## 3 Results
### Representations' Structure
#### 3.1.2. Similitude Analysis  
In this section, we will present useful results for confirming both the centrality of core elements and their interrelationship with the most meaningful cognitions of social representation's internal structure. The previously advanced centrality hypothesis for the central core of the omnivores' representation is positively confirmed by the graph in Figure 1, which depicts the butterfly structure of the RS with two significant bipartitions. \begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Freq./R.I.** & \multicolumn{2}{c}{**Rank of Importance \(\leq\) 2.9**} & \multicolumn{2}{c}{**Rank of Importance \(>\) 2.9**} \\ \hline \multirow{3}{*}{Freq. \(\geq\) 4.67} & Sustainable & 17–1.6 & Future & 16–3.1 \\  & Ethics & 11–1.8 & Progress & 13–3.1 \\  & Science & 6–2.8 & Innovation & 12–3.2 \\ \hline \multirow{3}{*}{Freq. \(<\) 4.67} & \multirow{3}{*}{Hunger Farms} & \multicolumn{2}{c}{Artificial} & 4–3.5 \\  & & 4–2.5 & Cells & 4–4.2 \\ \cline{1-1}  & & 2–2.5 & Experimentation & 3–3.7 \\ \cline{1-1}  & & 2–1.5 & Curiosity & 3–4.0 \\ \cline{1-1}  & & & Laboratory & 3–3.3 \\ \hline \hline \end{tabular}
\end{table} 
Table 4: Veg prototypical analysis. In the cluster on the left, the cogneme Artificial emerges prominently, identified as a strong candidate for the first periphery based on prototypical analysis. This is followed by Laboratory, the cogneme with the highest \(\chi^{2}\)\(p\)-value (0.07) in its cluster, which also serves as a bridge to the other partition. On the opposite side, the cognemes Innovation, Sustainability, and Future are central, with the first two forming part of the same cluster. Notably, Innovation has the highest number of connections to other constituent elements. Cultured meat is widely recognized as an innovative product due to its novel and unprecedented nature: \"I guess it is something innovative in that it has never been produced before\" (ID_237 (Participant identifier)). This innovation stimulates curiosity among regular meat consumers, who express interest in assessing its taste and texture firsthand: \"I am very curious to personally assess the real'similarity' in taste and texture of cultured meat compared to what we are used to\" (ID_105). Additionally, there is curiosity regarding the public's reception of the product: \"Curious both of the taste and from the mass response\" (ID_279), and its long-term impact: \"Curiosity to taste and see a positive change in the world of sustainability\" (ID_073). Cultured meat is also perceived as a milestone in scientific progress: \"Certainly, it is a scientific level breakthrough\" (ID_017). However, it is acknowledged that significant development remains necessary: \"Because there is still much to be done to make the product more compelling to the 'carnivore' market\" (ID_261), particularly through further research: \"Research is a foundational step to synthesize meat in useful quantities at marketable prices\" (ID_287). Beyond its innovative production, cultured meat contributes to the broader mission of environmental sustainability: \"I think cultured meat can significantly reduce environmental impacts\" (ID_297). It is also framed as a solution to ethical concerns, notably through the reduction in intensive livestock farming; \"Synthetic meat could enable a reduction in intensive livestock farming with favorable ethical implications\" (ID_264). From the adoption perspective, taste is perceived both as an asset and a challenge. On one hand, production control allows for precise customization of flavor profiles: \"Culturalions for the accurate dosing of various components, enabling adaptation to different tastes\" (ID_105). On the other hand, skepticism persists regarding cultured meat's ability to replicate the sensory characteristics of conventional meat: \"Synthetic meat can never have the texture and taste of meat from a real animal\" (ID_296). In contrast, the left-hand partition highlights cognemes associated with the artificial and non-natural aspects of cultured meat.