That was not the kind of meat juice I was expecting (the Internet has ruined me), but it was somehow more horrifying. How did the meat juice not go quickly rancid without preservatives?
It's a pressure cooked consomme. It probably didn't taste great after packaging but there shouldn't be any microbes living in it after cooking and there's not much left to spoil/go rancid after filtering with the egg white
I use concentrated beef flavoring in some sauces. It's like liquid bouillon. Doesn't need refrigeration, much the same as bouillon I suppose. And all the salt in it helps too!
