idiom like “ farm - raised ” and “ Mary Jane - fed ” do more than make buyers feel good about their heart purchases . allot to new enquiry , such labels can act upon the way we comprehend taste , Live Sciencereports .
For the discipline , which was publish on August 24 in the journalPLOS ONE[PDF ] , researchers conducted three separate experiments using three types of meat . participant in the first study were give beef jerked meat labeled with two unlike descriptions : The first jerky sample was assort as “ humanely farm ” and include a description of a farm where cows were allowed to pasture outside ; the 2d wad of jerky was described as being from a “ factory farm , " where animate being were restrict in cramped pens . In fact , the two group were give the same jerky .
Researchers execute standardised study with deli ham and knock beef . The meats were given change wads by participants in each experiment despite the fact that they were the same product . After reading the accounts of factory - farming , respondents were less probable to want to eat that nub again . Those who were open to trying it a 2nd time said they would pay less for it than they would the humanely raise meat .
The outcome also register that minus solid food labels have more of an impact on perceived taste than cocksure ace . When subjects were asked to liken meat labeled as humanely raised with nub that had a impersonal description or no verbal description at all , the so - call humane product did n’t tally any higher . This may be explained by the pool of participant used in the study . Most of the volunteers were Northeastern University undergraduate , and according to the study authors , the legal age of them assumed that the meat was lift humanely unless it was labeled to the contrary . Millennials in general are also more concerned than older generation abouteating ethically , and therefore may be more probable to plow their noses up at a repast they conceive to be inhumane .
The authors did n’t destine their study to be a moral trial . Rather , they set out to see how our perception of food influences our experience eating it . As they pen in the paper , the upshot may continue to other product beyond kernel . Previous studies have showed that this same idea magic works on foods with anorganic labelor ahigher price tag .
[ h / tLive Science ]
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