What do meat scientists think about cultured meat?

The aim of the study was to evaluate the acceptance and perception of meat scientists (n = 51) towards cultured meat. As professional experts, the opinion of meat scientists is of paramount importance. This is the first report on the perception of cultured meat using meat scientists as the respondents. The majority of the meat scientists were male (70 %), ate meat at least twice a month (86 %) and preferred red meat (80 %). About 25 % of the respondents supported the development of cultured meat and also chose it as the preferred meat whereas the majority (49 %) preferred conventional meat. While 38 % were willing to try cultured meat at least once, only a small percentage of the respondents agreed to purchase it regularly (6 %), pay a higher price (6 %) and were willing to replace conventional meat with it (6 %). Liking conventional meat (58 %), fear of new untested technological products (21 %) and high cost (19 %) were the main reasons for unwillingness to try cultured meat. The majority agreed that cultured meat is good for the environment (42 %) and animal welfare (42 %) but perceived it as unnatural (46 %) and reducing the natural quality of meat (46 %). The meat scientists believed it does not seem to be healthier than regular meat (44 %) as its benefits are often grossly overstated (61 %), society should not rely on this type of production (76 %) and quick transition can be risky (58 %). The meat scientists agreed that it does not pose a health hazard (34 %) nor does it seem to be harmful to health (38 %) but there is not enough scientific evidence yet to prove its safety (61 %), low carbon footprint (61 %) and is not likely to replace the conventional meat production anytime sooner (52 %). These results about these crucial aspects of cultured meat bear importance for policymakers, researchers and industry.