{"id":671625,"date":"2010-02-22T09:00:01","date_gmt":"2010-02-22T14:00:01","guid":{"rendered":"tag:consumerist.com,2010:\/\/1.10002384"},"modified":"2010-02-22T00:02:22","modified_gmt":"2010-02-22T05:02:22","slug":"science-renders-chickens-obsolete-with-special-soy","status":"publish","type":"post","link":"https:\/\/mereja.com\/index\/671625","title":{"rendered":"Science Renders Chickens Obsolete With Special Soy"},"content":{"rendered":"<p><img data-recalc-dims=\"1\" decoding=\"async\" src=\"https:\/\/i0.wp.com\/consumerist.com\/assets_c\/2010\/02\/chicken-thumb-158x105-37259.jpg?w=780\">         <\/p>\n<p>University of Missouri scientists have invented a soy substitute with chicken, which supposedly <a href=\"http:\/\/latimesblogs.latimes.com\/booster_shots\/2010\/02\/tastes-like-chickenbut-its-soy.html\">matches chicken&#8217;s texture, moisture content, appearance and taste<\/a>, Jeannine Stein blogs for the Los Angeles Times.<\/p>\n<p>Stein writes:<\/p>\n<blockquote><p>Leading the effort is Fu-Hung Hsieh, a professor of biological engineering and food science in the College of Agriculture, Food and Natural Resources and the College of Engineering. Many soy-based meat substitutes are basically flavored, colored and\/or textured to somewhat resemble steak, sausage or ground beef, but this one is more similar to chicken, with the same stringiness found in the cooked flesh.<\/p>\n<\/blockquote>\n<p>That&#8217;s great, but what we really need a soy substitute for is the extra crispy exterior that makes fried chicken taste so good.<\/p>\n<p><a href=\"http:\/\/latimesblogs.latimes.com\/booster_shots\/2010\/02\/tastes-like-chickenbut-its-soy.html\">Tastes like chicken&#8211;but it&#8217;s soy<\/a> [L.A. Times]<br \/>\n<i>(Thanks, NORMLgirl!)<\/i><\/p>\n","protected":false},"excerpt":{"rendered":"<p>University of Missouri scientists have invented a soy substitute with chicken, which supposedly matches chicken&#8217;s texture, moisture content, appearance and taste, Jeannine Stein blogs for the Los Angeles Times. Stein writes: Leading the effort is Fu-Hung Hsieh, a professor of biological engineering and food science in the College of Agriculture, Food and Natural Resources and [&hellip;]<\/p>\n","protected":false},"author":2903,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4821],"tags":[],"class_list":["post-671625","post","type-post","status-publish","format-standard","hentry","category-news"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p9NivD-2OIF","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/posts\/671625","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/users\/2903"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/comments?post=671625"}],"version-history":[{"count":0,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/posts\/671625\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/media?parent=671625"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/categories?post=671625"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.com\/index\/wp-json\/wp\/v2\/tags?post=671625"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}