Perception of cultured “meat” by Italian, Portuguese and Spanish consumers

The aim of this study was to investigate how consumers (n = 2,171) originated from South-Western Europe (Italy, Portugal, and Spain) perceive cultured “meat” (CM) and if their demographic characteristics (origin, gender, age, education, occupation, and meat consumption) are related to their willingness to try (WTT), to regularly eat (WTE) and to pay (WTP) for CM. We found the current respondents had an initially positive attitude towards CM: 49% of them perceived CM as “promising and/or acceptable” and 23% “fun and/or intriguing” whereas 29% considered it as “absurd and/or disgusting”. In addition, 66 and 25% would be willing and not willing to try CM, respectively. However, 43% had no WTE for CM and, 94% would not pay more for CM compared to conventional meat. Age and especially occupation were good indicators of consumer acceptance of CM. Respondents of 18–30 years of age had the highest acceptance. Respondents outside the meat sector had the highest WTE and people working within the meat sector had the lowest WTE, scientists (within or outside the meat sector) had the highest WTT, people not scientists but within the meat sector had the lowest WTT. Additionally, we found that men are more likely to accept CM than women, Spanish-speaking consumers had the highest WTT and WTE, people with vegan and vegetarian diets may pay more for CM but generally no more than for conventional meat. The perceptions that CM may be more eco-friendly, ethical, safe and healthy than conventional meat, and to a lower extent, the perception that current meat production causes ethical and environmental problems are likely to be major motives for the current respondents to try, regularly eat and pay for CM. On the opposite, lower perceptions of CM benefits and of conventional meat weaknesses more generally, plus emotional resistance towards CM are main barriers to accept CM

Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat

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

Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits

Publication history: Accepted - 8 April 2020; Published - 22 April 2020.The beef industry is organized around di erent stakeholders, each with their own expectations, sometimes antagonistic. This article first outlines these di ering perspectives. Then, various optimization models that might integrate all these expectations are described. The final goal is to define practices that could increase value for animal production, carcasses and meat whilst simultaneously meeting the main expectations of the beef industry. Di erent models previously developed worldwide are proposed here. Two new computational methodologies that allow the simultaneous selection of the best regression models and the most interesting covariates to predict carcass and/or meat quality are developed. Then, a method of variable clustering is explained that is accurate in evaluating the interrelationships between di erent parameters of interest. Finally, some principles for the management of quality trade-o s are presented and the Meat Standards Australia model is discussed. The “Pareto front” is an interesting approach to deal jointly with the di erent sets of expectations and to propose a method that could optimize all expectations togethe

Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”

The main goal of this online survey was to investigate the attitudes of Brazilians towards “cell-based meat”, which has become the subject of great scientific and media enthusiasm. The answers of 4471 respondents concluded that 46.6% of them thought “cell-based meat” was promising and acceptable. More than 66% would be willing to try this novel product compared to 23% who expressed reluctance to do so. Nearly 40% of the total respondents did not want to eat “cell-based meat” regularly at all, whereas 29%, 43.2%, and 39.9% were willing to eat it regularly in restaurants, at home, and/or in ready-made meals, respectively. However, the majority of respondents (71%) were keen to pay much less for “cell-based meat” than conventionally produced meat (or even nothing at all), compared to 24.3% who were willing to pay the same price as conventional meat, whereas only 4.8% were willing to pay more. Approximately 51% of them considered that “cell-based meat” should not be called “meat” for marketing purposes. Job, monthly income, age, and gender were major factors impacting consumer acceptance. Meat professionals and consumers with higher incomes were less willing to eat “cell-based meat” regularly. Women (especially younger women) were the most concerned about the ethical and environmental issues related to meat production and were the most convinced that reducing meat consumption could be a good solution to the meat industry’s problems. Respondents who did not accept “cell-based meat” and did not eat meat substitutes had a negative attitude to this novel food (they considered it absurd and/or disgusting) and did not believe that “cell-based meat” should be called “meat” for marketing purposes. In contrast, the people who thought that “cell-based meat” could be called “meat” perceived it in a rather positive way. These results are important for consumers of meat and meat substitutes and for companies aiming to enter the potential future Brazilian market of “cell-based meat”

Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

peer-reviewedThis study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor liking and overall liking were determined using the Meat Standards Australia protocols. According to European consumer testing with European beef samples, flavor liking was the most important contributor (39%) to beef overall liking, followed by tenderness (31%) and juiciness (24%) (P 0.94). The improvement in tenderness over the last decades may explain the highest contribution of flavor liking nowadays. Flavor liking is therefore the main driver of variability in overall liking. Juiciness is the least robust trait which could be influenced by other traits during consumer perception. For outstanding steaks, each sensory trait should have excellent scores and high contributions to overall liking. For medium cuts, one sensory trait with a low score has the potential to be compensated by other traits with higher scores and more emphasis will be placed on the trait with the lowest perception.European Commissio

Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”

The main goal of this online survey was to investigate the attitudes of Brazilians towards “cell-based meat”, which has become the subject of great scientific and media enthusiasm. The answers of 4471 respondents concluded that 46.6% of them thought “cell-based meat” was promising and acceptable. More than 66% would be willing to try this novel product compared to 23% who expressed reluctance to do so. Nearly 40% of the total respondents did not want to eat “cell-based meat” regularly at all, whereas 29%, 43.2%, and 39.9% were willing to eat it regularly in restaurants, at home, and/or in ready-made meals, respectively. However, the majority of respondents (71%) were keen to pay much less for “cell-based meat” than conventionally produced meat (or even nothing at all), compared to 24.3% who were willing to pay the same price as conventional meat, whereas only 4.8% were willing to pay more. Approximately 51% of them considered that “cell-based meat” should not be called “meat” for marketing purposes. Job, monthly income, age, and gender were major factors impacting consumer acceptance. Meat professionals and consumers with higher incomes were less willing to eat “cell-based meat” regularly. Women (especially younger women) were the most concerned about the ethical and environmental issues related to meat production and were the most convinced that reducing meat consumption could be a good solution to the meat industry’s problems. Respondents who did not accept “cell-based meat” and did not eat meat substitutes had a negative attitude to this novel food (they considered it absurd and/or disgusting) and did not believe that “cell-based meat” should be called “meat” for marketing purposes. In contrast, the people who thought that “cell-based meat” could be called “meat” perceived it in a rather positive way. These results are important for consumers of meat and meat substitutes and for companies aiming to enter the potential future Brazilian market of “cell-based meat”

Travaux de modélisation afin de prédire la qualité sensorielle de la viande bovine

National audienc

Méthodologie d’évaluation multicritère de la qualité de la viande bovine

Session: Qualité des produits et Sécurité des alimentsInternational audienceIn order to achieve the ambitious objectives set at the "Etats Généraux de l'Alimentation", the meatsupply chain must encourage the development of meat sold under quality labels. The meat sector's commitment tomeeting numerous societal challenges also requires a multitude of indicators to be taken into account. At theanimal scale, three of the seven properties of meat quality described by the collective expertize "Quality of food ofanimal origin" have been detailed in this communication: organoleptic, nutritional and commercial properties. Areview of the literature enabled to establish a list of indicators to characterize these three properties. The objectiveof this communication was then to introduce the principle of multi-criteria modelling to create specifications inaccordance with the preferences of decision-makers. The potential of the Analytic Hierarchical Process (AHP) tohelp the decision-maker to set the weight of each criterion with a simple methodology was explained. Despite asimplification of the allocation of weights, it was pointed out that the "classic" weighting aggregation methods do notallow for agreement with the realities on the ground. Conversely, ELECTRE-type methods of out-ranking seempromising for assessing beef quality thanks to "veto" thresholds avoiding the phenomenon of compensation.Pour atteindre les objectifs ambitieux fixés lors des états généraux de l’alimentation, la filière doitfavoriser le développement de viande vendue sous signes de qualité. L’engagement de la filière à répondre à denombreux enjeux sociétaux nécessite aussi la prise en compte d’une multitude d’indicateurs. À l’échelle del’animal, trois des sept propriétés de la qualité de la viande, décrites par l’expertise collective « Qualité desaliments d’origine animale » ont été détaillées dans cette communication : les propriétés organoleptique,nutritionnelle et commerciale. Une revue de la littérature a permis d’établir une liste d’indicateurs permettant decaractériser ces trois propriétés. L’objectif de cette communication a ensuite été d’introduire le principe de lamodélisation multicritère pour créer des cahiers des charges en accord avec les préférences des décideurs. Lepotentiel de l’Analytic Hierarchical Process (AHP) permettant d’aider le décideur à fixer le poids de chaque critèreavec une méthodologie simple a été expliqué. Malgré une simplification de l’attribution des poids, il a été rappeléque les méthodes d’agrégation par pondération « classique » ne permettent pas de s’accorder avec les réalités duterrain. A l’inverse, les méthodes de surclassement du type ELECTRE semblent prometteuses pour évaluer laqualité de la viande bovine grâce à des seuils « véto » évitant le phénomène de compensation

