Lowering barriers to plant-based diets: The effect of human and non-human animal self-similarity on meat avoidance intent and sensory food satisfaction

Pohlmann, Attila

doi:10.1016/j.foodqual.2021.104272

Cited by 14 publications

(6 citation statements)

References 94 publications

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“…Although plant-based foods are more sustainable, and less harmful for animals and the environment [ 18 , 19 , 20 ], meat-based diets are still the norm in the West. The percentage of vegetarians ranges from about 2% to around 10% in North America and Western Europe [ 21 , 22 ].…”

Section: Introductionmentioning

confidence: 99%

Consumers’ Attitudes towards Animal Suffering: A Systematic Review on Awareness, Willingness and Dietary Change

Fonseca

Sánchez-Sabaté

2022

IJERPH

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Planetary and human health depend on Westerners’ ability to reduce meat consumption. Meat production degrades the environment while excessive meat intake is associated with cancer and cardiovascular disease, among others. Effective reasons and motivations are needed for consumers to change their diet. The fact that modern animal agriculture inflicts a great deal of pain on animals from their birth to their slaughter, animal welfare/suffering may drive consumers to curtail their meat consumption. This systematic review examined a total of 90 papers to ascertain consumers’ awareness of the pain animals experience in animal agriculture, as well as consumer attitudes towards meat reduction due to animal welfare. Results show that consumers have low awareness of animal agriculture. Awareness of animal agricultural practices and animal sentience is associated with increased negative attitudes towards animal suffering. Animal suffering due to farming practices, transportation, slaughter, and animal sentience are factors that may encourage a reduction in meat consumption, and even dietary change in the short term. There is also evidence that animal suffering may be a more compelling motivation for consumers’ willingness to change their diet than for health or environmental reasons. Therefore, increasing consumers’ awareness of animal suffering in meat production is paramount to contributing to reduced pressure on the environment and improved human health.

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Section: Introductionmentioning

confidence: 99%

Consumers’ Attitudes towards Animal Suffering: A Systematic Review on Awareness, Willingness and Dietary Change

Fonseca

Sánchez-Sabaté

2022

IJERPH

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“…[ 9 ]. However, despite the nutritional and sustainability benefits promised by plant-based diets, few people have adopted and adhered to this type of diet [ 10 , 11 , 12 ], in addition to indicating that the seemingly inappropriate taste is one of the main barriers to adopting this type of diet [ 13 ].…”

Section: Introductionmentioning

confidence: 99%

“…On the other hand, consumers provide relevant information for product development, given that the inadequate taste of meatless diets are the main obstacle for the transition from meat foods to vegetarian alternatives [ 13 ], which reduces the purchase intention of plant-based and mixed (animal and vegetable protein) burgers, i.e., the introduction of mixed proteins could contribute towards the reduction of meat for those more attached [ 20 , 43 ]. Thus, meat analogues provide different gastronomic experiences, regarding cooking changes and losses are lower and the appearance of the prepared product, such as cutting effort is lower, color difference is detectable, etc.…”

Section: Introductionmentioning

confidence: 99%

Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn

Chilón-Llico

Siguas-Cruzado

Apaza-Humerez

et al. 2022

Foods

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The need for partial or total substitution of animal protein sources by vegetable sources of high protein quality with good sensory acceptance is a promising alternative. The objective was to develop a hamburger with vegetable protein using a mixture design based on quinoa (Chenopodium quinoa Willd.), Peruvian Andean corn (Zea mays) and Andean lupine (Lupinus mutabilis Sweet). The design of these mixtures allowed obtaining eleven formulations, three of which were selected for complying with the amino acid intake for adults recommended by FAO. Then, a completely randomized design was applied to the selected samples plus a commercial product. Proximal composition was measured on a dry basis (protein, fat, carbohydrates, and ash), calculation of the Protein Digestibility Corrected Amino Acid Score (PDCAAS) and a sensory analysis was carried out using the Check-All-That-Apply (CATA) method with acceptability in 132 regular consumers of vegetarian products. Protein, fat, carbohydrate, and ash contents ranged from 18.5–24.5, 4.1–7.5, 65.4–72.1 and 2.8–5.9%, respectively. The use of Andean crops favored the protein content and the contribution of sulfur amino acids (SAA) and tryptophan from quinoa and lysine and threonine from lupin. The samples with Andean crops were described as easy to cut, soft, good, healthy, legume flavor, tasty and light brown, however the commercial sample was characterized as difficult to cut, hard, dark brown, uneven color, dry and grainy. The sample with 50% quinoa and 50% lupin was the most acceptable and reached a digestibility of 0.92. It complied with the lysine, threonine, and tryptophan intake, with the exception of SAA, according to the essential amino acid pattern proposed by the Food and Agriculture Organization of the United Nations.

