## 3 Results
### Representations' Content
#### 3.2.1 Attitudes and Their Interrelation
Additionally, resistance to new concepts significantly impacts the intention to consume cultured meat, particularly among omnivores. In the correlation analyses conducted for omnivores, a strong negative correlation of \(-0.634\) was found between \"resistance to and suspicion of novelty\" and \"general intention to consume cultured meat\". This finding suggests that individuals who have a greater resistance to novelty are less likely to consider consuming cultured meat. Conversely, those who are more open to new experiences and technologies show a higher inclination to try this type of food. A similar but weaker correlation of \(-0.141\) is observed among vegetarians. This indicates that while resistance to novelty is relevant for both groups, its impact on the intention to consume cultured meat is more pronounced among omnivores. Additionally, a strong negative correlation exists between \"disgust for cultured meat\" and \"curiosity for cultured meat\" in both omnivores and vegetarians. In omnivores, this correlation is \(-0.751\), meaning that as disgust for cultured meat increases, curiosity about it decreases. The correlation is even stronger among vegetarians, at \(-0.735\), indicating that high levels of disgust also lead to low curiosity within this group. These results suggest that individuals who feel disgusted by cultured meat are less interested in learning about or trying it. In contrast, those who exhibit curiosity about this new food tend to experience lower levels of disgust. Technology adherence is strongly correlated with the intention to consume cultured meat, particularly among omnivores. The correlation coefficient is \(0.7411\) for this group, indicating that those who are more likely to adopt and use new technologies are also more willing to try cultured meat. This significant correlation suggests that openness to technological innovation extends to the food sector. In contrast, the correlation is weaker for  
\begin{table}
\begin{tabular}{c c c c c c c c c c c c} \hline \hline  & & \multicolumn{6}{c}{**SR\_NFQ**} & \multicolumn{6}{c}{**CuMAQ**} & **CuM** & **CuM** \\ \cline{3-11}  & & **1** & **2** & **3** & **4** & **5** & **D** & **I** & **F** & **EI-G** & **EI-S** \\ \hline \multirow{4}{*}{SR\_NFQ} & 1  
vegetarians, at 0.404. This indicates that adherence to technology has less influence on the intention to consume cultured meat in this group. Overall, the analysis demonstrates that technology acceptance could play a significant role in the willingness to consume cultured meat, especially among omnivores. Additionally, the correlation between \"resistance and suspicion toward novelty\" and \"curiosity about cultured meat\" is strongly negative for both omnivores and vegetarians. For omnivores, the correlation is \(-0.5071\), while for vegetarians, it is \(-0.3162\). This means that higher resistance to novelty is associated with lower curiosity about cultured meat. In other words, individuals who are more open to new experiences tend to exhibit greater curiosity about this new type of food. Correlation analyses reveal statistically significant differences between vegetarians and omnivores regarding their attitudes toward cultured meat. Resistance to Novelty and Consumption Intention: The negative correlation between \"resistance and suspicion toward novelty\" and \"general intention to consume cultured meat\" is significantly stronger in omnivores (\(-0.634\)) than in vegetarians (\(-0.141\)). This suggests that resistance to novelty is a more influential factor in the willingness to consume cultured meat among omnivores. It appears that vegetarians, having already adopted an alternative diet, are more open to considering new types of food, regardless of their general predisposition to novelty. Adherence to Technology and Consumption Intention: The positive correlation between \"adherence to technology\" and \"general intention to consume cultured meat\" is also stronger among omnivores (0.741) compared to vegetarians (0.404).