EXTRACT OF MEAT

EXTRACT OF MEAT is obtained by acting upon chopped meat by cold water, and gradually heating, when about one-eighth of the weight of the meat dissolves out, leaving an almost tasteless insoluble fibrin. The extract of meat contains the salts and savoury constituents of the meat, and is a light and stimulating article of food (see BEEF-TEA, and BROTH). It may be concentrated into small bulk, and, when desired, may be afterwards treated with water; being heated, it forms an agreeable light soup, though rather stimulating than nutritious. Of this nature is the well-known Liebig's Extract. In order to impart to extract of meat a nutritive as well as stimulant value, the fibrin is sometimes dried and powdered, and, when then incorporated with the extract itself, a product is obtained which represents the original meat in a readily digested form.