pork flavor

General Material Information

Trivial Name	pork flavor
Synonyms	pork type flavor pork type flavor #0809

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Literature & References

None found

Publications by 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.
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.
Investigation of testosterone, androstenone, and estradiol metabolism in HepG2 cells and primary culture pig hepatocytes and their effects on 17Î²HSD7 gene expression.
The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds.
Effects of pea chips on pig performance, carcass quality and composition, and palatability of pork.
Contribution of lean, fat, muscle color and degree of doneness to pork and beef species flavor.
Carcass, meat quality, and sensory characteristics of heavy body weight pigs fed ractopamine hydrochloride (Paylean).
Intramuscular fat content has little influence on the eating quality of fresh pork loin chops.
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.
Effect of long-term selection for increased leanness on meat and eating quality traits in Duroc swine.
Effects of lactic and acetic acid salts on quality characteristics of enhanced pork during retail display.
Diverse birth and rearing environment effects on pig growth and meat quality.
Cooking method and endpoint temperature effects on sensory and color characteristics of pumped pork loin chops.
Variation in proteolysis, sarcomere length, collagen content, and tenderness among major pork muscles.
Impact of the hydrodyne process on tenderness, microbial load, and sensory characteristics of pork longissimus muscle.
Administration of porcine somatotropin by sustained-release implant: growth, carcass, and sensory responses in crossbred white and genetically lean and obese boars and gilts.
Effects of diet containing extruded full-fat soybeans or butter on the growth, composition, and sensory characteristics of pork.
Genetic analyses of growth, real-time ultrasound, carcass, and pork quality traits in Duroc and Landrace pigs: II. Heritabilities and correlations.
Comparison of androst-16-ene steroid levels determined by a colorimetric assay with boar taint estimated by a trained sensory panel.
Effects of feeds on flavor of red meat: a review.
Evaluation of growth, carcass traits and reproductive organs of young boars in response to zeranol implantation.
Publications by J-Stage
Non-Synonymous SNP in the ApoR Gene Associated with Pork Meat Quality
Quantification of Pork, Chicken and Beef by Using a Novel Reference Molecule
Publications by Info
Willow Creek Farm \| Slow Pig
Cress Spring Bakery

Other Information

Export Tariff Code:	3302.10.0000
Wikipedia:	View

Suppliers

Advanced Biotech	American Botanicals
Conmax Flavors	Flavor Dynamics
Golden Frog Trading Manufacturing	Omega Ingredients
P.A. Aromatics Flavours	Savoury Systems International
Tastepoint	WILD Flavors

PhysChem Properties

Material listed in food chemical codex	No
Specific gravity	@ 20 °C
Pounds per Gallon	10.58 to 10.997
Refractive Index	1.44 to 1.46 @ 20 °C
Flash Point TCC Value	98.89 °C TCC
Solubility
alcohol	Yes
water	Yes

Organoleptic Properties

Flavor Type: Meaty
meaty, pork
General comment	Meaty pork

Potential Uses

Applications	flavored products of all types
Flavoring purposes	Meat , Pork

Safety Information

Safety information

Preferred SDS: View

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

Safety references

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

Scientific Opinion on monitoring procedures at slaughterhouses for pigs
View page or View pdf