Hydrogen Sulfide Production by Bacteria and Sulfmyoglobin Formation in Prepacked Chilled Beef

Open Access
Publisher Website
Google Scholar
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 H2S by bacteria tentatively identified as Pseudomonas mephitica. This organism produced H2S only when the oxygen tension was about 1% and the pH of the meat was 6.0 and above.

This publication has 0 references indexed in Scilit: