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Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods.
Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist. Liebig specialised in chemistry and the classification of food and wrote a paper on how the nutritional value of a meat is lost by boiling. Liebig's view was that meat juices, as well as the fibres, contained much important nutritional value and that these were lost by boiling or cooking in unenclosed vessels.[1] Fuelled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, Extractum carnis Liebig, to provide a nutritious meat substitute for those unable to afford the real thing. However, it took 30 kg of meat to produce 1 kg of extract, making the extract too expensive.[citation needed]
^Brock, William H. (1997). Justus von Liebig : the chemical gatekeeper. Cambridge, U.K.: Cambridge University Press. pp. 218–219. ISBN 9780521562249.
Meatextract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavor in cooking, and to make broth for soups...
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meat tissue. When poultry is used, it is sometimes called white slime as an analog to meat-additive pink slime and to meatextracted by advanced meat...
Instant noodles Instant soup List of dried foods List of smoked foods Meatextract Grandidier (1899), p. 521 "Historical Origins of Food Preservation"....
developed a manufacturing process for beef extracts, and with his consent a company, called Liebig Extract of Meat Company, was founded to exploit the concept;...
is often used where a food already contains natural glutamates (as in meatextract) or added monosodium glutamate (MSG). It is primarily used in flavored...
prominent in Asian cooking, which can be achieved through fermented food or meatextract. Ingredients common to many cultures in the East and Southeast regions...
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used in the 18th and 19th centuries. It was a precursor of the later meatextract and bouillon cubes, and of industrially dehydrated food. Tarhana – is...
English origin used in the 18th and 19th centuries. It was a precursor of meatextract and bouillon cubes, and of industrially dehydrated and instant food....
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both soluble and insoluble parts, which is different from yeast extract. Yeast extract is made by centrifuging inactive nutritional yeast and concentrating...
combined with legume meals to make a ready-made soup as competition for the meatextract invented by Justus von Liebig. The first warehouses and branches abroad...
A meat alternative or meat substitute (also called plant-based meat, mock meat, or fake meat sometimes pejoratively), is a food product made from vegetarian...
then be added. The first dried soup was bouillon cubes; the earlier meatextract did not require refrigeration, but was a viscous liquid. East Asian-style...
mouthful of sawdust') bouillon cubes made 70–90% of salt rather than meatextract wheat flour stretched by adding potato flour and powdered hay chocolates...
Germany, Denmark and the Netherlands. It is typically served on prepared meats such as frikandel, or on French fries. In Germany, it is the basis of the...
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wheat meat, gluten meat, or simply gluten. It is made from vital wheat gluten, a flour-like substance primarily consisting of gluten extracted from wheat...
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