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    Methods of Processing Meat and Poultry-1

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    Laureta Pascua
    Here are three suggested recipes related to meat and poultry processing: 1. Canned Chicken Stew - Chicken pieces are cooked in a stew with vegetables and seasoning, then sealed in airtight cans through high-temperature canning to kill bacteria. 2. Smoked Ham - A pork leg is salted and cured with spices, then cold-smoked over wood chips to preserve and flavor the meat. 3. Jerky - Thinly sliced beef or venison is dried through dehydration, often with soy sauce or other seasonings for flavoring. The drying process removes moisture and prevents spoilage.

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    © All Rights Reserved
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    Methods of Processing Meat and Poultry-1

    Uploaded by

    Laureta Pascua
    875 views22 pages
    Here are three suggested recipes related to meat and poultry processing: 1. Canned Chicken Stew - Chicken pieces are cooked in a stew with vegetables and seasoning, then sealed in airtight cans through high-temperature canning to kill bacteria. 2. Smoked Ham - A pork leg is salted and cured with spices, then cold-smoked over wood chips to preserve and flavor the meat. 3. Jerky - Thinly sliced beef or venison is dried through dehydration, often with soy sauce or other seasonings for flavoring. The drying process removes moisture and prevents spoilage.

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    Methods of Processing Meat and Poultry-1

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    Here are three suggested recipes related to meat and poultry processing: 1. Canned Chicken Stew - Chicken pieces are cooked in a stew with vegetables and seasoning, then sealed in airtight cans through high-temperature canning to kill bacteria. 2. Smoked Ham - A pork leg is salted and cured with spices, then cold-smoked over wood chips to preserve and flavor the meat. 3. Jerky - Thinly sliced beef or venison is dried through dehydration, often with soy sauce or other seasonings for flavoring. The drying process removes moisture and prevents spoilage.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    875 views22 pages

    Methods of Processing Meat and Poultry-1

    Uploaded by

    Laureta Pascua
    Here are three suggested recipes related to meat and poultry processing: 1. Canned Chicken Stew - Chicken pieces are cooked in a stew with vegetables and seasoning, then sealed in airtight cans through high-temperature canning to kill bacteria. 2. Smoked Ham - A pork leg is salted and cured with spices, then cold-smoked over wood chips to preserve and flavor the meat. 3. Jerky - Thinly sliced beef or venison is dried through dehydration, often with soy sauce or other seasonings for flavoring. The drying process removes moisture and prevents spoilage.

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    L2:METHODS OF

    PROCESSING
    MEAT AND POULTRY
    WHAT IS PROCESSED MEAT?
    Meat that has been preserved by
    methods such as
    1) Salting
    2) Drying or smoking
    3) Chilling
    4) Freezing
    5) Curing
    INGREDIENTS IN MEAT PROCESSING
    A. FOOD ADDITIVES
    a mixture of concentrates added to food as a result of
    production and processing.
    Usually added in small and exact amounts to maintain and
    improve the nutritional quality of the food, enhance its
    stability, and make it appetizing.
    Lengthen the storage life, and more importantly aid in
    processing meat.
    A. FOOD ADDITIVES
    1.PRESERVATIVES are added to food to prevent
    the growth of bacteria, which are instrumental to
    food spoilage
    Examples:
    Salt, sugar, and vinegar
    Saltpeter
    Sulfur dioxide (anti-browning agent for fruits and
    vegetables)
    Benzoic acid (for fruits and jellies)
    A. FOOD ADDITIVES

    2.EMULSIFIERS are added to food to prevent


    separation of food ingredients like oil and
    vinegar
    Egg (natural emulsifier)
    Lecithin, a fat found in soy and other food product
    Some food emulsified are margarine, bread and
    cakes
    A. FOOD ADDITIVES

    3. STABILIZERS are added to food


    to improve consistency and texture
    usually polysaccharide food gums.
    Examples are guar gum, carrageenan,
    and gelatin used in iced cream and
    other food products.
    • LECITHIN,
    POLYSACCHARIDE,
    CARRAGEENAN
    AND GUAR GUM
    B. SUGAR
    Is a sweet substance from sugarcane or
    sugar beef juice.
    1. REFINED SUGAR- sugar that has been
    purified or unwanted impurities.
    2. BROWN SUGAR- consists of sugar
    crystals coated in molasses syrup.
    C. SPICES
    Taken from seeds, stems, barks fruits,
    and leaves of plants.
    Spices are pungent, aromatic, and
    flavorful
    E.g.: cardamom, cinnamon, and cloves
    SPICES-CARDAMOM,
    CINNAMON,CLOVES
    D. SALT
    Heightens the flavor of various food.
    1. Rock salt is grayish in color. It is less
    refined than iodized salt. When use for
    cooking, be sure it is food-grade.
    2. Iodized salt is salt that has small amounts
    of iodine added.
    3. Sea salt is distilled from sea waters, can be
    fine or coarsely ground.
    ROCK SALT, SEA SALT, IODIZED
    SALT
    E. WATER
    Gives a different texture to products.
    1. Hard water- water that contains a high
    amount of dissolved minerals, such as
    magnesium and calcium
    2. Soft water is treated water, its minerals
    removed
    3. Tap Water is running or drinking water
    from an indoor tap
    METHODS OF
    PROCESSING
    MEAT AND
    POULTRY
    1. CANNING
    This is a combination
    of heating to kill
    spoilage bacteria and
    inactivate enzymes and
    sealing the food in an
    airtight container to
    prevent contamination.
    Processed food are
    subjected to high
    temperature to kill
    microorganisms.
    2. SUN AND AIR DRYING

    This is when meat


    and poultry are sun
    dried or air dried
    to remove
    moisture.
    Such action
    prevents the growth
    of molds and
    maintains the quality
    of the product.
    3. SALTING AND CURING

    These are process


    and preserving by
    using high salt
    concentration.
    The salt holds back
    microorganism and
    the actions of
    enzymes
    4. DEHYDRATION & SMOKING

    Dehydration uses
    artificially heated
    air with controlled
    conditions of
    temperature,
    humidity, airflow.
    Smoking is usually
    supplementary to
    salting and drying.
    THREE SUGGESTED RECIPES RELATED WITH
    THE PROCESSING OF MEAT AND POULTRY
    THREE SUGGESTED RECIPES RELATED WITH
    THE PROCESSING OF MEAT AND POULTRY
    PROCESSED MEAT IS MEAT PRESERVED
    THROUGH DIFFERENT METHODS.
    MEAT AND POULTRY ARE USUALLY
    PROCESSED BY CANNING, CURING,
    SMOKING AND DRYING.
    INGREDIENTS ESSENTIAL IN MEAT
    AND POULTRY PROCESSING ARE FOOD
    ADDITIVES, SALT, SUGAR, SPICES, AND
    WATER.
    ASSIGNMENT
    Look for processed meat in grocery
    stores. List the qualities that make them
    qualified for exports.

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