Positivity towards meat consumption remains strong, despite evidence of negative environmental and ethical outcomes. Although awareness of these repercussions is rising, there is still public resistance to removing meat from our diets. One potential method to alleviate these effects is to produce in vitro meat: meat grown in a laboratory that does not carry the same environmental or ethical concerns. However, there is limited research examining public attitudes towards in vitro meat, thus we know little about the capacity for it be accepted by consumers. This study aimed to examine perceptions of in vitro meat and identify potential barriers that might prevent engagement. Through conducting an online survey with US participants, we identified that although most respondents were willing to try in vitro meat, only one third were definitely or probably willing to eat in vitro meat regularly or as a replacement for farmed meat. Men were more receptive to it than women, as were politically liberal respondents compared with conservative ones. Vegetarians and vegans were more likely to perceive benefits compared to farmed meat, but they were less likely to want to try it than meat eaters. The main concerns were an anticipated high price, limited taste and appeal and a concern that the product was unnatural. It is concluded that people in the USA are likely to try in vitro meat, but few believed that it would replace farmed meat in their diet.

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A survey of attitudes towards the welfare and rights of animals was conducted in universities in 11 European and Asian countries, to improve understanding of cultural differences that might impact on trade and international relations. Collaborators' universities were recruited in each country to assist in the design, translation and administration of the survey via the internet in a convenient selection of the country's universities, providing 3,433 student responses from at least 103 universities. Respondents rated the acceptability of 43 major concerns about animals (focused on type of use, animal integrity, killing animals, animal welfare, experimentation on animals, changes in animal genotypes, the environment for animals and societal attitudes towards animals). Students from European countries had more concern for animal welfare than students from Asian countries, which may be partly explained by increased affluence of European students as there was a positive correlation between student expenditure and concern for animal welfare and rights. Southern and central European countries had most concern for animal rights and unnatural practices. Those in communist or former communist countries in Asia and Europe had most concern about killing animals and those in northern European countries the least. Regional similarities between neighbouring countries were evident in responses to animal issues and there were no differences between ethnic groups within a country. Thus, there were national and continental differences in European and Asian students' attitudes to animals' welfare and rights, which appear to arise as a result of the socio-political situation in regions rather than religious or other differences.

Male and female meat chickens were reared for 28 d in blue, green, red, or white light at 30 lx and the effects on tissue growth and bird behavior recorded. Birds reared in red or white light were more active, as expressed by greater walking activity in the white light treatment and by greater floor-pecking, wing-stretching, and aggression in the red light treatment. In these two treatments, gut contents and skin and bone weights were reduced. After 28 d, the preference of the birds for blue, red, or green lights was determined, as well as residual effects of rearing color on bird growth. In the first few hours of the test, the birds chose to remain in their rearing color, except that the birds reared in red light quickly showed a preference for blue light. After 1 wk, birds in all treatments showed a preference for blue light, except that the birds reared in blue light showed some preference for a novel color, green. It was concluded that blue or green light is preferable to red or white light for broilers because it keeps the birds calmer and is chosen by the birds themselves.