Effects of Message Framing and Information Source on Consumers’ Attitudes toward an Amino Acid-Based Alternative Meat Curing System
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DOI: 10.3390/foods12071535
Abstract: Recently, meat scientists have developed an innovative amino acid-based alternative meat curing system (AAACS). However, consumer skepticism toward novel foods presents challenges regarding the acceptance of food innovations like the AAACS. Effective communication about this… read more here.
Keywords: information; alternative meat; meat curing; information source ... See more keywords