By: Group 2

 Process meat is that Has been preserve by the method

such as canning, salting, drying or smoking, chilling,
freezing and curing.
INGREDIENTS IN MEAT PROCESSING
FOOD ADDITIVES ARE A MIXTURE OF CONCENTRATES ADDED TO FOOD AS A RESULTS OF
PRODUCTS AND PROCESSING.

A. FOOD ADDITIVES
 1. PRESERVE ARE ADDED TO FOOD TO PREVENT THE GROWTH OF BACTERIA , WHICH
ARE INTRUMENTAL TO FOOD SPOILAGE.
 EX.
 SALT, SUGAR, VINEGAR
 SALTPETER
 SULFUR DIOXIDE
 BENZOIC ACID
2. EMULSIFTERS ARE ADDED TO PREVENT SEPARATION OF FOOD .
• eggs is an example of natural emulsifier.
• let him a fat found in southern and other food products.
3. STABILIZER ARE ADDED TO FOOD TO IMPROVE CONSISTENTCY AND TEXTURE USUALLY
POLYSAECHARIDE FOOD GUMS.
EX.
* GUAR
* GUM
* CARRAGEENAN AND GELATIN
USED IN ICE CREAM AND OTHER PRODUCTS.
B. SUGAR
1. REFINED SUGAR IS A SUGAR THAT HAS BEEN PURIFIED OF UNWANTED IMPURITIES
2.BROWN SUGAR CONSISTS OF SUGAR crystals coated in molasses syrup.
C. SPICES
ARE TAKEN FROM THE SEEDS, STEM, BARKS, FRUIT, AND LEAVES OF PLANTS
EXAMPLES OF CARDAMOM, CINNAMON AND CLOVES.

D. SALT
• ROCK SALT GRAYISH IN CILOR.
• IODIZED SALT THAT HAS SMALL AMOUNT OF IODIZED ADDED.
• SEA SALT IS WHICH IS DISTILLED FROM SEA WATER, CAN BE FINE OR COARSELY GROUND.

E. WATER GIVES A DIFFERENT TEXTURE TO PRODUCTS. WATER MAY BE HARD OR

SOFT.
* HARD WATER IS WATER THAT CONTAINS A HIGH AMOUNT OF DISSOLVED MINERALS, SUCH
MAGNESIUM AND CALCIUM
*SOFT WATER IS TREATED WATER ITS MINERALS REMOVED.
*TAP WATER RUNNING OR DRINKING WATER FROM AN INDOOR TAP

* DISTILLED WATER
* PURIFIED WATER
METHODS OF PROCESSING MEAT AND POULTRY
 CANNING = THIS IS A COMBINATION OF HEATING TO KILL SPOILAGE
BACTERIA AND INACTIVATE ENZYMES.

 SUN AND AIR DRYING = THESE IS WHEN MEAT AND POULTRY ARE SUN
DRIED TO REMOVE MOISTURE.

 DEHYDRATION AND SMOKING = THESE WERE USED IN THE OLDEN TIMES

TO REMOVE MOISTURE FROM THE FOOD.
PACKAGING LENGTHENS THE SHELF LIFE OF FOOD.

DIFFERENT PACKAGING MATERIALS AND THEIR QUILITIES

1. ALUMINIUM FOIL THAT ODORLESS AND NONTOXIC
2. GLASSINE PAPER IS MADE OF WOOD FIBER
3. SARAN FILM IS A THERMOPLASTIC RESIN.
4. EDIBLES PACKAGE AS IN CASING SAUSAGES, FROZEN STEAKS
5. LAMINATED WRAPPINGS MADE FROM 2 OR MORE COMBINED MATERIALS
6. POLYETHYLENE THAT SHIELD THE PRODUCTS
7. WOODEN BOXES THAT PROTECT THE PRODUCT FROM BREAKAGE AND COMPRESSION.
8. DRUMS AND PAILS.
9. SOME LOCAL PAKAGING MATERIALS THAT CAN BE USED FOR FOOD THAT REQUIRES
IMMIDIATE COOKING LIKE BANANA LEAVES, PALM LEAVES COCONUT LEAVES, AND
BAMBOO STICKS.
 QUALITIES OF GOOD PACKAGING
 IT SHOULD BE APPROPRIATE FOR THE PRODUCTS
 IT SHOULD MAINTAIN THE FRESHNESS AND APPEARANCE OF
THE PRODUCT
 IT SHOULD BE DEAD SET AGAINST GREASE, BACTERIA, AND
INSECTS
 IT SHOULD BE MOISTURE RESISTANT
 IT SHOULD BE CLEAN
 IT SHOULD BE SAFE
CONSIDERATION WHEN CHOOSING PACKAGING MATERIALS
FOR PROCESS MEAT AND POULTRY.
 PRODUCT COMPOSITION = PROCEED FOOD DIFFER IN COMPOSITION AND
TEXTURE
 SIZE AND SHAPE OF THE PROCESSED FOOD= PACKAGING MATERIALS
SHOULD MATCH THE SIZE & SHAPE OF THE FOOD PREVENT
 ODOR ANF AROMA OF FOOD = THE PACKAGING MATERIALS SHOULD
RESTRICT THE CHANGE OF THE DESIREABLE ODOR AND AROMA INTO
UNACCEPTABLE SMELL RESULTING IN SPOILAGE
 APPEARANCE AND COLOR OF FOOD= CHOOSE THE PACKAGING MATERIALS
THAT PROTECT THE PRODUCT FROM STRONG LIGHTNING
 AESTHETIC APPEARANCE= THIS INCLUDES APPROPRIATENESS OF DESIGN,
COLOR, AND SIZE
STEPS IN COSTING PROCESSED MEAT AND POULTRY
1. LIST ALL THE INGREDIENTS USED IN THE RECIPE
2. DETERMINE THE COST OF EACH INGREDIENT
3. TOTAL COST OF THE INGREDIENTS USED TO DIVIDE BY THE
NUMBER OF PORTION OR YEILD OF THE RECIPE
4. THE COST OF THE OPERATION, PACKAGING, AND LABOR
SHOULD BE ADDED TO THE COST PER PORTION
5. DECIDE ON THE MARK PERCENTAGE (PROFIT) TO ARRIVE AT
THE SELLING PRICE PER PORTION
Thank for listening!!!
Members: JC Mendoza
Francine Simon
Annemoore Lomibao
Christan Kurt Fortades
Katrina Castaneda