Formation and identification of nitrosylmyoglobin by Staphylococcus xylosus in raw meat batters: A potential solution for nitrite substitution in meat products

► Conversion capacity of metmyoglobin by Staphylococcus xylosus was assessed. ► The photochemical complementary analysis of UV-vis, ESR and RR spectroscopy was used. ► S. xylosus converted metmyoglobin into nitrosylmyoglobin in MRS broth. ► Pentacoordinate NO-Mb was formed in meat batters inoculated with S. xylosus. ► This study provides a potential solution for nitrite substitute in meat products.