Processing level of meat modulates functional brain network connectivity during visual evaluation

Area of Science:

• Neuroscience
• Food Science
• Cognitive Science

Background:

• The brain rapidly interprets visual food cues for decision-making.
• Understanding neural responses to natural vs. processed foods is unclear.

Purpose of the Study:

• To examine how meat processing affects brain network interactions during visual evaluation using electroencephalography (EEG).

Main Methods:

• Electroencephalography (EEG) was used to record brain activity.
• Analysis of functional connectivity between large-scale brain networks.

Main Results:

• Unprocessed meat images showed stronger activation in visual and value-based processing areas.
• Processed meat images increased connectivity in visual, salience, and default mode networks.
• Unprocessed meat images engaged broader networks including attention and limbic systems.

Conclusions:

• Food naturalness significantly modulates brain network dynamics during visual evaluation.
• This provides a neurocognitive framework for understanding food perception and valuation influenced by processing.