Technical articles on meatpacking and dairy plants
Author: Walmir Rezende • 10/10/2025
Effective equipment sanitation prevents cross-contamination and keeps preservatives working in meat products by removing biofilms and residues.
Read MoreWalmir Rezende • 10/09/2025
Relying on alkaline cleaning alone, or acid cleaning alone, in a meatpacking plant CIP looks simpler, but it leaves residues behind and leads to biofilms and corrosion.
Read MoreWalmir Rezende • 10/08/2025
Production managers often ask: sodium hypochlorite or hydrogen peroxide? Both are sanitizers approved by ANVISA for the food industry, but they differ in mechanism, spectrum and application.
Read MoreWalmir Rezende • 10/07/2025
CIP (Clean-in-Place) protocols are essential for food safety in meatpacking and dairy plants. Yet seemingly minor operational mistakes can lead to contamination, biofilms, failed audits and equipment corrosion.
Read MoreWalmir Rezende • 10/06/2025
Technical managers often see the same preservative, at the same dosage, work in one product and fail in another. The explanation usually lies in pH.
Read MoreWalmir Rezende • 10/06/2025
Proper pH control is essential for quality and safety in meat and dairy products, since it affects preservatives, texture and emulsions.
Read MoreWalmir Rezende • 10/05/2025
Sodium bicarbonate (NaHCO₃) is widely known for household uses, but it also has specific technical uses in industrial meat processing:
Read MoreWalmir Rezende • 10/04/2025
Citric acid and sodium citrate are pH regulators used in meatpacking and dairy plants, but they do different jobs: one acidifies, the other emulsifies and buffers.
Read MoreWalmir Rezende • 10/03/2025
Extending the shelf life of meat and dairy products is a challenge: combining sodium benzoate and potassium sorbate creates a synergistic effect and stronger antimicrobial protection.
Read MoreWalmir Rezende • 10/02/2025
Sodium nitrite and sodium nitrate are curing salts approved by ANVISA, but they work through different mechanisms: see which to choose for quick cures or long cures.
Read MoreWalmir Rezende • 10/01/2025
The use of preservatives in meatpacking plants is regulated by ANVISA and MAPA in Brazil; documentation failures lead to citations, fines and held batches.
Read MoreWalmir Rezende • 10/01/2025
Preserving processed meat requires microbiological safety, sensory quality and compliance with the strict health regulations set by ANVISA.
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