The Perceptions of Turkish Consumers Regarding In Vitro Meat and the Relationship Between These Perceptions and Willingness to Try and Consume In Vitro Meat

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dc.authoridEser, Ayşe Gülin / 0000-0001-8799-3073
dc.contributor.authorEser, Ayşe Gülin
dc.contributor.authorKeçici, P. Dilara
dc.contributor.authorYılmaz Eker, Funda
dc.contributor.authorEkiz, Bülent
dc.date.accessioned2025-05-29T02:58:08Z
dc.date.available2025-05-29T02:58:08Z
dc.date.issued2025
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractThis study aims to determine Turkish consumers' perceptions and attitudes toward in vitro meat and to investigate the relationship between their perceptions and their willingness to try and consume it. The questionnaire was distributed to potential participants via social media, and the responses of 989 participants were evaluated. The responses regarding the extent to which participants agreed with 32 opinions about in vitro meat were analysed using principal component analysis (PCA). As a result of PCA, four components were obtained explaining 63.3% of the total variance: i) benefits for the environment, and human and animal welfare; ii) safety and reliability; iii) social and ethical concerns; and iv) concerns about being unnatural. Regression equations developed with these components were able to moderately explain (R2 ranged between 0.547 and 0.583) the variance observed in consumers' willingness to try, regularly consume, replace conventional meat with and try in vitro meat when recommended by a friend.
dc.identifier.doi10.1002/vms3.70314
dc.identifier.issn2053-1095
dc.identifier.issue2
dc.identifier.pmid40109064
dc.identifier.scopus2-s2.0-105000924504
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1002/vms3.70314
dc.identifier.urihttps://hdl.handle.net/20.500.12428/30287
dc.identifier.volume11
dc.identifier.wosWOS:001447777000001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofVeterinary Medicine and Science
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250529
dc.subjectconsumer perceptions
dc.subjectin vitro meat
dc.subjectPCA
dc.subjectTurkish consumers
dc.titleThe Perceptions of Turkish Consumers Regarding In Vitro Meat and the Relationship Between These Perceptions and Willingness to Try and Consume In Vitro Meat
dc.typeArticle

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