Sulfite, an elective agent in the microbiological and chemical changes occurring in uncooked comminuted meat products.

Abstract

The literature dealing with sulfite preservation of meat products is reviewed. Discussion is centered on three aspects: (i) the elective action of sulfite, whereby its presence in meat products encourages the development of an association of Gram-positive bacteria (Brochothrix thermosphacta and homofermentative lactobacilli) and yeasts. Unsulfited products tend to be dominated by Pseudomonas fragi at chill, and Enterobacteriaceae at ambient temperatures; (ii) the diminution of the preservative potential of a meat product, which is associated with the binding of sulfite by acetaldehyde-producing yeasts; and (iii) the sparing action that sulfite has on the carbohydrates contained in the meat or included as an ingredient.