scholarly journals How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?

Nutrients ◽  
2021 ◽  
Vol 13 (4) ◽  
pp. 1284
Author(s):  
Paula Franceković ◽  
Lucía García-Torralba ◽  
Eleni Sakoulogeorga ◽  
Tea Vučković ◽  
Federico J. A. Perez-Cueto
Keyword(s):  
Greenhouse Gas ◽  
A Priori ◽  
Meat Consumption ◽  
Animal Cruelty ◽  
Meat Production ◽  
Environmental Footprint ◽  
Cultured Meat ◽  
Meat Substitute ◽  
Production Industry ◽  
Dense Product

The meat production industry is one of the leading contributors of greenhouse gas emissions. Cultured meat presents itself as a potential eco- and animal-friendly meat substitute which has the potential to eradicate animal cruelty and reduce both the environmental footprint and the risk of zoonotic illnesses, while delivering a nutrient-dense product. The purpose of this study was to investigate how consumers perceive cultured meat and if the frequency of meat consumption is related to their intention of trying or purchasing cultured meat. Data were collected online in 2020 from Croatia, Greece, and Spain. Among the 2007 respondents, three segments were identified according to meat consumption and variety, plus an a priori identified group of “non-meat eaters”. Sixty percent perceived cultured meat as kind to animals, 57% as unnatural, 45% as healthy and environmentally-friendly, 21% as disgusting, and only 16% as tasty. Although 47% of the respondents had not heard of cultured meat before, 47% would taste it and 41% would purchase it for the same price as conventional meat. This indicates that consumers from Croatia, Greece and Spain might be likely to purchase cultured meat if sold at an affordable price.

scholarly journals European Markets for Cultured Meat: A Comparison of Germany and France

Foods ◽  
2020 ◽  
Vol 9 (9) ◽  
pp. 1152 ◽  
Author(s):  
Christopher Bryant ◽  
Lea van Nek ◽  
Nathalie C. M. Rolland
Keyword(s):  
Online Survey ◽  
Meat Consumption ◽  
Meat Production ◽  
Persuasive Message ◽  
Production Methods ◽  
Cultured Meat ◽  
Nationally Representative ◽  
Negative Impacts ◽  
European Markets ◽  
Representative Samples

The negative impacts of meat consumption for animals, the environment, and human health are more pressing than ever. Although some evidence points to an ongoing reduction in meat consumption in Europe, consumers are overall unwilling to cut their meat consumption in a substantial way. The present study investigates dietary identities and perceptions of cultured meat in nationally representative samples from Germany (n = 1000) and France (n = 1000). Participants were recruited through an Ipsos panel to answer an online survey, which included questions about their current and intended consumption of conventional meat, as well as questions about their opinions of cultured meat. We find that, whilst rates of vegetarianism were relatively low in France, unrestricted meat-eaters were a minority in Germany, and concern for animal welfare was the most common reason given for meat reduction. Substantial markets for cultured meat exist in both countries, although German consumers are significantly more open to the concept than the French. Strikingly, cultured meat acceptance is significantly higher amongst agricultural and meat workers, indicating that those who are closest to existing meat production methods are most likely to prefer alternatives. We found some evidence that pro-cultured meat messages, which focus on antibiotic resistance and food safety, are significantly more persuasive than those that focus on animals or the environment. Furthermore, consumers project that they would be significantly more likely to consume cultured meat that does not contain genetically modified ingredients. Overall, we find substantially large markets for cultured meat in Germany and France, and identify some potential ways to further increase acceptance in these markets. We conclude by highlighting the most promising markets for cultured meat, and highlighting a lack of antibiotics as a potentially persuasive message about cultured meat.

scholarly journals Bovine Satellite Cells Isolated after 2 and 5 Days of Tissue Storage Maintain the Proliferative and Myogenic Capacity Needed for Cultured Meat Production

2021 ◽  
Vol 22 (16) ◽  
pp. 8376
Author(s):  
Stig Skrivergaard ◽  
Martin Krøyer Rasmussen ◽  
Margrethe Therkildsen ◽  
Jette Feveile Young
Keyword(s):  
Satellite Cells ◽  
Myogenic Differentiation ◽  
Expression Patterns ◽  
Meat Production ◽  
Positive Trend ◽  
Tissue Storage ◽  
Myogenic Potential ◽  
Cultured Meat ◽  
Start Up ◽  
Myogenic Satellite Cells

