Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments

Laestadius Linnea I.; Caldwell Mark A.

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Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments

机译：肉类的未来可口吗？在线新闻评论证明了对体外肉的认知

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Objective: To understand current public perceptions of in vitro meat (IVM) in light of its potential to be a more environmentally sustainable alternative to conventional meat.

机译：目的：根据体外肉类（IVM）作为传统肉类在环境上更具可持续性的替代品的潜力，了解当前的公众看法。

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《Public Health Nutrition》 |2015年第13期|共11页
作者
Laestadius Linnea I.; Caldwell Mark A.;
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正文语种 eng
中图分类预防医学、卫生学;
关键词
Meat consumption; In vitro meat; Public opinion;

机译：肉食;体外肉;舆论;

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专利

1. Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments [J] . Laestadius Linnea I., Caldwell Mark A. Public Health Nutrition . 2015,第13期

机译：肉类的未来可口吗？在线新闻评论证明了对体外肉的认知
2. MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: BIOLOGICAL INFLUENCERS OF MEAT PALATABILITY: Production factors affecting the contribution of collagen to beef toughness [J] . Bruce Heather L., Roy Bimol C. Journal of Animal Science . 2019,第5期

机译：肉类科学与肌肉生物学研讨会：肉腭的生物学影响因素：影响胶原蛋白与牛骨韧性的贡献的生产因素
3. MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: BIOLOGICAL INFLUENCERS OF MEAT PALATABILITY: Production factors affecting the contribution of collagen to beef toughness, [J] . Bruce Heather L, Roy Bimol C Journal of animal science . 2019,第5期

机译：肉类科学和肌肉生物学研讨会：肉类适口性的生物学影响：影响胶原蛋白对牛肉韧性的贡献的生产因子，
4. The Demand of Alternative Red Meat: Factors Affecting Consumers' Perception and Consumption Decision of Ostrich Meat in Taiwan [C] . Yang Yu-Chen, Huang Biing-Wen 2011 International Conference on Management and Service Science . 2011

机译：替代性红肉的需求：影响台湾消费者对鸵鸟肉的认知和消费决策的因素
5. Factors determining media coverage of meat and poultry recalls: Evidence from the AP Newswire. [D] . de Carvalho, Thais Fregonesi. 2011

机译：决定媒体对肉类和家禽的报道的因素：AP Newswire提供的证据。
6. MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: BIOLOGICAL INFLUENCERS OF MEAT PALATABILITY: Production factors affecting the contribution of collagen to beef toughness [O] . Heather L Bruce, Bimol C Roy 2019

机译：肉类科学和肌肉生物学专题讨论会：肉适口性的生物学影响：影响胶原蛋白对牛肉韧性贡献的生产因子
7. TECHNOLOGICAL INNOVATION IN THE PRODUCTIVE SECTOR OF MEAT: IN VITRO, THE MEAT OF THE FUTURE [O] . Ricardo Lacava Bailone, Hirla Costa Silva Fukushima, Roberto De Oliveira Roça, 2020

机译：肉生产力部门的技术创新：体外，未来的肉

Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments

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