PROCESSING OF

MEAT PRODUCTS
Exercise 12

QUIZ

QUIZ # 579

1. What are the steps involved in slaughtering animals?

2. How does ante-mortem inspection differ from postmortem inspection?
3.What is scalding?
4. Define flaying.
5.What is evisceration?
6.What are the importance of bleeding/ sticking the
animals before slaughtering?
7.What are the importance of chilling the animal
carcass?
8. What are the components of giblets?
Bonus:

If you lost everything tomorrow, whose arms

would you run into to make everything ok? Why?

To

know the basic

principles and methods
of meat preservation.
To have a hands on
experience in processing
meat.

OBJECTIVES

MEAT PRESERVATION
prevention

of spoilage in meat
kept longer without worsening
the appearance or rendering the
product unpalatable

MEAT PRESERVATION
lengthen the keeping quality of
food products by preventing or
delaying spoilage
inhibit the action preservation
antagonist

SOME METHODS OF MEAT

PRESERVATION

1.

Drying

lowering

the amount of
water available for
microbial growth
sun drying or by artificial
method such as oven
drying

SOME METHODS OF MEAT

PRESERVATION
2.

Freezing/Chilling

speedy removal of heat in the

product, thus lowering the
temperature, which can inhibit
bacterial growth as well as
enzymatic actions
Chilling temperature of 0-4oC
Freezing temperature -23oC to 0oC

SOME METHODS OF MEAT

PRESERVATION

3.

Canning

hermetically

sealing the
meat product in cans and
then subjecting them to
high temperature
processing

SOME METHODS OF MEAT

PRESERVATION
4.

Smoking

subjecting the meat to the action

of smoke produced by burning
wood, sawdust or charcoal
during the smoking process there
is partial drying due to the
presence of heat and at the same
time, smoke has anti-bacterial
components

SOME METHODS OF MEAT

PRESERVATION

Curing

This is a process of subjecting the

meat to the processes of adding
salt, sugar and curing salt.
Smoking and/or cooking follows.
BASIC CURING INGREDIENTS
1. Salt
2. Sugar
3. Nitrates or nitrites

SALT
inhibits

growth of
microorganisms
adds desirable flavour and
texture to the meat
draws out moisture from the
meat and as a consequence
muscle fiber tends to harden

SUGAR
overcomes

saltiness
counteracts the toughening
effect of salt
adds flavor

NITRATES/NITRITES
formation

of cured meat color

and unique cured meat
flavour
inhibits growth of some food
poisoning microorganisms
such as Clostridium
botulinum

OTHER INGREDIENTS WHICH MAY

OR MAY NOT BE USED DURING
CURING
1. Phosphates - enhances the water
holding capacity of meat, thus,
increasing the product yield
2. Ascorbates - this ingredient is being
used to speed up overall curing;
stabilizes cured meat color
3. Spices - added flavour and some have
antimicrobial effects
e.g. garlic, black pepper, anise, thyme,
rosemary

METHODS OF MEAT CURING

1.
2.
3.
4.

Dry cure method

Sweet pickle method
All injection method
Combination method

Combination

of injection and
dry cure (CIDC)
Combination of injection and
sweet pickle (CISP)

STEPS PRIOR TO PROCESSING

1.
2.
3.
4.
5.

Chilling
Trimming excess fat, parts
with clot and bruises, debone
Weighing basis for
measuring ingredients
Washing
Dripping to remove excess
water

TOCINO
Ingredients

per kilo of meat

Salt
20 gms
Sugar
120 gms
Prague powder 6 gms
MSG
.5 gms
Black Pepper 4 gms
Water
100 ml

TOCINO MANUFACTURE
cured

product native to the Philippines, which is normally

sliced and contains high amount of sugar

Always wash hands properly with soap and water before handling meat to
prevent further contamination of the product. Jewelries should be
removed.