Supplementary materials for: A Matter of Preparation: Investigating the Differential Effects of Disassembling and Cooking on Meat-Related Perceptions and Conflict A Matter of Preparation: Investigating the Differential Effects of Disassembling and Cooking on Meat-Related Perceptions and Conflict

Food preparation plays a key role in shaping how people perceive meat: It helps people to dissociate meat from its animal origin and allows them to eat meat without experiencing conflict. However, experimental research in this area mostly disregards or confounds two food preparation steps: disassembling and cooking. To test how disassembling and cooking affect perceptions about meat dishes, we conducted secondary analyses of a sample of omnivores from a U.S.-representative dataset (N = 1,189). In this study, participants indicated meat perceptions (self-report) in response to a picture of one meat dish that varied in the degree of disassembling (i.e., whole parts vs. chopped/minced) and cooking (i.e., raw vs. cooked). Leveraging this experimental setup, multi-level analyses revealed that disassembling and cooking reduced compassion elicited by meat dishes. Disassembling also decreased general emotional arousal, while cooking reduced negative evaluations, conflict experiences in felt ambivalence, and specific negative emotions such as disgust and anger, while increasing valence perceptions more generally and the desire to eat the dish. Moreover, psychological network analyses showed that the relations of meat-related perceptions with each other do not differ significantly between food preparation steps. By offering nuanced insights into how food preparation affects conflict experiences as well as other affective and attitudinal meat-related perceptions, this research offers various theoretical and practical implications. We therefore discuss key considerations for future research on meat-related perceptions and identify when and which interventions may be most necessary and effective in encouraging reduced meat consumption. Supplementary materials for: Buttlar, B., Hahn, L., & Chambon, M. (2025). A Matter of Preparation: Investigating the Differential Effects of Processing and Cooking on Meat-Related Perceptions and Conflict. Psychology of Human-Animal Intergroup Relations, 4, e17919. https://doi.org/10.5964/phair.17919 unknown unknown

食物制备在塑造人们对肉类的认知中发挥着关键作用：它能帮助人们将肉类与其动物来源剥离开来，让人们在食用肉类时不会产生道德冲突。然而，该领域的实验研究大多忽视或混淆了两个核心食物制备步骤：拆解处理与烹饪加工。为探究拆解处理与烹饪加工如何影响人们对肉类菜肴的认知，我们对一项具有美国全国代表性的杂食者样本数据集（N = 1,189）进行了二次分析。在该研究中，参与者通过自我报告的方式，针对一款经过不同拆解程度（即整肉块 vs. 切碎/剁碎）和不同烹饪程度（即生肉 vs. 熟肉）处理的肉类菜肴图片，填写了肉类认知相关问卷。依托这一实验设计，多层分析结果显示，拆解处理与烹饪加工均会降低肉类菜肴引发的怜悯情绪。拆解处理还会降低整体的情绪唤醒水平；而烹饪加工则会减少负面评价、矛盾心态下的冲突体验，以及厌恶、愤怒等特定负面情绪，同时普遍提升认知效价，并增强食用该菜肴的意愿。此外，心理网络分析结果显示，在不同食物制备步骤下，各类肉类相关认知之间的关联并无显著差异。本研究通过细致阐释食物制备如何影响肉类食用的冲突体验，以及其他与肉类相关的情感与态度认知，具备多方面的理论与实践价值。据此，我们讨论了未来肉类相关认知研究的核心考量方向，并明确了在鼓励减少肉类消费的场景中，哪些干预措施最为必要且有效。本研究补充材料来源：Buttlar, B.、Hahn, L. 与 Chambon, M.（2025）。《制备的意义：探究加工与烹饪对肉类相关认知及冲突的差异化影响》，《人-动物群际关系心理学》，第4卷，e17919。https://doi.org/10.5964/phair.17919