Factors influencing the production of hydrogen sulphide from meat during heating

The relationship between the nutritional history of an animal and the production of H2S when the meat is heated has been investigated. The flesh of animals in poor condition produced more labile sulphur in the form of H2S than did the flesh from animals in good condition. The amount of H2S produced was directly related to the pH of the meat, irrespective of whether the pH was varied artificially by the use of acid or alkali, or whether the ultimate pH was increased biologically by starvation.