Tüketiciler Yapay Et Ürünleri Hakkında Ne Düşünüyor? Veganlara, Vejetaryenlere ve Et Tüketicilerine Yönelik Bir Araştırma
Referanslar
Akkan, E., & Bozyiğit, S. (2020). Bir niş pazar olarak Türkiye’deki vegan ürünler: Tüketici bakış açısından keşfedici bir araştırma. Tüketici ve Tüketim Araştırmaları Dergisi, 12(1), 101-149.
Akkemik, Y., & Güner, A. (2020) Gıda ambalaj sistemlerinde yeni yaklaşımlar: Akıllı ambalaj sistemleri. Türk Bilimsel Derlemeler Dergisi, 13(1), 9-22.
Asioli, D., Bazzani, C., & Nayga Jr, R. M. (2022). Are consumers willing to pay for in‐vitro meat? An investigation of naming effects. Journal of Agricultural Economics, 73(2), 356-375.
Baran, A. (2020) İn vitro et’e karşı olan tutumun araştırılması: Erzurum Meslek Yüksekokulu öğrencileri örneği. Harran Üniversitesi Veteriner Fakültesi Dergisi, 9(2), 98-106.
Bhat, Z.F., Kumar, S., & Fayaz, H. (2015) In vitro meat production: Challenges and benefits over conventional meat production. Journal of Integrative Agriculture, 14(2), 241-248.
Bogueva, D., & Marinova, D. (2020) Cultured meat and Australia's generation Z. Frontiers in Nutrition, 7, 148.
Capper, J. L. (2011) The environmental impact of beef production in the United States: 1977 compared with 2007. Journal of Animal Science, 89(12), 4249-4261.
Demeyer, D., Honikel, K., & Smet, S. (2008) The World Cancer Research Fund report 2007: A challenge for the meat processing industry. Meat science, 80(4), 953–959.
FAO. (2006) https://www.fao.org/3/j8126e/j8126e10.htm adresinden 7 Kasım 2022 tarihinde erişilmiştir.
Ford, B. J. (2010) Culturing meat for the future: anti-death versus anti-life. Death and anti-death, 7, 55-80.
Franceković, P., García-Torralba, L., Sakoulogeorga, E., Vučković, T., & Perez-Cueto, F. J. (2021) How do consumers perceive cultured meat in Croatia, Greece, and Spain?. Nutrients, 13(4), 1284.
GCFGlobal. https://edu.gcfglobal.org/en/thenow/what-is-labgrown-meat/1/ adresinden 22 Aralık 2022 tarihinde erişilmiştir.
GlobeNewswire. (2021) https://www.globenewswire.com/en/news-release/2021/12/29/2358710/28124/en/Global-Cultured-Meat-Market-Report-2021-3D-Printed-Cultured-Meat-Gaining-Popularity.html adresinden 25 Kasım 2022 tarihinde erişilmiştir.
Hocquette, A., Lambert, C., Sinquin, C., Peterolff, L., Wagner, Z., Bonny, S.P.F., Lebert, A., & Hocquette, J.F. (2015) Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry. Journal of Integrative Agriculture, 14(2), 273-284.
Hoffman S.R., Stallings S.F., Bessinger R.C., et al. 2013. Differences between health and ethical vegetarians. Strength of conviction, nutrition knowledge, dietary restriction, and duration of adherence. Appetite, 65: 139-144
Kaur, A., Sharma, S., & Thind, S. T. (2015) In vitro meat production system: Why and how? J Food Sci Technol, 52(12), 7599-7607.
Malek, W. (2016) Big data analysis in social networks: Extracting food preferences of vegans from Twitter (Master Thesis). Dalarna University, Falun.
Mancini, M. C., & Antonioli, F. (2019) Exploring consumers' attitude towards cultured meat in Italy. Meat science, 150, 101–110.
Muslu, M. (2021) Yapay et (sentetik et – kültür eti), küresel protein gereksinimi için alternatif bir kaynak olabilir mi? 4. Uluslararası Sağlık Bilimleri ve Yaşam Kongresi; 08-10 Nisan, Burdur. 339-348.
Pitts, N., & Whitnal, T. (2019) Global trends in meat consumption. Agricultural Commodities, 9(1), 96-99.
Rubin, H. J., & Rubin, I. (2005) Qualitative interviewing: The art of hearing data. Thousand Oaks, Calif: Sage Publications.
STM Thinktech. (2021) https://thinktech.stm.com.tr/uploads/docs/1635149130_stm-yapay-et-teknolojisi.pdf? adresinden 30 Kasım 2022 tarihinde erişilmiştir.
