Conservação de produtos cárneos: nitrito e nitrato como conservantes sintéticos e o potencial dos óleos essenciais como alternativas naturais

Abstract

This study analyzes the most common methods of meat preservation, with emphasis on the use of nitrite and nitrate as curing agents, highlighting their technological functions, toxicological aspects, and the main analytical methods described in the literature for their determination. The research was conducted through a bibliographic review, gathering scientific articles, technical books, international standards, and official documents addressing meat quality, safety, and composition. The evaluated studies show that, although nitrite and nitrate are essential for color fixation, the development of characteristic flavor, and the control of microorganisms such as Clostridium botulinum, their use requires monitoring, especially due to the potential formation of nitrosamines and the need to comply with legal limits established for safe application. The study also examined the potential of essential oils as natural alternatives capable of complementing or partially reducing the use of synthetic preservatives, considering their antimicrobial and antioxidant properties, which contribute to product stability. It is concluded that the integration of traditional technologies with natural alternatives represents a promising path for the Brazilian meat industry, promoting improvements in safety, quality, and alignment with the growing demand for more natural products and clean labeling.