On-site sensory experience boosts acceptance of cultivated chicken

• المؤلفون الرئيسيون: CHONG, Mark, LEUNG, Angela K. Y., FERNANDEZ, Tricia Marjorie
• التنسيق: text
• اللغة: English
• منشور في: Institutional Knowledge at Singapore Management University 2024
• الموضوعات: Consumer acceptance; Cultivated meat; Sensory experience; Sustainable consumption; Agribusiness; Applied Behavior Analysis; Food Science; Social Psychology
• الوصول للمادة أونلاين: 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

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...