Presence of sulphites in different types of partly processed meat products prepared for grilling

• Published in: IOP conference series. Earth and environmental science Vol. 85; no. 1; pp. 12067 - 12070
• Main Authors: Korićanac, V, Vranić, D, Trbović, D, Petronijević, R, Parunović, N
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.09.2017
• Subjects: Meat; Meat products; Sausages; Sulfite; Sulfites; Sulfur dioxide
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/85/1/012067

In the period January 2016 to May 2017, the presence and levels of sulfite were examined in 270 samples of hamburger, sausage (various types), pljeskavica (Serbian-style meat patties of various types) and ćevapi or ćevapčići (grill kebabs) from the Serbian market. Some (12.59%) of these partly processed meat products contained sulfites, expressed as SO2, at levels above 10 mg/kg, and so did not meet requirements laid down in the National Regulation. In the remainder of the meat products (87.41%), sulfite contents were below 10 mg/kg, which is considered as "not detected". By groups, 100% of hamburgers, 91.76% of sausages and 90.48% of pljeskavica met requirements of National Regulation. The meat product group with the biggest percentage of non-compliant meat products in which sulfites were detected was the ćevapi or ćevapčići - 18.10% of them contained sulfites. All in all, most of the partly processed meat products from the Serbian market met the National Regulation regarding sulfite content, and they were safe for consumption. Nonetheless, the high percentage of ćevapi or ćevapčići that contained sulfites leads us to conclude that regular and periodic control is necessary and one of the most important steps in ensuring safe and quality meat products for consumers.