Kültür eti neofobisi: Gelişmekte olan bir gıda inovasyonuna karşı tüketici tutumlarını ve davranışsal niyetlerini anlamak

Yayınlanmış 25.06.2025
Anahtar Kelimeler
- Cultured Meat Neophobia, Consumer Attitude, Behavioral Intention, Social and Cultural Concerns, Theory of Reasoned Action (TRA)
- Kültür Eti Neofobisi, Tüketici Tutumu, Davranışsal Niyet, Sosyal ve Kültürel Kaygılar, Gerekçeli Eylem Teorisi (GET)
Nasıl Atıf Yapılır
Telif Hakkı (c) 2025 Nazlı Gamze Özel- Remzi Altunışık

Bu çalışma Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License ile lisanslanmıştır.
Nasıl Atıf Yapılır
Öz
Bu çalışma, yenilikçi ve sürdürülebilir gıda ürünlerinin kabulü önündeki engelleri anlamaya odaklanarak, kültür eti neofobisinin Türk tüketicilerin tutum ve davranışsal niyetleri üzerindeki etkisini incelemektedir. 278 katılımcıdan elde edilen veriler, SmartPLS programıyla gerçekleştirilen kısmi en küçük kareler yapısal eşitlik modellemesi (PLS-SEM) yöntemiyle analiz edilmiştir. Bulgular, Türk tüketicilerin et kalitesi, sağlık, güvenlik ve ekonomik faktörlerle ilgili kaygılar nedeniyle kültür eti neofobisi sergilediğini ve bunun tüketici tutumlarını olumsuz yönde etkilediğini ortaya koymaktadır. Buna karşın etik, sosyal ve kültürel kaygıların anlamlı bir etkisi bulunmamıştır. Tutumlar, davranışsal niyeti güçlü biçimde etkilemekte ve bazı neofobi boyutları ile davranışsal niyet arasındaki ilişkide aracı rol oynamaktadır. Ayrıca öznel normlar, davranışsal niyet üzerinde bağımsız bir etkiye sahiptir. Bu çalışma, kültür eti neofobi ölçeğini (Tsvakirai vd., 2023) farklı bir kültürel bağlamda uygulayan ilk çalışmadır ve Gerekçeli Eylem Teorisi çerçevesinde yeni teorik ve ampirik içgörüler sunmaktadır.
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