Perceived naturalness and evoked disgust influence acceptance of cultured meat

Meat Science

Volumn 139, Issue , 2018, Pages 213-219

  Siegrist, Michael ^a   Sütterlin, Bernadette ^a   Hartmann, Christina ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Cultured meat; Disgust; In vitro meat; Naturalness; New food technologies

Indexed keywords

CONSUMER ACCEPTANCE; DISGUST; EARLY STAGE OF PRODUCT DEVELOPMENT; IN-VITRO; NATURALNESS; NOVEL FOODS; PRODUCTION METHODS; TECHNOLOGICAL CHALLENGES;

MEATS;

ADOLESCENT; ADULT; AGED; ANIMAL; BOVINE; CELL CULTURE; CONSUMER ATTITUDE; FEMALE; FOOD HANDLING; FOOD PREFERENCE; HUMAN; MALE; MEAT; MIDDLE AGED; PERCEPTION; QUESTIONNAIRE; SWITZERLAND; VERY ELDERLY;

ADOLESCENT; ADULT; AGED; AGED, 80 AND OVER; ANIMALS; CATTLE; CELLS, CULTURED; CONSUMER BEHAVIOR; FEMALE; FOOD PREFERENCES; FOOD TECHNOLOGY; HUMANS; MALE; MEAT; MIDDLE AGED; PERCEPTION; SURVEYS AND QUESTIONNAIRES; SWITZERLAND;

EID: 85042181063     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2018.02.007     Document Type: Article

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