Department of Psychology, University of Bath, Claverton Down, Bath BA2 7AY, United Kingdom.
Meat Sci. 2018 Sep;143:8-17. doi: 10.1016/j.meatsci.2018.04.008. Epub 2018 Apr 12.
Cultured meat grown in-vitro from animal cells is being developed as a way of addressing many of the ethical and environmental concerns associated with conventional meat production. As commercialisation of this technology appears increasingly feasible, there is growing interest in the research on consumer acceptance of cultured meat. We present a systematic review of the peer-reviewed literature, and synthesize and analyse the findings of 14 empirical studies. We highlight demographic variations in consumer acceptance, factors influencing acceptance, common consumer objections, perceived benefits, and areas of uncertainty. We conclude by evaluating the most important objections and benefits to consumers, as well as highlighting areas for future research.
从动物细胞体外培养的培养肉被开发为解决与传统肉类生产相关的许多伦理和环境问题的一种方法。随着这项技术的商业化越来越可行，人们对消费者对培养肉的接受程度的研究越来越感兴趣。我们对同行评议文献进行了系统综述，并综合分析了 14 项实证研究的结果。我们强调了消费者接受程度的人口统计学差异、影响接受程度的因素、常见的消费者反对意见、感知到的好处以及不确定的领域。最后，我们评估了消费者最关心的反对意见和好处，并强调了未来研究的领域。
