Abstract:In general, the meat contains nutrients of high biological value and susceptible to contamination by enteropathogens. One way of minimizing/eliminating this contamination is the use of food additives, in the case of meat, usually sodium sulphite. This technological resource is used to inhibit the growth of pathogenic bacteria such as Salmonella spp. and thermotolerant coliforms, mandatory parameters foreseen in sanitary legislation. Therefore, the objective of this article was to evaluate the presence of sodiu… Show more
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