ILOCOS SUR POLYTECHNIC STATE COLLEGE

Santiago Campus

MODULE
Learning Objectives:
At the end of 4 hours, the students must be able to:
1. Identify the different types of Salt.
2. Identify the different types of meat.
3. Identify the different types of marine products.

In LO1 module on processing food by salting, curing, and smoking you had
learned on how to prepare the tools, equipment and materials to be used. In this
module you will learn how to prepare the raw materials needed in salting, curing and
smoking.

Salt
In the Kitchen, there’s no ingredient more important than salt. Aside from
being one of the five basic tastes (salty, bitter, sour, and umami), salt has properties
that release food molecules into the air, giving the food an aroma- an integral part of
taste. If you’ve ever eaten your favourite food while suffering a cold, you’ll know just
how important smell is. That’s why the different types of salt are important to
distinguish between.
Salt also highlights and suppresses the different flavors we perceive in our
food. In small amounts, salt curbs bitterness, but enhances sweet, sour and umami,
giving sweet and sour dishes a more two- dimensional taste. At higher
concentrations, it reduces sweetness and enhances umami, making it perfect for
savory and meat dishes.
1. Table salt 7. Kala Namak
2. Kosher salt 8. Flake salt
3. Sea salt 9. Black Hawaiian salt
4. Himalayan Pink salt 10. Red Hawaiian salt
5. Celtic Sea salt 11. Smoked Salt
6. Fleur de Sel 12. Pickling salt
Types of Salt

1. Table Salt

The most common type and is harvested from salt deposits found
underground. It’s highly refined and finely ground, with impurities and trace minerals
removed in the process. It’s also treated with an anti caking agent to keep from
clumping.

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE
2. Kosher salt

Koshering salt- or kosher salt , in the U.S.- is flakier and coarser grained than
regular table salt. Its large grain size makes it perfect for sprinkling on top of meat,
where it releases a surprising blast of flavor. Kosher salt also dissolves quickly,
making it a perfect all- purpose cooking salt.

3. Sea salt –

Harvested from evaporated sea water, sea salt is usually unrefined and coarser-
grained than table salt. It also contains some of the minerals from where it was
harvested- zinc, potassium and iron among them- which give sea salt a more
complex flavor profile .
“Sea salt” is a pretty broad term, as it includes some of the specialty salts
described below. Sprinkle it on top of foods for a different mouth feel and bigger
burst of flavor than table salt

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE
[Link] Pink Salt

Himalayan salt is the purest form of salt in the world and is harvested by hand
from Khewra Salt Mine in the Himalayan Mountains of Pakistan. Its color ranges
from off- white to deep pink. Rich in minerals- it contains the 84 natural minerals and
elements found in the human body- Himalayan salt is used in spa treatments, as well
as the kitchen.
Its mineral content gives it a bolder flavour than many other salts, so use it as
a cooking and finishing salt- or to add a bit of flair to a salt rimmed margarita! Slabs
of the stuff are used for cooking and serving (Himalayan salt retains temperature for
hours), and unfinished pieces often appear in shops as lamps.

5. Celtic Sea Salt

Also kinown as sel gris (French for “grey salt”), Celtic sea salt is harvested
from the bottom of tidal ponds off the coast of France. The salt crystals are raked out
after sinking; this, plus the mineral- rich seawater its extracted from, gives Celtic salt
its moist, chunky grains, grey hue and briny taste.
It’s great on fish and meat as both a cooking and finishing salt, as well as for
baking.

6. Fleur de Sel

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE
Harvested from salt water through evaporation, boiling or other means, flake
salt is thin and irregularly shaped with a bright, salty taste and very low mineral
content.
This shapes means the crunchy flakes salt dissolves quickly, resulting in a
“pop” of flavour. Among the different types of salt, use it as a finishing salt,
especially on meats.

9. Black Hawaiian Salt

Also known as black lava salt, black Hawaiian salt is a sea salt harvested
from the volcanic islands of Hawaii. It gets its deep, black color from the addition of
activated charcoal.
Coarse- grained and crunchy, black Hawaiian salt is great for finishing pork
and seafood.

10. Red Hawaiian Salt

Also called alaea salt, this unrefined, red Hawaiian salt gets its name and color
from the reddish, iron-rich volcanic clay alaea.
Used for centuries in ceremonial ways for cleaning, purification and the blessing of
tools, red Hawaiian salt is also great in the kitchen, adding an attractive finish and robust
flavour to seafood and meat, as well as traditional island dishes like poke and pipikaula, a
Hawaiian jerky.

