Science Past from the issue of April 23, 1960
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.