Standardization of the coloration of the sulfhydric gas test applied to meat products

Abstract

The present work aims to standardize the coloration of the qualitative test of the sulfhydric gas research that evaluates the state of conservation of meats and their derivatives. Treatments A, B, C and D were used, which presented the following concentrations: 0.000 mg, 0.007 mg, 0.014 mg and 0.028 mg of standard sodium sulfide solution, respectively. The negative qualitative result corresponds to the values of 0.000 mg H2S and 0.007 mg H2S. The positive result corresponds to values of 0.014 mg H2S and 0.028 mg H2S. We conclude that (a) the standardization of the positive for the qualitative is equal to or greater than 0.014 mg of H2S; and (b) values equal to or greater than 0.014 mg H2S indicate that the meat products are decomposing.