Akademik Veri Yönetim Sistemi
JOURNAL OF CONSUMER PROTECTION AND FOOD SAFETY, 2026 (SCI-Expanded, Scopus)
Cultured meat is emerging as a sustainable and ethical alternative to conventional meat, yet consumer acceptance varies globally. In T & uuml;rkiye, where meat consumption is culturally significant, awareness and acceptance remain underexplored. A cross-sectional online survey was conducted between December 2023 and September 2024 among 1,169 adults residing in T & uuml;rkiye to assess familiarity, perception, willingness to try, eat, and pay for cultured meat, and attitudes toward its perceived benefits and risks. Results showed limited familiarity (46%) and low willingness to try (23%) or regularly to consume cultured meat, with main barriers including perceived unnaturalness, safety concerns, and distrust. Curiosity (29%) and concerns related to global food security (22%) were the most frequently reported motivations. Familiarity with cultured meat was associated with lower willingness to try and to eat cultured meat regularly. Acceptance varied by age, education, income, region, and meat consumption habits. Participants preferred the term "artificial meat" but largely opposed labeling cultured meat as "meat". These findings highlight cultural and perceptual challenges in T & uuml;rkiye, suggesting that transparent, evidence-based communication addressing safety and ethical concerns, alongside culturally sensitive terminology, may enhance acceptance of cultured meat. [GRAPHICS]