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

By Julie Pollock, Associate Professor of Chemistry, University of Richmond

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. For a long time, these four attributes set meat apart from other food groups.

But in recent years, food…

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