Fermentation Question – Not Turning Pink

[Jim]

Good stuff Rick, —– Color (Nitrosomyoglobin) Formation • The characteristic color (nitrosomyoglobin) of dry- fermented sausage is produced by interaction between the meat pigments (myoglobin) and nitrite and nitrate. • Micrococcaceae that are introduced by adding Starter culture are responsible for the production of nitrosomyoglobin.