Strauss, Anselm & Juliet Corbin. Basics of Qualitative Research Techniques and Procedures for Developing Grounded Theory, 2nd edition, London:Sage Publications, 1998.
Sürek, E., & Uzun, P. (2020) Geleceğin alternatif protein kaynağı: Yapay et. Akademik Gıda, 18(2), 209-216.
Valente, J.D.P.S., Fiedler, R.A., Heidemann, M.S., Molento, C.F.M. (2019). First glimpse on attitudes of highly educated consumers towards cell-based meat and related issues in Brazil. PLoS One, 14(8): 1-12.
Verbeke, W., Marcu, A., Rutsaert, P., Gaspar, R., Seibt, B., Fletcher, D., & Barnett, J. (2015). 'Would you eat cultured meat?': Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom. Meat science, 102, 49–58.
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.
Web of Science. https://www.webofscience.com/wos/woscc/analyze-results/d3203556-5339-465e-aaaf-7aef86a655d8-20158d9a Retrieved from 30 December 2021.
Web of Science. https://www.webofscience.com/wos/woscc/analyze-results/8e1feb21-469d-4e25-b5ef-6fd94d992978-20159232 Retrieved from 30 December 2021.
Weinrich, R., Strack, M., & Neugebauer, F. (2020). Consumer acceptance of cultured meat in Germany. Meat Science, 162, 107924.
Wilks, M., & Phillips, C. J. (2017). Attitudes to in vitro meat: A survey of potential consumers in the United States. PloS one, 12(2), e0171904.
Yerebakan, H. (2018). https://www.sabah.com.tr/yazarlar/halit-yerebakan/2018/04/25/cok-fazla-kirmizi-et-tuketimi-diyabet-riskini-artirabilir adresinden 22 Kasım 2022 tarihinde erişilmiştir.
Yetim, H., & Tekiner, İ. H. (2020). Alternatif protein kaynaklarından yapay et üretimi kavramına eleştirel bir bakış. Helal ve Etik Araştırmalar Dergisi, 2(2), 85-100.
Zhang, M., Li, L., & Bai, J. (2020). Consumer acceptance of cultured meat in urban areas of three cities in China. Food Control, 118, 107390.
Akkemik, Y., & Güner, A. (2020) Gıda ambalaj sistemlerinde yeni yaklaşımlar: Akıllı ambalaj sistemleri. Türk Bilimsel Derlemeler Dergisi, 13(1), 9-22.
Asioli, D., Bazzani, C., & Nayga Jr, R. M. (2022). Are consumers willing to pay for in‐vitro meat? An investigation of naming effects. Journal of Agricultural Economics, 73(2), 356-375.
Baran, A. (2020) İn vitro et’e karşı olan tutumun araştırılması: Erzurum Meslek Yüksekokulu öğrencileri örneği. Harran Üniversitesi Veteriner Fakültesi Dergisi, 9(2), 98-106.
Bhat, Z.F., Kumar, S., & Fayaz, H. (2015) In vitro meat production: Challenges and benefits over conventional meat production. Journal of Integrative Agriculture, 14(2), 241-248.
Bogueva, D., & Marinova, D. (2020) Cultured meat and Australia's generation Z. Frontiers in Nutrition, 7, 148.
Capper, J. L. (2011) The environmental impact of beef production in the United States: 1977 compared with 2007. Journal of Animal Science, 89(12), 4249-4261.
Demeyer, D., Honikel, K., & Smet, S. (2008) The World Cancer Research Fund report 2007: A challenge for the meat processing industry. Meat science, 80(4), 953–959.
FAO. (2006) https://www.fao.org/3/j8126e/j8126e10.htm adresinden 7 Kasım 2022 tarihinde erişilmiştir.
Ford, B. J. (2010) Culturing meat for the future: anti-death versus anti-life. Death and anti-death, 7, 55-80.
Franceković, P., García-Torralba, L., Sakoulogeorga, E., Vučković, T., & Perez-Cueto, F. J. (2021) How do consumers perceive cultured meat in Croatia, Greece, and Spain?. Nutrients, 13(4), 1284.
GCFGlobal. https://edu.gcfglobal.org/en/thenow/what-is-labgrown-meat/1/ adresinden 22 Aralık 2022 tarihinde erişilmiştir.
GlobeNewswire. (2021) https://www.globenewswire.com/en/news-release/2021/12/29/2358710/28124/en/Global-Cultured-Meat-Market-Report-2021-3D-Printed-Cultured-Meat-Gaining-Popularity.html adresinden 25 Kasım 2022 tarihinde erişilmiştir.
Hocquette, A., Lambert, C., Sinquin, C., Peterolff, L., Wagner, Z., Bonny, S.P.F., Lebert, A., & Hocquette, J.F. (2015) Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry. Journal of Integrative Agriculture, 14(2), 273-284.
