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meat extract
[[File:Bovril 250g.jpg|200px|thumbnail|right|250 g jar of stock, usually made from beef. It is used to add meat flavour in cooking, and to make broth for drinking.
Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist. Liebig specialised in chemistry and the classification of food and wrote a paper on how boiling meat destroys its nutritional value. Liebig's view was that meat juices, as well as the fibres, contained much important nutritional value and that these were lost by boiling or cooking in unenclosed vessels.〔cite book
==Commercialisation==
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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