ArticleFoods (Basel, Switzerland)2021
Chinese Consumers' Attitudes and Potential Acceptance toward Artificial Meat.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
24 citing papers in PubMed.
- Nutritional, Ethical and Ecological Aspects of Cultured Meat with Particular Emphasis on Functional Food Production: A Comprehensive Literature Review.Foods (Basel, Switzerland) · 2026Review
- Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges-Narrative Review.Comprehensive reviews in food science and food safety · 2025Review
- Exploring Chinese Consumers' Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis.Foods (Basel, Switzerland) · 2025Article
- The Perceptions of Turkish Consumers Regarding In Vitro Meat and the Relationship Between These Perceptions and Willingness to Try and Consume In Vitro Meat.Veterinary medicine and science · 2025Article
- Investigation of the relationship between adoption of minimalist and sustainable lifestyle, and individuals' views on artificial meat.Frontiers in nutrition · 2025Article
- Factors Impacting Plant-Based Meat Product Consumption: A Consumer Survey Conducted in a New First-Tier City in China.Foods (Basel, Switzerland) · 2024Article
- AFrontiers in nutrition · 2024Article
- German consumers' attitudes toward artificial meat.Frontiers in nutrition · 2024Article
- Article
- Exploring Ethical, Ecological, and Health Factors Influencing the Acceptance of Cultured Meat among Generation Y and Generation Z.Nutrients · 2023Article
- Transformation of Seafood Side-Streams and Residuals into Valuable Products.Foods (Basel, Switzerland) · 2023Review
- Perception of cultured "meat" by Italian, Portuguese and Spanish consumers.Frontiers in nutrition · 2023Article
- Consumer perception of "artificial meat" in the educated young and urban population of Africa.Frontiers in nutrition · 2023Article
- Exploring the general public's and experts' risk and benefit perceptions of cultured meat in Singapore: A mental models approach.PloS one · 2023Article
- Naringenin Promotes Myotube Formation and Maturation for Cultured Meat Production.Foods (Basel, Switzerland) · 2022Article
- Article
- Paying for the Greater Good?-What Information Matters for Beijing Consumers' Willingness to Pay for Plant-Based Meat?Foods (Basel, Switzerland) · 2022Article
- Using Vertebrate Stem and Progenitor Cells for Cellular Agriculture, State-of-the-Art, Challenges, and Future Perspectives.Biomolecules · 2022Review
- Is "cultured meat" a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?Animal frontiers : the review magazine of animal agriculture · 2022Article
- Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.