Meat and morality: The moral foundation of purity, but not harm, predicts attitudes toward cultured meat

Appetite, Год журнала: 2024, Номер 197, С. 107297 - 107297

Опубликована: Март 7, 2024

Cultured meat (also referred to as cultivated, cell-based, or cell-cultured meat) is a novel food technology that presented method of production without reliance on large-scale industrial farming. The pro-cultured narrative rests, in part, moral foundation: cultured purported alleviate the environmental and animal welfare harms associated with farmed meat. Despite this narrative, no research has examined which values underpin attitudes towards To examine this, we surveyed 1861 participants from United States Germany about their foundations In line predictions, people who more strongly endorse purity (i.e., had higher scores subscale scale) held negative However, relationship was much consistent among than Germany. Against were not reliably extent focus harm foundation. latter finding particularly surprising light harm-reduction narratives around These findings demonstrate need for nuanced discussion about, understanding of, consumer concerns them.

Язык: Английский

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Consumers’ perception of plant-based alternatives and changes over time. A linguistic analysis across three countries and ten years

Food Quality and Preference, Год журнала: 2023, Номер 113, С. 105057 - 105057

Опубликована: Ноя. 23, 2023

Aiming to minimise environmental impacts, diets with reduced consumption of animal products have increased strongly in recent years. These changes give rise innovative developments the plant-based market. In this study, we aimed investigate these by looking at linguistic discourse on alternatives three countries. We chose USA as country highest meat and India percentage vegetarians. For both countries, analysed data from most read English newspapers over last two As a third country, Switzerland, where lot innovation is currently happening. Additionally, performed longitudinal analysis Swiss ten years more closely examine period innovation. With that, focused consumer perception analysing thereby contrast available literature that was mainly obtained through interrogation consumers. Cross-cultural comparison reveales all there distinct focus (alternatives). Dairy seem play minor role discourse. USA, appearances matter (food stylist), Indian includes aspects health ("skin", "hair") wealth (prices) sustainability. Longitudinal revealed an overall increase connection ongoing political debate. Our study suggests are not only part sustainable transition but can also be lifestyle choice. Overall, highlights cross-cultural differences similarities language used about discusses some implications.

Язык: Английский

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Title Pending 17645

Meat and Muscle Biology, Год журнала: 2024, Номер 8(1)

Опубликована: Май 8, 2024

Cell-based food, including cultured meat, introduces an innovative complement to our dietary options, introducing cellular agriculture and tissue engineering on the meat market together with traditional livestock farming. Originating from medical cultivation techniques, this approach is now tailored for food production, prioritizing cost-effectiveness, palatability, resource efficiency. As technology strives efficiently upscale consumer acceptance stands as a key factor in adopting new protein source. This review explores advances cultivating muscle fat tissues vitro, emphasizing importance of achieving maturity, innovating scaffolds, optimizing media composition closely replicate qualities meat. It also addresses quality assessments based its texture, nutritional content, flavor. A concise examination perceptions reveals that influenced by blend cultural, psychological, social factors, balancing positive potential outlook meat’s benefits society, environment, animal welfare against concerns about unnaturalness, uncertainty, safety. Demographic trends suggest higher among younger, well-educated urban individuals, contrasting reservations those more familiar sector. Addressing these varied viewpoints essential better understanding public if effectively introduced into future systems. interest alternative still high, aligning technological developments expectations crucial introduction

Язык: Английский

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Low Carbon Brazilian Beef: challenges in sustainable production and conscious consumption among consumers in Rio de Janeiro

Revista de Economia e Sociologia Rural, Год журнала: 2025, Номер 63

Опубликована: Янв. 1, 2025

Resumo A percepção e a intenção de compra em relação à “Carne Baixo Carbono (CBC)” foi avaliada através uma pesquisa online com 851 consumidores carne bovina residentes no estado do Rio Janeiro, Brasil. Foi utilizado Associação Livre Palavras, solicitando que os participantes descrevessem as primeiras quatro palavras lhes viessem mente diante estímulo “CBC”. Em seguida, análise conjunta empregada para investigar bovina, considerando diferentes fatores rótulo, duas condições experimentais: Com sem informação sobre definição da CBC. As associações ao meio ambiente foram mais relatadas por mulheres, pessoas 46 65 anos, maior nível educacional renda familiar. O acesso CBC aumentou compra, mas o preço fator determinou essa intenção. alegação sustentabilidade bem-estar animal atributos percebidos positivamente. No entanto, constatamos não relacionam aspectos ambientais qualidade sensorial carne. Ações incisivas comunicação deverão ser criadas desconstruir consumidor avanço pecuária sustentável impactará negativamente sabor e, consequentemente, próprio consumidor.

