Baking - Cooking - Drink - Food - Restaurant

1971 - Steaks meet mechanical mouth teaks are being subjected to a mechanical chew machine at the Meat Research Institute, at Langford, near Bristol. The machine determines with staggering accuracy the precise amount of chew and bite required to dispose of a steak. The institute is now developing a taste machine which will extract the juices from meat and detect every flavor present, this should do away with the taste panels. The machines standardize assessment of the meat which is difficult to do using human testers. So far the Institute has discovered that too hasty chilling of meat makes for a tough joint. It has also discovered that joints boned immediately after slaughter while the flesh is still warm and superior in quality. The eating of the steak is at least, still left to the scientifically inferior human being. 1; 2 and 3 ; Dr. Eric Dransfield serving the mechanical chew machine with a large steak. (Credit Image: (c) Keystone Pictures USA/ZUMAPRESS.com/Mary Evans)

Restrictions Only for United Kingdom

19600104 Accuracy Amount Assessment Bite Boned Chew Chilling Detect Determines Developing Difficult Discovered Dispose Extract Flavor Flesh Hasty Immediately Inferior Joint Joints Juices Langford Least Mechanical Panels Precise Required Scientifically Slaughter Staggering Steak Steaks Subjected Superior Taste Testers Tough

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