The Effect of New Concepts Used for Meat on Neophobia

Year 2023, Volume: 7 Issue: 2, 85 - 95, 27.12.2023

Recep Palamutoğlu Merve İnce Palamutoğlu İrem Şevval Yücel Kübra Ordu Merve Çınar

Abstract

The objective of this research is to examine the responses of students enrolled in the Faculty of Health Sciences at Afyonkarahisar University of Health Sciences when asked with meat substitutes which suggested as an alternative to traditional meat products. The study involved 294 participants who were randomly selected from the student population. These participants have an average age of 21.3 ± 7.66 years. The majority of the participants are women, accounting for 86.1% of the sample. Among the students, the Nutrition and Dietetics Department is the most heavily represented, making up 61.6% of the participants. The research explores participants' perceptions of novel meat substitutes and their reactions to these alternatives. A significant portion of the participants expressed the belief that these new meat concepts are unnatural. Interestingly, when comparing the responses across different academic departments, there were no noticeable differences in attitudes toward these novel meat concepts, and this finding was statistically significant (p < 0.05). The study also delves into the participants' level of food neophobia, which refers to the fear or reluctance to try new foods. The average score on the food neophobia scale was found to be 35.46±5.646. This score serves as an indicator of the participants' overall attitude towards trying unfamiliar foods. Notably, there was no significant difference in the degree of food neophobia when considering the participants' academic fields.

Keywords

Artificial Meat, Meat, New Food Phobia, Purchasing.

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