Can in vitro meat be a viable alternative for Turkish consumers?

Meat Sci

University of Hohenheim, Faculty of Agricultural Sciences, Department of Consumer Behavior in the Bioeconomy, Wollgrasweg 49, 70599 Stuttgart, Germany. Electronic address:

Published: July 2023

High meat consumption places a heavy burden on the environment. This study aimed to highlight the practices of Turkish consumers in consuming red meat and to understand their attitudes toward in vitro meat (IVM). The relationships between red meat consumption rationalization, attitudes toward IVM, and intentions to consume IVM were examined for Turkish consumers. It was found that Turkish consumers' attitudes toward IVM were averse. Even if the respondents considered IVM a viable alternative to conventional meat, they did not consider it ethical, natural, healthy, tasty, or safe. Additionally, Turkish consumers did not evince interest in regular consumption or intention to try IVM. Although various studies have focused on consumers' attitudes toward IVM in developed economies, the current study is the first attempt to understand the phenomenon in the Turkish market as an emerging economy. These results provide important information for researchers and stakeholders in the meat sector, such as manufacturers and processors.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.meatsci.2023.109191DOI Listing

Publication Analysis

Top Keywords

turkish consumers
12
attitudes ivm
12
vitro meat
8
viable alternative
8
meat consumption
8
red meat
8
consumers' attitudes
8
ivm
7
turkish
6
meat
6

Similar Publications

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!