This method measures free sulfite plus reproducible portion of bound sulfites, such as carbonyl addition products, in meat products. A test portion is heated with refluxing hydrochloric acid to convert sulfite to sulfur dioxide (SO2) gas. A stream of nitrogen introduced below the surface of the refluxing solution sweeps SO2 through a water-cooled condenser. SO2 is trapped by bubbling through a 3% hydrogen peroxide solution, where it is oxidized to sulfuric acid. Sulfite content is directly proportional to generated sulfuric acid, which is determined by titration with standardized sodium hydroxide solution. For verification, sulfate is determined gravimetrically as barium sulfate.