## 3 Materials and Methods
### Likability Comparison Between AI-Generated Images and Photographs  
The preference comparison between AI-generated images and traditional photographs was conducted via the online platform fototteka.si. To accommodate a broader audience, including both domestic and international respondents, the questionnaire was administered in both Slovenian and English. Participants were randomly assigned to one of two groups (A or B) to determine whether prior knowledge of an image's origin would influence their aesthetic judgments. Group A received introductory instructions that explicitly stated the survey would involve a comparison between images created by GenAI and real-life photographs. In contrast, Group B's instructions omitted any reference to AI, allowing us to examine whether awareness of the technology alone affected participants' choices. Aside from this initial distinction in wording, both groups were presented with the identical set of image pairs.  
Upon accessing the survey, each respondent first completed a brief demographic questionnaire requesting information on gender, age, and nationality. These data were essential for subsequent subgroup analyses, enabling us to explore potential differences in preference patterns across demographic categories. In addition, to ensure that participants could objectively evaluate the visual content, they were required to confirm their professional expertise in food technology and to indicate whether they had normal or corrected vision. Respondents who reported uncorrected visual impairments were excluded from further participation, as accurate color discrimination and detail recognition were critical for the study's objectives.  
Figure 3: Photograph of prosciutto before (**a**) and after editing (**b**).  
Instructions for both groups were deliberately concise yet comprehensive. Participants were informed \"You will see 15 pairs of images displayed side by side on a white background. For each pair, please select the image you find more visually appealing.\" This simple directive minimized cognitive load and focused respondents' attention solely on visual preference, rather than other criteria such as perceived realism or technical execution.  
The main body of the survey consisted of 15 sequential image pairs, each presenting a real photograph of a meat product alongside an AI-generated rendition of the same item. To prevent any positional bias, the position of the photograph and its corresponding AI image were randomized for each pair. Images were presented without captions, labels, or additional decorative elements, ensuring that participants' selections were based purely on visual appeal. The collection of food items included a diverse range of meat products and dishes: burger, Wiener schnitzel, hot dog, young beef liver, Carniolan sausage, mortarella, roasted chicken, chicken medallions, chicken skewers, prosciutto, steak, dry salami, spaghetti bolognese, ham in dough, and beef tartare. Each participant made one binary choice per pair, resulting in 15 independent preference decisions (Figure 4).  
Upon completing the fifteen selections, participants were directed to a brief closing page where they received a written acknowledgment and were provided with contact information for the research team. This follow-up option allowed respondents to submit any questions, comments, or requests for further information regarding the study's findings. By implementing this dual-language, randomized, and professionally vetted survey design, we were able to collect rich quantitative data on image preference, while also establishing a channel for ongoing engagement with participants in future related research endeavors.