Exploring Muslim Consumers’ Acceptance of Cultured Beef Meat
DOI:
https://doi.org/10.18196/agraris.v9i1.182Keywords:
Attitude, Cultured meat, Food acceptance, Halal, MuslimAbstract
The advancement in cultured meat research in cellular agriculture has greatly surged. The concerns of halalness and thayibban (cleanliness and permissibility to consume) of cultured beef meat will arise among Muslim consumers, prompting the question, “Who will consume the cultured meat, and are Muslims ready to consume it?” This study aimed to clarify how Muslims perceive cultured meat and the issues surrounding their acceptance. A chi-square test and a binary logistic regression analysis were applied to reveal the acceptance of cultured meat. The results revealed that 44.1% of the respondents accepted cultured meat as their food, while 55.9% expressed doubts due to religious concerns. Their attitudes toward cultured meat influenced their decision to accept it as food. Some consumers had high expectations for cultured meat because they believed it would be superior in taste and have nutritional value and health effects. In conclusion, those Muslims who did not doubt cultured meat accepted it as future food with expectations for better function and value.
References
Adegbeye, M. J., Ravi Kanth Reddy, P., Obaisi, A. I., Elghandour, M. M. M. Y., Oyebamiji, K. J., Salem, A. Z. M., … Camacho-Díaz, L. M. (2020). Sustainable Agriculture Options for Production, Greenhouse Gasses and Pollution Alleviation, and Nutrient Recycling in Emerging and Transitional Nations - An Overview. Journal of Cleaner Production, 242, 118319. https://doi.org/10.1016/j.jclepro.2019.118319
Ajzen, I. (1991). The Theory of Lanned Behavior. Organizational Behavior and Human Decision Processes, 50(2), 179–211. https://doi.org/10.1016/0749-5978(91)90020-T
Ajzen, I. (2001). Nature and Operation of Attitudes. Annual Review of Psychology, 52(1), 27–58. https://doi.org/10.1146/annurev.psych.52.1.27
Asa, R. S., & Azm, d I. M. A. G. (2017). The Concept of Halal and Halal Food Certification Process in Malaysia: Issues and Concern. Malaysian Journal of Consumer and Family Economics, 20(S1), 38–50.
Boereboom, A., Sheikh, M., Islam, T., Achirimbi, E., & Vriesekoop, F. (2022). Brits and British Muslims and Their Perceptions of Cultured Meat: How Big is Their Willingness to Purchase? Food Frontiers, 3(3), 529–540. https://doi.org/10.1002/fft2.165
Bryant, C., & Barnett, J. (2018). Consumer Acceptance of Cultured Meat: A Systematic Review. Meat Science, 143, 8–17. https://doi.org/10.1016/j.meatsci.2018.04.008
Bryant, C., & Dillard, C. (2019). The Impact of Framing on Acceptance of Cultured Meat. Frontiers in Nutrition, 6. https://doi.org/10.3389/fnut.2019.00103
Bryant, C., & Sanctorum, H. (2021). Alternative Proteins, Evolving Attitudes: Comparing Consumer Attitudes to Plant-based and Cultured Meat in Belgium in Two Consecutive Years. Appetite, 161, 105161. https://doi.org/10.1016/j.appet.2021.105161
Cardello, A. V. (1994). Consumer Expectations and Their Role in Food Acceptance. In Measurement of Food Preferences (pp. 253–297). Boston, MA: Springer US. https://doi.org/10.1007/978-1-4615-2171-6_10
Chriki, S., & Hocquette, J.-F. (2020). The Myth of Cultured Meat: A Review. Frontiers in Nutrition, 7. https://doi.org/10.3389/fnut.2020.00007
Chung, T. (2021). Methane Emissions are Driving Climate Change. Here’s How to Reduce Them. Retrieved from https://www.unep.org/news-and-stories/story/methane-emissions-are-driving-climate-change-heres-how-reduce-them
Coppola, A., & Verneau, F. (2014). An Empirical Analysis on Technophobia/Technophilia in Consumer Market Segmentation. Agricultural and Food Economics, 2(1). https://doi.org/10.1186/2193-7532-2-2
Costell, E., Tárrega, A., & Bayarri, S. (2010). Food Acceptance: The Role of Consumer Perception and Attitudes. Chemosensory Perception, 3(1), 42–50. https://doi.org/10.1007/s12078-009-9057-1
de Oliveira Padilha, L. G., Malek, L., & Umberger, W. J. (2022). Consumers’ Attitudes towards Lab-grown Meat, Conventionally Raised Meat and Plant-based Protein Alternatives. Food Quality and Preference, 99. https://doi.org/10.1016/j.foodqual.2022.104573
Department of Statistics Malaysia. (2022). Current Population Estimates, Malaysia, 2022. Retrieved from https://www.dosm.gov.my/portal-main/landingv2
Dupont, J., Harms, T., & Fiebelkorn, F. (2022). Acceptance of Cultured Meat in Germany—Application of an Extended Theory of Planned Behaviour. Foods, 11(3), 424. https://doi.org/10.3390/foods11030424
Faccio, E., & Fovino, L. G. N. (2019). Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat. Applied Sciences, 9(20), 4440. https://doi.org/10.3390/app9204440
