A further innovation in the study of the brain, and/or in the study of people eating cooked meat:
“Neural connectivity of the right and left nucleus accumbens after eating high and low quality steak,” W.N. Tapp, T.H. Davis, D. Paniukov, and Markus F. Miller [pictured below], Meat Science, vol. 112, February 2016, p. 113. The authors, at Texas Tech University, report:
“Functional magnetic resonance imaging (fMRI) has evaluated activation of brain regions after consumption of many foods, but researchers have yet to capitalize this technology to analyze many solid foods such as steak…. The objective of this experiment was to evaluate brain connectivity to the right and left nucleus accumbens after consuming different steak qualities….
“Conclusion: [Our] data suggest that connected regions respond to different qualities of steak differently. A general increase in connectivity to the right and left nucleus accumbens was observed in the hippocampus and medial orbitofrontal cortex after consuming high quality steak.”