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Better tasting meat-free burgers coming soon after scientific discovery

Over 79.8 million Americans used meat alternatives in 2020, according to Statitsta.

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By Mark Waghorn via SWNS

Better tasting meat-free sausages and burgers could soon be in stores, following a scientific breakthrough.

Until now it's been troublesome to recreate the 'crunch' or 'crack' of meat sausages in vegan alternatives because the molecular properties of the proteins are distinctly different.

Veggie quinoa burgers with lettuce, tomato and spinach
Meat-free burgers are becoming increasingly popular in the US. (Pedal to the Stock/ Shutterstock)

Muscle proteins blend fats and oils differently from their plant counterparts.

Study lead author Professor Thomas Vilgis, of the Max Planck Institute for Polymer Research, Germany, said: "The 'crunch' or 'crack' of meat sausages is inevitably different than that of vegan sausages, simply because the molecular properties of the proteins are markedly different."

Germany is home to some 1,500 varieties of sausage - more than there are types of cheese in France.

Over 79.8 million Americans used meat alternatives in 2020, according to Statitsta.

But many people still complain they can't beat the real thing. The pioneering analysis now explains why.

It investigated the molecular function and effects of vegetable proteins of different origins to identify sensory weak points.

Prof Vilgis said: "We use direct comparisons of meat-based, vegetarian with egg white, and pure vegan versions to show the differences in bite, chewing, mouthfeel, bolus formation, and associated enjoyment characteristics of the sausages."

The bolus is the small round soft mass as food is chewed and lubricated with saliva before swallowing begins.

A series of chemical experiments identified the mouthfeel of meat-based, vegetarian and vegan sausages.

Tension, friction, flow and wear tests showed oils and fats were emulsified in a variety of ways - depending on the proteins.

Modern engineering techniques can make them so similar in appearance they are impossible to distinguish by the naked eye.

via GIPHY

Taste and smell can also largely be replicated. But texture, at the molecular scale, is another matter.

The study provides greater insight into meat sausages and their vegetarian surrogates than ever before.

Prof Vilgis said: "We're looking much deeper than what is usually done in food technology, by taking into account the molecular properties of ingredients as much as possible.

"We are taking a closer look at the proteins as well as the sequence of amino acids, which we understand as a 'code' from which we can read certain properties to better understand the behavior of the sausages in the mouth when they are consumed.

"Thus, fundamental differences in the molecular structure and mouthfeel become immediately apparent."

The findings, published in the journal Physics of Fluids, build on their previous work on soft matter theory and polymer physics. It brings a fresh approach to experimental food science.

Prof Cilgis added: "We are working directly at the interface between basic science and technological application.

"With these methods, it is possible to make predictions in how the physical properties of an alternative sausage can be improved - and make targeted developments."

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