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meat flavors

General Material Information

Trivial Name meat flavors
Synonyms
  • meat flavor systems
  • meat flavors organic
  • meat processing
  • meat systems and flavors
  • meat type flavor
  • meat, yeast enhancing flavors
  • meatshure
  • robust optima
  • robust replica
  • robust ultima
  • vegamine 1-D
  • vegamine 65-D
  • vegamine 84-D

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

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Literature & References

None found
Publications by Info
Mary Rice
Publications by Google Patents
Meat flavor composition containing succinic acid
Publications by PubMed
Effects of genetic and environmental factors on muscle glycogen content in Japanese Black cattle.
An NMR-based metabolomics study of pork from different crossbreeds and relation to sensory perception.
Estimation of the genetic parameters of semen quality in Beijing-You chickens.
Sensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard.
Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.
Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.
Blood and tissue fatty acid compositions, lipoprotein levels, performance and meat flavor of broilers fed fish oil: changes in the pre- and post-withdrawal design.
Response surface methodology for meat-like odorants from Maillard reaction with glutathione I: the optimization analysis and the general pathway exploration.
The effect of vitamin C administration on monosodium glutamate induced liver injury. An experimental study.
Reducing the fat content in ground beef without sacrificing quality: a review.
Response surface methodology for meat-like odorants from the Maillard reaction with glutathione II: the tendencies analysis of meat-like donors.
Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.
Fetal muscle development, mesenchymal multipotent cell differentiation, and associated signaling pathways.
Cellular signaling pathways regulating the initial stage of adipogenesis and marbling of skeletal muscle.
Effect of xylose on sheepmeat flavors in casserole-style cooking.
Irradiation effects on meat flavor: A review.
Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere.
A fresh look at meat flavor.
Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat.
Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties.
Meat flavor: contribution of proteins and peptides to the flavor of beef.
Chia seed (Salvia hispanica L.) as an omega-3 fatty acid source for broilers: influence on fatty acid composition, cholesterol and fat content of white and dark meats, growth performance, and sensory characteristics.
Formation of 2-alkyl-(2H)-thiapyrans and 2-alkylthiophenes in cooked beef and lamb.
Composition, storage stability and sensory properties of expanded extrudates from blends of corn starch and goat meat, lamb, mutton, spent fowl meat, or beef.
Effects of feeds on flavor of red meat: a review.
A sensory perspective of effect of feeds on flavor in meats: poultry meats.
Processing yields and meat flavor of broilers fed a mixture of narasin and nicarbazin as an anticoccidial agent.
Effect of low voltage electrical stimulation on the distribution of cathepsin D and the palatability of the Longissimus dorsi from Holstein veal calves fed a corn or barley diet.
Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation.
[Identification of alkyl-5H-6,7-dihydrocyclopenta[b]pyrazines in roasted meat flavor. Model reaction used as basis for natural product formation and new synthesis (author's transl)].
Chicken flavor; the source of the meat flavor component.
Effect of Benzene Hexachloride on the Flavor of Poultry Meat.
Publications by J-Stage
Enhancing Effect of IMP on Myosin and Actin Extraction from Porcine Meat

Other Information

Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No

Organoleptic Properties

Flavor Type: Meaty
meaty, beefy, pork
General comment Meaty

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 meat flavors usage levels up to:
not for fragrance use.

Safety references

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

Scientific Opinion on the public health hazards to be covered by inspection of meat from sheep and goats
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Scientific Opinion on the public health hazards to be covered by inspection of meat (solipeds)
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Scientific Opinion on the public health hazards to be covered by inspection of meat from farmed game
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Modelling the impact of a change in Meat Inspection sensitivity on the surveillance of bovine tuberculosis (bTB) at the country level
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Technical specifications on harmonised epidemiological indicators for biological hazards to be covered by meat inspection of domestic sheep and goats
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Scientific Opinion on monitoring procedures at slaughterhouses for bovines
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Outcome of a public consultation on the Draft Guidance on the assessment criteria for studies evaluating the effectiveness of stunning interventions regarding animal protection at the time of killing
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Guidance on the assessment criteria for studies evaluating the effectiveness of stunning interventions regarding animal protection at the time of killing
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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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