by

ARMAN N. BERMON, LPT

 INTRODUCTION
• The most common methods of preserving animal products are
 salting
 curing
 drying
 smoking, and
 Freezing

 Preservation is a race between time and microbial growth

 Microorganisms grow rapidly in perishable products like meat

 Aside from its high water content (70%), it is also rich in protein which
contributes to fast deterioration of the product

 It is therefore necessary for us to have a helpful and practical tool for the wise
and profitable utilization of pork products
 5 S

5s is the name of a workplace

organization method originated
from Japan, used by the
Japanese
 5 S

1. Seiri – Sort
2. Seiton – Systematize
3. Seiso – Sweept
4. Seiketsu – Sanitize
5. Shitsuke –Self-Discipline
SEIRI (Sort)
Taking out and disposing unnecessary items

SEITON (Systematize)
Arrangement/organization of necessary items in good order for
use. Items in the workplace are arranged for ease of access
and repeated use. (a place of everything and everything is its
place)

SEIKETSU (Sanitize)
Maintaining the workplace in high standard of housekeeping.
SHITSUKE (self-Discipline)

Doing things spontaneously without being told.

Teach by doing.
 HYGIENE AND SANITATION
• Hygiene and sanitation is often equated with:
– public health
– Freedom from food poisoning, disease dangers and unsafe additives
– Absence of debris
– Objectionable odors
– Pollution in processing plants

 Adequate meat hygiene measures should cover the time from a period
on the farm before the animal is transported to the slaughterhouse,
through its journey to the abattoir until the final meat product is
consumed

 Such a meat hygiene will not result in a wholesome product for

human consumption, with improved keeping qualities, but will
also make an important contribution for livestock and poultry
disease control
 HYGIENE AND SANITATION
• A.1. Principles and Objectives

The main objective of meat hygiene standards is the establishment of adequate

control to ensure the production of meat that is safe for human consumption

THE PRINCIPLES OF MEAT HYGIENE ARE BASICALLY THE SAME FOR ALL
FOOD ANIMALS

 In order to ensure a safe meat supply, controls must be applied on the following:

 A. the use of biologicals and agricultural chemicals on the farm

 B. care of the animal during transport and at collecting centers and

depots

 C. examination of the animal before slaughter to assure the

elimination of unfit animals

 D. examination of the carcass and parts of the carcass

immediately after slaughter to separate the wholesome
products from those unfit for human consumption
HYGIENE AND SANITATION
 E. separation of unfit materials from edible products in a way
that will avoid contaminating edible product

 F. removal and destruction of all diseased and unfit materials

 G. adoption of environmental sanitation controls

 H. prohibition of the adoption of harmful materials in the

handling and preparation of meat products

 I. adequate hygienic supervision of meat processing

plants, food stores and restaurant kitchens to ensure
complete sanitation control of meat and meat
products to point of consumption
HYGIENE AND SANITATION
• A.2.1. Benefits of Hygiene and Sanitation
– strict implementation of hygiene measures will result to the
following:
 improvement in product quality
 extended shelf-life of products
 reduction of products losses
 improvement in production efficiency
 good public image of the product
 Equipment and Utensils Needed
• Meat processing requires different equipment and utensils,
depending on the production capacity of the meat plant and the type
of meat product that one wants to process
• Therefore, it is important to identify the needed equipment and
utensils:
– Freezer used for storing meat at a temperature of 0ºC or below
– Refrigerator used for chilling or storing meat at a temperature of 4-6ºC
– Weighing Scale to determine the exact weight of meat
– Ingredient Scale or a smaller capacity scale to weigh the basic
ingredients for curing
– Meat Grinder - Meat Slicer
– Blow Torch - Stuffer
– Food Processor
– Cooking Stove
 UTENSILS
• Knives (utility knife, deboning knife)
• Carborandum / honing steel
• Measuring cups and spoons
• Spatula
• Syringe and needle
• Mixing bowls
• Utility trays
• Chopping boards
• Pots and pans
• Meat Thermometer
• Jars / Canisters for condiment
• Molder
• Sausage stuffer
 MEAT AS A RAW MATERIAL
• Meat refers to those animal tissues which are suitable for use
as food
– It includes the musculature organs such as
• Liver
• Kidney
• Brains
• Edible tissues
• Meat should come from animals that are sufficiently mature and
healthy

• It is highly nutritious, palatable, highly digestible and has a high

satiety value
• Components of Meat
– The gross structure consist of meat is lean, fat and bone
– Among the three components, lean is considered the most
important since it comprises the bulk of the carcass, 50-65% of
the carcass weight
– It comprises 5-30% of the carcass
– Older animals tend to contain higher amount of fat
– Bone, on the other hand, comprises 15-17% of the carcass

• Classification
– Meat is classified as red or white based on the color of the lean
– Red meat includes pork, beef, carabeef and chevon
– White meat includes poultry meat
– Meat from different animal species is further classified based on
the degree of tenderness of the lean
– Beef cuts for instance, may either be tender, less tender, or
tough depending upon their carcass location
– Pork cuts may be tender or less tender
– There are no tough cuts in pork carcass
 PROPERTIES OF FRESH MEAT

• FRESH MEAT refers to meat which has undergone the chemical and
physical changes which follow slaughter but has not been further
processed by freezing, curing, smoking etc.

