ANÁLISE DO USO E DO CONTROLE DO NITRITO E NITRATO DE SÓDIO NA FABRICAÇÃO DO JERKED BEEF

The use of nitrite and sodium nitrate in the production of cured meats, such as Jerked Beef, is a consolidated practice, due to their effectiveness in preserving and preventing microbial growth. Therefore, the objective of this article is to analyze the process of use and control of these additives in the manufacture of Jerked Beef, focusing on their relevance to food safety and compliance with regulations. To this end, descriptive research was carried out, with a qualitative approach, using the case study method in a Brazilian multinational in the food sector. In this context, semi-structured interviews were conducted with three industry professionals, revealing that, despite the benefits of additives, managing their use requires rigorous monitoring to ensure product safety and meet regulatory requirements. Therefore, this study highlights the importance of precise control of nitrite and sodium nitrate for maintaining food quality and safety, reinforcing the need to comply with established standards and find specialized collaborators who carry out formulation preparation activities with nitrite and nitrate.