The Science of a Better Burger

February 22, 2013 3:30 PM

Bun
Reseachers in Iran demonstrated in late 2012 that a computer-vision system can predict how crusty bread will be. Bread's texture depends on moisture loss, air velocity, oven temperature, and bake time. A talented baker could adjust these variables to produce the perfect hamburger bun.

Meat
It?s tempting for meat producers to cut costs by adding offal or pork, among other things, to ground beef. Scientists in Ireland and Egypt have figured out how to use near-infrared spectroscopy?studying chemical bonds' vibrations to identify which molecules are present?to verify if adulterated meat is on market shelves.

Lettuce
It doesn?t take much exposure for lettuce to turn brown as it succumbs to the enzymes that are released when it's torn or cut. But blasting it with high-intensity light cuts down on the enzymatic activity in romaine, according to researchers in China, thereby preventing browning and keeping it fresher longer.

Mustard
Taming mustard's bitterness usually means also cutting down on flavor. But by leaching mustard seeds with hot water, scientists in India were able to remove the glucosinolates, chemicals that make mustard pungent, and create a mustard powder that is less astringent than regular mustard.

Source: http://www.popularmechanics.com/science/the-science-of-a-better-burger-15130976?src=rss

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