texture

Chemistry

Meat has a unique taste, texture, and aroma. Biochemist explains how plant-based alternatives mimic the real thing

Credit: CC0 Public Domain When you bite into a juicy hamburger, slice into a perfect medium-rare steak, or munch on a plateful of chicken nuggets, your senses are probably responding to the smell, taste, texture, and color of your food. For a long time, these four characteristics have distinguished meat from other food groups. But in recent years, food companies…