Liha töötlemine
(brown) Fe 3+
Hexose
-O2
Bacterial
action Nitric oxide myoglobin
(bright pink) Fe 2+
H2O2 Heat or Smoking
Lactate
Cholemyoglobin Nitrosohemochrome
(Green) (pink stable) Fe 2+
Figure 9.2. Color development in fermented sausages.
Fermentation: Microbiology and Biochemistry 193
by most lactobacilli), which increases rancid- the assessment of such a potential in strains
ity and discoloration of the final product. involved in meat fermentation
annaabi.ee 
