Psychology of eating meat

The psychology of eating meat is a complex area of study illustrating the confluence of morality, emotions, cognition, and personality characteristics. Research into the psychological and cultural factors of meat-eating suggests correlations with masculinity, support for hierarchical values, and reduced openness to experience. Because meat eating is widely practiced but is sometimes associated with ambivalence, it has been used as a case study in moral psychology to illustrate theories of cognitive dissonance and moral disengagement. Research into the consumer psychology of meat is relevant both to meat industry marketing and to advocates of reduced meat consumption. Meat is an important and highly preferred human food. Individuals' attitudes towards meat are of interest to consumer psychologists, to the meat industry, and to advocates of reduced meat consumption. These attitudes can be affected by issues of price, health, taste, and ethics. The perception of meat in relation to these issues affects meat consumption. Meat is traditionally a high-status food. It may be associated with cultural traditions and has strong positive associations in most of the world. However, it sometimes has a negative image among consumers, partly due to its associations with slaughter, death, and blood. Holding these associations more strongly may decrease feelings of pleasure from eating meat and increase disgust, leading to lowered meat consumption. In the West, these effects have been found to be particularly true among young women. Negative associations may only cause consumers to make meat less noticeable in their diets rather than reducing or eliminating it, for example making meat an ingredient in a more-processed dish. It has been suggested that this is the result of a disconnect between individuals' roles as consumers and as citizens. Implicit attitudes towards meat have been reported to vary significantly between omnivores and vegetarians, with omnivores holding much more positive views.