Background : Over the past 20 years, cultured meat has drawn a lot of public attention as a potential solution to issues with animal husbandry, including inade quate use of natural sources, improper animal welfare practices, an d possible risks to public health and safety. The novel method of producing meat through culture reduces the need for animals to produce muscle fiber, there by obviating the necessity for animal slaughter. Apart from its ethical advantages, cultured meat presents a possible way to fulfill the exp anding need for food among growing populations. The purpose of this research was to find out whether Turkish students would be willing to pay for and accept cultu red meat. Technique: Method : 371 university students who willin gly consented to fill out a questionnaire and provide demographic data make up the research sample. Questions from previous studies on the acceptability of cultured meat were compiled to create the survey. The research’s data collection took place in March and April of 2022. The research was completed in June 2022 after the data had been processed and analyzed. Results : The results showed that the majority of participants were female and had omnivorous eating habits. Based on the results of the Bonferroni correction test, students with a higher intention to purchase and consume cultured meat were th ose who received economics and business education. Students with two years of university education had a higher overall survey score than t hose with four years of education (p < 0.05). Furthermore, it is discovered that there is a negative correlation between the participants’ ages and their Factor 2 (using cultured meat as an alternative to industrial meat) and Factor 3 (consuming and purchasing it) section points (r = -109, p = 0.036) ( r = -0.121, p = 0.019). In conclusion, university students generally have a negative outlook on health-related issues, such as eating cultured meat as an alternative.
KeywordsCultured MeatUniversity Students
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