Current Trend and Consumers’ Attitude on the Development of Cultured Meat

Yap, Si Wen (2020) Current Trend and Consumers’ Attitude on the Development of Cultured Meat. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Cultured meat production is an innovative and emerging process to produce animal meat in laboratories, using tissue-engineering techniques. This novel approach to produce meat involves in vitro culture of the animal muscle tissues rather than rearing whole animals to obtain animal flesh for consumption. This review focuses on the development of cultured meat production, with insights on the advantages, consequences, and to analyze consumer’s attitude towards cultured meat in four different country which are United State, Italy, Brazil and Germany. Topic related and analysis finding were extracted, compiled and compared via online databases. This paper assesses 8 type of variable where the willingness to try (reject H0), willingness to eat (failed to reject H0), how environmentally friendly (reject H0), how natural (reject H0), how tasty (reject H0), how ethical (reject H0) and what extent meeting demand for meat using cultured meat (reject H0). Other than that, sociodemographic variables: gender, age and education level were also analyzed. Apparently highly educated participants (current university students together with participants with Bachelor, Master and Ph.D. degrees) expressed a higher appreciation attributes of cultured meat compared to less educated participants. Positivity towards meat consumption remains strong, despite evidence of negative environmental and ethical outcomes. Although awareness of these repercussions is rising, there is still public resistance to removing meat from our diets.