Hoffman S.R., Stallings S.F., Bessinger R.C., et al. 2013. Differences between health and ethical vegetarians. Strength of conviction, nutrition knowledge, dietary restriction, and duration of adherence. Appetite, 65: 139-144
Kaur, A., Sharma, S., & Thind, S. T. (2015) In vitro meat production system: Why and how? J Food Sci Technol, 52(12), 7599-7607.
Malek, W. (2016) Big data analysis in social networks: Extracting food preferences of vegans from Twitter (Master Thesis). Dalarna University, Falun.
Mancini, M. C., & Antonioli, F. (2019) Exploring consumers' attitude towards cultured meat in Italy. Meat science, 150, 101–110.
Muslu, M. (2021) Yapay et (sentetik et – kültür eti), küresel protein gereksinimi için alternatif bir kaynak olabilir mi? 4. Uluslararası Sağlık Bilimleri ve Yaşam Kongresi; 08-10 Nisan, Burdur. 339-348.
Pitts, N., & Whitnal, T. (2019) Global trends in meat consumption. Agricultural Commodities, 9(1), 96-99.
Rubin, H. J., & Rubin, I. (2005) Qualitative interviewing: The art of hearing data. Thousand Oaks, Calif: Sage Publications.
STM Thinktech. (2021) https://thinktech.stm.com.tr/uploads/docs/1635149130_stm-yapay-et-teknolojisi.pdf? adresinden 30 Kasım 2022 tarihinde erişilmiştir.
Strauss, Anselm & Juliet Corbin. Basics of Qualitative Research Techniques and Procedures for Developing Grounded Theory, 2nd edition, London:Sage Publications, 1998.
Sürek, E., & Uzun, P. (2020) Geleceğin alternatif protein kaynağı: Yapay et. Akademik Gıda, 18(2), 209-216.
Valente, J.D.P.S., Fiedler, R.A., Heidemann, M.S., Molento, C.F.M. (2019). First glimpse on attitudes of highly educated consumers towards cell-based meat and related issues in Brazil. PLoS One, 14(8): 1-12.
Verbeke, W., Marcu, A., Rutsaert, P., Gaspar, R., Seibt, B., Fletcher, D., & Barnett, J. (2015). 'Would you eat cultured meat?': Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom. Meat science, 102, 49–58.
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.
Web of Science. https://www.webofscience.com/wos/woscc/analyze-results/d3203556-5339-465e-aaaf-7aef86a655d8-20158d9a Retrieved from 30 December 2021.
Web of Science. https://www.webofscience.com/wos/woscc/analyze-results/8e1feb21-469d-4e25-b5ef-6fd94d992978-20159232 Retrieved from 30 December 2021.
Weinrich, R., Strack, M., & Neugebauer, F. (2020). Consumer acceptance of cultured meat in Germany. Meat Science, 162, 107924.
Wilks, M., & Phillips, C. J. (2017). Attitudes to in vitro meat: A survey of potential consumers in the United States. PloS one, 12(2), e0171904.
Yerebakan, H. (2018). https://www.sabah.com.tr/yazarlar/halit-yerebakan/2018/04/25/cok-fazla-kirmizi-et-tuketimi-diyabet-riskini-artirabilir adresinden 22 Kasım 2022 tarihinde erişilmiştir.
Yetim, H., & Tekiner, İ. H. (2020). Alternatif protein kaynaklarından yapay et üretimi kavramına eleştirel bir bakış. Helal ve Etik Araştırmalar Dergisi, 2(2), 85-100.
Zhang, M., Li, L., & Bai, J. (2020). Consumer acceptance of cultured meat in urban areas of three cities in China. Food Control, 118, 107390.
Sayfalar
267-314
Gelecek
12 Kasım 2024
Telif Hakkı (c) 2024 Akademisyen Yayınevi Kitap DOI Portalı
Lisans
LisansNasıl Atıf Yapılır
1.
Akçay A, Başfırıncı Ç. Tüketiciler Yapay Et Ürünleri Hakkında Ne Düşünüyor? Veganlara, Vejetaryenlere ve Et Tüketicilerine Yönelik Bir Araştırma. Içinde: Coşkun Karadağ N, Balcıoğulları A, editörler. Sosyal Bilimlerde Güncel Araştırma ve İncelemeler VII-Güz [Internet]. Türkiye: Akademisyen Yayınevi Kitap DOI Portalı; 2024 [a.yer 13 Temmuz 2026]. ss. 267-314. Erişim adresi: https://mail.omp35.books.akademisyen.net/index.php/akya/catalog/book/3330/chapter/9043