Butchers' and deli workers' psychological adaptation to meat.

@article{Piazza2020ButchersAD,
  title={Butchers' and deli workers' psychological adaptation to meat.},
  author={Jared Piazza and Gordon Hodson and Alexandra Oakley},
  journal={Emotion},
  year={2020}
}
In many societies today, the average consumer is largely removed from the earlier stages of meat production wherein meat, in many ways, resembles an animal. The present study examined the emotional and psychological consequences of recurrent meat handling. Fifty-six individuals with commercial experience handling meat (butchers and deli workers) were contrasted with 103 individuals without such experience. Participants were presented images of meat from 3 animals-cows, sheep, and fish-that were… 

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