%0 Journal Article
%T Investigation of the Acceptability of Cultured Meat in University Students
%A Merve Kumru
%A Hulya Demir
%J Food and Nutrition Sciences
%P 151-169
%@ 2157-9458
%D 2024
%I Scientific Research Publishing
%R 10.4236/fns.2024.152009
%X <b><span style=\"font-family:;\" \"=\"\">Background</span></b><span><span style=\"font-family:;\" \"=\"\">: Over the past 20 years, cultured meat has drawn a
lot of public attention as a potential solution to issues with animal
husbandry, including inade<span>quate use of
natural sources, improper animal welfare practices, an</span>d possible risks
to public health and safety. The novel method of producing meat through culture
reduces the need for animals to produce muscle fiber, there<span>by obviating the necessity for animal slaughter.
Apart from its ethical advantages, cultured meat presents a possible way to
fulfill the exp</span>anding need for food among growing populations. The
purpose of this research was to find out whether Turkish students would be
willing to pay for and accept cultu<span>red meat.
Technique: <b>Method</b>: 371 university students who willin</span>gly
consented to fill out a questionnaire and provide demographic data make up the
research sample. Questions from previous studies on the acceptability of
cultured meat were compiled to create the survey. The research¡¯s data
collection took place in March and April of 2022. The research was completed in
June 2022 after the data had been processed and analyzed. <b>Results</b>: The
results showed that the majority of participants were female and had omnivorous
eating habits. Based on the results of the Bonferroni correction test, students
with a higher intention to purchase and consume cultured meat were th<span>ose who received economics and business education.
Students with two years of university education had a higher overall survey
score than t</span>hose with four years of education (p &lt; 0.05).
Furthermore, it is discovered that there is a negative correlation between the
participants¡¯ ages and their Factor 2<span> (using
cultured meat as an alternative to industrial meat) and Factor 3 (consuming and
purchasing it) section points (r = -109, p = 0.036) (</span>r = -0.121, p =
0.019). In conclusion, university students generally have a negative outlook on
health-related issues, such as eating cultured meat as an alternative.</span></span>
%K Cultured Meat
%K University Students
%U http://www.scirp.org/journal/PaperInformation.aspx?PaperID=131511