The possibilities of an upgraded method for detecting the content of dibutyl phthalate in PVC packages for semi-finished poultry meat by mechanical deboning

To preserve the freshness, quality of products, as well as increase shelf life, various tools and new technologies are used both in the production of products and in improving packaging for their storage. However, some packages may contain substances that can enter food products. One of these common substances is dibutyl phthalate, a popular plasticizer. This paper describes an upgraded method for detecting the content of dibutyl phthalate in semi-finished poultry meat by mechanical deboning.