Multi-enzyme cascade colouring for meat without nitrite at low-temperature: Catalysis by NOS-YkuN-YumC and glucose dehydrogenase

Key Points

• Innovatively, the multi-enzyme cascade successfully colours meat without nitrite, enhancing safety.
• Important metrics indicate significant colour retention over a 48-hour period without adverse effects.
• Assessment using observations of enzyme activity highlighted low-temperature catalysis techniques.
• This technique may enable improved meat processing safety, particularly relevant for consumer preference.