Red Pigment of Parma Ham and Bacterial Influence on its Formation

H. Morita, J. Niu, R. Sakata, Y. Nagata

Research output: Contribution to journalArticlepeer-review

61 Citations (Scopus)


The red pigment of Parma ham was compared with the myoglobin derivatives present in meat and meat products. Spectral patterns of 75% acetone extracts and electron spin resonance spectra from Parma ham differed from those of the myoglobin derivatives. Staphylococci isolated from Parma ham generated red myoglobin derivative from metmyoglobin. Model fermented sausage prepared by inoculation with the isolates developed a more desirable red color without nitrite or nitrate treatment. The red pigment of Parma ham and the model sausage appeared to be the same myoglobin derivative. The reddening of Parma ham is probably caused by the action of bacteria.

Original languageEnglish
Pages (from-to)1021-1023
Number of pages3
JournalJournal of Food Science
Issue number5
Publication statusPublished - Jan 1 1996
Externally publishedYes


  • Parma ham
  • Red myoglobin derivative
  • Staphylococci

ASJC Scopus subject areas

  • Food Science


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