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Endocellular enzymes from Pseudomonas fragi (ATCC 4973) had a significant (P < 0.05) effect on the color of sterile beef and sterile aqueous beef extract stored at 21°C and 4°C. There was no evidence of protein degradation or lipid oxidation in samples treated with endocellular enzymes. Our findings indicate that glucose oxidase present in the endocellular enzyme preparations from P. fragi may be an important factor in causing oxidation of the meat pigment oxymyoglobin to metmyoglobin.
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Bala et al. (1978) studied this question.
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