Hydrogen sulfide production by bacteria and sulfmyoglobin formation in prepacked chilled beef.
- 1 June 1970
- journal article
- Vol. 19 (6) , 937-9
Abstract
Meat stored at 1 to 2 C under low oxygen tensions, either in gas-impermeable packs or in controlled atmospheres, occasionally exhibited an undesirable green exudate. The green pigment was identified spectrophotometrically as sulfmyoglobin. The conversion of myoglobin to sulfmyoglobin resulted from the production of H(2)S by bacteria tentatively identified as Pseudomonas mephitica. This organism produced H(2)S only when the oxygen tension was about 1% and the pH of the meat was 6.0 and above.This publication has 6 references indexed in Scilit:
- Detection and incidence of specific species of spoilage bacteria on fish. I. Methodology.1968
- Detection and incidence of specific species of spoilage bacteria on fish. II. Relative incidence of Pseudomonas putrefaciens and fluorescent pseudomonads on haddock fillets.1968
- The formation and properties of sulphmyoglobin and sulphcatalaseBiochemical Journal, 1961
- 2 SIMPLE MEDIA FOR THE DEMONSTRATION OF PYOCYANIN AND FLUORESCIN1954
- A Skunke-like Odor of Bacterial Origin in ButterJournal of Bacteriology, 1939