I read an article the other day and it used the term, 'Osmazome'. So I did some research on it and found this so far: That osmazome is the soluble part of the meat that dissolves in boiling water and which makes for a nutritious broth, gives it taste, ordor, etc. Is it true that it is only found in red meat, adult animals ? Is it true that chicken , lamb, suckling pig, veal do not contain osmazome ? ( found in the Hand-book of practical cookery ) In essence, what is it exactly ? I would be glad to get your thoughts on this topic. Petals.