The thing that is unusual about the way Worcestershire sauce is packaged in the US is the U.S. version of Worcestershire sauce is packaged in a dark bottle with a beige color label and wrapped in paper and the British version of Worcestershire sauce is packaged differently.
Worcestershire sauce does not have MSG.
The ingredients that are in Worcestershire sauce are Distilled Vinegar, Water, Molasses, Sugar, Salt, Spices, Citric Acid, Anchovy (Fish), Celery Seed, Natural Flavor (Contains Soy), Xanthan Gum (Thickener), Garlic Powder & Tamarind Extract.
The kind of meat you use Worcestershire sauce on is pork and red meat.
You can also use Worcestershire sauce on ground meat, hamburger, and meatloaf.
Worcestershire sauce is a tenderizer as Worcestershire sauce contains vinegar which breaks down the meat fibers and it's also highly concentrated which means the Worcestershire sauce can penetrate deep into the meat for more flavor.
Worcestershire sauce is fermented and made from a base of vinegar and flavored with garlic, onion, molasses, tamarind, anchovies and other seasonings.
The tang of Worcestershire sauce comes from the vinegar.
Worcestershire sauce is similar to soy sauce but not the same.
The difference between Worcestershire sauce and Soy sauce is Worcestershire sauce is made from many ingredients, including anchovies, onions, vinegar, and molasses, has a strong umami taste, and is primarily used for beef.
And Soy sauce is made mostly from fermented soybeans, salt, and koji mold, has a salty taste, and is usually used for Asian cuisine.
Worcestershire sauce is made of vinegar, molasses, anchovies, garlic, tamarind extract, chili pepper extract, sugar, and salt, along with other undisclosed "natural ingredients" (which purportedly include cloves, soy, essence of lemons, and pickles).
Worcestershire sauce does not need to be refrigerated although refrigerating Worcestershire sauce can be good for it.
But you can leave Worcestershire sauce out at room temperature for up to a year before it goes bad.