ANIMAL
SCIENCE
BASIC MEAT PROCESSING
PRESENTED BY GROUP 3
ANIMAL
SCIENCE
METHODS OF MEAT
PRESERVATION
At the time of slaughter, meat from a healthy
animal contains very few microorganisms.
However, during slaughtering and handling, the
meat can become contaminated with various
bacteria that may cause spoilage if not controlled.
To maintain meat quality, it should be processed
immediately after slaughter or preferably chilled
first. Chilling allows enzymes to soften the tissues,
making the meat more tender.
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BASIC MEAT
PROCESSING
Meat processing involves various methods,
ranging from simple techniques suitable for
home use to complex procedures employed in
the meat industry. Often, a combination of
methods is used to ensure the meat remains
safe, tender, and of high quality. This processes
includes:
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1. DRYING
Drying is the oldest and most
common method of preserving meat
by reducing its water content from
about 70% to 15%. It can be done
naturally by sun drying (1-2 days) or
artificially using ovens at 110–120°F
(1-2 hours). Sun drying depends on
favorable weather, while artificial
drying is used during rainy
conditions. 04
2. SMOKING
Smoking involves exposing meat to smoke
from burning wood or leaves. This method
dries the meat and deposits compounds that
inhibit bacterial growth, enhancing
preservation. Smoking also improves the
meat’s flavor, aroma, appearance, and texture.
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3. SALTING
Salting dehydrates meat by
drawing out water, preventing
spoilage. However, salted meat
becomes tough, shriveled, and loses
some flavor. The effect depends on
salt concentration, temperature, and
other factors.
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4. CHILLING AND
FREEZING
Chilling: Meat is stored at 0°C to 4°C (32°F
to 40°F) to slow enzymatic and microbial
activity without freezing. Proper humidity
and air circulation are important.
Freezing: Can be quick (within 30 minutes
at -15 to -46°C) or slow (3-72 hours at -15 to
-29°C). Quick freezing better preserves
meat quality.
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5. CANNING
Meat is sealed in airtight containers and
heat-processed (often in pressure cookers)
to sterilize and preserve it. Proper
sterilization is critical to avoid survival of
harmful organisms.
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6. CURING
Curing uses ingredients like nitrite, salt, spices,
and additives to inhibit microbial growth and
preserve meat. The process involves ingredient
penetration, heat processing, and often smoking.
Cured meat develops a characteristic pink color,
flavor, and texture, and is more stable than fresh
meat due to pasteurization and antimicrobial
effects, especially from nitrite which prevents
botulism and acts as an antioxidant.
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ANIMAL
SCIENCE
POINTS WHEN CURING MEAT
1.CHILL THE MEAT IMMEDIATELY after slaughter to
prevent bacterial growth; improper chilling can cause
spoilage.
2. SELECT MEAT WITH BALANCED FAT AND MUSCLE avoid
pieces that are too fatty or too lean.
3. MAINTAIN STRICT SANITATION during slaughtering and
curing; clean all equipment and surfaces thoroughly.
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POINTS WHEN CURING MEAT
4. TRIM SCRAGGLY ENDS before curing for better appearance and even curing.
5. TURN THE MEAT REGULARLY during curing to ensure all sides are evenly
exposed to curing agents; monitor for bad odors, especially near bones.
6. MAINTAIN CURING TEMPERATURE AT 12–14°C avoid freezing or excessive
warmth to prevent spoilage or ineffective curing.
7. AVOID OVERCURING to prevent excessive saltiness, but ensure enough salt for
preservation.
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8. USE PROPER INJECTION PRESSURE when
pumping curing solution to avoid overly wet or
poorly preserved meat.
9. MINIMIZE AIR ENTRY during injection to
prevent oxidation, uneven color, and rancid taste.
10. LIMIT CURING TO ONE KILO OF MEAT if you
lack refrigeration or cold storage facilities.
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PROCESSED MEAT PRODUCTS
Demand for processed meat products is
growing nowadays. Most mothers especially
those who are working prefer to buy them since
they can easily cook (for a shorter time) such
processed products. They do not need to prepare
all the things needed to nave a delicious tocino,
bacon, etc. The following products can be easily
prepared and also the most common products
found in the market today.
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HAM
Ham is one of the more expensive processed meat products, often
considered food for the wealthy, but it is actually simple to make and does not
require complex equipment. There are various ways to process ham, and its
flavor and quality depend on the method used, the quality of the meat, the
ingredients, their application, refrigeration, and sanitation.
