Tüketiciler Yapay Et Ürünleri Hakkında Ne Düşünüyor? Veganlara, Vejetaryenlere ve Et Tüketicilerine Yönelik Bir Araştırma

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.

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.