Nathalie C. M. Rolland: Role: ConceptualizationRole: Data curationRole: Formal analysisRole: InvestigationRole:
MethodologyRole: Project administrationRole: Writing – original draftRole: Writing
– review & editing
C. Rob Markus: Role: ConceptualizationRole: Formal analysisRole: SupervisionRole: ValidationRole:
Writing – original draftRole: Writing – review & editing
Mark J. Post:
ORCID: http://orcid.org/0000-0001-9312-2709
Role: ConceptualizationRole: Data curationRole: Formal analysisRole: Funding acquisitionRole:
SupervisionRole: Writing – original draftRole: Writing – review & editing
Nobuyuki Sakai: Role: Editor
Journal ID (nlm-ta): PLoS One
Journal ID (iso-abbrev): PLoS ONE
Journal ID (publisher-id): plos
Journal ID (pmc): plosone
Title:
PLoS ONE
Publisher:
Public Library of Science
(San Francisco, CA USA
)
ISSN
(Electronic):
1932-6203
Publication date
(Electronic):
16
April
2020
Publication date Collection: 2020
Volume: 15
Issue: 4
Electronic Location Identifier: e0231176
Affiliations
[1
]
Department of Physiology, Maastricht University, Maastricht, The Netherlands
[2
]
Department of Nutrition and Food Science, AgriSup, Université Bourgogne Franche-Comté,
Dijon, France
[3
]
Department of Psychology, Maastricht University, Maastricht, The Netherlands
[4
]
Mosa Meat, B.V., Maastricht, The Netherlands
Author notes
Competing Interests: The authors have read the journal's policy and the authors of this paper have the
following competing interests: Mark J. Post is Chief Scientific Officer and co-founder
of Mosa Meat, a company that aims to commercialise cultured meat. There are no patents,
products in development or marketed products associated with this research to declare.
This does not alter our adherence to PLOS ONE policies on sharing data and materials.
Author information
Article
Publisher ID:
PONE-D-19-34685
DOI: 10.1371/journal.pone.0231176
PMC ID: 7162467
PubMed ID: 32298291
SO-VID: a5e8678e-3eda-4508-89b4-26dce8f28d01
Copyright © © 2020 Rolland et al
License:
This is an open access article distributed under the terms of the
Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided
the original author and source are credited.
Funded by: Stichting Wetenschappelijk Onderzoek Limburg (NL)
Award ID: grant (no grant number given)
Award Recipient
:
ORCID: http://orcid.org/0000-0001-9312-2709
Mark J. Post
Funded by: Mark Post Research Foundation
Award ID: NO funding (this foundation is part of SWOL, see other funding source)
This study was funded by: MJP received an award from Stichting Wetenschappelijk Onderzoek
Limburg. It has no grant number. URL:
https://www.ufl-swol.nl. Zandbergen World's Finest Meats (Zoeterwoude, The Netherlands) provided the hamburgers.
The funder had no role in study design, data collection and analysis, decision to
publish, or preparation of the manuscript.
Subject:
Research Article
Subject:
Biology and Life Sciences
Subject:
Agriculture
Subject:
Animal Products
Subject:
Meat
Subject:
Biology and Life Sciences
Subject:
Nutrition
Subject:
Diet
Subject:
Food
Subject:
Meat
Subject:
Medicine and Health Sciences
Subject:
Nutrition
Subject:
Diet
Subject:
Food
Subject:
Meat
Subject:
Biology and Life Sciences
Subject:
Neuroscience
Subject:
Sensory Perception
Subject:
Taste
Subject:
Biology and Life Sciences
Subject:
Psychology
Subject:
Sensory Perception
Subject:
Taste
Subject:
Social Sciences
Subject:
Psychology
Subject:
Sensory Perception
Subject:
Taste
Subject:
Biology and Life Sciences
Subject:
Neuroscience
Subject:
Sensory Perception
Subject:
Biology and Life Sciences
Subject:
Psychology
Subject:
Sensory Perception
Subject:
Social Sciences
Subject:
Psychology
Subject:
Sensory Perception
Subject:
Biology and Life Sciences
Subject:
Agriculture
Subject:
Animal Products
Subject:
Meat
Subject:
Beef
Subject:
Biology and Life Sciences
Subject:
Nutrition
Subject:
Diet
Subject:
Food
Subject:
Meat
Subject:
Beef
Subject:
Medicine and Health Sciences
Subject:
Nutrition
Subject:
Diet
Subject:
Food
Subject:
Meat
Subject:
Beef
Subject:
Biology and Life Sciences
Subject:
Agriculture
Subject:
Animal Management
Subject:
Animal Welfare
Subject:
Research and Analysis Methods
Subject:
Mathematical and Statistical Techniques
Subject:
Statistical Methods
Subject:
Analysis of Variance
Subject:
Physical Sciences
Subject:
Mathematics
Subject:
Statistics
Subject:
Statistical Methods
Subject:
Analysis of Variance
Subject:
Biology and Life Sciences
Subject:
Agriculture
Subject:
Livestock
Subject:
Biology and Life Sciences
Subject:
Neuroscience
Subject:
Sensory Perception
Subject:
Smell
Subject:
Biology and Life Sciences
Subject:
Psychology
Subject:
Sensory Perception
Subject:
Smell
Subject:
Social Sciences
Subject:
Psychology
Subject:
Sensory Perception
Subject:
Smell