Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat
| dc.rights.license | open | en_US |
| hal.structure.identifier | Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH] | |
| dc.contributor.author | LIU, Jingjing | |
| hal.structure.identifier | UCLy (Lyon Catholic University) [UCLy] | |
| dc.contributor.author | HOCQUETTE, Élise | |
| hal.structure.identifier | Bordeaux Sciences Agro [Gradignan] | |
| hal.structure.identifier | Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH] | |
| dc.contributor.author | ELLIES, Marie-Pierre
ORCID: 0000-0002-5776-7566 IDREF: 103618635 | |
| hal.structure.identifier | Agroécologie et Environnement [AGE] | |
| dc.contributor.author | CHRIKI, Sghaier | |
| hal.structure.identifier | Unité Mixte de Recherche sur les Herbivores - UMR 1213 [UMRH] | |
| dc.contributor.author | HOCQUETTE, Jean-François | |
| dc.date.accessioned | 2023-11-29T17:40:35Z | |
| dc.date.available | 2023-11-29T17:40:35Z | |
| dc.date.issued | 2021-02 | |
| dc.identifier.issn | 2304-8158 | en_US |
| dc.identifier.uri | https://oskar-bordeaux.fr/handle/20.500.12278/186257 | |
| dc.description.abstractEn | The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666 respondents concluded that 19.9% and 9.6% of them were definitely willing and unwilling to try artificial meat respectively, whereas 47.2% were not willing to eat it regularly, and 87.2% were willing to pay less for it compared to conventional meat. Finally, 52.9% of them will accept artificial meat as an alternative to conventional meat. Emotional resistance such as the perception of “absurdity or disgusting” would lead to no willingness to eat artificial meat regularly. The main concerns were related to safety and unnaturalness, but less to ethical and environmental issues as in Western countries. Nearly half of the respondents would like artificial meat to be safe, tasty, and nutritional. Whereas these expectations have low effects on willingness to try, they may induce consumers’ rejection to eat artificial meat regularly, underlying the weak relationship between wishes to try and to eat regularly. Thus, potential acceptance of artificial meat in China depends on Chinese catering culture, perception of food and traditional philosophy. | |
| dc.language.iso | EN | en_US |
| dc.rights.uri | http://creativecommons.org/licenses/by/ | |
| dc.subject.en | artificial meat | |
| dc.subject.en | Chinese consumer | |
| dc.subject.en | willingness to try | |
| dc.subject.en | willingness to eat | |
| dc.subject.en | willingness to pay | |
| dc.subject.en | survey | |
| dc.title.en | Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat | |
| dc.type | Article de revue | en_US |
| dc.identifier.doi | 10.3390/foods10020353 | en_US |
| dc.subject.hal | Sciences du Vivant [q-bio]/Alimentation et Nutrition | en_US |
| bordeaux.journal | Foods | en_US |
| bordeaux.page | 353 | en_US |
| bordeaux.volume | 10 | en_US |
| bordeaux.hal.laboratories | Auteurs affiliés externes | en_US |
| bordeaux.issue | 2 | en_US |
| bordeaux.institution | Université de Bordeaux | en_US |
| bordeaux.institution | Bordeaux Sciences Agro | en_US |
| bordeaux.peerReviewed | oui | en_US |
| bordeaux.inpress | non | en_US |
| bordeaux.import.source | hal | |
| hal.identifier | hal-03229138 | |
| hal.version | 1 | |
| hal.popular | non | en_US |
| hal.audience | Internationale | en_US |
| hal.export | false | |
| workflow.import.source | hal | |
| dc.rights.cc | Pas de Licence CC | en_US |
| bordeaux.COinS | ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Foods&rft.date=2021-02&rft.volume=10&rft.issue=2&rft.spage=353&rft.epage=353&rft.eissn=2304-8158&rft.issn=2304-8158&rft.au=LIU,%20Jingjing&HOCQUETTE,%20%C3%89lise&ELLIES,%20Marie-Pierre&CHRIKI,%20Sghaier&HOCQUETTE,%20Jean-Fran%C3%A7ois&rft.genre=article |