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How much do opinions regarding cultivated meat vary within the same country? The cases of São Paulo and Salvador, Brazil

PLoS ONE, Год журнала: 2025, Номер 20(2), С. e0317956 - e0317956

Опубликована: Фев. 19, 2025

The problems related to conventional meat production have been widely discussed globally and alternative proteins emerge as more sustainable ethical options. Thus, understanding the intention consume cultivated is key. This work aimed study by residents of São Paulo Salvador, Brazil, studying demographic differences. An online questionnaire comprising 17 multiple-choice open-ended questions about opinions on was administered. results were analyzed using quantitative methods, including binary logistic regression ordinal models, well qualitative Collective Subject Discourse methodology. With 809 participants, 419 (51.8%) from 390 (48.2%) 265 (32.8%, which 170 (64.2%) 95 (35.8%) Salvador) respondents stated they would eat meat. Residents demonstrated higher familiarity with (187 (44.6%) had heard it compared 123 (31.5%) in Salvador). Such disparity awareness seems coherent differences access information educational levels. Our suggest that acceptance varies significantly across different regions likely country’s continental size, uneven economic status rich cultural diversity. We conclude correlates knowledge efforts raise such require consideration socioeconomic aspects a regional rather than national level, especially for geographically big culturally diverse countries. Continued research essential due dynamics its entanglement regarding

Язык: Английский

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Impact of ultimate pH on oxidative stability and warmed-over flavor in aged beef after grilling and reheating

International Journal of Gastronomy and Food Science, Год журнала: 2025, Номер unknown, С. 101140 - 101140

Опубликована: Фев. 1, 2025

Язык: Английский

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Effects of Different Preservation Techniques on Microbial and Physicochemical Quality Characteristics of Sauced Beef Under Chilled Storage

Foods, Год журнала: 2025, Номер 14(7), С. 1175 - 1175

Опубликована: Март 27, 2025

This study investigates the effects of different preservation methods—tray packing (control), vacuum (T1), and tray with 2 mg/mL pepper essential oil (T2)—on quality sauced beef during 4 °C storage for 1, 5, 9, 13 days. The results revealed that T2 significantly inhibited microbial growth, as reflected by reduced total aerobic counts (TACs), minimized lipid oxidation (indicated lower thiobarbituric acid reactive substances (TBARSs)), protein degradation (evidenced decreased volatile basic nitrogen (TVB-N)). Additionally, delayed reduction in inosine-5′-monophosphate (IMP) accumulation hypoxanthine (Hx), effectively extending shelf life preserving sensory quality. T1 also showed beneficial limiting oxygen-related spoilage, demonstrated TAC TBARS levels. In contrast, control group limited effectiveness beef, indicated higher more pronounced degradation. These findings provide a theoretical basis improving highlighting packaging methods potential natural preservative.

Язык: Английский

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Assessment of the consumers’ attitude to the alternative meat. Review

Theory and practice of meat processing, Год журнала: 2025, Номер 10(1), С. 54 - 66

Опубликована: Апрель 6, 2025

Cultivated meat technology is a new and pretty controversial food presented as method of production without dependence on large-scale farming industrial livestock. It based the principles people’s humanistic attitude to animals environmental care. The article summarizes results “life cycle” assessment cultivated possible effect its global warming. review aimed at assessing consumer perception by analyzing systematizing previous studies that examined consumers’ attitudes risks benefits alternative meat. Systematized research data allowed identifying key factors influence onto products. For example, one main reasons for negative towards neophobia. In addition, differences in this product acceptance various consumers groups were analyzed. Generalization motivators barriers may affect mass consumption future, taking into account innovations technologies development. Acceptance rates vary relevance with demographics, socio-cultural, religious, ethical perceptions traditions. However, it should be noted there no consensus perceived advantages, disadvantages, threats opportunities This notes number show relatively high level consumer/population willingness try are generally lower than other proteins (e. g. legumes, plant-based meat). factor perceive unnatural one. study therefore examines issues related formation both positive also helps better understanding psychology allows more accurate prediction their behavior.

Язык: Английский

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Recent Technological Developments and Future Trends in the Evaluation and Prediction of Beef Sensory Quality in Brazil and France

Livestock Science, Год журнала: 2024, Номер 287, С. 105550 - 105550

Опубликована: Авг. 14, 2024

Язык: Английский

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Improving the production technique of meat chopped semi-finished products with the addition of dried semi-finished product with a high degree of readiness

Eastern-European Journal of Enterprise Technologies, Год журнала: 2023, Номер 2(11 (122)), С. 6 - 14

Опубликована: Апрель 29, 2023

The object of this study is a production technique meat chopped semi-finished products with the addition dried product based on Jerusalem artichoke and zucchini. high degree readiness (Jerusalem zucchini) has been improved. manufactured by low-temperature drying in an IR field at temperature 45...60 °C to final solids content 12...15 %. adsorption properties were determined it was established that its swelling takes place due absorption water-fat emulsion while there actual increase volume 2.3...2.6 times. A feature high-readiness recipe frying apparatus functionally closed media. duration proposed media compared conventional reduced 2.4 Introduction zucchini reduces total weight loss 11.9 % culinary without shrinkage. data chemical composition comparison control confirm nutritional value prototype energy 19 implementation improved will make possible obtain competitive range natural ingredients eliminate use artificial ingredients.

Язык: Английский

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