A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
Consumer Acceptance and Production of In Vitro Meat: A Review
In vitro meat (IVM) is a recent development in the production of sustainable food. The consumer perception of IVM has a strong impact on the commercial success of IVM. Hence this review examines existing studies related to consumer concerns, acceptance and uncertainty of IVM. This will help create better marketing strategies for IVM-producing companies in the future. In addition, IVM production is described in terms of the types of cells and culture conditions employed. The applications of self-organising, scaffolding, and 3D printing techniques to produce IVM are also discussed. As the conditions for IVM production are controlled and can be manipulated, it will be feasible to produce a chemically safe and disease-free meat with improved consumer acceptance on a sustainable basis.
Consumer Acceptance and Production of In Vitro Meat: A Review
In vitro meat (IVM) is a recent development in the production of sustainable food. The consumer perception of IVM has a strong impact on the commercial success of IVM. Hence this review examines existing studies related to consumer concerns, acceptance and uncertainty of IVM. This will help create better marketing strategies for IVM-producing companies in the future. In addition, IVM production is described in terms of the types of cells and culture conditions employed. The applications of self-organising, scaffolding, and 3D printing techniques to produce IVM are also discussed. As the conditions for IVM production are controlled and can be manipulated, it will be feasible to produce a chemically safe and disease-free meat with improved consumer acceptance on a sustainable basis.
Consumer Acceptance and Production of In Vitro Meat: A Review
Kevin Kantono (author) / Nazimah Hamid (author) / Maya Murthy Malavalli (author) / Ye Liu (author) / Tingting Liu (author) / Ali Seyfoddin (author)
2022
Article (Journal)
Electronic Resource
Unknown
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