Cultured meat is an emerging alternative food technology which aims to deliver a more ethical, sustainable, and healthy muscle-tissue-derived food item compared to conventional meat. As start-up companies are rapidly forming and accelerating this technology, many aspects of this multi-faceted science have still not been investigated in academia. In this study, we investigated if bovine satellite cells with the ability to proliferate and undergo myogenic differentiation could be isolated after extended tissue storage, for the purpose of increasing the practicality for cultured meat production. Proliferation of bovine satellite cells isolated on the day of arrival or after 2 and 5 days of tissue storage were analyzed by metabolic and DNA-based assays, while their myogenic characteristics were investigated using RT-qPCR and immunofluorescence. Extended tissue storage up to 5 days did not negatively affect proliferation nor the ability to undergo fusion and create myosin heavy chain-positive myotubes. The expression patterns of myogenic and muscle-specific genes were also not affected after tissue storage. In fact, the data indicated a positive trend in terms of myogenic potential after tissue storage, although it was non-significant. These results suggest that the timeframe of which viable myogenic satellite cells can be isolated and used for cultured meat production can be greatly extended by proper tissue storage.

scholarly journals Stated Preferences for Plant-Based and Cultured Meat: A Choice Experiment Study of Spanish Consumers

2021 ◽  
Vol 13 (15) ◽  
pp. 8235
Author(s):  
Alfredo J. Escribano ◽  
Maria Belen Peña ◽  
Carlos Díaz-Caro ◽  
Ahmed Elghannam ◽  
Eva Crespo-Cebada ◽  
...  
Keyword(s):  
Choice Experiment ◽  
Meat Products ◽  
Meat Production ◽  
Experiment Study ◽  
Negative Effects ◽  
High Quality ◽  
Cultured Meat ◽  
Production And Consumption ◽  
Alternative Sources ◽  
Negative Impacts

Meat production and consumption have been claimed to have negative impacts on the environment, and even on the consumer’s health. In this sense, alternative sources of protein, mainly meat substitutes and cultured meat, have emerged due to those perceived negative effects. Our paper carries out a choice experiment to analyze the preferences of 444 Spanish consumers and their willingness to pay for plant-based and cultured meats, as compared to conventional meat. Spain was considered of interest for this study due to its significant gastronomic culture, with high-quality meat products that make a great contribution to the economy, meaning that this could be a suitable and also challenging market in which to test alternative sources of protein. The findings show that consumers’ motivations and their interactions with these products are complex. Additionally, a cluster analysis allowed us to identify three types of consumers in terms of preference for these products: price-sensitive millennials, conscious/concerned consumers, and indifferent consumers. Only one group showed some level of acceptance of these alternative products meats.

scholarly journals YAP Promotes Cell Proliferation and Stemness Maintenance of Porcine Muscle Stem Cells under High-Density Condition

Cells ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 3069
Author(s):  
Zheng Liu ◽  
Ling Lin ◽  
Haozhe Zhu ◽  
Zhongyuan Wu ◽  
Xi Ding ◽  
...  
Keyword(s):  
Stem Cells ◽  
Cell Proliferation ◽  
Large Scale ◽  
High Density ◽  
Meat Production ◽  
Density Condition ◽  
High Density Culture ◽  
Differentiation Potential ◽  
Muscle Stem Cells ◽  
Cultured Meat

Muscle stem cells (MuSCs) isolated ex vivo are essential original cells to produce cultured meat. Currently, one of the main obstacles for cultured meat production derives from the limited capacity of large-scale amplification of MuSCs, especially under high-density culture condition. Here, we show that at higher cell densities, proliferation and differentiation capacities of porcine MuSCs are impaired. We investigate the roles of Hippo-YAP signaling, which is important regulators in response to cell contact inhibition. Interestingly, abundant but not functional YAP proteins are accumulated in MuSCs seeded at high density. When treated with lysophosphatidic acid (LPA), the activator of YAP, porcine MuSCs exhibit increased proliferation and elevated differentiation potential compared with control cells. Moreover, constitutively active YAP with deactivated phosphorylation sites, but not intact YAP, promotes cell proliferation and stemness maintenance of MuSCs. Together, we reveal a potential molecular target that enables massive MuSCs expansion for large-scale cultured meat production under high-density condition.

scholarly journals Status of meat alternatives and their potential role in the future meat market — A review

2020 ◽  
Vol 33 (10) ◽  
pp. 1533-1543 ◽  
Author(s):  
Hyun Jung Lee ◽  
Hae In Yong ◽  
Minsu Kim ◽  
Yun-Sang Choi ◽  
Cheorun Jo
Keyword(s):  
Meat Production ◽  
Edible Insects ◽  
Protein Sources ◽  
Cultured Meat ◽  
Technical Developments ◽  
Wide Range ◽  
The Future ◽  
Animal Muscle ◽  
Halal Food ◽  
Meat Market

