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Quorn is the brand name of a meat substitute that originated in England. It is made from a protein extracted from mushrooms. The fermented mycoprotein has a cell structure that is very similar to animal muscle cells. In muscle tissue, cells are bound together by connective tissue. So the manufacturers of Quorn have created a method to bind the cells of mycoprotein into fibers that, after cooking, have a natural meatlike texture similar to that of chicken. The raw Quorn is formed into a variety of meat shapes (nuggets, cutlets, ground, etc.) and is sold frozen. The amino acid structure of chicken eggs is the gold standard against which all other proteins are measured. Of all the nonanimal proteins (soy, peanuts, grains), Quorn comes closest to the balance of amino acids in eggs.
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