Textures and flavors are closely related, especially when animal protein products are concerned. The type of product you want to produce will determine not only the flavor, but the desired texture as well. For example, you would not want your hamburger to have the firm dry bite of hard salami and vice versa. Consumers understand the basic flavor of a hot dog, but add Chicago style and the concept changes drastically. Some products have a well-defined flavor, like a Sriracha meat stick, and some do not, like barbecue. When designing a new item, it is important to understand the interplay of ingredients and their impact on the texture and flavor of food items, since both qualities define the eating experience.
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