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

The valency of consumers’ perceptions toward cultured meat: A review

“…Assessing the average valency per study according to the effect size criteria set in this review, one finds that the majority of studies (15 studies (56%)) reported average scores falling between 2.5 and 3.5; indicating a generally high positive perception about the benefits of cultured meat. Only 2 studies [ 35 , 52 ] reported study average scores that fell within the 1.5–2.5 range, which indicated very low positive benefit perceptions. Five studies (20%) had study average perception scores that were greater than 3.5, which indicated a very high benefit perception of cultured meat.…”

A taste of cell-cultured meat: a scoping review

“…Attitudes toward the biotechnology itself have been studied through survey methodology, as well as the impact of other factors such as consumer demographics (e.g., age, gender, and nationality), psychological characteristics of the consumers (e.g., food neophobia or disgust), and information framing and promissory characteristics around the product [e.g., “Cultured meat is the only alternative to regular meat that consists of real meat. It therefore has the same taste, odor, tenderness, juiciness and mouthfeel as regular meat”; ( 18 ), p. 4]; these factors have been evaluated as potential determinants of consumer acceptance ( 6 , 16 , 18 , 19 ). Among the tested factors, ‘having similar sensory characteristics as conventional meat’ consistently emerged as a determinant of stated consumer acceptance ( 20 – 22 ).…”