Factors to consider in selection of ham meat for curing are Quality, Size,
and Properties of Meat. Selecting quality meat is essential. The meat must be
clean, free of dirt, blemishes, clots, and broken bones, with low microbial
levels. Curing does not improve the quality of deteriorating meat—it only
preserves the current quality.
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HAM
Size. Ideal sizes for curing are hams and shoulders weighing 2 to 4 kg.
Pieces smaller than 1 kg shrink too much, while large ones are prone to
spoilage due to long curing times.
Properties of meat. Meat should be fresh (chilled for 24 hours) or properly
thawed if frozen. The best meat is neither too fatty nor too lean, and meat
from stressed animals (PSE meat) must be avoided because it leads to poor
flavor and dryness. Meat that has been frozen and thawed multiple times has
a high microbial load and lost juices, making it unfit for curing.
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HAM
There are three main curing methods: dry cure, sweet pickle
cure, and combination cure. Each has variations in ingredient
use, timing, and conditions. The basic cure ingredients are
simple, but skill in applying them is developed through
experience. Final product quality depends on meat quality, cure
duration, temperature, and other factors.
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TOCINO
Tocino is a cured product native to the Philippines. It is processed
from pork, normally sliced and contains high amount of sugar. It
has a very unique flavor which is associated with meat at its early
stages of spoilage.
The flavor is disagreable, however, people get used to it and even
think that there is something lacking if the "early spoilage" flavor
does not exist. Tocino is the bacon of Filipinos.
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BACON
Generally, bacons are made from the side or bellies of pork minus the
ribs Bellies for bacon should contain about 50% lean, 46% fat and about
45 skin. Very fat belles are not very acceptable as these faste more like
salted fat than bacon and shrink excessively while cooking. On the other
hand, very thin bellies are fough, stringy and flavorless when cured
Bacon is cured with the application of salt, sugar, nitrate/nitrite with or
without spices. It is usually sliced thinly in preparation for frying.
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SAUSAGE
Sausage is an example of comminuted meat product. Sausages are
ground of chopped meal, seasoned or unseasoned, stuffed or unstuffed
with or without casings. Onginally, the primary objective of sausage
making was to utilize fat and lean trimmings and meat that otherwise
could not be sold. Presently, sausages are processed more for flavor
and variety. There are many sousage formulations existing loday, each
one possessing its own peculiar characteristics and flavor.
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SAUSAGE
Binden, extenders, filters and other additives are any non-meat items
added to sausage matures, if these are added for the purpose of
Increasing bulk, these are considered as extenders, and if added for the
purpose of increasing the water and fat binding capacity of the meat,
these are considered as binders, in most cases, non-meat materials are
added to sausages to accomplish the multi-functions of binden.
extenders and filers
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PORK TAPA
This product is ideally made from beef, however, these can also be
prepared from carabeef, horse meat, chevon and pork Lean meat with
big muscles and with minimum of fat are selected. Meat with muscles
containing many connective tissues is discriminated but may be used.
Meat from the round, chuck and loin are good materials while meat with
muscles from the neck and from the shank region is too lough. Tapa s
commonly sliced and seasoned, dried orundried.
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CANNED PORK
Corned beef is more popular than comed pork. However,
the curing procedure and ingredients used are almost
similar. Small scale or home manufacturing of comed beef
or corned pork may be divided into two distinct steps,
curing of the meat and the cooking of the cured meat.
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HAMBURGER
Hamburger is a popular processed product in the
market. Its preparation involves only curing of the
meat which is composed of beef and pork Patties are
formed using a hamburger molder.
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PACKAGING OF MEAT PRODUCTS
Meat packaging serves several important functions, including
protection against physical damage, chemical contamination, and
microbial contamination, as well as presenting the product in an
attractive manner. Success in packaging depends on proper material
and technique, including high-quality wrapped products, cut
preparation, and wrapping methods.
Only wholesome and excellent quality meat should be packed, and
sharp edges and protruding bones should be trimmed. Proper
contact between wrapper and meat surface is crucial, and air light
seats can be used to ensure proper sealing.
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CHARACTERISTICS OF A GOOD PACKAGING MATERIAL
An oxygen barrier- the packaging material must prevent exit and entry oxygen in the product
to prevent lowering of quality.
