beef flavor

General Material Information

Trivial Name	beef flavor
Synonyms	beef flavor #0404 organic YE beef flavor #3400 beef flavor WONF #0454 beef type flavor beef type flavor #0850 springarom BF 7004 / 30 - PW vegamine 128-D vegamine 184-D vegamine 186-D vegamine 200-D vegamine 28-D vegamine 8-D

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Literature & References

None found

Publications by Info
Pinn-Oak Ridge Lamb Farm
Publications by PubMed
Eating quality of beef from free-range and confined Podolian young bulls.
Effect of low-dose electron beam irradiation on quality of ground beef patties and raw, intact carcass muscle pieces.
The heritabilities, phenotypic correlations, and genetic correlations of lean color and palatability measures from longissimus muscle in beef cattle.
Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
Effects of forage species or concentrate finishing on animal performance, carcass and meat quality.
Influence of various traditional seasonings on beef flavor: United States, Spanish, and Argentinian practices.
Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability.
Association of an ACSL1 gene variant with polyunsaturated fatty acids in bovine skeletal muscle.
Effects of forage level in feedlot finishing diets on carcass characteristics and palatability of Jersey beef.
Metabolomic approach for determination of key volatile compounds related to beef flavor in glutathione-Maillard reaction products.
Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.
Omega-3 fatty acids affected human perception of ground beef negatively.
Effect of DNA polymorphisms related to fatty acid composition in adipose tissue of Holstein cattle.
Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Part 2: Cook yield, tenderness, and sensory attributes.
Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
Estimation of relationships between mineral concentration and fatty acid composition of longissimus muscle and beef palatability traits.
Identification and utilization of genes associated with beef qualities.
Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
A comparison of needle-free and needle-injection methods and solutions for enhancement of beef longissimus lumborum muscles.
Effect of SCD and SREBP genotypes on fatty acid composition in adipose tissue of Japanese Black cattle herds.
Finishing steers on winter annual ryegrass (Lolium multiflorum Lam.) with varied levels of corn supplementation I: effects on animal performance, carcass traits, and forage quality.
Association between fatty acid compositions and genotypes of FABP4 and LXR-alpha in Japanese black cattle.
Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor.
Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
The influence of cooking rate and holding time on beef chuck and round flavor.
Quality changes in beef complexus, serratus ventralis, vastus lateralis, vastus medialis, and longissimus dorsi muscles enhanced prior to aging.
Effects of supplemental fat on growth performance and quality of beef from steers fed corn finishing diets.
Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage.
Effects of ractopamine supplementation and postmortem aging on longissimus muscle palatability of beef steers differing in biological type.
Effects of winter stocker growth rate and finishing system on: II. Ninth-tenth-eleventh-rib composition, muscle color, and palatability.
Benchmarking carcass characteristics and muscles from commercially identified beef and dairy cull cow carcasses for Warner-Bratzler shear force and sensory attributes.
Carcass, sensory, fat color, and consumer acceptance characteristics of Angus-cross steers finished on ryegrass (Lolium multiflorum) forage or on a high-concentrate diet.
Effects of total iron, myoglobin, hemoglobin, and lipid oxidation of uncooked muscles on livery flavor development and volatiles of cooked beef steaks.
Flavor characterization of top-blade, top-sirloin, and tenderloin steaks as affected by pH, maturity, and marbling.
Evaluating consumer acceptability and willingness to pay for various beef chuck muscles.
Meat quality responses to feeding distiller's grains to finishing Holstein steers.
Enhancing palatability traits in beef chuck muscles.
Beef quadriceps hot boning and modified-atmosphere packaging influence properties of injection-enhanced beef round muscles.
Characterization of biological types of cattle (Cycle VII): Carcass, yield, and longissimus palatability traits.
Effects of supplemental fat on growth performance and quality of beef from steers fed barley-potato product finishing diets: I. Feedlot performance, carcass traits, appearance, water binding, retail storage, and palatability attributes.
Consumer acceptance of calcium chloride-marinated top loin steaks.
Effects of enhancing beef longissimus with phosphate plus salt, or calcium lactate plus non-phosphate water binders plus rosemary extract.
Utilization of beef from different cattle phenotypes to produce a guaranteed tender beef product.
Characterization of biological types of cattle (Cycle VI): carcass, yield, and longissimus palatability traits.
Effects of growth implants on consumer perceptions of meat tenderness in beef steers.
Staged injection marination with calcium lactate, phosphate and salt may improve beef water-binding ability and palatability traits.
Assessment of palatability attributes of the major beef muscles.
Effects of calcium salts on beef longissimus quality.
Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef.
Beef customer satisfaction: trained sensory panel ratings and Warner-Bratzler shear force values.
The effects of Piedmontese inheritance and myostatin genotype on the palatability of longissimus thoracis, gluteus medius, semimembranosus, and biceps femoris.
Consumer thresholds for establishing the value of beef tenderness.
Breed effects on growth performance, carcass characteristics, fatty acid composition, and palatability attributes in finishing steers.
Relationship of beef longissimus tenderness classes to tenderness of gluteus medius, semimembranosus, and biceps femoris.
Effects of graded levels of potato by-products in barley- and corn-based beef feedlot diets: II. Palatability.
Injection of beef strip loins with solutions containing sodium tripolyphosphate, sodium lactate, and sodium chloride to enhance palatability.
Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties.
Tenderness classification of beef: IV. Effect of USDA quality grade on the palatability of "tender" beef longissimus when cooked well done.
Cooking and palatability traits of beef longissimus steaks cooked with a belt grill or an open hearth electric broiler.
Effects of forage vs grain feeding on carcass characteristics, fatty acid composition, and beef quality in Limousin-cross steers when time on feed is controlled.
Possibilities for predicting taste and tenderness of broiled beef steaks using an optical-electromechanical probe.
Improvement of beef tenderness and quality traits with calcium chloride injection in beef loins 48 hours postmortem.
Sensory evaluation of beef-flavor-intensity, tenderness, and juiciness among major muscles.
Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle.
The efficacy of adding a minimum adjusted fat thickness requirement to the USDA beef quality grading standards for select grade beef.
Low-fat meat products-technological problems with processing.
Effects of postmortem injection time, injection level, and concentration of calcium chloride on beef quality traits.
Effect of antioxidants on the sensory characteristics and storage stability of aseptically processed low-fat beef gels.
The effects of castration, preslaughter stress and zeranol implants on beef: Part 2-Cooking properties and flavor of loin steaks from bovine males.
Publications by J-Stage
Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule

Other Information

Export Tariff Code:	3302.10.0000
Wikipedia:	View

Suppliers

Bio Springer	Conmax Flavors
Flavor Dynamics	Givaudan
Golden Frog Trading Manufacturing	INNOVA
Nactis Flavours	P.A. Aromatics Flavours
Savoury Systems International	Tastepoint
Taytonn ASCC	WILD Flavors
Flavor Dynamics, Inc.	Taytonn ASCC Pte Ltd

PhysChem Properties

Material listed in food chemical codex	No
Specific gravity	@ 20 °C
Pounds per Gallon	10.205 to 10.33
Refractive Index	1.45 to 1.465 @ 20 °C
Solubility
alcohol	Yes

Organoleptic Properties

Flavor Type: Meaty
beefy, meaty, beef juice
General comment	Beefy

Potential Uses

Applications	flavored products of all types
Flavoring purposes	Meat, Savory

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 beef flavor usage levels up to:
	not for fragrance use.

Safety references

None found