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When it comes to creating vegetarian meat substitutes, flavor is only one hurdle—smell and texture are also major factors, and scientists have been making breakthroughs on creating a convincing meatless meat experience. We also got some of our hosts together and had a blind taste test to see if they could tell the difference between various fake and real meat products!

Hosted by: Hank Green

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Sources:
Chapter 6 “Umami flavour of meat” by J. A. Maga. Flavor of Meat and Meat Products F. Shahidi (ed.), Chapman & Hall 1994
Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs by Md. Ali Asgar et al. published in Comprehensive Reviews in Food Science and Food Safety, August 2010
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Images:
https://commons.wikimedia.org/wiki/File:Haem-B-3D-vdW.png
https://commons.wikimedia.org/wiki/File:Nitrogen-fixing_nodules_in_the_roots_of_legumes..JPG
https://commons.wikimedia.org/wiki/File:Blausen_0801_SkeletalMuscle.png
https://commons.wikimedia.org/wiki/File:Skeletal_muscle_%E6%A8%AA%E7%BA%B9%E8%82%8C1.JPG
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