Consumer Preferences for Conventional Meat and Meat Alternatives

• 발행기관: 한국축산식품학회
• 저자명: Jae Bong Chang
• 간행물 정보: 『Food Science of Animal Resources』제45권 제4호, 1191~1203쪽, 전체 13쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.07.15

국문 초록

Despite the growing interest in non-animal-based protein sources, little is known about consumer preferences for new meat alternatives. This study examines consumer attitudes toward canned ham made from domestic Handon pork, lab-grown, and plantbased protein. Using choice experiment data from a nationwide online survey of 1,000 South Korean consumers, the results of a random parameter logit analysis indicate that the consumers have the highest mean willingness-to-pay for canned ham made from Handon pork and the lowest mean willingness-to-pay for lab-grown canned ham. Despite the growing interest in non-animal-based protein sources, consumers prefer real meat over other meat alternatives. Additionally, the results indicate that consumers have a lower level of subjective knowledge regarding meat alternatives, and more people oppose having meat alternatives labeled as “meat.”

목차

Introduction

Materials and Methods

Results

Discussion

Conclusion

References

키워드

discrete choice experiment lab-grown meat meat alternatives plant-based meat willingness-to-pay