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE

11. Smoked Salt

Slow-smoked up to two weeks over a wood fire (usually hickory, mesquite, apple,
oak or alder wood), smoked salt adds an intense and, yes, smoky flavour to dishes.
The tastes will vary from brand to brand depending on the time smoked and the
wood used. Smoked salt is the best of the different types of salt to use for flavouring meats
and heartier vegetables, like potatoes.

12. Pickling salt

Used for pickling and brining, pickling salt does not contain any added iodine or
anti- caking agents, nor many of the trace minerals of sea salt, which can cause ugly
discoloration of the preserved food.

Types of Meat

1. Pork

Pork is one of the most popular forms of meat in the world. Despite some
confusion on the issue, pork is classed as red meat. This is because it contains a
large amount of myoglobin, a protein responsible for the red color of meat. Bacon,
Ham, Hot dogs, Jamon, Prosciutto, Salami, Sausages and Spam are some meat
products that uses pork.

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE
Benefits
 Pork is a particularly significant source of thiamine (vitamin B1). The content
of this important vitamin is much higher than in other meat and plays an
essential role in glucose metabolism and protecting cardiac health.
 Much cheaper than most other meat.
 Pork contains decent amounts of selenium and zinc, which are responsible
for boosting the immune system, defending against
stress, and optimal hormone production.
Concerns
 Compared to other meats, pork contains extremely high levels of omega-6
fatty acids. Despite being essential for health, an unbalanced ratio of omega-6
to omega-3 can be pro-inflammatory in nature.
 Pork is more susceptible to bacterial contamination and food-borne illness
than other meat; ensuring pork is thoroughly cooked is essential.
2. Beef

When most people think of red meat, they probably imagine beef. There are
many different beef products and cuts of beef, ranging from hamburgers to rib eye
steaks. While mainstream health advice often dictates selecting the leanest cuts of
red meat, fatty cuts of beef are perfectly healthy.
Benefits
 Despite fearmongering over the fat content of beef, the main fatty acid in beef
is none other than oleic acid. If you haven’t heard of it before, then it’s the
main fat in olive oil (and known as “heart healthy”)
 Beef contains a wide variety of beneficial compounds that include creatine,
conjugated linoleic acid (CLA), and glutathione

Concerns
 Excessive beef consumption can increase circulating iron to unhealthy levels
in some individuals. These high levels can increase the risk of various
cancers and cardiovascular disease. This risk is especially the case in those
with a genetic mutation called hemochromatosis, which causes over-
absorption of heme iron.
 Overcooking beef (burning) can lead to the formation of polycyclic aromatic
hydrocarbons (PAHs) and heterocyclic amines (HCAs). Both of these
compounds are carcinogens, but we can minimize their risks by sensibly

3. Lamb and Mutton

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE
Both lamb and mutton are very similar types of meat, with one fundamental
difference;
 Lamb is from a sheep less than one-year-old
 Mutton is the meat of an adult sheep
Just like beef and pork, there are variety of popular lamb cuts- perhaps lamb
chops are the most popular.
Benefits
Generally speaking, both lamb and mutton is very healthy.
 Because sheep graze on pasture all day, the omega 6 to 3 ratio is very low-
and optimal—compared to other meats.
 Lamb contains a broad range of health- protective nutrients, especially zinc,
selenium and B vitamins.
Concerns
 Lamb is very expensive in comparison to different kinds of meat.

4. Chicken

Alongside beef and pork, chicken is one of the ‘big three’ popularity-wise.
However, chicken is a different classification of meat and comes under the poultry
category. People commonly refer to as “white meat” rather than red.
As one of the most popular foods in the world, there are all sorts of chicken-
based foods. These range from fried and roasted chicken to chicken soup and even
chicken popcorn.

Benefits
 Chicken is very cheap and easily affordable.
 For those who are trying to consume less fat/calories,
chicken offers a smaller amount than other meats but
with the same protein content.
 Chicken stock/broth offers a significant source of
gelatin. As chicken bones have a lower density than
other meats, the collagen and gelatin are far easier to
extract.

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE
 Chicken provides a decent source of necessary
vitamins and minerals, particularly selenium, potassium,
phosphorus and B vitamins.

