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Increasing concerns over health, animal welfare and the environment mean that more people are seeing the benefits of a completely plant-based diet. To help them make the switch, scientists have been recreating the taste, texture, smell and look of traditional animal products. One of the hardest animal products to reproduce is meat.
Meat contains amino acids, nucleotides, vitamins and sugars, which, upon cooking, are converted into flavour compounds via various complex oxidation, reduction and decomposition reactions. As a result, cooked meat has much more flavour than raw meat.
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