Detection of Sulfites in Fresh Meat Preparation Commercialised at Retail in Lazio Region.

In Europe sulfur dioxide (SO) and sulfites in foods and beverages at concentrations of more than 10 mg kg or 10 mg L expressed as SO equivalents are subject to mandatory labelling. In fresh meats the addition of sulfites is not admitted because of their unlawful use to give the product a more attractive appearance. Aim of the study was to detect sulfites in meat product sampled in 19 commercial shops of Lazio Region.

Preliminary Study on Physicochemical and Biochemical Stress Markers at Poultry Slaughterhouse.

Pre-slaughter stress can result in variations in the glycogen storage and metabolic changes of muscle, responsible for quality poultry meat. Aim of this study was to investigate, as pre-slaughter stress markers and quality meat, physicochemical (pH), biochemical (muscle glycogen content), and chemical (super oxides free radicals) parameters. The carcass quality, as incidence of individual carcass defects, was also evaluated.

Soybean and Lactose in Meat Products and Preparations Sampled at Retail.

Food allergies and intolerances have increased during the last decades and regulatory authorities have taken different measures to prevent and manage consumers' adverse reactions, including correct labelling of foods. Aim of this work was to search for soybean and lactose in meat products and meat preparations taken from retail in some provinces of Campania Region (Southern Italy) and to evaluate the food labels compliance with Regulation (EU) n.1169/2011.

Optimization of Stunning Electrical Parameters to Improve Animal Welfare in a Poultry Slaughterhouse.

Animal killing for food production and the related operations are events that may induce pain, stress, fear and other forms of suffering to the animals. To face this problem and guarantee the animal welfare, the EU has adopted the Regulation (EC) N. 1099/2009 on the protection of animals at the time of killing.

Carbon Monoxide Residues in Vacuum-Packed Yellowfin Tuna Loins ().

The use of carbon monoxide (CO) in fresh fish has generated considerable debate. Carbon monoxide is used to treat fresh fish in order to retain its red appearance for a longer period. It reacts with the oxy-myoglobin to form a fairly stable cherry red carboxy-myoglobin complex that may mask spoilage, because the CO-complex can be stable beyond the microbiological shelf life of the meat.