The extractives from which meat derives its flavor and the soluble albumens are drawn out by the water, and if it is to be used as hash, croquettes, etc.
In making broth or soup, if the meat is covered with cold water instead of hot, more of the extractives will be drawn out and the broth will be more highly flavored and much more stimulating.
In cases of excessive acidity due to a hypersecretion of HCl the extractives of meat are contraindicated, hence all gravies and outside parts of roasted meat must be omitted or limited in the diet.
So far as we know, however, no satisfactory evidence is forthcoming to indicate that such extractives have any therapeutic value.
The modern tonic reconstructor containing the medicinal extractives of fresh cod livers with peptonate of iron.
Evidently the preparation contains plant extractives in aqueous solution and small amounts of sodium salicylate and sodium chlorid.
Summed up, the chemist’s report shows that Expurgo Anti-Diabetes is essentially a watery solution of plant extractives with small quantities of sodium salicylate and salt.
A nostrum containing, let us say, extractives of some little-used or worthless drugs is put on the market and heavily advertised.
The constituents which are water-soluble after the torrefaction may be generally classified as heavy extractives and light aromatic materials.
The government chemists reported that analysis “showed that the product was essentially an aqueous solution of glycerin, boric acid and vegetable drug extractives carrying tannin-like bodies.
The extractives are purely of a stimulating order.
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.
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.
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.
The amount of the extractives which will be brought out into the water when meat is boiled depends upon the size of the pieces into which the meat is cut and on the length of time they are soaked in cold water before being heated.
Some of them are more or less allied in chemical constitution to the nitrogenous extractives of flesh.
Gelatin when combined with the albuminoids and extractives has considerable nutritive value.
Extractives are meat bases, or rather meat which has been dissolved by water, such as soup stock and beef tea.
The quantity of extractives found in these foods, however, is less than that found in meat.
Likewise, a certain part of an old animal contains more extractives than the same part of a young one.
In some methods of cookery, such as broiling and roasting, the extractives are retained, while in others, such as those employed for making stews and soups, they are drawn out.
Undoubtedly some of the strong flavor is due to the particular food on which the animal or the bird feeds, and much of this flavor is due to extractives contained in the flesh.
The fore quarter, although having the disadvantage of containing more bone and being tougher, is more abundantly supplied with extractives and flavoring materials.
Extractives occur in the greatest quantity in the muscles that the animal exercises a great deal and that in reality have become tough.
This is important, because the continued action of the muscles tends to make the flesh tough, but, at the same time, it increases the amount of extractives or flavoring material.
On the other hand, plunging the meat into hot water and subjecting it quickly to a high temperature will coagulate the protein in the tissue and prevent the extractives from leaving the tubes.
In fact, poultry is composed of protein, fat, water, mineral salts, and extractives that do not differ materially from those found in meats.
Meat that is allowed to hang and ripen develops compounds that are similar to extractives and that impart additional flavor.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "extractives" in a variety of sentences. We hope that you will now be able to make sentences using this word.
