Hope everyone is well. I haven't logged into the forum for a while, but hope to get more involved again.
Firstly, I wondered if I could ask for some help, please?
I'm looking for information on degradation of soda metabisulphite and sodium sulphite in seasonings used to extend shelf life meat in a pork sausage. I'm looking to establish what happens to the preservative as it releases the SO2 over a 10 day period. This is not a topic that I'm overly familiar with.
Does anyone have any knowledge in this area? Alternatively, would you be able to tell me where I could find this information, please?
Many thanks in advance