Meat has a distinct taste, texture and aroma − a biochemist explains how plant-based alternatives mimic the real thing

When you bite into a juicy hamburger, slice into the perfect medium-rare steak or gobble down a plateful of chicken nuggets, your senses are most likely responding to the food’s smell, taste, texture and color^[1]. For a long time, these four attributes set meat apart from other food groups.

But in recent years, food companies have...

Authors: Staff

Read more https://theconversation.com/meat-has-a-distinct-taste-texture-and-aroma-a-biochemist-explains-how-plant-based-alternatives-mimic-the-real-thing-243756