ArticleFood science & nutrition2025
From Tradition to the Future: Analyzing the Factors Shaping Consumer Acceptance of Cultured Meat Using Structural Equation Modeling.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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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
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Who cites it
3 citing papers in PubMed.
- Do Conventional Meat-Purchase Motivations Predict Acceptance of Cultured Meat? A National Study Among Polish Consumers.Foods (Basel, Switzerland) · 2026Article
- Could Cultured Meat Be a Sustainable and Safe Source of Protein?Molecular nutrition & food research · 2025Review
- Fruit Waste Potential for Single Cell Protein Production in Addis Ababa City, Ethiopia: A Review.Food science & nutrition · 2025Review
Corrections and comments
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Sustainable nutrition promotes reducing meat consumption due to environmental concerns. In this context, alternative protein sources, such as cultured meat, are discussed as an option to traditional meat consumption. This cross sectional study examined expectations and concerns regarding cultured meat. Data were collected via an online questionnaire, assessing acceptance, expectations, concerns, sustainable nutrition, food neophobia, and animal welfare. A total of 504 young adults (18-40 years) participated. Among them, 61.1% had heard of cultured meat, and 33.5% were open to consuming it. Acceptance decreased with age (β: -0.026;
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Registered trials
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