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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 H2 S by bacteria tentatively identified asPseudomonas mephitica . This organism produced H2 S only when the oxygen tension was about 1% and thep H of the meat was 6.0 and above.

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