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Category:spices, other natural seasonings and flavorings
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Food Chemicals Codex Listed: | No |
Organoleptic Properties:
| Taste Description: chicken |
| Odor and/or flavor descriptions from others (if found). |
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: | | spices, other natural seasonings and flavorings |
| Recommendation for chicken marinade 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:
Articles:
| PubMed:Marinade with thyme and orange oils reduces Salmonella Enteritidis and Campylobacter coli on inoculated broiler breast fillets and whole wings. |
| PubMed:Effects of commercial marinade seasoning and a natural blend of cultured sugar and vinegar on Campylobacter jejuni and Salmonella Typhimurium and the texture of chicken breasts. |
| PubMed:Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast. |
| PubMed:SavorPhos as an all-natural phosphate replacer in water- and oil-based marinades for rotisserie birds and boneless-skinless breast. |
| PubMed:Thermal inactivation of Salmonella Typhimurium in chicken shawirma (gyro). |
| PubMed:Evaluation of poultry protein isolate as a food ingredient: physicochemical properties and sensory characteristics of marinated chicken breasts. |
| PubMed:Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens. |
| PubMed:Sodium metasilicate affects growth of Campylobacter jejuni in fresh, boneless, uncooked chicken breast fillets stored at 4 degrees Celsius for 7 days. |
| PubMed:Dried plum products as a substitute for phosphate in chicken marinade. |
| PubMed:Sodium chloride concentration affects yield, quality, and sensory acceptability of vacuum-tumbled marinated broiler breast fillets. |
| PubMed:Colour, pH and weight changes of PSE, normal and DFD breast fillets from British broilers treated with a phosphate-free, low salt marinade. |
| PubMed:The use of sodium bicarbonate for marination of broiler breast meat. |
| PubMed:Effects of polyphosphate additives on the pH of processed chicken exudates and the survival of Campylobacter. |
| PubMed:Inhibition of nalidixic acid-resistant salmonella on marinated chicken skin. |
| PubMed:Wines as possible meat marinade ingredients possess antimicrobial potential against Campylobacter. |
| PubMed:A prolonged outbreak of Salmonella Montevideo infections associated with multiple locations of a restaurant chain in Phoenix, Arizona, 2008. |
| PubMed:Effect of phosphate treatments on microbiological, physicochemical changes of spent hen muscle marinated with Tom Yum paste during chilled storage. |
| PubMed:Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. |
| PubMed:Effects of polyphosphate additives on Campylobacter survival in processed chicken exudates. |
| PubMed:Effect of organic acids and marination ingredients on the survival of Campylobacter jejuni on meat. |
| PubMed:Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets. |
| PubMed:Marination pressure and phosphate effects on broiler breast fillet yield, tenderness, and color. |
| PubMed:Lactic acid bacteria in marinades used for modified atmosphere packaged broiler chicken meat products. |
| PubMed:Physical and sensory characteristics of marinated broiler drumsticks treated with lactoperoxidase system and thermal treatment. |
| PubMed:Descriptive sensory analysis of broiler breast fillets marinated in phosphate, salt, and acid solutions. |
| PubMed:Early postmortem injection and tumble marination effects on broiler breast meat tenderness. |
| PubMed:Microbial and sensory quality of marinated and irradiated chicken. |
| PubMed:Dip application of phosphates and marinade mix on shelf life of vacuum-packaged chicken breast fillets. |
| PubMed:Effects of raw broiler breast meat color variation on marination and cooked meat quality. |
| PubMed:Marination performance of pale broiler breast meat. |
| PubMed:Aqueous apple flavoring in breast muscle has physical, chemical, and sensory properties similar to those of phosphate-marinated controls. |
| PubMed:Characteristics of pale, soft, exudative broiler breast meat. |
| PubMed:Effect of electrical stimulation and polyphosphate marination on drip from early-harvested, individually quick-frozen chicken breast fillets. |
| PubMed:Quality enhancement of chicken baked without skin using honey marinades. |
| PubMed:Time-dependent marinade absorption and retention, cooking yield, and palatability of chicken filets marinated in various phosphate solutions. |
| PubMed:Monitoring phosphate marinade penetration in tumbled chicken filets using a thin-slicing, dye-tracing method. |
| PubMed:Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat. |
| PubMed:Effect of postchill aging and sodium tripolyphosphate on moisture binding properties, color, and Warner-Bratzler shear values of chicken breast meat. |
| PubMed:Effect of calcium marination on biochemical and textural properties of peri-rigor chicken breast meat. |
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