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Contents
- Mystery Meteorite: The case for (and against) a rock from Mercury
- Hard Times for Theorists in a Post-Higgs World: The Large Hadron Collider’s big success leaves no clear avenue for new physics
- In the Eye of the Tiger: Global spread of Asian tiger mosquito could fuel outbreaks of tropical disease in temperate regions
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Contents
- Cool Jobs: Moved by life: Biologically inspired robots travel — naturally
- Infection time: Disease is more severe when it hits in the morning, at least in mice
- Explainer: Our bodies’ internal clocks: Biological clocks determine hunger, sleepiness and other daily rhythms
Web edition: April 9, 2010
Print edition: April 24, 2010; Vol.177 #9 (p. 4)
MEAT FLAVOR ISOLATED; MAY MAKE ALGAE EDIBLE — Two U.S. Department of Agriculture scientists have isolated and freeze-dried substances that give beef and pork their flavor and aroma. The substances could add flavor to the unappetizing algae that may be grown in interplanetary manned space ships as food for astronauts…. The [researchers] used cold water to extract the flavor substances and then freeze-dried the extract into a powder. When heated, the powder produced the rich aroma of roast meat. The studies showed the main meaty flavor of meats is in their lean parts. But the crucial flavor elements that give pork and beef their distinctiveness are found in the fatty portions.
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