Perception and ethics
In Vitro Meat - Interests, Challenges and Perceptions of Consumers
Article REF: F6520 V1
Perception and ethics
In Vitro Meat - Interests, Challenges and Perceptions of Consumers

Authors : Sghaier CHRIKI, Marie-Pierre ELLIES-OURY, Jean-François HOCQUETTE

Publication date: December 10, 2020 | Lire en français

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4. Perception and ethics

4.1 Nomenclature and usage of the word meat

As described above, cultured meat is not really meat, neither from a biological point of view, nor in commercial or everyday language . All this creates an ambiguity that is favorable to cultured meat promoters, who are trying to distance themselves from the negative values associated with meat (environmental degradation and animal mistreatment), in particular by using...

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