On-site sensory experience boosts acceptance of cultivated chicken

On-site sensory experience boosts acceptance of cultivated chicken

This study set out to assess if presenting cultivated chicken in the context of a familiar meal, in a familiar dining setting, would motivate repeat consumption and recommendation. A survey of 107 diners was conducted at Huber's Butchery and Bistro in Singapore – the world's first butchery...

Full description

Saved in:
Bibliographic Details
Main Authors: CHONG, Mark, LEUNG, Angela K. Y., FERNANDEZ, Tricia Marjorie
Format: text
Language:English
Published: Institutional Knowledge at Singapore Management University 2024
Subjects:
Consumer acceptance
Cultivated meat
Sensory experience
Sustainable consumption
Agribusiness
Applied Behavior Analysis
Food Science
Social Psychology
Online Access:https://ink.library.smu.edu.sg/lkcsb_research/7474
https://ink.library.smu.edu.sg/context/lkcsb_research/article/8473/viewcontent/SensoryExperience_CultivatedChicken_pvoa_cc_by.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Singapore Management University
Language: English

Internet

https://ink.library.smu.edu.sg/lkcsb_research/7474
https://ink.library.smu.edu.sg/context/lkcsb_research/article/8473/viewcontent/SensoryExperience_CultivatedChicken_pvoa_cc_by.pdf

Similar Items