## 3 Results
### Representations' Content
#### 3.2.2 Projective Sensory Experience
It is concluded that there is a significant difference in the perception of \"Tasty/Savory\" between the two groups. In contrast, for the characteristic \"Sweet\", the test produced a \(p\)-value = 0.1282. The null hypothesis was not rejected since this value was more significant than 0.05. Thus, there is insufficient evidence to say that there is a significant difference in the perception of \"Sweet\" between the two groups. Comparison of the distributions of responses between the two groups for each sensory feature considering the Mann-Whitney U-test shows that the null hypothesis (no difference between the groups) was rejected for the following features, indicating a significant difference in perception:  
\"Tasty/Savory\": _Omni_ perceived cultured meat as more \"Tasty/Savory\" than _Veg_ (\(p<0.001\)). \"Prone to bitterness\": _Veg_ perceive cultured meat as more \"Prone to bitterness\" than _Omni_ (\(p=0.031\)). \"Aromatic\": _Veg_ perceive cultured meat as more \"Aromatic\" than _Omni_ (\(p=0.047\)). \"Greasy\": _Veg_ perceive cultured meat as more \"Greasy\" than _Omni_ (\(p=0.027\)). \"Succulent\": _Omni_ perceived cultured meat as more \"Succulent\" than _Veg_ (\(p<0.001\)). \"Fat\": _Veg_ perceive cultured meat as more \"Fat\" than _Omni_ (\(p=0.003\)). \"Persistent\": _Veg_ perceive cultured meat as more \"Persistent\" than _Omni_ (\(p=0.003\)). The chi-square test was applied to contingency tables to assess the statistical significance of differences in response frequencies between groups for each sensory characteristic's intensity level (1 to 10). Significant differences mark the following sensory characteristics: \"Savory/Savory\": (\(\chi^{2}=26.505\), df = 9, \(p=0.002\)) and \"Succulent\": (\(\chi^{2}=33.974\), df = 9, \(p<0.001\)). The chi-square test found no significant differences for the other sensory characteristics, although the Mann-Whitney U-test showed differences in the overall distributions. In summary, the perception of sensory characteristics of cultured meat varies between the _Veg_ and _Omni_ groups. _Omni_ people tend to perceive cultured meat as more \"Savory/Flavorful\" and \"Succulent\", while _Veg_ people perceive it as more \"Prone to Bitterness\", \"Aromatic\", \"Greasy\", and \"Persistent\". As a complement to the projective sensory analysis, we also analyzed two additional aspects: \"Imagined Sensation More Annoying\" and \"Imagined Sensation Less Annoying\". We processed data, including the participants \"Eating Style\" (_Veg_ and _Omni_), using contingency tables and the chi-square test. Concerning the Most Annoying Imagined Sensation: Contingency tables (page 20 of \"Sensory Analysis 1.pdf\" and page 2 of \"Sensory Analysis 2.pdf\") show the frequency with which participants indicated different sensory characteristics as the most annoying. For example, 12 participants (4.1% of the total) indicated \"Persistent\" as the most bothersome sensation, while 76 (26%) indicated \"Tending to sour\". We applied the chi-square test to contingency tables to assess the statistical significance of differences in response frequencies between groups for each intensity level (1 to 10) of various sensory characteristics. Significant differences emerged for two specific characteristics: \"Savory/Savory\" (\(\chi^{2}=26.505\), df = 9, \(p=0.002\)) and \"Succulent\" (\(\chi^{2}=33.974\), df = 9, \(p<0.001\)). However, the chi-square test did not identify significant differences for the other sensory characteristics, although the Mann-Whitney U-test indicated differences in the overall distributions. In summary, the perception of sensory characteristics in cultured meat varies between the _Veg_ and _Omni_ groups. Participants in the _Omni_ group tend to perceive cultured meat as more \"Savory/Flavorful\" and \"Succulent\", while those in the _Veg_ group are more inclined to see it as \"Prone to Bitterness\", \"Aromatic\", \"Greasy\", and \"Persistent\".