Colour formation in fermented sausages by meat-associated staphylococci with different nitrite- and nitrate-reductase activities

Meat Science

Volumn 78, Issue 4, 2008, Pages 492-501

  Gøtterup, Jacob ^a   Olsen, Karsten ^a   Knøchel, Susanne ^a   Tjener, Karsten ^b   Stahnke, Louise H ^b   Møller, Jens K S ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CHR HANSEN A S   (Denmark)

Author keywords

Cured colour formation; Fermented sausage; Nitrate reductase; Nitrite reductase; Nitrosylmyoglobin; Staphylococcus

Indexed keywords

BACTERIA (MICROORGANISMS); STAPHYLOCOCCUS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS SIMULANS;

EID: 38649105525     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.07.023     Document Type: Article

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