Meat extract
Encyclopedia
Meat extract is highly concentrated meat
stock
, usually made from beef
. It is used to add meat flavor in cooking, and to make broth
for drinking.
Meat extract was invented by Baron Justus von Liebig
, a German 19th-century organic chemist. Liebig specialized in chemistry and the classification of food and wrote a paper on how boiling meat destroys its nutritional value. Fueled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, Extractum carnis Liebig, to provide a cheap and nutritious meat substitute for those unable to afford the real thing. Unfortunately, it took 30 kg of meat to produce 1 kg of extract, making the extract too expensive.
, (later Oxo
), whose factory, opened in 1865 in Fray Bentos port Uruguay
, took advantage of meat from cattle being raised for their hides—at one third the price of European meat. Before that, it was the Georg Giebert's GIEBERT ET COMPAGNIE (April 1863).
invented 'Johnston's Fluid Beef', later renamed Bovril
. Unlike Liebig's meat extract, Bovril also contained flavorings. It was manufactured in Argentina
, which like Uruguay
could provide cheap cattle
.
.
s and yeast extract
. Some brands of meat extract, such as Oxo and Bovril, now contain yeast extract as well as meat extract. Indeed, these brand names have been used in some markets for products which contain mainly yeast extract with little or no meat content. The only brand of pure meat extract today is Liebig Benelux's
, which contains concentrated meat stock and 4% salt. The current formulation of the more-popular Bovril is 43% beef stock, 24% yeast extract, and 11.5% salt, and also contains spices and flavor enhancers.
Meat
Meat is animal flesh that is used as food. Most often, this means the skeletal muscle and associated fat and other tissues, but it may also describe other edible tissues such as organs and offal...
stock
Stock (food)
Stock is a flavoured water preparation. It forms the basis of many dishes, particularly soups and sauces.- Preparation :Stock is made by simmering various ingredients in water, including some or all of the following...
, usually made from beef
Beef
Beef is the culinary name for meat from bovines, especially domestic cattle. Beef can be harvested from cows, bulls, heifers or steers. It is one of the principal meats used in the cuisine of the Middle East , Australia, Argentina, Brazil, Europe and the United States, and is also important in...
. It is used to add meat flavor in cooking, and to make broth
Broth
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...
for drinking.
Meat extract was invented by Baron Justus von Liebig
Justus von Liebig
Justus von Liebig was a German chemist who made major contributions to agricultural and biological chemistry, and worked on the organization of organic chemistry. As a professor, he devised the modern laboratory-oriented teaching method, and for such innovations, he is regarded as one of the...
, a German 19th-century organic chemist. Liebig specialized in chemistry and the classification of food and wrote a paper on how boiling meat destroys its nutritional value. Fueled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, Extractum carnis Liebig, to provide a cheap and nutritious meat substitute for those unable to afford the real thing. Unfortunately, it took 30 kg of meat to produce 1 kg of extract, making the extract too expensive.
Liebig Extract of Meat Company
Liebig went on to co-found the Liebig Extract of Meat CompanyLiebig Extract of Meat Company
The Liebig's Extract of Meat Company was the originator of Liebig and Oxo meat extracts and later Oxo beef stock cubes. It was named after Baron Justus von Liebig, the German 19th-century organic chemist who founded it.-Early development:...
, (later Oxo
Oxo (food)
Oxo is a range of food products, consisting of stock cubes, herbs and spices, dried gravy, and yeast extract. In the United Kingdom, Oxo products are manufactured by Premier Foods...
), whose factory, opened in 1865 in Fray Bentos port Uruguay
Uruguay
Uruguay ,officially the Oriental Republic of Uruguay,sometimes the Eastern Republic of Uruguay; ) is a country in the southeastern part of South America. It is home to some 3.5 million people, of whom 1.8 million live in the capital Montevideo and its metropolitan area...
, took advantage of meat from cattle being raised for their hides—at one third the price of European meat. Before that, it was the Georg Giebert's GIEBERT ET COMPAGNIE (April 1863).
Bovril
In the 1870s, John Lawson JohnstonJohn Lawson Johnston
John Lawson Johnston was the creator of Bovril.He was born in 29 Main Street, Roslin, Midlothian. A plaque is on the property and can be seen above the door...
invented 'Johnston's Fluid Beef', later renamed Bovril
Bovril
Bovril is the trademarked name of a thick, salty meat extract, developed in the 1870s by John Lawson Johnston and sold in a distinctive, bulbous jar. It is made in Burton upon Trent, Staffordshire, owned and distributed by Unilever UK....
. Unlike Liebig's meat extract, Bovril also contained flavorings. It was manufactured in Argentina
Argentina
Argentina , officially the Argentine Republic , is the second largest country in South America by land area, after Brazil. It is constituted as a federation of 23 provinces and an autonomous city, Buenos Aires...
, which like Uruguay
Uruguay
Uruguay ,officially the Oriental Republic of Uruguay,sometimes the Eastern Republic of Uruguay; ) is a country in the southeastern part of South America. It is home to some 3.5 million people, of whom 1.8 million live in the capital Montevideo and its metropolitan area...
could provide cheap cattle
Cattle
Cattle are the most common type of large domesticated ungulates. They are a prominent modern member of the subfamily Bovinae, are the most widespread species of the genus Bos, and are most commonly classified collectively as Bos primigenius...
.
Effects
Liebig and Bovril were important contributors to the beef industry in South AmericaSouth America
South America is a continent situated in the Western Hemisphere, mostly in the Southern Hemisphere, with a relatively small portion in the Northern Hemisphere. The continent is also considered a subcontinent of the Americas. It is bordered on the west by the Pacific Ocean and on the north and east...
.
Today
Meat extracts have largely been supplanted by bouillon cubeBouillon cube
A bouillon cube [ˈbuːjɒn kjuːb] or stock cube is dehydrated bouillon or stock formed into a small cube about 15 mm wide. It is made by dehydrating vegetables, meat stock, a small portion of fat, salt and seasonings and shaping them into a small cube...
s and yeast extract
Yeast extract
Yeast extract is the common name for various forms of processed yeast products made by extracting the cell contents ; they are used as food additives or flavourings, or as nutrients for bacterial culture media. They are often used to create savory flavors and umami taste sensations. Monosodium...
. Some brands of meat extract, such as Oxo and Bovril, now contain yeast extract as well as meat extract. Indeed, these brand names have been used in some markets for products which contain mainly yeast extract with little or no meat content. The only brand of pure meat extract today is Liebig Benelux's
Liebig Extract of Meat Company
The Liebig's Extract of Meat Company was the originator of Liebig and Oxo meat extracts and later Oxo beef stock cubes. It was named after Baron Justus von Liebig, the German 19th-century organic chemist who founded it.-Early development:...
, which contains concentrated meat stock and 4% salt. The current formulation of the more-popular Bovril is 43% beef stock, 24% yeast extract, and 11.5% salt, and also contains spices and flavor enhancers.