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE
Concerns
 Due to commercial chicken feed – and similar to pork – chicken contains an
excessive amount of omega-6. Whether this is problematic or not likely
depends on the overall diet.
 Bacterial contamination with strains such as E. coli and salmonella is too
common in chicken. As a result, strict hygiene procedures are necessary
when handling the raw meat.
5. Turkey

Turkey is another type of white meat, probably best known for its appearance
at the Christmas table! It has both a deeper yet drier taste than chicken and is a less
prevalent form of poultry. As mentioned above, the most popular kind is probably
roast turkey, but you can find a variety of processed and unprocessed turkey
products.
Benefits
 Turkey is among the most protein-dense of all meats, offering 17.5 grams of
protein in only 149 calories.
 Similar to chicken, turkey also provides a significant amount of B vitamins,
potassium, selenium and phosphorus.
 Turkey provides an inexpensive source of high- quality protein.
Concerns
 Similar to other forms of poultry, turkey is more likely to harbor foodborne
bacteria than red meat

6. Venison
Venison refers to the flesh of a deer, and it is a traditionally rarer type of meat.
In recent years, sales of venison have been soaring as a result of its healthy
reputation among consumers.
Benefits
 As deer live and feed in the wild, venison is one of the healthiest and most
natural varieties of meat. The excellent omega 6 to 3 ratio (2:1) shows the
benefits of an animal living on a natural diet.

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE
 Venison has more vitamins and minerals than beef despite having
significantly fewer calories. In short, venison is possibly the most nutrient-
dense meat out there.
Concerns
 While there are no major health concerns, one obstacle could be the price;
venison costs a lot. Expect to pay around $30 for one pound of venison steak.

7. Duck

Duck is one of the less popular types of meat. However, it has immense
popularity in Chinese populations, where ‘ Peking duck’ is a showpiece dish. Like
chicken and turkey, we can consider duck as a kind of white meat.
Benefits
 Duck provides a significant amount of selenium, phosphorus, and B vitamins.
These vitamins are all important for optimal energy production and a well-
functioning immune system
Concerns
 Making duck at home- or having a roast duck- is perfectly healthy. However,
be aware that in Chinese cuisine, duck often comes in sauces made from a
variety of additives including sugars, oils, and monosodium glutamate (MSG)

8. Wild Boar

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE
Wild boar is a non-domesticated pig that lives in the wild. The meat of this animal is
also known as ‘ wild boar ‘. Generally speaking, wild boar contains a higher
proportion of protein and a smaller amount of fat than regular pork.
Benefits
 As it lives and feeds in its natural environment, wild boar contains a higher
proportion of omega-3 fatty acids.
 Wild boar contains an array of health- protective nutrients, in particularly B
vitamins, selenium, and zinc.
Concerns
 Despite containing a higher amount of omega-3, the omega-6 to omega-3
ratio is still very high.
 Trichinella spiralis, a parasite sometimes found in pigs, occasionally
contaminates wild boar meat. There have been several outbreaks of this in
recent years, but it is very rare.

HOW MUCH HAVE YOU LEARNED

Self-Check 1.2-1

Matching type
Direction: Match column A from the kind of salt being described to Column B
of the types of salt. Write the letter of the correct answer.
Column A Column B

_____1. It is the purest form of salt in the world a. kala namak

and is harvested by hand that has color b. koshser
that ranges from off-white to deep pink. c. celtic sea salt
_____2. The most common type of salt and is d. Himalayan pink
harvested from salt deposits found under- e. table salt
ground. f. flake salt
_____3. A type of salt that has large grain size make g. mutton
it perfect for sprinkling on top of meat, h. venison
where it releases a surprising blast of flavor i. pork
_____4. It is also known as sel gris or grey salt and is j. chicken
harvested from the bottom of tidal ponds off k. fish
the coast of France.
_____5. It also means “black salt” in Nepalese. This
Himalayan salt that’s been packed in a jar with
Charcoal, herbs, seeds and bark, then fired in

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE
a furnace for a full 24 hours before it’s cooled
, stored and aged.
_____6. It is one of the most popular forms of meat in
the world and classified as red meat that contains
a higher content of thiamine compared to
other meat, and plays an essential role in
glucose metabolism.
_____7. It is one of the ‘big three’ popularity- wise
alongside with beef and pork and classified as
white meat.
_____8. It is the meat of an adult sheep.
_____9. It has been an important source of protein
and other nutrients for humans from time
immemorial.
_____10. It refers to the flesh of a deer, and it is a
traditionally rarer type of meat.
Grades of Meat

 Quality Grades – Beef

 Quality grades are reflective of the eating quality of beef. Beef carcasses are cut
between the 12th and 13th rib, making the rib eye easy to view. United Sates Department of
Agriculture (USDA) Graders evaluate the distribution on marbling in the rib eye. The age or
maturity of the animal is also factored into the quality grade.

