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Scientists are using CT scans and spectral imaging to engineer better half-plant burgers
Food scientists are analyzing hybrid meat almost like medical imaging—looking inside patties to understand how plant proteins change texture.
Researchers used hyperspectral imaging and X-ray computed tomography to study beef patties blended with different plant proteins.
Faba bean and pea proteins tended to soften the patties, while rice protein increased hardness.
Why it matters
Hybrid meat aims for a middle ground between conventional meat and fully plant-based substitutes: less animal protein without asking consumers to abandon meat entirely.
The geeky part
Instead of relying only on tasting panels, researchers can now non-destructively map composition and internal structure to understand why a formulation feels different when eaten.