How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?

Institut for Fødevarevidenskab (KU FOOD)

How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Standard

How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain? / Franceković, Paula; García-Torralba, Lucía; Sakoulogeorga, Eleni; Vučković, Tea; Perez-Cueto, Federico J. A.

I: Nutrients, Bind 13, Nr. 4, 1284, 2021.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Franceković, P, García-Torralba, L, Sakoulogeorga, E, Vučković, T & Perez-Cueto, FJA 2021, 'How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?', Nutrients, bind 13, nr. 4, 1284. https://doi.org/10.3390/nu13041284

APA

Franceković, P., García-Torralba, L., Sakoulogeorga, E., Vučković, T., & Perez-Cueto, F. J. A. (2021). How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain? Nutrients, 13(4), [1284]. https://doi.org/10.3390/nu13041284

Vancouver

Franceković P, García-Torralba L, Sakoulogeorga E, Vučković T, Perez-Cueto FJA. How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain? Nutrients. 2021;13(4). 1284. https://doi.org/10.3390/nu13041284

Author

Franceković, Paula ; García-Torralba, Lucía ; Sakoulogeorga, Eleni ; Vučković, Tea ; Perez-Cueto, Federico J. A. / How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?. I: Nutrients. 2021 ; Bind 13, Nr. 4.

Bibtex

@article{9b98488d47494fb8a685c0488500fcce,

title = "How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?",

abstract = "The meat production industry is one of the leading contributors of greenhouse gas emis-sions. Cultured meat presents itself as a potential eco-and animal-friendly meat substitute which has the potential to eradicate animal cruelty and reduce both the environmental footprint and the risk of zoonotic illnesses, while delivering a nutrient-dense product. The purpose of this study was to investigate how consumers perceive cultured meat and if the frequency of meat consumption is related to their intention of trying or purchasing cultured meat. Data were collected online in 2020 from Croatia, Greece, and Spain. Among the 2007 respondents, three segments were identified according to meat consumption and variety, plus an a priori identified group of “non-meat eaters”. Sixty percent perceived cultured meat as kind to animals, 57% as unnatural, 45% as healthy and environmentally-friendly, 21% as disgusting, and only 16% as tasty. Although 47% of the respondents had not heard of cultured meat before, 47% would taste it and 41% would purchase it for the same price as conventional meat. This indicates that consumers from Croatia, Greece and Spain might be likely to purchase cultured meat if sold at an affordable price.",

keywords = "Consumer perception, Cultured meat, European consumers, Meat consumption, Meat substitutes",

author = "Paula Francekovi{\'c} and Luc{\'i}a Garc{\'i}a-Torralba and Eleni Sakoulogeorga and Tea Vu{\v c}kovi{\'c} and Perez-Cueto, {Federico J. A.}",

year = "2021",

doi = "10.3390/nu13041284",

language = "English",

volume = "13",

journal = "Nutrients",

issn = "2072-6643",

publisher = "M D P I AG",

number = "4",