 The ribeye on the left is the one most of you probably leaned towards. It has a
greater amount of marbling in the ribeye. Marbling is the white pieces of fat that are seen
inside the lean. Additionally, it has a brighter, more cherry-red colored ribeye. The ribeye on
the right does have less fat along the ribeye. However, it has less marbling than the other
ribeye. In addition it has a duller color to the meat.

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE
 The USDA grading system breaks down the quality grades of beef into Prime, Choice, Select,
Standard, Commercial, Utility, Cutter and Canner.

 Prime is the highest quality of beef available. They have the most marbling and are
sure to provide a wonderfully juicy and extremely tasty eating experience. The high level of
marbling makes them great for grilling and other dry cooking methods.

Choice is still high quality beef that has less marbling than Prime. Consumers are
going to receive a delicious and juicy eating experience. Tender cuts are still great
for grilling and other dry cooking methods, while less tender cuts are more suitable
for a liquid added type of cooking.

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE

Select is a uniform, leaner quality of beef. It still is tender and can provide
pleasurable eating experiences, having less marbling Select beef is going to tend to
be

The quality of pork depends on its color, texture, and marbling which can be
determined by visual evaluation or scientific tests such as ultimate pH. Fresh pork is
more tender and juicy when it is reddish-pink, firm and non- exudative. The chart
below less juicy and tender than Prime or Select. Most often select cuts are either
marinated or braised to achieve the most eating satisfaction.
Maturity or age is harder for the everyday consumer to see in the
supermarket. This is taken into consideration when the USDA graders are grading
the carcasses. Graders take the color of the ribeye in combination with the skeletal
maturity to come up with this component of the quality grade. Any cattle that are
graded Prime, Choice or Select are going to be young cattle which have not reached
full maturity.
Quality grading is a voluntary service that is provided by the USDA and paid
for by the processors and producers. The USDA has stamps that they use to identify
what quality grade the carcass is.
Pork Quality
helps to demonstrate the variations in pork quality. The USDA does not grade pork in
the same way it does in beef. Pork carcasses are not ribbed, and grades of pork are
determined by back fat thickness and carcass muscling.

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE

Lamb Grades

Lamb grades are based on age, conformation (carcass muscling), and other
lean quality factors such as color. There are five quality grades: Prime, Choice,
Good, Utility, and Cull. More than 90% of lamv in the US will grade USDA Prime or
Choice.
Sorting

Raw materials are classified/grouped according to:

a. Quality – fresh, stale or spoiled, damaged

b. Species – example : tuna, mackerel, milkfish
c. Sizes – small, medium and big with sizes ranging
from 6 cm. - 54 cm.
PRACTICUM
DIRECTION:
1. Search for the standardized recipe of pork tocino.
2. Make a film each step on how to process a pork tocino.

RUBRICS FOR ASSESSMENT

Excellent 91- Very Satisfactory Satisfactory 71- Unsatisfactory 61-

CRITERIA
100% 82-90% 80% 70%
Produce very Produce highly
Quality of Produce
highly acceptable acceptable Poor quality
Exercise acceptable
product product
Attitude Perform with Perform with perform with perform without

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay
ILOCOS SUR POLYTECHNIC STATE COLLEGE
Santiago Campus

MODULE
incomplete
complete laboratory outfit
laboratory outfit laboratory outfit and
laboratory outfit but with complete
and incomplete incomplete material
and materials materials
materials
perform I day after Perform 1 week
Perform on No performance at
Timeliness the scheduled after the
scheduled time all
time scheduled time.
Safety and Work safely but
Work applied with Work safety with Work unsafe
Economy of requires
safety practices minimal prompting manner.
materials prompting

Course Code: FSM

Descriptive Title: Meat Processing Instructor: Mrs. Julie Ann R. Palacay