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Category: flavored products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
Cosmetic Information:
Suppliers:
Safety Information:
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | flavored products of all types |
| Recommendation for juicy beef flavor usage levels up to: | | | not for fragrance use.
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Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| natural juicy | beef flavor #0446 | | carmelized | beef type flavor |
Articles:
| PubMed:Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey. |
| PubMed: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. |
| PubMed:Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color. |
| PubMed:Effect of muscle location, fiber direction, and slice thickness on the processing characteristics and tenderness of beef stir-fry strips from the round and chuck. |
| PubMed:Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage. |
| PubMed:Carcass traits and M. longissimus lumborum palatability attributes of calf- and yearling-finished steers. |
| PubMed:Beef customer satisfaction: USDA quality grade and marination effects on consumer evaluations of top round steaks. |
| PubMed:Effects of cooking beef muscles from frozen or thawed states on cooking traits and palatability. |
| PubMed:Assessment of palatability attributes of the major beef muscles. |
| PubMed:Dietary vitamin E supplementation effects on the color and sensory characteristics of enhanced beef steaks. |
| PubMed:Influence of two dietary fats on the composition of emu oil and meat. |
| PubMed:Trained sensory panel and consumer evaluation of the effects of gamma irradiation on palatability of vacuum-packaged frozen ground beef patties. |
| PubMed:Beef customer satisfaction: role of cut, USDA quality grade, and city on in-home consumer ratings. |
| PubMed:Effect of marbling degree on beef palatability in Bos taurus and Bos indicus cattle. |
| PubMed:Roasting and braising beef roasts in microwave ovens. |
| PubMed:Consumer acceptability of ground venison. |
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