There’s a reason why commercials for meat products often opt for bucolic shots of rolling pasture and happy animals. That is, if they show livestock at all. Being confronted with the reality of some contemporary commercial animal agriculture puts a bad taste in consumers’ mouths — and now there’s new research showing how far-reaching the effects of just reading about such conditions has on taste.
In one test, for example, subjects were given two samples of beef jerky, and were asked to read a description of each of the products before eating them. For one, “the animals grazed in outdoor pastures and consumed organic feeds. They were not raised with antibiotic or artificial growth hormones. Care was taken to ensure the welfare of the animals.” The other sample was made with meat from animals that “were confined in pens where they were unable to lay down. They were giving antibiotics and hormones to speed growth. No steps were taken to ensure the welfare of the animals.”
While the results were not dramatic, they were notable: Across all three studies, the researchers “found that beliefs about how animals were raised influenced the experience of consuming meat”. Meat that subjects believed was from a factory farm “looked, smelled, and tasted less pleasant”; subjects reported being less willing to pay a premium for those samples and less likely to eat them again. Factory-farmed meat was said to taste greasier and less fresh compared with the humanely raised samples — samples that were identical.
But if being confronted with the more grim realities of where meat comes from [in the US] made some samples less desirable, believing that a piece of beef jerky was from a cow raised on an idyllic pasture did not make it wildly more attractive to the test subjects. As the researchers explain, “believing meat came from a humane farm did not boost the overall hedonic experience compared to meat paired with a control description or no description,” under the three study scenarios. This is consistent, they note, with other studies “that find negative information is more impactful than positive information”.
So it’s not exactly that “our brains are wired to prefer the taste of humanely raised meat,” as Quartz put it in a headline. Rather, the study suggests - unsurprisingly - that we have an aversion to eating meat from animals that have suffered.
While the descriptions influenced the perception of taste of two identical samples, there are real differences in the flavor of humanely raised livestock — which gets more exercise and different feed, both of which affect flavor.
This article originally appeared on takepart.com. [The article has been edited slightly for an Australian audience]. Read the original here.
We eat a lot of meat in Australia – more than most other nations on earth. But do we really know what meat we are eating, and where it’s come from? Find out more with Matthew Evans in For The Love of Meat, on SBS in October.