Cultured meat is one of a number of alternative proteins which can help to reduce the demand for meat from animals in the future. As cultured meat nears commercialization, research on consumers’ perceptions of the technology has proliferated. W...
Despite growing evidence of the environmental and public health threats posed by today’s intensive animal production, consumers in the west remain largely attached to meat. Cultivated meat offers a way to grow meat directly from cells, circumventing...
Game meat is recognized as a high-quality food known for its unique sensory properties and numerous health benefits. Nevertheless, the consumption of game meat is still significantly lower compared to other types of meat. The aim of this study was to...
Game meat contains bioactive compounds that directly influence the formation of a rich reservoir of flavor precursors that produce specific sensory properties. Quality is considered one of the most influential determinants of consumer behavior, but t...
The product of game or wild meat has been analyzed from a nutritional, ecological, and economic perspective in numerous studies. Consumers have various opinions regarding this source of meat due to a number of reasons. In our research, based on a sur...
Millennials are considered the key generation with regard to the consumption of plant-based meat alternatives via flexitarianism. This study sought to characterize millennials’ consumer segments based on their consumption of and attitudes towar...
Recent research has consistently related the production and consumption of meat with environmental degradation, health problems, and damage to animal welfare. However, meat consumption represents a well-established eating behavior among many consumer...
Growing demand for sustainable food has led to the development of meat analogs to satisfy flexitarians and conscious meat-eaters. Successful combinations of functional ingredients and processing methods result in the generation of meat-like sensory a...
In vitro meat (IVM) is a recent development in the production of sustainable food. The consumer perception of IVM has a strong impact on the commercial success of IVM. Hence this review examines existing studies related to consumer concerns, acceptan...
5 April 2019
Meat consumption is a major contributor to global warming. Given the worldwide growing demand of meat, and the severe impact of meat production on the planet, reducing animal protein consumption is a matter of food security and public health. Changin...
Knowing the behaviour of consumers is essential for all types of companies, including meat companies. For this purpose, academia is an ally of industry, and analysing scientific production seems crucial for conducting future research. Therefore, this...
The widespread commercialization of cultured meat, produced from animal stem cells grown in vitro, faces significant challenges related to technical, regulatory, and social acceptability constraints. Despite advancements in knowledge, the acceptance...
In recent years, the consumption of snacks has increased substantially. Analysis of consumption trends of this kind of food through the use of surveys would allow matching of the supply to the demand. The objective of the present work was to study sn...
This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analy...
Sustainability is becoming an increasingly important consideration for consumers when purchasing food. As meat production has a significant impact on the environment, meat substitutes are becoming more and more popular in Europe. However, consumers w...
This study investigated the attitudes of Croatian consumers regarding their preferences for cured meat products from the Black Slavonian Pig. The survey was conducted on a sample of 410 consumers who completed an online survey about their consumption...
Plant-based meat has been the primary strategy to reducing meat consumption. While this category has demonstrated success, with the market value estimated to reach USD 20 billion by 2023, the subsequent reduction in meat consumption has not been prop...
Plant-based meat analogues (PBMAs) are positioned as promising alternatives to animal-based foods due to their potential environmental and health benefits. This study aimed to investigate the acceptability of PBMAs among trend-sensitive Swedish consu...
Food production is associated with various environmental impacts and the production of meat is highlighted as a significant source of greenhouse gas emissions. A transition toward plant-based and low-meat diets has thus been emphasised as an importan...
In recent years, meat substitutes have become a prominent global topic in academic research. As one of the world’s most populous countries, China may increasingly consider meat substitutes as a new dietary option to meet the growing consumer de...
The demand for sustainable animal production is increasing. Microalgae such as Chlorella and Spirulina show promise as sustainable and functional ingredients in animal (poultry) feed. However, little is known about consumer perceptions regarding the...
More and more consumers, at least in Western developed countries, are attentive to the sustainability aspects of their food, one of which concerns animal welfare. The conflict of harming an animal for the joy of eating meat causes a moral dilemma, af...
This study assessed if Chinese consumer attitudes towards a range of lamb attributes (such as origin, food safety, appearance, taste, price), and their opinions of New Zealand lamb (9- and 7-point Likert scales, respectively), had changed since the o...
The chilled ready meal market in New Zealand has witnessed substantial growth, fuelled by the increasing demand for convenient food options. This study integrates the theory of consumption value (TCV) with the theory of planned behaviour (TPB) to exp...
Cultured meat is an emerging food innovation that promises to be a more sustainable alternative to conventional meat. However, despite its potential health, environmental and animal welfare benefits, research suggests that consumer acceptance of cult...
