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meaty enhancers

General Material Information

Trivial Name meaty enhancers
Synonyms
  • excellerate natural meat enhancement (Excellentia)
  • meat boosters
  • meat reaction
  • meaty key

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Literature & References

None found
Publications by PubMed
Localization and abundance of early markers of fat cell differentiation in the skeletal muscle of cattle during growth - Are DLK1-positive cells the origin of marbling flecks?
Changes of Flavor Compounds of Hydrolyzed Chicken Bone Extracts during Maillard Reaction.
Preadipocyte and adipose tissue differentiation in meat animals: influence of species and anatomical location.
An Avian Leukosis Virus Subgroup J Isolate with Rous Sarcoma Virus-like 5'-LTR shows enhanced replication capability.
Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.
Postnatal expression patterns and polymorphism analysis of the bovine myocyte enhancer factor 2C (Mef2C) gene.
Effect of curing agents on the oxidative and nitrosative damage to meat proteins during processing of fermented sausages.
Calcitriol enhances fat synthesis factors and calpain activity in co-cultured cells.
Effect of E-beam treatment on the chemistry and on the antioxidant activity of lycopene from dry tomato peel and tomato powder.
In vitro and in vivo enhancement of adipogenesis by Italian ryegrass (Lolium multiflorum) in 3T3-L1 cells and mice.
Acquisition of pig intramuscular preadipocytes through dedifferentiation of mature adipocytes and establishment of optimal induction conditions.
The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams.
Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide.
Expression profiles of key transcription factors involved in lipid metabolism in Beijing-You chickens.
Exercise training does not increase muscle FNDC5 protein or mRNA expression in pigs.
Wnt/β-catenin signaling and adipogenic genes are associated with intramuscular fat content in the longissimus dorsi muscle of Korean cattle.
The effect of myostatin silencing by lentiviral-mediated RNA interference on goat fetal fibroblasts.
Salinomycin, a polyether ionophoric antibiotic, inhibits adipogenesis.
Zfp423 promotes adipogenic differentiation of bovine stromal vascular cells.
Ruggedness testing and validation of a practical analytical method for >100 veterinary drug residues in bovine muscle by ultrahigh performance liquid chromatography-tandem mass spectrometry.
The effect of vitamin C administration on monosodium glutamate induced liver injury. An experimental study.
Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
Growth Performance and Meat Quality of Broiler Chickens Supplemented with Bacillus licheniformis in Drinking Water.
Occurrence and role of umami molecules in foods.
Reducing sodium levels in frankfurters using a natural flavor enhancer.
Molecular characterization of the porcine MTPAP gene associated with meat quality traits: chromosome localization, expression distribution, and transcriptional regulation.
Pilot study on which foods should be avoided by patients with psoriasis.
Effects of the roughage/concentrate ratio on the expression of angiogenic growth factors in adipose tissue of fattening Wagyu steers.
Dietary n-3 PUFA affect lipid metabolism and tissue function-related genes in bovine muscle.
A novel SNP of the C/EBPα gene associated with superior meat quality in indigenous Chinese cattle.
Influence of different feeding systems on the growth performance and muscle development of Japanese Black steers.
Lipid hydroperoxide-induced and hemoglobin-enhanced oxidative damage to colon cancer cells.
Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
Predictive markers in calpastatin for tenderness in commercial pig populations.
Effect of genetic variation of CEBPA gene on body measurement and carcass traits of Qinchuan cattle.
Sensory characteristics and consumer acceptability of beef soup with added glutathione and/or MSG.
Evaluation of the ability of Eleutherine americana crude extract as natural food additive in cooked pork.
Polymorphism of chicken myocyte-specific enhancer-binding factor 2A gene and its association with chicken carcass traits.
17alpha- and 17beta-boldenone 17-glucuronides: synthesis and complete characterization by 1H and 13C NMR.
Inhibitory effects of polyphosphates on Clostridium perfringens growth, sporulation and spore outgrowth.
Oily fish increases iron bioavailability of a phytate rich meal in young iron deficient women.
L-alpha-glycerophosphocholine contributes to meat's enhancement of nonheme iron absorption.
Stearoyl-CoA desaturase mRNA expression during bovine adipocyte differentiation in primary culture derived from Japanese Black and Holstein cattle.
Nonheme iron absorption in young women is not influenced by purified sulfated and unsulfated glycosaminoglycans.
Validation of a new planar chromatographic method for quantification of the heterocyclic aromatic amines most frequently found in meat.
Role of fatty acids in adipocyte growth and development.
Messenger RNA levels and transcription rates of hepatic lipogenesis genes in genetically lean and fat chickens.
Identification of the taste enhancer alapyridaine in beef broth and evaluation of its sensory impact by taste reconstitution experiments.
Feeding intensity and dietary protein level affect adipocyte cellularity and lipogenic capacity of muscle homogenates in growing pigs, without modification of the expression of sterol regulatory element binding protein.
Dietary factors associated with the risk of high iron stores in the elderly Framingham Heart Study cohort.
Genomic structure and promoter analysis of the bovine leptin gene.
Biology of leptin in the pig.
Bacteriological quality of raw oysters in Trinidad and the attitudes, knowledge and perceptions of the public about its consumption.
Avian endogenous retrovirus EAV-HP shares regions of identity with avian leukosis virus subgroup J and the avian retrotransposon ART-CH.
Effects of creatine supplementation on exercise performance.
The influence of meat on nonheme iron absorption in infants.
Reduction of stress-induced changes in meat quality with thermolysed brewer's yeast of high nucleotide content in pigs.
Lymphoma induction by heterocyclic amines in E mu-pim-1 transgenic mice.
Short-term carcinogenicity testing of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) in E(mu)-pim-1 transgenic mice.
HPRS-103 (exogenous avian leukosis virus, subgroup J) has an env gene related to those of endogenous elements EAV-0 and E51 and an E element found previously only in sarcoma viruses.
Silencer and enhancer elements located at the 3'-side of the chicken and duck alpha-globin-encoding gene domains.
Gastric acid production, iron status and dietary phytate alter enhancement by meat of iron absorption in rats.
Enhanced supercritical fluid carbon dioxide extraction of pesticides from foods using pelletized diatomaceous earth.
Interaction of vitamin C and iron.

Other Information

PhysChem Properties

Material listed in food chemical codex No
Solubility
alcohol Yes
oils Yes

Organoleptic Properties

Flavor Type: Meaty
meaty
General comment Inhibits the undesirable warmed-over taste in pre-cooked meat. Through a proprietary process that binds moisture and extends yields, meat flavors are enhanced with substantial meaty tones. meaty

Potential Uses

Applications
Flavoring purposes Beef , Meat , Savory

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:
flavor enhancers
Recommendation for meaty enhancers usage levels up to:
not for fragrance use.
Recommendation for meaty enhancers flavor usage levels up to:
0.2000 ppm in the finished product.

Safety references

None found