• The properties of fresh meat determine its usefulness to the retailer,

consumer, and processor

• Important properties of meat include the water holding capacity, color,

structure, firmness, and texture

• WATER HOLDING CAPACITY is defined as the ability of meat to

retain its water/juice during application of external forces such as
cutting, heating, grinding or pressing

Properties of meat like tenderness, juiciness, color,

texture and firmness are partially dependent on water
holding capacity
• It also affects shrinkage of meat during storage, retail display,
cooking and processing

• Pale, soft, and exudative pork (PSE) is considered a poor

quality meat because of its low water holding capacity
characteristic

• It is not used in processing because of considerable shrinkage

• MEAT COLOR is the total impression seen by the eye

• Myoglobin is the major meat color pigment

• High amounts of myoglobin in meat would mean a

darker color
– Older animals would often give dark colored meat
• Color is therefore used to identify the age of the animal
• The typical color of meat from different animals would differ

– Pork has a grayish pink to grayish red color

– while beef is bright cherry red to dark red

• STRUCTURE, FIRMNESS AND TEXTURE of meat are

properties that are difficult to measure objectively

• These factors are evaluated by retailers and consumers with

their visual, tactile and gustatory senses
 NUTRITIVE VALUE
• Meat, aside from its protein content is also rich in water (70%), thus it
is very perishable and could easily deteriorate

• Thus, processing meat at the proper time with the proper technique
either by exposure to high or low temperature would delay spoilage

• Meat can also be treated with substances like salt, nitrate or other
chemicals that inhibit microbial growth

• Meat fats contain large quantities of fatty acids that are essential in the
human diet

• Essential fatty acids are linoleic and arachidonic

• Meat, is generally an excellent source of the water soluble and
complex group but a poor source of Vitamin C and Vitamin A, D, E
and K
• Pork contains higher levels of the B-complex vitamins than beef and
poultry
• Meat is a good source of all minerals except for CALCIUM
• It is an especially good source of IRON and PHOSPHORUS
• The high amount of nutrients contained in meat made it a vital
part of the human diet

• Cooking and processing can affect the nutritive value of meat

but at a minimal extent

• In the markets including the supermarkets, dishonest substitution of various kinds

of meat occur
• Whether this is intentional or not, we, as consumers, are certainly the victims of
such malpractice possibly due to inexperience and lack of knowledge on the proper
selection and differentiation of meats.
• Hence, it is strongly suggested to the consuming public to remember these useful
tips when buying meat
1. CONSIDER THE LEAN MEAT. Is the color light or dark?
Are the fibers or grain of the muscle fine or coarse? The
texture of the muscles will tell you if the animal is young or
old. In other words, the coarser the muscles, the older the
animal and vice versa
2. SCRUTINIZE THE FAT. Is it white, yellow or marbled? Yellowish fat is
soft and oily, while fat is firm and free from greasy or oily appearance.
Marbled fat, on the other hand, is the fat between muscle fibers. This
characteristic is desirable in high quality pork

3. CHECK THE BONE. Is it porous or fine, brittle or hardened, flexible or

non-flexible? The bone structure can also determine the age of the animal.
Red and porous bones indicate that the carcass is young

4. EXAMINE THE BONE MARROW. Is it pink, red or slightly red? Is it soft

pink and soft bone marrow indicates that the animal is young. This will
therefore give you more tender meat

5. CONSIDER THE ODOR. Some types of meat

have their own characteristic smell. Chevon
smells of ammonia, beef is milky while carabeef
is musky
 MEAT CUTS
• There is “no best way” to cut a carcass
• The choice depends on how the meat is to be used
• However, for convenience in marketing and preparation of meat,
specification for pork cuts have already been standardized to meet the
requirements of consumers and end-users
• Pork finds its way into many uses and a variety of recipes and other
processed products have been evolved out of it
• For this reason, it will be helpful and profitable if the carcass is properly cut
according to the prescribed standard and these cuts are utilized to the
maximum:
ULO (head) includes all parts of the head which is cut from
the rest of the pork carcass at right angle to the body at the
atlas point
KASIM at PAYPAY (shoulder) which is separated from the
body by making a cut between the second and the third ribs
perpendicular to the topline of the body
(1) Kasim – picnic (2) paypay – boston cut
(3) Buto sa leeg – neck bones
 MEAT CUTS
PIGE o HITA ( hind leg or paa) separated from the middle portion 5
to 10 cm in front of the aitch bone perpendicular to the hind leg
LOMO (loin) portion separated from the belly by a line about one cm
ventral to the blade bone and as close as possible to the ventral side
of the hip bone
LIYEMPO (belly) remaining portion after removing the loin and spare
ribs
TADYANG (spare ribs) which are separated from the belly by
slipping the knife under and closest to the bones
PINAGTABASAN (trimmings) small pieces of lean and fat that are
removed from the wholesale cuts

