According to data presented by the Brazilian Association of Slaughterhouses (ABRAFRIGO), in 2019, 2,107,817 kg of salted/ in brine/dry/smoked beef were exported. At the time, Angola was responsible for 96.4% of imports. In 2020 there was an 83% reduction in the volume of exports, but in the first half of 2021, the sector showed recovery with a 326% increase in this volume. These Brazilian products have already been exported to Hong Kong, Panama, the Marshall Islands and the United Kingdom, among others (Abrafrigo, 2021).In the production of JB, beef, salt and curing salts (nitrite and/or sodium and/or potassium nitrate) are mandatory ingredients. Furthermore, one can have, as optional ingredients, the intentional additives with stabilizer, acidulant, acidity regulator and antioxidant functions (Vidal et al., 2020a). However, the use of these additives must meet the limits defined by the Resolution of the Collegiate Board -RDC 272/2019 of the National Health Surveillance Agency (ANVISA) and authorized for use in animal products by the Ministry of Agriculture, Livestock and Supply (MAPA) (Brasil, 2019).The technological steps present in the processing of JB, according to the Technical Regulation of Identity and Quality (RTIQ) of the product, available in Normative Instruction No. 92/2020, are deboning and maintenance, wet salting, dry