Plant-based meat analogues, edible insects, and cultured meat are promising major meat alternatives that can be used as protein sources in the future. It is also believed that the importance of meat alternatives will continue to increase because of concerns on limited sustainability of the traditional meat production system. The meat alternatives are expected to have different roles based on their different benefits and limitations. Plant-based meat analogues and edible insects can replace traditional meat as a good protein source from the perspective of nutritional value. Furthermore, plant-based meat can be made available to a wide range of consumers (e.g., as vegetarian or halal food products). However, despite ongoing technical developments, their palatability, including appearance, flavor, and texture, is still different from the consumers’ standard established from livestock-based traditional meat. Meanwhile, cultured meat is the only method to produce actual animal muscle-based meat; therefore, the final product is more meat-like compared to other meat analogues. However, technical difficulties, especially in mass production and cost, remain before it can be commercialized. Nevertheless, these meat alternatives can be a part of our future protein sources while maintaining a complementary relationship with traditional meat.

scholarly journals Consumer preferences for meat products blended with plant-based 1 proteins in Germany

2020 ◽  
Author(s):  
Adriano Profeta ◽  
Marie Baune
Keyword(s):  
Online Survey ◽  
Consumer Preferences ◽  
Meat Product ◽  
Meat Products ◽  
Meat Consumption ◽  
Sustainable Food ◽  
Consumption Behaviour ◽  
Meat Substitute ◽  
Daily Diet ◽  
Social Environmental

High levels of meat consumption are increasingly being criticised for ethical, environmental, andsocial reasons. Plant-based meat substitutes have been identified as healthy sources of proteinin comparison to meat. This alternative o?ers several social, environmental and health benefitsand may play a role in reducing meat consumption. However, there has been a lack of researchon how specific meat substitute attributes can influence consumers to replace or partially replacemeat in their diets.Research demonstrates that in many countries consumers are highly attached to meat.They considerit as an essential and integral element of their daily diet. For these consumers which arenot interested in vegan or vegetarian alternatives to meat, so-called meathybrids could be a lowthresholdoption for a more sustainable food consumption behaviour. In meathybrids only afraction of the meat product (e.g. 20% to 50%) is replaced with plant-based proteins.In this paper, the results of an online survey with 500 German consumers are presented with focuson preferences and attitudes relating to meathyrids. The results show that more than fifty percentof consumers substitute meat at least occasionally. Thus, about half of the respondents reveal aneligible consumption behaviour in respect to sustainability and healthiness to a certain degree.Concerning the determinants of choosing either meathybrid or meat it becomes evident that thehighest e?ect is exerted by the health perception. The healthier meathybrids are perceived, thehigher is the choice probability. Thus, this egoistic motive seems to outperform altruistic motiveslike animal welfare or environmental concerns when it comes to choice for this new productcategory

Sustainable Food Consumption

2016 ◽  
pp. 255-263 ◽  
Author(s):  
Amzad Hossain
Keyword(s):  
Natural Resources ◽  
Food Consumption ◽  
Indian Subcontinent ◽  
Meat Consumption ◽  
Meat Production ◽  
Major Objective ◽  
Sustainable Food ◽  
Production And Consumption ◽  
Negative Implication

It is difficult to separate western consumerism from excessive meat consumption and through globalization this culture is spreading through the planet to traditional places, such as Bangladesh and the Indian subcontinent. The chapter argues that the socio-economic and planetary cost of increasing meat consumption is clearly untenable and initiating a process that restores natural resources is imperative. A major objective of this chapter is to raise awareness about the consequences from unsustainable meat production and consumption and the negative implication from a Western type of diet. Drawing on the spiritual messages from the Baul philosophers, it makes the case that preserving traditional flexitarianism, defined here as meat in the absence of any other food options or rare ceremonial meat consumption, is essential for the health of the planet and its inhabitants.

The Future of Antibiotics and Meat

2016 ◽  
pp. 178-200 ◽  
Author(s):  
Talia Raphaely ◽  
Dora Marinova ◽  
Mira Marinova
Keyword(s):  
Antibiotic Resistance ◽  
Food Chain ◽  
Animal Husbandry ◽  
Meat Consumption ◽  
Antibiotic Use ◽  
Meat Production ◽  
Livestock Industry ◽  
Antibiotic Resistant ◽  
New Challenges ◽  
Food Animals

This chapter discusses antibiotic use in the livestock industry and potential ramifications for human health. Antibiotics are routinely administered to food animals, primarily at sub-therapeutic levels. The extensive use of antibiotics in global animal husbandry in quantities greater than used for humans is creating antibiotic resistance. There is evidence that antibiotic resistant organisms emerging in food animals transfer to humans through the food chain, environmental contamination, direct association with animals or through mobile resistant genetic elements resulting in co-resistance to other antibiotics. No new classes of antibiotics have been developed since the 1980s. Intensifying use of existing antibiotics for meat production poses new challenges for treating humans, needs to be taken seriously and dealt with urgently. This chapter argues that reduced meat consumption is an under-considered but essential part in any suite of solutions aimed at preserving the use of antibiotics for human treatment.

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