Meat eaters by dissociation: How we present, prepare and talk about meat increases willingness to eat meat by reducing empathy and disgust

@article{Kunst2016MeatEB,
  title={Meat eaters by dissociation: How we present, prepare and talk about meat increases willingness to eat meat by reducing empathy and disgust},
  author={Jonas R. Kunst and Sigrid M{\o}yner Hohle},
  journal={Appetite},
  year={2016},
  volume={105},
  pages={758-774}
}
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114 Citations
Highly Influential Citations
9
Background Citations
42
Methods Citations
5
Results Citations
4

114 Citations

The effects of dissociation on willingness to eat meat are moderated by exposure to unprocessed meat: A cross-cultural demonstration
A comparison study of meat eaters and non-meat eaters on mind attribution and moral disengagement of animals
Meat-related cognitive dissonance: A conceptual framework for understanding how meat eaters reduce negative arousal from eating animals
“Animals are friends, not food”: Anthropomorphism leads to less favorable attitudes toward meat consumption by inducing feelings of anticipatory guilt
Neutralising the meat paradox: Cognitive dissonance, gender, and eating animals
Running Head: MEAT-EATING AND COGNITIVE DISSONANCE Meat-Eating, Cognitive Dissonance and Gender Differences
Previous studies have found that exposing meat-eaters to the meat-animal connection can induce cognitive dissonance. However, these studies have only used lamb as the stimulus for the meat-animal…
The Role of State and Trait Emotional Empathy Toward Animals in the Associations of Dissociation and Meat Consumption
Many people enjoy eating meat but dislike the harming of animals that it entails. Dissociating meat from its animal origins has been identified as a powerful way to avoid cognitive dissonance…
Dissociating meat from its animal origins: A systematic literature review
Too sweet to eat: Exploring the effects of cuteness on meat consumption
Butchers' and deli workers' psychological adaptation to meat.
TLDR
Significant reductions in disgust, empathy, and meat-animal association are observed within the first year or 2 of meat handling for all types of meat.
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