Dietary habits have a substantial influence on both planet and individual health. High intake of animal products has significant negative effects on the environment and on human health; hence, a reduction in meat consumption is necessary. The transit...
Food of animal origin, especially meat products, represent the main vehicle of foodborne pathogens and so are implicated in foodborne outbreaks. Poultry meat is a widely consumed food in various forms, but it is also a reservoir of thermotolerant Cam...
The optimisation of poultry meat quality attributes at the industrial level requires getting to know the changing customer needs and expectations to justify further measures taken in the future to improve the production process. This article was aime...
This study investigates consumer preference and acceptance of three meat alternatives—plant-based, lab-grown, and insect-based—as sustainable choices to meet the demands of a growing population and evolving food systems. Insights were gat...
The markets for plant-based meat analogues (PBMAs) are growing worldwide, showing the increasing consumer demand for and acceptance of these new products. Three-dimensional (3D) food printing is a new technology with huge potential for printing produ...
Insect protein production requires much less land, feed, and water, and thus has a much smaller ecological footprint than animal protein production, which is important for reducing global warming. Poultry, pigs, and fish consume insects in nature, so...
Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditiona...
Consumption trends demand healthier meat products and require research into reformulation strategies. Ambiguities in consumer preferences for two processed meat reformulation strategies (i.e., ingredient “reduction” and nutrient “ad...
Game meat production represents a unique opportunity to align ecological sustainability with the growing consumer demand for sustainable agri-food products. This study focuses on the perspectives of processors and landowners in Slovakia and the Czech...
The hamburger has been targeted for substitution by numerous plant-based alternatives. However, many consumers find the taste of these alternatives lacking, and thus we proposed a hybrid meat and plant-based burger as a more acceptable alternative fo...
The coronavirus has wreaked havoc on the global economy before the eyes of the entire world. Due to evolving consumer needs and expectations during the pandemic, the supply and demand for various goods and services varied from the pre-COVID-19 period...
Food product attributes may significantly influence the general perception of the product itself, as well as the willingness for its consumption. Assessment of the product is based on customers’ beliefs and individual preferences. Because meat-...
In recent years, the worldwide plant-based meat sector has undergone substantial and rapid expansion. The swift advancement of plant-based meat products in the Chinese market is ascribed to changes in customer dietary preferences. To accelerate the r...
The objective of the study was to compare carcass and meat quality among Lithuanian White, Lithuanian Indigenous Wattle and conventional hybrids as well as consumer sensory evaluations. The pigs were slaughtered at a live weight of approximately 95&n...
Accelerated socio-economic and demographic changes have led to the transformation of eating habits in sub-Saharan African cities including Dakar, Senegal. The result is the proliferation of informal fast-food establishments, such as the ‘dibite...
The production of game meat is a proven way of promoting sustainable food, which is also consistent with the proper management of the expansion of the wild boar population in Italy. In the present study, we investigated consumer response to sensory a...
Food wastage is an environmental concern worldwide, particularly regarding households. This study aims to identify household food wasting segments and to assess the relationship between both consumer and food product determinants and the identified s...
This study presents an analysis of consumer preferences for a new food product: Tinned Chianina meat. Respondents (N = 249) participated in a sensory test, where they were also asked to declare their willingness to pay (WTP) for the tasted product. T...
The meat production industry is one of the leading contributors of greenhouse gas emissions. 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...
Rabbit meat could play an important role in health, the rural economy, and sustainable development. Rabbit meat has excellent nutritional features, such as high protein content, low-fat content, and a high percentage of unsaturated fatty acids, low c...
The goat meat preferred by consumers in Spain comes from suckling goat kids, slaughtered at a live weight of 8–10 kg. However, consumption of this meat is very uncommon, so it is necessary to show its value. To achieve this, we planned to inves...
(1) Background: In recent years, meat alternatives, including plant-based and animal cell-cultured meat, have attracted substantial interest among Chinese food science researchers and consumers, prompting considerable debate; (2) Methods: This study...
The aim of this study was to identify consumer groups regarding meat and meat alternatives, which are homogeneous in themselves but very different from one another. To date, the literature has analysed the attitudes towards, and the motives behind, t...
Conventional meat production has become a force of environmental damage, but global meat consumption is predicted to continue increasing. Therefore, the technology of cultivated meat is undergoing rapid development. The current study explores what fa...
Evidence suggests that consumer perceptions and acceptance of cultivated meat (CM) differ between countries, cultures, and consumer groups. Limited research specific to Aotearoa New Zealand (A-NZ) is available. Survey responses from 592 A-NZ resident...
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