Meat extracts

Meat extracts are water-soluble extracts of meat used as flavourings. Lean meat mince is immersed in hot water to leach out the water-soluble fraction — soluble proteins, peptides, amino acids, nucleotides and minerals — and the resulting liquor is concentrated into a paste, gel or powder with an intense savoury, umami flavour. They are used in soups, sauces, gravies, stocks and savoury snacks to build meaty background notes. Manufacture requires hygienic extraction, controlled concentration and drying to a water activity that prevents microbial growth; salt content is typically high, and labels must declare meat content accurately and list allergens where relevant.