Multi-criteria beef quality assessment methodology

Pour atteindre les objectifs ambitieux fixés lors des états généraux de l’alimentation, la filière doitfavoriser le développement de viande vendue sous signes de qualité. L’engagement de la filière à répondre à denombreux enjeux sociétaux nécessite aussi la prise en compte d’une multitude d’indicateurs. À l’échelle del’animal, trois des sept propriétés de la qualité de la viande, décrites par l’expertise collective « Qualité desaliments d’origine animale » ont été détaillées dans cette communication : les propriétés organoleptique,nutritionnelle et commerciale. Une revue de la littérature a permis d’établir une liste d’indicateurs permettant decaractériser ces trois propriétés. L’objectif de cette communication a ensuite été d’introduire le principe de lamodélisation multicritère pour créer des cahiers des charges en accord avec les préférences des décideurs. Lepotentiel de l’Analytic Hierarchical Process (AHP) permettant d’aider le décideur à fixer le poids de chaque critèreavec une méthodologie simple a été expliqué. Malgré une simplification de l’attribution des poids, il a été rappeléque les méthodes d’agrégation par pondération « classique » ne permettent pas de s’accorder avec les réalités duterrain. A l’inverse, les méthodes de surclassement du type ELECTRE semblent prometteuses pour évaluer laqualité de la viande bovine grâce à des seuils « véto » évitant le phénomène de compensation.In order to achieve the ambitious objectives set at the "Etats Généraux de l'Alimentation", the meatsupply chain must encourage the development of meat sold under quality labels. The meat sector's commitment tomeeting numerous societal challenges also requires a multitude of indicators to be taken into account. At theanimal scale, three of the seven properties of meat quality described by the collective expertize "Quality of food ofanimal origin" have been detailed in this communication: organoleptic, nutritional and commercial properties. Areview of the literature enabled to establish a list of indicators to characterize these three properties. The objectiveof this communication was then to introduce the principle of multi-criteria modelling to create specifications inaccordance with the preferences of decision-makers. The potential of the Analytic Hierarchical Process (AHP) tohelp the decision-maker to set the weight of each criterion with a simple methodology was explained. Despite asimplification of the allocation of weights, it was pointed out that the "classic" weighting aggregation methods do notallow for agreement with the realities on the ground. Conversely, ELECTRE-type methods of out-ranking seempromising for assessing beef quality thanks to "veto" thresholds avoiding the phenomenon of compensation

Viande in vitro Intérêts, enjeux et perception des consommateurs

International audienceLa viande in vitro, produite à partir de cellules en prolifération dans un milieu de culture contenant des facteurs hormonaux, est présentée comme capable de répondre à la demande grandissante en protéines animales sans les inconvénients de l'élevage. Toutefois, ses qualités sanitaires et nutritionnelles,ainsi que son faible impact environnemental potentiel, font débat. Aussi, la viande in vitro ne fait pas consensus. Après avoir décrit ses avantages et ses inconvénients, cet article détaille les enjeux techniques, sociaux et éthiques associés au développement de ce produit. Enfin, les acteurs impliqués, la législation associée et la perception de cette technologie par les consommateurs sont abordés