Moisture barrier- moisture lost must be prevented since it will lead to loss of flavor and
color; generally good moisture vapor barriers are good oxygen barriers.
Moldable and pliable
Flavorless and tasteless
High wer strength and resistant to scrapping and tearing
Adaptable to labelling
Stripability
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Attractive
Not expensive and time saving to apply
Cured meat products should be oxygen
impermeable, moisture proof, and retain their
natural flavors and odors. Packaging materials
should be tensile strength, resistant to tearing
and scuffing, and grease proof. For frozen meat
products, they should have non-moisture vapor
transmission, pliability, strength, and grease
resistance. Over wrap films used in retail display
should be strong, stretchy, heat sealing, and
retain the seal under normal storage and
handling conditions.
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Materials available for packaging of meat and meat products
1. aluminum foil
2. paper and paper board
3. films ar plastic like cellophane polyethylene (PE), polypropylene (P polyesters,
nylon, polysterene, polyvinyl chloride (PVC)
4. saran and cling wrap
5. chemically treated rubber
Laminates, formed by bonding papers, films, or foils, produce packaging materials
with diverse functional properties, and various coatings can enhance these
materials' functionality.
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LABELING
is a group of words, symbols, pictures and
anything attached or imprinted on a package
to identify, describe, and inform the consumer
about the product.
Labels satisfy the needs for information by
conscious consumers and act as an
incentive to purchase a particular product or
brand.
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The following pointers must be considered if labeling
is done:
Label should be legible and indelible
Label should be informative - this
includes product description, weight,
ingredients used, origin, durability
Label must be accurate
Unnecessary information must be avoided
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COST PRICE
CALCULATION
In any business enterprise, it is always
interesting to know how much profit could be
earned. In meat processing, calculation of the
costs incurred in processing meat products is
necessary. This will serve as a basis on how
much would be the selling price of the product.
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Sample Calculations: product - tocino
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Sample Calculations: product - tocino
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Sample Calculations: product - tocino
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Sample Calculations: product - tocino
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Sample Calculations: product - tocino
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Sample Calculations: product - tocino
STEPS IN CALCULATING COST OF PRODUCT / KG.
How to Compute:
1. Compute cost per unit for each ingredient.
ACTUAL COST OF INGREDIENT = (Cost per packing / quantity per packing) × quantity used
(in grams or ml)
Example A:
Refined Salt = 12 grams
Cost per kg = ₱20.00
Actual Cost = (20.00 / 1000) × 12 grams = 0.02 × 12 = ₱0.24 ➜ cost of salt used
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Sample Calculations: product - tocino
Example B:
Polyethylene (P.E.) bags = 5 pcs., 6” x 8”
Cost = ₱25.00/100 pcs.
Actual Cost = (25 / 100) × 5 pcs. = 0.25 × 5 = ₱1.25 ➜ cost of P.E. bags used
2. To get the Total Direct Cost, add total cost of meat materials, ingredients, and packaging materials.
3. To get the Total Indirect Cost, add the following items:
Estimated Cost:
Transportation Cost
Labor Cost
Water and Electricity
Contingency (5% of Direct Cost) 35
Sample Calculations: product - tocino
4. To compute for the Total Production Cost (TPC), add Direct Cost and Indirect Cost.
5. To compute for the Mark-Up
Mark-up = Total Production Cost × Desired Mark-Up (%)
Example:
TPC = ₱163.27
Mark-up = 20%
Mark-up = ₱163.27 × 20% = 32.65
Cost of total yield with 20% mark-up = ₱163.27 + 32.65 = ₱195.92
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6. To get the selling price per kg:
SELLING PRICE = (TPC + desired mark-up) / Yield
Example:
TPC = ₱163.27
20% mark-up = ₱32.65
Yield = 1.30 kgs.
SELLING PRICE = (₱163.27 + 32.65) / 1.30 kgs.
= ₱195.92 / 1.30 kg
= ₱150.71/kg ➜ SELLING PRICE
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GROUP MEMBERS:
ALMORADIE, MARK ERICK
PALAD, JEROME LANCE
ACULA, JOHNZEN
BADATO, BERNADETH
ESTINOPO, JASPER
GUZMAN, KATRINA
NEMI, KEYCELL
DEL, VALLE LORENCE
VILLACRUZ, MARIELLE
BERMAS, RICA MAE
gemoro, ronald
magana, xavier
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See You Next Time
THANK YOU
