Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products

Meat Science

Volumn 93, Issue 1, 2013, Pages 67-72

  Li, Peijun ^a   Kong, Baohua ^a   Chen, Qian ^a   Zheng, Dongmei ^a   Liu, Ning ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Metmyoglobin; Nitrite; Pentacoordinate nitrosylmyoglobin; Raw meat batters; Staphylococcus xylosus

Indexed keywords

METMYOGLOBIN; NITRITE; PENTACOORDINATE NITROSYLMYOGLOBIN; RAW MEAT BATTERS; STAPHYLOCOCCUS XYLOSUS;

MEATS;

PEDIOCOCCUS; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS XYLOSUS;

METMYOGLOBIN; MYOGLOBIN; MYOGLOBIN NITROXIDE; NITRITE;

ANIMAL; ARTICLE; BIOSYNTHESIS; COLOR; FOOD CONTROL; FOOD HANDLING; HUMAN; MEAT; METABOLISM; METHODOLOGY; MICROBIOLOGY; PEDIOCOCCUS; STAPHYLOCOCCUS; SWINE;

ANIMALS; COLOR; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; MEAT PRODUCTS; METMYOGLOBIN; MYOGLOBIN; NITRITES; PEDIOCOCCUS; STAPHYLOCOCCUS; SWINE;

EID: 84867021847     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.08.003     Document Type: Article

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