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Degradation of sodium metabisulphite in sausage


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poppysnoss

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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

 

Pops



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Posted 06 December 2013 - 07:15 AM

Can anyone help Pops with this query please.


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