PAA (pig’s feet) includes the fore and hind feet which
are separated from the ham by cutting between the
hindfoot bones and the hindshank bones
BUNTOT (tail) a cut made as close as possible to the sacral
bone at the point where the ham is separated from the loin
• Toughness is not much of a problem
in pork, unlike in beef, but the price
also varies according to the kind of
cut

• The meatier cuts are more expensive

than the bony one
PORK CUTS
BEEF CUTS
MEAT CUTS
MEAT CUTS
 NON-MEAT INGREDIENTS USED IN
MEAT PRESERVATION
There are different ingredients used in meat processing. It is important
to know them well to help anybody use them properly and economically
1. SALT . It prevents the growth of putrefying bacteria, hardens muscle
fibers and draws out moisture from the meat. Also, it adds desirable
flavor and texture to the meat.
2. SUGAR. It adds flavor to meat, helps overcome saltiness and
counteracts the toughening effect of salt. Both the brown and the white
sugar may be used
3. NITRATES/NITRITES. Develop the proper color in cured meat
product. Commonly known as POTASSIUM NITRATE (Saltire) and
sodium nitrite or salt peter, they should be used with caution – toxic
when taken in excessive amount
4. ASCORBATES. A strong reducing agent added to
the curing mixture to speed up the curing
reaction
 NON-MEAT INGREDIENTS USED IN
MEAT PRESERVATION
5. PHOSPHATES. This are additives that increase the water holding
capacity of cured meat products. This in turn results in increased
product yield, drier and firmer product surfaces.
6. VINEGAR. This is used not only for improving meat flavor but also its
antiseptic value. It also prolongs the shelf-life of the finished product
7. SPICES. These usually consist of leaves, flowers, seeds, buds, bark
or other plant parts which have been dried. Can be used either in their
original state or in powder form
8. EXTENDERS. This are added to the meat for the purpose of
increasing bulk of the product. Commonly used in the meat industry
today are the soybean products such as the Textured Vegetable Protein
(TVP) that develops a chewy texture and an appearance like that of
meat, fish or shrimp.
9. BINDERS, FILLERS, EMULSIFIERS. These are
substances which improve the texture, appearance,
plumpness and ease f slicing the processed products.
They also prevent shrinkage to a certain extent.
• Meat preservation is lengthening the storage life of meat
• The physical appearance, the chemical composition and consistency of the
product may change but as long as its fitness for human consumption is
lengthened, preservation is achieved

1. To reduce or inhibit bacterial action and other spoilage of

meat.
2. To improve the texture, flavor and appearance of the meat
3. To add variety to the diet
4. To prevent loss and wastage of meat in case of home
slaughter
5. To make meat available all year round
1. Microbial Growth – bacteria, yeast and
molds
2. Atmosphere Oxidation – rancidity or
“maanta” (factors: light, air)
3. Enzymatic Reaction – subjecting meat to a
temperature below or above the range
needed for the activity of the meat enzymes
(inherently temperature and pH sensitive)
• At the time of slaughter, the meat of a healthy animal
contains only a few micro organisms
• However, during the slaughtering of the animal and
handling of the carcass, it may be contaminated with
different species of bacteria which, if left unchecked, could
lead to meat spoilage
•Therefore, meat should be processed right after
slaughtering the animal to maintain the quality of the
meat product or preferably chilling first before
processing to give time for the enzymes to soften the
tissues, making them more tender.
 • Meat processing in most consist of the use of several methods
namely:
1. Drying – oldest and most widely used for the reduction of water content
(70%) of the meat to about 15%
Sun drying – 1 to 2 days
Oven drying – 110 to 120ºC
2. Smoking – subjecting the meat to smoke produced by burning weed,
saw dust or guava leaves. This improves the flavor, odor, appearance
and texture of the meat
3. Salting – Simple method of dehydration in which the salt causes the
withdrawal of water from the meat and prevents spoilage
4. Canning – the meat is hemetically sealed in a container and subjected
to a thermal process
5. Curing – wherein the ingredients inhibit the growth of
microorganisms
1. Ham – very expensive; regarded as food for the rich
2. Tocino – being called the “Filipino bacon”, processed from pork and
contains high amount of sugar
3. Bacon – made from the side or bellies of pork minus the ribs about
50% lean, 46% fat and about 4% skin

4. Sausages – an example of comminuted meat product, ground

seasoned or unseasoned, stuffed with or without casings
5. Pork Tapa – ideally made from beef, carabeef, horse meat, chevon and
pork. Commonly sliced and seasoned, dried or undried
6. Corned Pork / Beef – involved two distinct steps: curing of the meat
and the cooking of the cured meat
7. Hamburger – involves on curing of the meat and patties are
formed using a hamburger molder