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dbr:Meat_extract rdfs:label "Meat extract"@en ,
"Fleischextrakt"@de ,
"Extracto de carne"@es ,
"Extrait de viande"@fr ;
rdfs:comment "Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavour in cooking, and to make broth for soups and other liquid-based foods. 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 the nutritional value of a meat is lost by boiling. 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. Fuelled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, Extractum carnis Liebig, to provide a nutritious meat substitute for those unable to afford the real thing. "@en ,
"Un extrait de viande, en alimentation, est un concentr\u00E9 de viande, g\u00E9n\u00E9ralement fabriqu\u00E9 \u00E0 partir de b\u0153uf ou de volaille, permettant de r\u00E9aliser rapidement un bouillon. Il est aussi utilis\u00E9 comme boisson ou comme base de potage, d'autres mets ou de sauces. En bact\u00E9riologie, c'est le bouillon lyophilis\u00E9 de cuisson d'une viande."@fr ,
"El extracto de carne es un caldo de carne muy concentrado, normalmente de vacuno. Se usa para dar sabor a carne a diversas recetas, y para elaborar consom\u00E9s y sopas. El extracto de carne fue inventado por alem\u00E1n bar\u00F3n Justus von Liebig, el qu\u00EDmico org\u00E1nico alem\u00E1n del siglo XIX. Liebig se especializ\u00F3 en la clasificaci\u00F3n de la comida y escribi\u00F3 un ensayo sobre c\u00F3mo cocer la carne sin destruir su valor nutricional. Movido por el deseo de ayudar a los desnutridos, en 1840 desarroll\u00F3 un extracto de vaca concentrado, extractum carnis Liebig, para proveer de un sustituto barato y nutritivo de la carne a quienes no pod\u00EDan adquirirla. Por desgracia, se necesitaban 30 kg de carne para producir 1 kg de extracto, lo que lo hac\u00EDa demasiado caro."@es ,
"Fleischextrakt ist ein hochkonzentrierter Extrakt aus Rindfleisch. Ein Kilogramm der tiefbraunen z\u00E4hen Paste wird aus 30 Kilogramm Muskelfleisch ohne weitere Zutaten hergestellt. Fleischextrakt kann entsprechend sparsam zur Herstellung von Fleischbr\u00FChe (Bouillon) oder zur geschmacklichen Anreicherung von Suppen und Saucen verwendet werden. Ebenso wird teilweise Fleischglace als Fleischextrakt bezeichnet."@de .
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dbo:abstract "Fleischextrakt ist ein hochkonzentrierter Extrakt aus Rindfleisch. Ein Kilogramm der tiefbraunen z\u00E4hen Paste wird aus 30 Kilogramm Muskelfleisch ohne weitere Zutaten hergestellt. Fleischextrakt kann entsprechend sparsam zur Herstellung von Fleischbr\u00FChe (Bouillon) oder zur geschmacklichen Anreicherung von Suppen und Saucen verwendet werden. Ebenso wird teilweise Fleischglace als Fleischextrakt bezeichnet."@de ,
"Un extrait de viande, en alimentation, est un concentr\u00E9 de viande, g\u00E9n\u00E9ralement fabriqu\u00E9 \u00E0 partir de b\u0153uf ou de volaille, permettant de r\u00E9aliser rapidement un bouillon. Il est aussi utilis\u00E9 comme boisson ou comme base de potage, d'autres mets ou de sauces. En bact\u00E9riologie, c'est le bouillon lyophilis\u00E9 de cuisson d'une viande."@fr ,
"El extracto de carne es un caldo de carne muy concentrado, normalmente de vacuno. Se usa para dar sabor a carne a diversas recetas, y para elaborar consom\u00E9s y sopas. El extracto de carne fue inventado por alem\u00E1n bar\u00F3n Justus von Liebig, el qu\u00EDmico org\u00E1nico alem\u00E1n del siglo XIX. Liebig se especializ\u00F3 en la clasificaci\u00F3n de la comida y escribi\u00F3 un ensayo sobre c\u00F3mo cocer la carne sin destruir su valor nutricional. Movido por el deseo de ayudar a los desnutridos, en 1840 desarroll\u00F3 un extracto de vaca concentrado, extractum carnis Liebig, para proveer de un sustituto barato y nutritivo de la carne a quienes no pod\u00EDan adquirirla. Por desgracia, se necesitaban 30 kg de carne para producir 1 kg de extracto, lo que lo hac\u00EDa demasiado caro."@es ,
"Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavour in cooking, and to make broth for soups and other liquid-based foods. 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 the nutritional value of a meat is lost by boiling. 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. Fuelled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, Extractum carnis Liebig, to provide a nutritious meat substitute for those unable to afford the real thing. However, it took 30 kg of meat to produce 1 kg of extract, making the extract too expensive."@en ;
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