One student, Sophie Kleuskens, created horse-meat extract in her dorm room by putting pieces of horse meat in bottles of vodka.
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Meat extract is highly concentrated meat stock, usually made from beef. It is used to add meat flavour 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 boiling meat destroys its nutritional value.
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The British tonic wine Wincarnis originally contained Liebig's meat extract and was initially called Liebig's Extract of Meat and Malt Wine. The company also worked with English chemist Henry Enfield Roscoe to develop a cheaper meat extract product which it commercialized some years after Liebig's death. "Oxo" was registered as a trade mark in many countries. Originally a liquid, Oxo was released as a bouillon cube in 1911.
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It may later have been produced under licence by Seppelts. Later formulations had kola nut powder as the only advertised additive, the meat extract and coca having been dropped in 1923.
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During this time Davidis also published two smaller pamphlets: Diätetik für Hausfrauen. Die Gesundheits- und Krankenpflege im Hause … (Dietary guide for housewives. The healthcare and nursing at home) and Kraftküche von Liebig’s Fleischextract für höhere und unbemittelte Verhältnisse (strength cookery of Liebig's meat extract for higher and penniless circumstances). The latter was a promotional brochure commissioned by the Liebig company which cleverly combined praise for the newly developed Liebig meat extract with Davidis’ expert stamp of approval.
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In the 1870s, John Lawson Johnston invented 'Johnston's Fluid Beef', later renamed Bovril. Unlike Liebig's meat extract, Bovril also contained flavourings. It was manufactured in Argentina and Uruguay which could provide cheap cattle.
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Liebig's 1876 Trademark for Extractum Carnis Liebig. Liebig's 1881 Trademark for Fray Bentos Liebig's 1905 Trademark for OXO Liebig's meat extract is a molasses-like black spread packaged in an opaque white glass bottle, which contains reduced meat stock and salt (4%). The ratio of meat to meat extract is generally reported to be about 30 to 1: it takes 30 kg of meat to make 1 kg of extract. The extract was originally promoted for its supposed curative powers and nutritional value as a cheap, nutritious alternative to real meat.
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Tooth foreclosed on both the station and land. Robert Cran then took on the mortgage of Widgee Widgee and Giles leased the Yengarie land for agistment, though he also became insolvent in 1865. Tooth was interested in the preservation of beef before refrigeration was available, and the boiling-down works was adapted with modern equipment as a meat extract plant, using Leibig's process. Tooth and Cran went into partnership with F F Nixon, Robert Lucas Tooth and Frederick Tooth as Tooth and Cran, the meat extract they produced winning a prize at the Intercolonial Exhibition in Sydney in 1870 and also receiving a prize at Amsterdam.
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His term "vril" lent its name to Bovril meat extract. "Vril" has been adopted by theosophists and occultists since the 1870s and became closely associated with the ideas of an esoteric neo-Nazism after 1945.Julian Strube. Vril. Eine okkulte Urkraft in Theosophie und esoterischem Neonazismus.
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Portable soup was a kind of dehydrated food used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated food. It is also known as pocket soup or veal glue. It is a cousin of the glace de viande of French cooking.
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Dried ramen noodle soups are popular lunch items. Dry soup mixes are sold by many manufacturers, and are reconstituted with hot water; other fresh ingredients may then be added. The first dried soup was bouillon cubes; the earlier meat extract did not require refrigeration, but was a viscous liquid. East Asian-style instant noodle soups include ramen and seasonings, and are marketed as a convenient and inexpensive instant meal, requiring only hot water for preparation.
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Bovril is the trademarked name of a thick and salty meat extract paste similar to a yeast extract, developed in the 1870s by John Lawson Johnston. It is sold in a distinctive, bulbous jar, and also as cubes and granules. Bovril is owned and distributed by Unilever UK. It is similar in appearance to Marmite and Vegemite. Bovril can be made into a drink by diluting with hot water or, less commonly, with milk.
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Sarcosine was first isolated and named by the German chemist Justus von Liebig in 1847. Jacob Volhard first synthesized it in 1862 while working in the lab of Hermann Kolbe. Prior to the synthesis of sarcosine, it had long been known to be hydrolysis product of creatine, a compound found in meat extract. Under this assumption, by preparing the compound with methylamine and monochloroacetic acid, Volhard proved that sarcosine was N-methylglycine.
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A Don pack or Dressing pack, was designed for the airborne forces of the British Army during the Second World War . The Don pack was a standardised haversack sized webbing carrier, composed of anaesthetics, drugs, serum, dressings, tins of tea, milk and sugar powder, cubes of meat extract, cigarettes, soap and candles. It was designed to contain sufficient supplies for twenty patients. Don packs were sized so a number of them could be fitted into an airborne parachute container.
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Propionispira rafinnosivorans was first isolated as Zymophilus raffinosivorans in January 1990 by Schleifer et al., spoiled beer and pitching yeast were examined to characterize enigmatic bacterial species and their ecological significance in beer spoilage. Once collected, microbes were inoculated into a modified medium which consisted of peptone, yeast extract, meat extract, glucose, NaCl, hydrated MgSO4, MnSO4, a solution of KH2PO4, cysteine hydrochloride, and resazurin. 47 separate strains of anaerobic gram-negative bacteria were observed and recorded.
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Ball and roller bearings also began being used in machinery. Other important alloys are used in high temperatures, such as steam turbine blades, and stainless steels for corrosion resistance. The work of Justus von Liebig and August Wilhelm von Hofmann laid the groundwork for modern industrial chemistry. Liebig is considered the "father of the fertilizer industry" for his discovery of nitrogen as an essential plant nutrient and went on to establish Liebig's Extract of Meat Company which produced the Oxo meat extract.
