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

Tsvakirai, C.Z.

doi:10.1016/j.heliyon.2024.e27649

Heliyon

2024

DOI: 10.1016/j.heliyon.2024.e27649

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

C.Z. Tsvakirai

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2024

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Cited by 3 publications

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Emerging Materials in Cultivated Meat: Engineering Sustainable Food Solutions – A Review

Wang,

Li,

et al. 2024

Adv Funct Materials

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As the global population grows, the demand for protein‐enriched foods like meats is rising rapidly. Traditional farming practices face challenges including animal welfare, waste management, and carbon emissions, harming the environment. Consequently, meat substitutes have emerged as a promising area of research and as an alternative to traditional livestock‐sourced meats. Cultivated meat, produced through cell culture techniques, is a key area in cellular agriculture and offers a safe and well‐controlled production process for such future foods. The manufacturing of cultivated meat involves several disciplines, including cell culture, media optimization, scaffold design, and advanced manufacturing, along with nutrition, taste and safety topics to meet consumer acceptance and regulatory approvals. Although several review articles have addressed various aspects of cultivated meat, they tend to focus on specific domains rather than a comprehensive analysis of this transformative technology. This review highlights innovative and applied research findings in the field of cultivated meat, with a focus on critical aspects such as nutrition, cells, materials, and scaffold manufacturing technologies. Furthermore, the socio‐political and economic impacts of cultivated meat are explored, and practical recommendations for low‐cost and large‐scale production. Finally, the review also addresses existing challenges and outlines future directions for the development of cultivated meat.

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Emerging Materials in Cultivated Meat: Engineering Sustainable Food Solutions – A Review

Wang,

Li,

et al. 2024

Adv Funct Materials

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Norwegian consumers’ willingness to try cultured meat

Muiruri,

Rickertsen

2024

Future Foods

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Analysis of the danger of cultured meat

Shur,

Barg,

Suvorov

et al. 2024

Hygiene and Sanitation

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Introduction. Synthetic food products, including cultured meat, promise many benefits but require the careful assessment of the safety before mass introduction. The potential health risks associated with the consumption of cultured meat may vary among different populations. Identifying target consumer groups will allow individual risk factors being taken into account and appropriate precautions developing. The aim of the study was to analyse the hazards of cultured meat and predict the groups of potential consumers for targeted information on adverse effects from its consumption Materials and methods. A systematic analysis of scientific literature and a sociological study among four hundred twenty three residents of the Perm region (February-August 2023) were conducted. The data were processed using SPSS for Windows 21.0. Results. Potential hazards in the consumption of cultured meat are related to the presence of chemical contaminants, possible immune system hypersensitivity and changes in the biological value of protein. The study showed that different age groups have varying degrees of vulnerability to these hazards. More than 45% of the respondents are willing to consume cultured meat, especially young people. About 22% of the respondents are willing to include cultured meat in the diet of children, making them the most vulnerable. Willingness to consume cultured meat increases with positive social influence (addressing agricultural, environmental, and biological issues). Limitations. Only residents of Perm Krai are represented among the respondents who participated in the survey. Conclusion. The results of the study emphasise the need to inform target groups about the risks associated with cultured meat, taking into account age-specific and individual risk factors. The findings may form the basis for recommendations to ensure the safety of cultured meat before consumption.

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

Cited by 3 publications

References 58 publications

Emerging Materials in Cultivated Meat: Engineering Sustainable Food Solutions – A Review

Emerging Materials in Cultivated Meat: Engineering Sustainable Food Solutions – A Review

Norwegian consumers’ willingness to try cultured meat

Analysis of the danger of cultured meat

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