette, É., Ellies-Oury, M. P., Chriki, S., & Hocquette, J. F. (2021). Chinese consumers’ attitudes and potential acceptance toward artificial meat. Foods, 10(2), 353.
  • Pakseresht, A., Kaliji, S. A., & Canavari, M. (2022). Review of factors affecting consumer acceptance of cultured meat. Appetite, 170, 105829.
  • Pietkiewicz, I., & Smith, J. A. (2014). A practical guide to using interpretative phenomenological analysis in qualitative research psychology. Psychological journal, 20(1), 7-14.
  • Post, M. J., Levenberg, S., Kaplan, D. L., Genovese, N., Fu, J., Bryant, C. J., ... & Moutsatsou, P. (2020). Scientific, sustainability and regulatory challenges of cultured meat. Nature Food, 1(7), 403-415.
  • Rosenfeld, D. L., & Tomiyama, A. J. (2022). Would you eat a burger made in a petri dish? Why people feel disgusted by cultured meat. Journal of Environmental Psychology, 80, 101758.
  • Schaefer, G. O., & Savulescu, J. (2014). The ethics of producing in vitro meat. Journal of applied philosophy, 31(2), 188-202.
  • Siegrist, M., & Hartmann, C. (2020). Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries. Appetite, 155, 104814.
  • Smil, V. (2002). Worldwide transformation of diets, burdens of meat production and opportunities for novel food proteins. Enzyme and Microbial technology, 30(3), 305-311.
  • Su, C. H., Tsai, C. H., Chen, M. H., & Lv, W. Q. (2019). US sustainable food market generation Z consumer segments. Sustainability, 11(13), 3607.
  • Sürek, E., & Pınar, U. Z. U. N. (2020). Geleceğin alternatif protein kaynağı: Yapay et. Akademik Gıda, 18(2), 209- 216.
  • Szakály, Z., Kontor, E., Kovács, S., Popp, J., Pető, K., & Polereczki, Z. (2018). Adaptation of the Food Choice Questionnaire: the case of Hungary. British Food Journal, 120(7), 1474-1488.
  • Tomiyama, A. J., Kawecki, N. S., Rosenfeld, D. L., Jay, J. A., Rajagopal, D., & Rowat, A. C. (2020). Bridging the gap between the science of cultured meat and public perceptions. Trends in Food Science & Technology, 104, 144- 152.
  • Alçay, A. Ü., Sağlam, A., YALÇIN, S., & Bostan, K. (2018). Possible protein sources for the future. Akademik Gıda, 16(2), 197-204.
  • Van Loo, E. J., Caputo, V., & Lusk, J. L. (2020). Consumer preferences for farm-raised meat, lab-grown meat, and plant-based meat alternatives: Does information or brand matter?. Food Policy, 95, 101931.
  • Verbeke, W., Hung, Y., Baum, C. M., & De Steur, H. (2021). The power of initial perceived barriers versus motives shaping consumers’ willingness to eat cultured meat as a substitute for conventional meat. Livestock Science, 253, 104705.
  • 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 science, 102, 49-58.
  • Wilks, M., Hornsey, M., & Bloom, P. (2021). What does it mean to say that cultured meat is unnatural?. Appetite, 156, 104960.
  • Wilks, M., Phillips, C. J., Fielding, K., & Hornsey, M. J. (2019). Testing potential psychological predictors of attitudes towards cultured meat. Appetite, 136, 137-145.
  • Wosczyna, M. N., & Rando, T. A. (2018). A muscle stem cell support group: coordinated cellular responses in muscle regeneration. Developmental cell, 46(2), 135-143.
  • Yetim, H., & Tekiner, İ. H. (2020). Alternatif protein kaynaklarından yapay et üretimi kavramına eleştirel bir bakış. Helal ve Etik Araştırmalar Dergisi, 2(2), 85-100.
  • Yıldırım, A., & Simsek, H. (1999). Sosyal bilimlerde nitel araştırma yöntemleri (11 baski: 1999-2018).
  • Zhang, G., Zhao, X., Li, X., Du, G., Zhou, J., & Chen, J. (2020). Challenges and possibilities for bio-manufacturing cultured meat. Trends in Food Science & Technology, 97, 443-450.
  • Zuo, Y., Zhang, K., Xu, S., Law, R., Qiu, Q., & Zhang, M. (2022). What kind of food can win Gen Z’s favor? A mixed methods study from China. Food Quality and Preference, 98, 104522.
Toplam 48 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Hayvansal Üretim (Diğer)
Bölüm Araştırma Makalesi
Yazarlar

Mehmet Emin Aydemir 0000-0002-5849-1741

Yusuf Taha Okan 0000-0002-7513-9790

Kasım Takım 0000-0003-4631-1982

Yayımlanma Tarihi 22 Aralık 2023
Gönderilme Tarihi 24 Mayıs 2023
Yayımlandığı Sayı Yıl 2023 Cilt: 13 Sayı: 2

Kaynak Göster

APA Aydemir, M. E., Okan, Y. T., & Takım, K. (2023). Does Generation Z Consume Artificial Meat? Türkiye Examination. Manas Journal of Agriculture Veterinary and Life Sciences, 13(2), 177-186. https://doi.org/10.53518/mjavl.1301799
AMA Aydemir ME, Okan YT, Takım K. Does Generation Z Consume Artificial Meat? Türkiye Examination. MJAVL. Aralık 2023;13(2):177-186. doi:10.53518/mjavl.1301799
Chicago Aydemir, Mehmet Emin, Yusuf Taha Okan, ve Kasım Takım. “Does Generation Z Consume Artificial Meat? Türkiye Examination”. Manas Journal of Agriculture Veterinary and Life Sciences 13, sy. 2 (Aralık 2023): 177-86. https://doi.org/10.53518/mjavl.1301799.
EndNote Aydemir ME, Okan YT, Takım K (01 Aralık 2023) Does Generation Z Consume Artificial Meat? Türkiye Examination. Manas Journal of Agriculture Veterinary and Life Sciences 13 2 177–186.
IEEE M. E. Aydemir, Y. T. Okan, ve K. Takım, “Does Generation Z Consume Artificial Meat? Türkiye Examination”, MJAVL, c. 13, sy. 2, ss. 177–186, 2023, doi: 10.53518/mjavl.1301799.
ISNAD Aydemir, Mehmet Emin vd. “Does Generation Z Consume Artificial Meat? Türkiye Examination”. Manas Journal of Agriculture Veterinary and Life Sciences 13/2 (Aralık 2023), 177-186. https://doi.org/10.53518/mjavl.1301799.
JAMA Aydemir ME, Okan YT, Takım K. Does Generation Z Consume Artificial Meat? Türkiye Examination. MJAVL. 2023;13:177–186.
MLA Aydemir, Mehmet Emin vd. “Does Generation Z Consume Artificial Meat? Türkiye Examination”. Manas Journal of Agriculture Veterinary and Life Sciences, c. 13, sy. 2, 2023, ss. 177-86, doi:10.53518/mjavl.1301799.
Vancouver Aydemir ME, Okan YT, Takım K. Does Generation Z Consume Artificial Meat? Türkiye Examination. MJAVL. 2023;13(2):177-86.
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