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grilled meat flavor

General Material Information

Trivial Name grilled meat flavor

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Literature & References

None found
Publications by PubMed
Effects of cooking methods and chemical tenderizers on survival of Escherichia coli O157:H7 in ground beef patties.
Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat.
Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
Investigation of sensory and volatile characteristics of farmed and wild barramundi (Lates calcarifer) using gas chromatography-olfactometry mass spectrometry and descriptive sensory analysis.
Effect of marinades on the formation of heterocyclic amines in grilled beef steaks.
Flavor relationships among muscles from the beef chuck and round.
Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops.
Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.
Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis.
Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.
Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
Comparison of sensory properties of hamburgers cooked by conventional and carcinogen reducing `safe grill' equipment.
Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.
Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
Diet and pancreatic cancer: a case-control study.
Sucrose taken during mixed meal has no additional hyperglycaemic action over isocaloric amounts of starch in well-controlled diabetics.

Other Information

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Meaty
meaty, grilled
General comment Meaty grilled

Safety Information

Safety information

Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavored products of all types
Recommendation for grilled meat flavor usage levels up to:
not for fragrance use.

Safety references

European Food Safety Authority (EFSA) reference(s):

Request for clarification on the Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat (Part 1 and Part 2)
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