Ground meat replicas
作者： Jessica Karr , Celeste Holz-Schietinger , Elysia P. Cohn , Ranjani Varadan , Aniket Kale
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摘要: This document relates to ground meat replicas, and more particularly plant-based products that mimic meat, including the fibrousness, heterogeneity in texture, beefy flavor, red-to-brown color transition during cooking of meat. For example, this provides replicas include proteins are selected based upon temperature at which they gel and/or denature replicate behavior qualities cooking, i.e., firming, syneresis (water release), chew or mouthfeel.
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