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Category: flavored products of all types
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | brown clear liquid (est) |
| Assay: | 98.00 to 100.00
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 1.27000 to 1.32000 @ 20.00 °C.
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| Pounds per Gallon - (est).: | 10.580 to 10.997
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| Refractive Index: | 1.44000 to 1.46000 @ 20.00 °C.
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| Flash Point: | > 210.00 °F. TCC ( > 98.89 °C. )
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| Soluble in: |
| | alcohol | | | water |
Organoleptic Properties:
| Flavor Type: meaty |
| meaty pork |
| Taste Description: meaty pork |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
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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 pork flavor usage levels up to: | | | not for fragrance use.
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Safety References:
European Food Safety Authority (EFSA) reference(s):
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Scientific Opinion on monitoring procedures at slaughterhouses for pigs
View page or View pdf
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References:
Other Information:
| Export Tariff Code: | 3302.10.0000 |
| Wikipedia: | View |
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | pork type flavor | | | pork type flavor #0809 |
Articles:
| PubMed:Effect of gender (gilt and surgically and immunocastrated male) and ractopamine hydrochloride supplementation on growth performance, carcass, and pork quality characteristics of finishing pigs under commercial conditions. |
| J-Stage:Non-Synonymous SNP in the ApoR Gene Associated with Pork Meat Quality |
| Info:Willow Creek Farm | Slow Pig |
| J-Stage:Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule |
| Info:Cress Spring Bakery |
| PubMed:Effect of gender (gilt, surgically- and immuno-castrated male) and ractopamine hydrochloride supplementation on growth performance, carcass and pork quality characteristics of finishing pigs under commercial conditions. |
| PubMed:Investigation of testosterone, androstenone, and estradiol metabolism in HepG2 cells and primary culture pig hepatocytes and their effects on 17βHSD7 gene expression. |
| PubMed:The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds. |
| PubMed:Effects of pea chips on pig performance, carcass quality and composition, and palatability of pork. |
| PubMed:Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor. |
| PubMed:Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride (Paylean). |
| PubMed:Intramuscular fat content has little influence on the eating quality of fresh pork loin chops. |
| PubMed: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. |
| PubMed:Effect of long-term selection for increased leanness on meat and eating quality traits in Duroc swine. |
| PubMed:Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display. |
| PubMed:Diverse birth and rearing environment effects on pig growth and meat quality. |
| PubMed:Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops. |
| PubMed:Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles. |
| PubMed:Impact of the hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle. |
| PubMed:Administration of porcine somatotropin by sustained-release implant: growth, carcass, and sensory responses in crossbred white and genetically lean and obese boars and gilts. |
| PubMed:Effects of diet containing extruded full-fat soybeans or butter on the growth, composition, and sensory characteristics of pork. |
| PubMed:Genetic analyses of growth, real-time ultrasound, carcass, and pork quality traits in Duroc and Landrace pigs: II. Heritabilities and correlations. |
| PubMed:Comparison of androst-16-ene steroid levels determined by a colorimetric assay with boar taint estimated by a trained sensory panel. |
| PubMed:Effects of feeds on flavor of red meat: a review. |
| PubMed:Evaluation of growth, carcass traits and reproductive organs of young boars in response to zeranol implantation. |
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