Opening Prayer
Heavenly Father and Your Beloved Son
Jesus Christ,
Thank you for another life to enjoy,
another day to learn, and a new set of
things we will experience. As we go
through our day, may You let us be
instruments to do good things. Help us to
be obedient, honest, and kind to one
another. Please bless our teachers, our
HIPS WE
GO!
HIPS WE GO!
Identify the meat used in each
processed food. Move your hips
to the left if you think that it is
made up of chicken, to the right
if pork and move it around if
beef.
HIPS WE GO!
LONGGANISA
HIPS WE GO!
NUGGETS
HIPS WE GO!
TAPA
HIPS WE GO!
TOCINO
HIPS WE GO!
HOTDOG
HIPS WE GO!
HAM
Ingredients
and
Methods in
Processe
d Meat
PROCESSED
Meat that has
MEAT
been preserved
by methods such
as canning,
salting, drying or
smoking, chilling,
freezing and
curing.
Ingredients
in Meat
Processing
FOOD ADDITIVES
Mixture of
concentrates
added to food as
result of
production &
processing.
IMPORTANCE OF FOOD
ADDITIVES
• Strengthen storage life
• Make food appetizing
• Enhance stability
PRESERVATIVES
• Are added to food to
prevent the growth
of bacteria which are
instrumental to food
spoilage.
PRESERVATIVES
SALT SULFUR BENZOIC
PETER DIOXIDE ACID
EMULSIFIERS
are added to food to
prevent separation of
food ingredients like oil
and vinegar.
STABILIZERS
are added to food
improve
consistency and
texture usually
polysaccharide
food gums.
SUGAR
A sweet substance from
sugarcane or sugar beet
juice.
SUGAR
REFINED SUGAR
sugar that has been purified of unwanted impurities.
BROWN SUGAR
Consists of sugar coated in molasses syrup.
SPICES
are taken from the
seeds, stem, barks,
fruits, and leaves of
plants.
SALT
heightens the
flavor of
various food.
SALT
1
ROCK SALT
is less refined than iodized
salt.
2
IODIZED SALT
Small amount of iodine added.
WATER
HARD SOFT
high amount of treated
dissolved minerals
water
EGGS
magnesium and minerals are
calcium removed
Methods of
Processing
Meat &
CANNING
is a combination of heating
to kill spoilage bacteria and
inactive enzymes and
sealing the food in an
airtight container to prevent
contamination.
SUN & AIR DRYING
meat and poultry
are sun and air
dried to remove
moisture.
SALTING
preserving by high
salt concentration.
CURING
submersion of
food products in a
solution of curing
salt.
DEHYDRATION
uses artificial heated air
with controlled conditions
of temperature, humidity
and airflow.
SMOKING
usually
supplementary of
salting and drying.
As a consumer,
why it is
important to
process meat
Assignment:
Bring a food
product with
complete
packaging and
BE AN
INSPECTO
Get the food product that
you brought. Inspect the
materials used and the
qualities of the
packaging. After that,
answer the following
1. What material is used on
the packaging?
2. What are the information
on the packaging?
3. Are the materials and
information relevant to the
product inside? How?
Marketing and
Packaging of
Processed Meat
and Poultry
DIFFERENT
PACKAGING
MATERIALS &
THEIR
DIFFERENT PACKAGING
MATERIALS & THEIR QUALITIES
Aluminum Foil
- Odorless and
Non-toxic
DIFFERENT PACKAGING
MATERIALS & THEIR QUALITIES
Glassine Paper
- made of wood
fiber.
DIFFERENT PACKAGING
MATERIALS & THEIR QUALITIES
Saran Film
- thermoplastic
resin and used for
vacuum sealing
frozen food.
DIFFERENT PACKAGING
MATERIALS & THEIR QUALITIES
Edible
Packages
- casing of
sausages,
frozen steaks.
DIFFERENT PACKAGING
MATERIALS & THEIR QUALITIES
Laminated
Wrappings
- made from 2 or
more combined
materials.
DIFFERENT PACKAGING
MATERIALS & THEIR QUALITIES
Polyethylene
- shield the
product against
the loss or gain
of moisture.
DIFFERENT PACKAGING
MATERIALS & THEIR QUALITIES
Wooden Boxes
- protect the
product from
breakage &
compression
DIFFERENT PACKAGING
MATERIALS & THEIR QUALITIES
Metal Drums
and Pails
DIFFERENT PACKAGING
MATERIALS & THEIR QUALITIES
Local
Packaging
QUALITIES OF
GOOD
PACKAGING
QUALITIES OF GOOD
1. It PACKAGING
should be
appropriate with
the product.
2. It should
maintain the
freshness &
appearance of
the product.
QUALITIES OF GOOD
[Link] PACKAGING
should be
dead set against
grease, bacteria,
insects and
rodents.
[Link] should be
moisture
resistant.
QUALITIES OF GOOD
PACKAGING
[Link] should appear
clean and safe.
[Link] should protect
the processed food
from handling,
transporting &
physical damage.
CONSIDERATIONS
WHEN CHOOSING
PACKAGING
MATERIALS
CONSIDERATION WHEN CHOOSING
PACKAGING MATERIALS
1. Product Composition
2. Size and Shape of the processed
food
3. Odor and aroma of food
4. Appearance and color of food
5. Aesthetic appearance
Steps in
Costing
Processed
STEPS IN COSTING PROCESSED MEAT
AND POULTRY
1. List all the ingredients used in the
recipe.
2. Determine the cost of each
ingredients.
3. Total the cost of the ingredients
used and divide by the number of
portion or yield of the recipe. The
result is the cost of each portion.
STEPS IN COSTING PROCESSED MEAT
AND POULTRY
4. The cost of operation, packaging, and
labor should be added to the cost per
portion.
5. Decide on the markup percentage
(profit) to arrive at the selling price
per portion.
STEPS IN COSTING PROCESSED MEAT
AND POULTRY
FORMULA:
Selling Price = Cost per portion x
Percentage
markup
STEPS IN COSTING PROCESSED MEAT
AND POULTRY
Beef Tapa:
1 kl. Beef sirloin P250.00
1 ½ tablespoon salt P2.00
2 tablespoon sugar P10.00
1 teaspoon curing salt P5.00
½ teaspoon ground pepper P3.00