Perhaps the easiest of meat products to recreate is the burger or “pattie” as it can take a combination of ingredients in bulk and form a structural mass that attempts to mimic a burger with dense mouthfeel.
use of quinoa, brown rice, bulgur and vegetables can be successfully
combined as a fibre-rich patty with the texture of a meat burger.
Thursday, 13 October 2016
Tuesday, 11 October 2016
According to researchers at the Minister of Agriculture and Agri-Foods Canada: “The four important factors that determine meat tenderness are background toughness (determined antemortem), the toughening phase during rigor onset, the tenderisation phase (during the postmortem aging period), and the denaturation/solubilisation of proteins during cooking.