Flavor in meat depends mainly on certain nitrogenous substances which are called extractives because they can be dissolved out or "extracted" by soaking the meat in cold water. [Please select]
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The quality of the extractives and the resulting flavor of the meat vary with the condition of the animal and in different parts of its body. [Please select]
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The extractives have little or no nutritive value in themselves, but they are of great importance in causing the secretion of digestive juices at the proper time, in the right amount, and of the right chemical character. [Please select]
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RETAINING NATURAL FLAVOR As has already been pointed out, it is extremely difficult to retain the flavor-giving extractives in a piece of meat so tough as to require prolonged cooking. [Please select]
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