Notice of RetractionProduction of Cured Meat Pigment by Staphylococcus xylosus in a Model System

Notice of Retraction

After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE\´s Publication Principles.

We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.

The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.

Meat color is largely dependent on the chemical state of myoglobin. During meat curing, nitrite is used widely to form the characteristic pink color of cured meat, nitrosylmyoglobin. However, the use of nitrite is limited due to its potential carcinogenicity. Metmyoglobin was extracted from donkey (Equus asinus) heart muscle by ammonium sulfate fractionation and purified by carboxymethyl (CM)-Sephadex Fast Flow ion exchange chromatography. The protein was then added to M17 broth to formulate a model system in which "meat reddening" is studied. Spectral analysis and colorimetric results showed that metmyoglobin was converted into nitrosylmyoglobin by Staphylococcus xylosus fermentation. The alternation of microbial fermentation to nitrite addition for colorizing cured meat products provides a potential solution in natural/organic food production.