消费者对细胞培养肉接受程度的研究综述  

Research review of consumer acceptance of cultured meat

作　　者：张玉珍 王二朋[1] 袁婧 ZHANG Yuzhen;WANG Erpeng;YUAN Jing(School of Economics and Management,Nanjing Tech University,Nanjing 211816,China)

机构地区：[1]南京工业大学经济与管理学院,江苏南京211816

出　　处：《食品与发酵工业》2025年第6期398-404,共7页Food and Fermentation Industries

基　　金：教育部人文社会科学基金项目(23YJC790132)。

摘　　要：细胞培养肉作为一种可持续的肉类替代方案,其商业成功很大程度上取决于消费者的接受程度。该文介绍了细胞培养肉的产业技术发展状况及政府监管,并从促进因素、阻碍因素、调节因素3个方面梳理了消费者对细胞培养肉接受程度的相关文献,得出更安全、更健康、环境友好和动物福利是促进消费者接受细胞培养肉的主要因素,不自然、新食物恐惧症和食品新技术恐惧症阻碍消费者接受,命名、信息提供和味道起调节作用。该研究为企业的营销策略提供了有益借鉴,有利于推进细胞培养肉的商业化进程。The commercial success of cultured meat as a sustainable meat alternative is contingent upon consumer acceptance.This overview provides an analysis of the industrial technology development and government regulation of cultured meat,as well as a review of the relevant literature on consumer acceptance of cultured meat from three perspectives,including promoting factors,hindering factors,and moderating factors.These findings indicate that consumer acceptance of cultured meat is promoted by factors such as perceptions of safety,health,environmental friendliness,and animal welfare.Conversely,acceptance is hindered by perceptions of unnaturalness,food neophobia,and food technology neophobia.Furthermore,the role of name,information provision,and taste in moderating consumer acceptance of cultured meat should be noted.This study provides a valuable reference for the marketing strategy of enterprises,which is conducive to promoting the commercialization process of cultured meat.

关 键 词：细胞培养肉 消费者接受程度 研究综述 

分 类 号：F203[经济管理—国民经济] TS219[轻工技术与工程—粮食、油脂及植物蛋白工程] F416.82[轻工技术与工程—食品科学与工程]