The Presence of Sulphites in Mince and Meat Products Prepared in Establishments in the Valencia Region

Abstract

Background: In view of the development of harmonisation provisions for food legislation with regard to additives, the aim of this study is to find out the use of sulphites in minced meats and meat products prepared in establishments located in the Valencia Region. Methods: Following planning of the types of products and number of samples to be researched, the results obtained were evaluated qualitatively and quantitatively for the presence of sulphites, expressed in mg/kg of SO2. Results: The presence of sulphites was found in 65.38% of the samples of beef and pork burgers and in 64.18% of chicken burgers. Minced meat, fresh chorizo (highly-seasoned pork sausage) and raw sausages were more in line with legislation. Conclusions: The extensive use of sulphites in prepared meat products was observed. The imminent application of Community legislation will bring lead to a modification in the practices when preparing these products.