The Role of Sensory Perception in Cultured Meat Acceptance: Integrating Psychological and Cultural Perspectives

ABSTRACT Cultured meat has become a possible solution to global sustainability, animal welfare, and the challenges that face the population's health, but its perception by consumers is still uncertain. This review summarizes the evidence base of 179 peer‐reviewed articles published between 2015 and 2025 to investigate the psychological, cultural, and perceptual drivers of attitudes toward cultured meat. The most important factors, including food neophobia, naturalness, disgust, trust, and labeling, are measured, as well as cultural norms and religious dietary models that contribute to acceptance in different societies. The review outlines the interaction between sensory expectations and communication cues and underlying beliefs about authenticity, purity, and technological intervention with food. Approaches to the challenge of methodology in current sensory and consumer studies are distinguished, including the use of hypothetical testing conditions, a lack of cross‐cultural verification, and a lack of consistency in the measurement of naturalness and disgust. Taking into account the contributions of psychology, sensory science, cultural studies, and consumer behavior, this review will allow gaining a better idea of the complex barriers to adoption and the directions of further research that can enhance the validity of cultured meat, its cultural sensitivity, and its practical relevance.