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“…Outro sentimento relacionado à alimentação é a compaixão. Pessoas que desejam reduzir ou evitar o consumo de carne estão em uma zona transitória, o que gera emoções conflitantes que sobrecarregam a satisfação moral (Pohlmann, 2021).…”

Section: Emoções E Sentimentosunclassified

“…Pode-se dizer que, nesse cenário, a compaixão é capaz de ampliar a satisfação moral e sensorial em relação aos alimentos sem carne. Decorre disso a diminuição das barreiras percebidas em relação a parar de comer carne (Pohlmann, 2021).…”

Section: Emoções E Sentimentosunclassified

Flexitarianos: um estudo sob a ótica da teoria do paradigma do curso de vida

Pereira¹

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Minha trajetória na vida acadêmica começou oficialmente em fevereiro de 2020, mas ao olhar para trás, percebemos pequenas pistas que a vida nos traz, que no momento certo se concretizam em um capítulo da nossa história. Em 2012, quando eu terminava o meu Trabalho de Conclusão de Curso em Publicidade e Propaganda na Universidade Veiga de Almeida, a Prof.ª Me. Luciene Gregório de Aragon acendeu a chama da vida acadêmica e me contou um pouco mais sobre esse universo, à época totalmente novo.A chama era bem fraca e quase foi apagada pela mudança para São Paulo, em 2015. Apesar de vir para esta cidade intensa para que meu marido, Douglas, fizesse seu mestrado, sua influência não foi mais forte do que a sedução desta cidade, que é para quem "pega o boi pelo chifre", como diria o orientador de meu esposo. Contudo, em 2018, vivi um momento de falta de sentido profissional e meu marido me incentivou a assistir aulas como aluna especial, ou mesmo ouvinte. Então, no primeiro semestre de 2018, iniciei de fato minha jornada na Universidade de São Paulo. Fui aprovada para fazer uma aula como aluna especial com o Prof. Dr. Otávio Bandeira de Lamônica Freire, na Escola de Comunicações e Artes (ECA). Cada vez que entrava na aula eu descobria um mundo novo e a cada conversa com os colegas e com o Prof. Otávio, eu tinha certeza de que estudar era o que eu mais gostava de fazer. Portanto, agradeço ao Prof. Otávio pela oportunidade, paciência e tempo. Devido a sua orientação, descobri o caminho para a Faculdade de Economia, Administração, Contabilidade e Atuária (FEA). Com isso, agradeço à minha orientadora, Prof.ª Dr.ª Kavita Miadaira Hamza, por me instigar a pensar e por ser uma inspiração sobre a vida acadêmica. Agradeço o tempo dedicado, orientação, oportunidades e por ter me escolhido para fazer parte da sua trajetória. Agradeço o apoio financeiro recebido do Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq). Acredito que a ciência é fundamental para um país desenvolvido e justo. Agradeço aos entrevistados, que se disponibilizaram a participar deste estudo, e aos que contribuíram para que eu conseguisse encontrá-los. Sem dúvida vocês foram fundamentais para a conclusão desta etapa.Agradeço aos professores que aceitaram a fazer parte desta banca, que foram escolhidos com diligência. É um prazer poder contar com a contribuição de vocês.

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Lowering barriers to plant-based diets: The effect of human and non-human animal self-similarity on meat avoidance intent and sensory food satisfaction

Cited by 14 publications

References 94 publications

Consumers’ Attitudes towards Animal Suffering: A Systematic Review on Awareness, Willingness and Dietary Change

Consumers’ Attitudes towards Animal Suffering: A Systematic Review on Awareness, Willingness and Dietary Change

Protein Quality and Sensory Perception of Hamburgers Based on Quinoa, Lupin and Corn

Flexitarianos: um estudo sob a ótica da teoria do paradigma do curso de vida

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