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On a large canvas-and-wood billboard, a man glues a poster showing two stars of L'Amour à crédit, a show at the Parisiana music hall. It is surrounded by posters showing other figures, advertising various products: Poirot meat extract, Tripaulin paint, Nouveau Dépôt porcelain, Poudre de Fées face powder, Quinquina au Cacao liqueur, Trouillottine lamps, and Mignon corsets. The man leaves, and two gendarmes pass by. As soon as the coast is clear, the people shown in the posters begin coming to life.
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Disodium inosinate Disodium guanylate Disodium 5'-ribonucleotides, E number E635, is a flavor enhancer which is synergistic with glutamates in creating the taste of umami. It is a mixture of disodium inosinate (IMP) and disodium guanylate (GMP) and is often used where a food already contains natural glutamates (as in meat extract) or added monosodium glutamate (MSG). It is primarily used in flavored noodles, snack foods, chips, crackers, sauces and fast foods. It is produced by combining the sodium salts of the natural compounds guanylic acid (E626) and inosinic acid (E630).
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By 1867 Yengarie had become a major business enterprise with bone crushing, wool washing and hide tanning divisions surrounded by what had become a small settlement. Sugar was becoming increasingly important in the area, and in 1867 Cran let contracts for clearing and planting cane and prepared to erect a sugar mill to work in conjunction with the meat extract factory. The first boiling in open pans began in October 1868. This produced a small-grained white sugar, immediately recognised as the best sugar available in the Maryborough area at the time.
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People taste umami through taste receptors that typically respond to glutamates, which are widely present in meat broths and fermented products and commonly added to some foods in the form of monosodium glutamate (MSG) or related substances. Since umami has its own receptors rather than arising out of a combination of the traditionally recognized taste receptors, scientists now consider umami to be a distinct taste. Foods that have a strong umami flavor include broths, gravies, soups, shellfish, fish (including fish sauce and preserved fish such as maldive fish), tomatoes, mushrooms, hydrolyzed vegetable protein, meat extract, yeast extract, cheeses, and soy sauce.
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Liebig clearly stated of his process that "the benefit of it should ... be placed at the command of as large a number of persons as possible by the extension of the manufacture, and consequently a reduction in the cost." A variety of companies produced small batches of meat extract based on Liebig's ideas, often using his name on their products. In 1862, George Christian Giebert, a young German railway engineer visiting Europe, read Liebig's Familiar Letters on Chemistry. Convinced that the process could be industrialized, he wrote to Liebig to suggest opening a manufacturing plant in South America.
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Using the flesh of cattle that, before the popularity of canning or freezing meat, would otherwise have been killed for their hides alone, he hoped to produce meat extract at one third of the European cost. He visited Max Joseph von Pettenkofer's Royal Pharmacy in Munich, and Friedrich Mohr's laboratory in Koblenz, where small amounts of extract were being produced. With Liebig's agreement, and the backing of a group of entrepreneurs and ranchers, Giebert established the Societé de Fray Bentos Giebert & Cie., and built a test extraction plant at Villa Independencia, Uruguay, later called Fray Bentos.
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By partnering with Liebig, Giebert was able to claim that he was the officially sanctioned producer of Liebig's meat extract. Other companies also used the name Liebig's Extract of Meat to market meat extracts. In Britain, a competitor's right to use Liebig's name was successfully defended on the grounds that the name had fallen into general use and become a generic term before the creation of any particular company. The judge asserted that "Purchasers must use their eyes", and considered the presentation of the products to be sufficiently different to enable the discriminating consumer to determine which of the products bore Liebig's signature and was supported by Baron Liebig himself.
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The pack provided approximately 4000 calories. The contents of the ration pack were as follows, most of which were wrapped in either cellophane or in white, heat-sealed wax paper with royal blue writing; 1 Block of dried meat (beef or lamb), 2 sweetened oatmeal blocks, Tea, Milk and sugar cubes, 10 biscuits (plain, service), 2 bars of raisin chocolate, 1 bar of vitamin enriched chocolate (vit. A, B, C, D and Calcium), 4 ounces of boiled sweets, 2 packets of peppermint chewing gum, 4 meat extract cubes, 4 cubes of sugar, Salt, 4 sheets of Latrine paper. Information taken from DSIR 26-344 ration specifications, 1944 and Supplies and Transport, 1954.
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The ruins of the Sugar Refinery on Graham Creek at Yengarie are the remains of an important industrial complex, which began operations for the firm of Tooth and Cran in the 1860s. It produced meat extract before working as a sugar mill and then as a major refinery that serviced many plantations and mills in the area before closing in 1899. Robert Tooth was born in 1821 and was the son of a hop merchant in Kent and nephew of a Sydney merchant and brewer who also owned numerous cattle runs. Robert and Edwin Tooth leased their uncle's Tooth and Co. brewery in 1843 and were joined by their brother Frederick in 1853.
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Scientific research on meat by chemists and pharmacists led to the creation of a new, extremely practical product: meat extract, which could appear in different forms. The need to properly feed soldiers during long campaigns outside the country, such as in the Napoleonic Wars, and to nourish a constantly growing population often living in appalling conditions drove scientific research, but a confectioner, Nicolas Appert, in 1795 developed through experimentation a method which became universal and in one language bears his name: airtight storage, called ' in French. With the spread of appertisation, the 19th-century world entered the era of the "food industry", which developed new products such as canned salt meat (for example corned beef). The desire for safer food led to the creation of the Pure Food and Drug Act in 1906, followed by the national agencies for health security and the establishment of food traceability over the course of the 20th century.
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