About The Author

Diego is a research scientist at the Università degli Studi di Foggia.

Determination Of Sulphiting Agents In Raw And Processed Meat

The “sulphiting agents” are a class of compounds releases SO2 in food; consequently, they are widely used in the food industry as preservatives. Regarding meats and meat products, the legislation restricts the use of sulphiting agents. These restrictions are due to some toxic effects that these food additives may have in humans. In particular, chronic