Food and Agriculture Organization. (2013). Tackling Climate Change through Livestock: A Global Assessment of Emissions and Mitigation Opportunities. Retrieved from https://www.fao.org/3/i3437e/i3437e00.htm
Gaydhane, M. K., Mahanta, U., Sharma, C. S., Khandelwal, M., & Ramakrishna, S. (2018). Cultured Meat: State of The Art and Future. Biomanufacturing Reviews, 3(1), 1. https://doi.org/10.1007/s40898-018-0005-1
Hamdan, M. N., Post, M. J., Ramli, M. A., & Mustafa, A. R. (2018). Cultured Meat in Islamic Perspective. Journal of Religion and Health, 57(6), 2193–2206. https://doi.org/10.1007/s10943-017-0403-3
Hocquette, J.-F. (2016). Is in Vitro Meat The Solution for The Future? Meat Science, 120, 167–176. https://doi.org/10.1016/j.meatsci.2016.04.036
Lugo, L., Cooperman, A., O’Connell, E., & Stencel, S. (2011). The Future of The Global Muslim Population. Retrieved from https://www.pewresearch.org/religion/wp-content/uploads/sites/7/2011/01/FutureGlobalMuslimPopulation-WebPDF-Feb10.pdf
Marshall, D. (1995). Food Choice and the Consumer. Boston, MA: Springer US. https://doi.org/10.1007/978-1-4615-2153-2
National Research Council (US) Committee on Identifying and Assessing Unintended Effects of Genetically Engineered Foods on Human Health. (2004). Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects. Washington, D.C.: National Academies Press (US).
Nurdeng, D. (2009). Lawful and unlawful foods in Islamic law focus on Islamic medical and ethical aspects. International Food Research Journal, 16, 469–478.
Portal Resmi Halal Malaysia. (2022). Halal Meat And Poultry Productions Protocol. Retrieved from https://www.halal.gov.my/v4/index.php?data=bW9kdWxlcy9uZXdzOzs7Ow==&utama=panduan&ids=gp7
Rezai, G., Mohamed, Z., & Shamsudin, M. N. (2012). Assessment of Consumers’ Confidence on Halal Labelled Manufactured Food in Malaysia. Pertanika Journal of Social Sciences & Humanities, 20(1), 33–42.
Rolland, N. C. M., Markus, C. R., & Post, M. J. (2020). The effect of information content on acceptance of cultured meat in a tasting context. PLOS ONE, 15(4), e0231176. https://doi.org/10.1371/journal.pone.0231176
Sajdakowska, M., Jankowski, P., Gutkowska, K., Guzek, D., Żakowska-Biemans, S., & Ozimek, I. (2018). Consumer acceptance of innovations in food: A survey among Polish consumers. Journal of Consumer Behaviour, 17(3), 253–267. https://doi.org/10.1002/cb.1708
Schwartz, A. (2016). This startup is making real meatballs in a lab without killing a single animal. Retrieved from https://www.businessinsider.in/This-startup-is-making-real-meatballs-in-a-lab-without-killing-a-single-animal/articleshow/55446151.cms
Smith, A. (2014). U.S. Views of Technology and the Future. Retrieved from https://www.pewresearch.org/internet/2014/04/17/us-views-of-technology-and-the-future/
Stephens, N., Di Silvio, L., Dunsford, I., Ellis, M., Glencross, A., & Sexton, A. (2018). Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture. Trends in Food Science & Technology, 78, 155–166. https://doi.org/10.1016/j.tifs.2018.04.010
Symmank, C. (2019). Extrinsic and intrinsic food product attributes in consumer and sensory research: literature review and quantification of the findings. Management Review Quarterly, 69(1), 39–74. https://doi.org/10.1007/s11301-018-0146-6
Tan, H. S. G., Fischer, A. R. H., Tinchan, P., Stieger, M., Steenbekkers, L. P. A., & van Trijp, H. C. M. (2015). Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance. Food Quality and Preference, 42, 78–89. https://doi.org/10.1016/j.foodqual.2015.01.013
Tomiyama, A. J., Kawecki, N. S., Rosenfeld, D. L., Jay, J. A., Rajagopal, D., & Rowat, A. C. (2020). Bridging the gap between the science of cultured meat and public perceptions. Trends in Food Science & Technology, 104, 144–152. https://doi.org/10.1016/j.tifs.2020.07.019
Tuomisto, H. L., & Teixeira de Mattos, M. J. (2011). Environmental Impacts of Cultured Meat Production. Environmental Science & Technology, 45(14), 6117–6123. https://doi.org/10.1021/es200130u
Upside Foods. (2022). Upside Foods. Retrieved from https://upsidefoods.com/ website: https://upsidefoods.com/food
Verbeke, W., Sans, P., & van Loo, E. J. (2015). Challenges and prospects for consumer acceptance of cultured meat. Journal of Integrative Agriculture, 14(2), 285–294. https://doi.org/10.1016/S2095-3119(14)60884-4
World Water Assessment Programme. (2019). UN World Water Development Report 2019. Retrieved from https://www.unesco.org/en/wwap/wwdr/2019
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2023 AGRARIS: Journal of Agribusiness and Rural Development Research
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
