Review of factors affecting consumer acceptance of cultured meat

Pakseresht, Ashkan; Kaliji, Sina Ahmadi; Canavari, Maurizio

doi:10.1016/j.appet.2021.105829

Cited by 135 publications

(79 citation statements)

References 181 publications

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“…This could be due to the presence of legume flours alongside meat fillers which were present in the raw extended chicken nuggets (Joly & Anderstein 2009). In comparison, the value obtained for proximate composition of raw samples with or without extender in this study were slightly different from 60.8-61.6%, 17.3-17.6%, 15.4-15.5%, 1.7-2.6% and 3.5-4.7% reported for moisture, protein, fat, ash and NFE by Pakseresht et al (Pakseresht et al 2022) for raw chicken nuggets containing added fat and variable salt contents. Upon cooking, chicken nuggets extended with soyabean flour had higher moisture, crude protein, ash and crude fibre values which were similar to values obtained in the control (without legume flour).…”

Section: Legume Flour Extenders Improved Proximate Composition Of Chi...contrasting

confidence: 93%

“…Poultry meat consumption is increasing with growing population especially in developing countries (FAO 2020;Latino et al 2020). Among the poultry meats, chicken meat is mostly consumed (Cricelli et al 2015;Pakseresht et al 2022) and has been developed into different forms for consumption which include chicken nuggets (El-Sohaimy et al 2022). Chicken nuggets has gained popularity due to its variety of benefits such as reduced preparation time, low cost, and long shelf life under frozen storage (Abd-El-Aziz et al 2021).…”

Section: Introductionmentioning

confidence: 99%

“…Chicken nuggets has gained popularity due to its variety of benefits such as reduced preparation time, low cost, and long shelf life under frozen storage (Abd-El-Aziz et al 2021). Also, it has become an important ready for sale food served at almost all fast food restaurant chains (Abd-El-Aziz et al 2021;Pakseresht et al 2022). This has led to an increasing demand for chicken nuggets with respect to preference for quality, taste and health value (Pakseresht et al 2022).…”

Section: Introductionmentioning

confidence: 99%

“…Also, it has become an important ready for sale food served at almost all fast food restaurant chains (Abd-El-Aziz et al 2021;Pakseresht et al 2022). This has led to an increasing demand for chicken nuggets with respect to preference for quality, taste and health value (Pakseresht et al 2022). Thus, in order to diversify the quality, taste and health value, the use of legume flour extenders was embraced in this study specifically to meet up with consumers demand (Yeater et al 2017).…”

Section: Introductionmentioning

confidence: 99%

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Quality attributes of chicken nuggets extended with different legume flours

Abiala

Omojola

2022

Food Prod Process and Nutr

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Chicken nugget is a comminuted meat product commonly prepared from spiced chicken meat and other ingredients. The tenderness of chicken meat lowers its firmness and mouth feel which may reduce acceptability of chicken nugget made from it. Thus, acceptability of chicken nugget could be harnessed when legume flour extenders are used along. Therefore, acceptability as well as quality of chicken nugget from different legume flours were evaluated. Soyabean, groundnut and cowpea flours were used as meat extenders for development of raw chicken nuggets and thereafter cooked for consumption. The quality of both raw and cooked legume flour extended chicken nuggets were assessed based on functional properties, sensory properties, proximate composition, amino acid content and shelf stability in terms of lipid peroxidation and microbial load. In their raw state, the legume flour extenders competed favourably with each other. Among all, soyabean flour extender maintained remarkable functional properties that transcend into significant (P < 0.05) yield of 86.93% of chicken nugget in comparison to the control (86.37%), groundnut (84.95%) and cowpea (84.50%). Upon cooking, all the legume flour extended chicken nuggets varied in their quality attributes. Apart from the high level of flavour and low microbial load, cowpea extended chicken nugget was of low quality based on the parameters evaluated in comparison with other legume flour extended chicken nuggets. Of interest, soyabean extended chicken nugget followed by groundnut extended chicken nugget were of good quality based on sensory properties, high crude protein and amino acid levels, low cholesterol content and lipid peroxidation value as well as low microbial load. Graphical abstract

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Section: Legume Flour Extenders Improved Proximate Composition Of Chi...contrasting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Quality attributes of chicken nuggets extended with different legume flours

Abiala

Omojola

2022

Food Prod Process and Nutr

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“…Cultured meat and many plant-based meat alternatives have been explored in the existing body of literature [8,[20][21][22], along with the attitudes, norms, values, motivations to become vegetarian or vegan, health behavior, and dietary beliefs [16]. One meat alternative that has not yet received wide academic attention in the consumer context is mycoprotein [23,24], even though mycoprotein is commercially available and enjoying popularity in consumer markets [24].…”

Section: Introductionmentioning

confidence: 99%

Understanding Key Factors Influencing Consumers’ Willingness to Try, Buy, and Pay a Price Premium for Mycoproteins

et al. 2022

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Mycoprotein is a fungal-based meat alternative sold in food retail in various countries around the world. The present study builds on a multi-national sample and uses partial least square structural equation modeling. The proposed conceptual model identified key factors that are driving and inhibiting consumer willingness to try, buy, and pay a price premium for mycoprotein. The results relate to the overall sample of 4088 respondents and to two subsample comparisons based on gender and meat consumption behavior. The results show that the biggest drivers of willingness to consume mycoprotein were healthiness, followed by nutritional benefits, safe to eat, and sustainability. Affordability and taste had mixed results. Willingness to consume mycoprotein was inhibited if nutritional importance was placed on meat and, to a lesser extent, if the taste, texture, and smell of meat were deemed important. Best practice recommendations address issues facing marketing managers in the food industry.

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Biofabrication's Contribution to the Evolution of Cultured Meat

Albrecht,

Ahlfeld,

Klatt

et al. 2024

Adv Healthcare Materials

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Cultured Meat (CM) is a growing field in cellular agriculture, driven by the environmental impact of conventional meat production, which contributes to climate change and occupies about 70% of arable land. As demand for meat alternatives rises, research in this area expands. CM production relies on tissue engineering techniques, where a limited number of animal cells are cultured in vitro and processed to create meat‐like tissue comprising muscle and adipose components. Currently, CM is primarily produced on a small scale in pilot facilities. Producing a large cell mass based on suitable cell sources and bioreactors remains challenging. Advanced manufacturing methods and innovative materials are required to subsequently process this cell mass into CM products on a large scale. Consequently, CM is closely linked with biofabrication, a suite of technologies for precisely arranging cellular aggregates and cell‐material composites to construct specific structures, often using robotics. This review provides insights into contemporary biomedical biofabrication technologies, focusing on significant advancements in muscle and adipose tissue biofabrication for CM production. We also discuss novel materials for biofabricating CM, emphasizing their edibility and incorporation of healthful components. Finally, we examine initial studies on biofabricated CM, addressing current limitations and future challenges for large‐scale production.This article is protected by copyright. All rights reserved

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Review of factors affecting consumer acceptance of cultured meat

Cited by 135 publications

References 181 publications

Quality attributes of chicken nuggets extended with different legume flours

Quality attributes of chicken nuggets extended with different legume flours

Understanding Key Factors Influencing Consumers’ Willingness to Try, Buy, and Pay a Price Premium for Mycoproteins

Biofabrication's Contribution to the Evolution of Cultured Meat

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