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Meat the challenge: Segmentation and profiling of Japanese beef mince and its substitutes consumers

鷲尾 拓哉 西條 美紀 伊藤 浩之 竹田 謙一 大橋 匠 Takuya Washio Miki Saijo Hiroyuki Ito Ken-ichi Takeda Takumi Ohashi 東京工業大学 DOI:https://doi.org/10.1016/j.meatsci.2022.109047

2023.03

概要

threatens water security (Gomez-Zavaglia et al., 2020). Improving ani­
mal welfare has become a significant issue worldwide (Buller, Blokhuis,
Jensen, & Keeling, 2018). To address the challenges and increase the
sustainability of livestock production, ongoing efforts are to encourage a
shift to organic livestock production using pasture and organic feed,
(Escribano, 2016) as well as livestock production that improves animal
welfare (Balzani & Hanlon, 2020). In addition, to reduce meat con­
sumption, efforts are underway to use meat substitutes produced from
plant–based materials (Michel, Hartmann, & Siegrist, 2021) and artifi­
cially cultured cells (Post, 2014) as protein.
Various studies have been conducted in search of more sustainable
production methods and meat substitutes from various perspectives, for
instance, environmental impact based on life-cycle assessment (Tsut­
sumi, Ono, Ogasawara, & Hojito, 2016), consumer acceptance (Pal­
mieri, Perito, & Lupi, 2021), scalability for mass production (Hayek &
Garrett, 2018), and profitability (Ahmed et al., 2021). However, it is
difficult to generalize regarding the optimal production method, as each
has its advantages and disadvantages, and their trade-offs have been
pointed out. Given this current situation, in the short term, it is impor­
tant to envision a market in which meat and its alternatives from mul­
tiple production systems exist in parallel and are supplied to consumers
who accept each of them to achieve a real shift in production. ...

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