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Degradation of sodium metabisulphite in sausage

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Posted 15 November 2013 - 02:22 PM

Hi All.


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




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Posted 06 December 2013 - 07:15 AM

Can anyone help Pops with this query please.

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