MEAT FLAVOURS
— Own Correspondent)
DistmguisMng Tastes Come from Proper Ageing
(By Air Mm'T-
. CHAPEL HILL, N.C., May 0. Surprisintf results attended a U.S. Government bureau test to locate areas of grentest flavonr in meats, conducted bv Mr Paul E. Howe, chief of the nutrition division of the Department of Agriculture. Mr Howe inormed the American Ohemical Society that a corps of blindfolded "tasters' could not tell freslilv-roasted beef. veal, pork and lamb apart, nor could they distinguish between chicken ' and r^bbit. Mistakes -were invariablv made, he said, whenover fresh mea't was used for the tests, sliced from the centre of a cut. It seemh that the distinguishing flavours of meats are imparted by proper ageing, in the process of which partial disiutegration, or "oxydation," of protein and fat takes place. The flavours are located, Mr Howe found, ln the fatty portions, and in general on the outer edges. Soutlorn ham was quoted as a good example of a meat that develops fiavnur 1 y proper ageing and ripening.
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Bibliographic details
Hawke's Bay Herald-Tribune, Issue 112, 28 May 1937, Page 6
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168MEAT FLAVOURS Hawke's Bay Herald-Tribune, Issue 112, 28 May 1937, Page 6
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