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UmamiUnlocking the Secrets of the Fifth Taste$
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Ole Mouritsen and Klavs Styrbæk

Print publication date: 2014

Print ISBN-13: 9780231168908

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231168908.001.0001

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Umami from land animals

Umami from land animals

Meat, eggs, and dairy products

(p.135) (p.136) (p.137) Umami from land animals

Ole G. Mouritsen

Klavs Styrbæk

Jonas Drotner Mouritsen

, Mariela Johansen
Columbia University Press

This chapter focuses on three sources of umami that come from land animals: meat, eggs, and dairy products. In general, there are more free amino acids in the foodstuffs that are made from the organisms that grow in the earth than there are in those derived from the animals that live on it. On the other hand, animal-based foods are good sources of inosinate, which interacts synergistically to signal the presence of proteins. The umami content of meat and dairy products can be strengthened dramatically by preparing them in certain ways or by fermentation and curing. In particular, both simmering meat and bones over long periods of time and fermenting milk result in an abundance of umami. This chapter looks at umami sources found in the animal kingdom and the preservation of meats in the traditional ways. It also considers air-dried hams, salted beef, bacon and sausages, cheeses, and mayonnaise. Finally, it presents a recipe of Harry's crème from Harry's Bar in Venice.

Keywords:   umami, land animals, meat, eggs, dairy products, preservation, bacon, cheese, mayonnaise, Harry's crème

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