## 4 Discussion
This means that as resistance to new experiences increases, curiosity about this new food decreases, and vice versa. In contrast to the results of all the studies on this topic recently reviewed by [PERSON] et al. [21], disgust does not play a role in the differentiation between the social representations explored in this research. In fact, other variables contributed significantly to the affective-cognitive positioning of our respondents towards cultured meat. In summary, resistance to novelty is a significant barrier to the acceptance of cultured meat, particularly for omnivores. These consumers often have a strong attachment to traditional food products, which means they may require clear communication and information about the benefits of cultured meat to help them overcome their resistance and consider this new food option. There is a notable negative correlation between \"resistance and suspicion towards novelty\" and \"general intention to consume cultivated meat\", which is significantly stronger among omnivores (\(-\)0.634) than among vegetarians (\(-\)0.141). On the other hand, the positive correlation between \"technology adoption\" and \"general intention to consume cultivated meat\" is stronger among omnivores (0.741) than among vegetarians (0.404). Furthermore, the negative correlation between \"technology adoption\" and \"disgust towards cultivated meat\" is more pronounced among omnivores (\(-\)0.702) than among vegetarians (\(-\)0.461). In summary, while both groups recognize the ethical implications of cultivated meat, vegetarians and vegans tend to emphasize ethical and environmental factors more heavily, whereas omnivores are significantly influenced by their openness to novelty and technology. Economic dimensions are considered by vegetarians and vegans in the context of ethical and sustainable trade. Additionally, sensory perceptions of cultured meat vary between vegans and omnivores, as indicated by the Mann-Whitney U test and chi-square tests discussed in previous sections. Omnivores perceive cultured meat as being more \"tasty/savory\" and \"juicy\" compared to vegans. This difference is statistically significant, as demonstrated by various tests. On the contrary, vegans tend to describe cultured meat as more \"bitter\", \"aromatic\", \"fatty\", and \"lingering\" than omnivores, with these differences also showing statistical significance. Interestingly, there were no significant differences between the two groups regarding sensations that they perceive as bothersome or not. Several factors may influence these variations in sensory perceptions, including:  
* Familiarity with the taste of meat: Omnivores, being regular meat consumers, may have a clearer expectation of flavor and texture. * Expectations and biases: Vegas may have different anticipations or biases toward cultured meat, driven by their choices to avoid meat for ethical or health reasons. * Physiological differences: There may be physiological differences between vegans and omnivores that affect their taste perception. The differences in sensory perceptions between vegans and omnivores indicate that the marketing and presentation of cultured meat need to be tailored to different target audiences, considering their expectations and preferences. Additionally, food neophobia--the reluctance to try new foods--negatively impacts the intention to consume cultured meat, especially among omnivores. Correlational analyses revealed a significant negative correlation between resistance to novelty and the intention to consume cultured meat. Omnivores who display higher levels of food neophobia are less likely to consider eating cultured meat. This trend is supported by significantly higher average scores on statements like, \"There are too many new foods available nowadays\" and \"New foods represent unnecessary forms of vanity\". In contrast, vegetarians show a weaker correlation between food neophobia and their intention to consume new foods.