Technical articles on preservation
Author: Walmir 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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