Accomplishing the Impossible Task of Taking Animals out of Meat

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Shared June 26, 2019

When it comes to creating vegetarian meat substitutes, flavor is only one hurdle—smell and texture are also major factors, and scientists have been making breakthroughs on creating a convincing meatless meat experience. We also got some of our hosts together and had a blind taste test to see if they could tell the difference between various fake and real meat products!

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#science #tastetest #meat #meatless

Hosted by: Hank Green

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Sources:
Chapter 6 “Umami flavour of meat” by J. A. Maga. Flavor of Meat and Meat Products F. Shahidi (ed.), Chapman & Hall 1994
Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs by Md. Ali Asgar et al. published in Comprehensive Reviews in Food Science and Food Safety, August 2010
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