The size and shape of the protein fibers influence the texture of the meat. The amount and identity of natural lipids—fats and oils—found within a specific muscle tissue can influence the ...

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 ...

The size and shape of the protein fibers influence the texture of the meat. The amount and identity of natural lipids – fats and oils – found within a specific muscle tissue can influence the ...

Irregular, fatty marbling gives meat a unique texture that plant-based meat (pictured above) doesn’t quite have yet. Credit: Shutterstock Plant-based meat products have evolved over the past few ...

The size and shape of the protein fibers influence the texture of the meat. The amount and identity of natural lipids – fats and oils – found within a specific muscle tissue can influence the ...

Looking at this problem from a mechanical engineering angle, Stanford engineers are pioneering a new approach to food texture testing that could pave the way for faux filets that fool even committed ...

(The Conversation is an independent and nonprofit source of news, analysis and commentary from academic experts.) Julie Pollock, University of Richmond (THE CONVERSATION) When you bite into a ...