This review summarizes the research on the use of ammonium hydroxide a very controversial chemical substance, generally used in the meat industry as a pH regulating agent, control of microorganisms, to increase the quality parameters of meat products among others. It provides a broad view of the controversy surrounding its use, until addressing the studies carried out by some authors, their main conclusions and the most important forms of detection; Although the research on ammonium hydroxide in food is very limited, it will be possible to appreciate all the benefits of this chemical agent. The results of this review show that the correct application of ammonium hydroxide following the principles of good manufacturing practices and established food standards contribute to improve some quality characteristics of meat derivatives, developing products with low activity of pathogens such as Escherichia Coli and Salmonella, innocuous and with longer useful life, nevertheless it is necessary to incorporate more research to comprehend in a broad way the mechanism of action in different percentages including as a chemical agent.

The increasing trend of consumption and consequent food production has induced to the implementation of different agricultural technologies, to improve yields on land for cultivation and livestock, and food processing has implemented improvements to optimize its processes. Parallel to these improvements, environmental impacts are generated during each stage of production, from the farm to the final product. In this review were identified principal aspect and environmental impacts associated to agriculture, livestock and dairy product activities. Mismanagement of soils, herbicides and insecticide applications and liquid effluents due to milk processing, are the main factors that affect environmental causing greenhouse gases, Poisoning of beneficial insects and contamination of clean water and rivers.