CONTROLE DE QUALIDADE E BOAS PRÁTICAS NA PRODUÇÃO DE EMBUTIDOS CÁRNEOS: REVISÃO SISTEMÁTICA

Abstract

This study aims to conduct a systematic review of quality control in the processed meat industry, focusing on practices and challenges faced by the sector. The research followed the PRISMA 2020 methodology and analyzed scientific publications from the ScienceDirect database between 2015 and 2025. Key aspects examined include the application of Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), the integration of emerging technologies, national regulations, and strategies for food safety. The findings highlight the importance of continuous staff training, the use of innovative technologies, microbiome mapping, and international standards to ensure product safety, quality, and compliance. In this context, it is observed that quality control in the processed meat industry has evolved from a traditional approach, based solely on final inspection, to a preventive and integrated model, incorporating advanced analytical tools, biotechnology, and sustainable strategies. However, challenges remain regarding the application of these technologies on an industrial scale, especially in small and medium-sized enterprises, in addition to the need to reconcile innovation with sensory resources and cost-effective options. It is concluded that efficient implementation of quality control systems is essential to ensure food safety, build consumer trust, and meet legal and market demands