We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

smoked meat flavor

General Material Information

Trivial Name smoked meat flavor

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

None found
Publications by PubMed
Refined liquid smoke: a potential antilisterial additive to cold-smoked sockeye salmon (Oncorhynchus nerka).
Sucuk and pastırma: microbiological changes and formation of volatile compounds.
Optimization of a steaming with liquid smoke smoking process of Mediterranean mussel (Mytilus galloprovincialis).
Effect of water activity and temperature on the germination and growth of Aspergillus tamarii isolated from "Maldive fish".
Sanitation of selected ready-to-eat intermediate-moisture foods of animal origin by E-beam irradiation.
Pilot study on which foods should be avoided by patients with psoriasis.
[The influence of starter cultures on the formation of volatile compounds in dry smoked sausages].
Potassium lactate combined with sodium diacetate can inhibit growth of Listeria monocytogenes in vacuum-packed cold-smoked salmon and has no adverse sensory effects.
Effect of x-ray irradiation on reducing the risk of listeriosis in ready-to-eat vacuum-packaged smoked mullet.
Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices.
Factors affecting elimination of polycyclic aromatic hydrocarbons from smoked meat foods and liquid smoke flavorings.
Development and evaluation of a cabrito smoked sausage product.
Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives.
Low-fat meat products-technological problems with processing.
Polycyclic aromatic hydrocarbons in smoked food products and commercial liquid smoke flavourings.
Infectivity of Toxoplasma gondii in mutton following curing, smoking, freezing or microwave cooking.
Nitrosation of phenols in smoked bacon.

Other Information

Suppliers

Bio Springer

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Meaty
meaty, smoky
General comment Meaty smoky

Safety Information

Safety information

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 smoked 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)
View page or View pdf