On-site sensory experience boosts acceptance of cultivated chicken

• Main Authors: CHONG, Mark, LEUNG, Angela K. Y., FERNANDEZ, Tricia Marjorie
• 格式: text
• 語言: English
• 出版: Institutional Knowledge at Singapore Management University 2024
• 主題: Consumer acceptance; Cultivated meat; Sensory experience; Sustainable consumption; Agribusiness; Applied Behavior Analysis; Food Science; Social Psychology
• 在線閱讀: 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
• 機構: Singapore Management University

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...