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Role of coagulase-negative staphylococci in color development of fermented meat products based on nitric oxide

Risu Na1, Jiawang Wang1, Jiasheng Lu1

  • 1College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, China.

Meat Science
|June 9, 2026
PubMed

Keywords:
Coagulase-negative staphylococciFermented meat productsNitric oxide synthaseNitrite substitutionNitrosomyoglobin formation

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