Latest Issue of Science News

50 Years Ago

Science Past from the issue of April 23, 1960

Magazine issue: 
Sponsor Message

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.

Note: To comment, Science News subscribing members must now establish a separate login relationship with Disqus. Click the Disqus icon below, enter your e-mail and click “forgot password” to reset your password. You may also log into Disqus using Facebook, Twitter or Google.