Table 1.
Means and SDs of willingness to try and food choice motives as a function of meat type and product type
| Meat type | Bovine | Insect | ||||||
|---|---|---|---|---|---|---|---|---|
| Product type | Common | Uncommon | Common | Uncommon | ||||
| Dependent variable | M | SD | M | SD | M | SD | M | SD |
| Willingness to try | 3.32a | 1.45 | 4.52b | 1.27 | 3.67acd | 1.87 | 4.15bd | 1.77 |
| Health | 2.72a | 0.93 | 3.64b | 1.06 | 4.10bcd | 1.41 | 4.45d | 1.15 |
| Sensory appeal | 3.28a | 1.09 | 4.73b | 0.95 | 3.91c | 1.21 | 4.04c | 1.18 |
| Risk perception | 3.46a | 0.86 | 2.96abc | 1.13 | 2.62b | 1.43 | 2.59c | 1.30 |
| Disgust | 2.97a | 1.42 | 1.85b | 0.82 | 3.22a | 1.82 | 2.68a | 1.68 |
ANOVA post hoc tests were performed to tests for differences between conditions. Means that do not share subscripts differ significantly at P < 0.05.