DEPARTMENT OF FOOD SCIENCE

AND TECHNOLOGY
College of Agriculture and Food Science
Visayas State University
Visca, Baybay City, Leyte PHILIPPINES

LABORATORY MANUAL

FTEC 150
INTRODUCTION TO POULTRY/LIVESTOCK PRODUCT,
PROCESSING AND PRESERVATION

Vision of the Institution

A globally competitive university for science, technology, and environmental

conservation.

Mission of the Institution

Development of a highly competitive human resource ; cutting-edge scientific

knowledge ; and innovative technologies for sustainable communities and
environment .
 List of Laboratory Exercises

No. Exercise Title

1 Common Utensils, Machines and Processing Equipment in Meat
Processing Industry
2 Common Terms Used in Animal Food Processing and Preservation
3 Good Manufacturing Practices
4 Sanitation Standard Operating Procedures
5 Pork Quality Characteristics Evaluation
6 Quality Grading of Eggs
7 Freezing of Meat
8 Effects of Dry Rub and Sweet Pickle Method in Ham Production
9 Effects of Combination of Dry Rub and Injection Method in Ham
Production
10 Beef Tapa Making, Tocino Making, Longganisa Making
11 Salted Egg
12 Effect of Milk Quality in Ice cream Making
13 Effect of Milk Quality in Yogurt Making
14 Effect of Milk Quality in Pastillas making
15 Special Problem/ Product Development
 LABORATORY POLICIES AND REQUIREMENTS

I. Grade Distribution

The final grade will be computed as follows:

Laboratory – 30%
Laboratory exam – 10%
Lecture -- 60%
Total 100%

II. Breakdown of Laboratory Grade

A. Lab. reports - 40%

B. Laboratory performance- 15%
C. Attendance - 15%
D. Quizzes - 10%
E. Special problem - 20%
Total 100%

A. Lab Reports

Lab reports will consist of the following sections and points:

Introduction 15 pts
Materials and Methods 20 pts
Results and Discussion: 50 pts
Conclusion: 10 pts
References: 5 pts
Total 100 pts

Note: Late lab reports will be accepted however, 10 points will be deducted per
day of late submission.

B. Laboratory Performance

At the end of each laboratory exercise, student will evaluate their group mates
based on their performance in every respective experiment. A 1/8 length wise
paper must be submitted every after lab session indicating the group number and
group members’ name with corresponding rating. Highest possible rating that can
be given is 10 while lowest is 1.

C. Laboratory Attendance

Laboratory attendance is required and attendance will be taken at the beginning

and at the end of class to ensure everyone stays the whole lab period.

Note: Wearing of uniform and proper laboratory garments is a must. Failure

to do so will be marked ABSENT.
 D. Laboratory Quiz

Quizzes will be given at the start of the class (prior to prelab discussion) to
encourage attendance and coming to class on time.

E. Special Problem

Students will work in groups to develop a new meat, poultry or seafood product
observing FDA regulations. Students will determine packaging, marketing
strategies, cost, storage conditions and food safety guidelines for the product.

Absentee/Make-up Policy:

Absences will be excused (but appropriate documentation of the reason(s) is needed).

Make-up quiz will be given within 1 week of the student’s return to classes.

A four page typed paper (plus references) covering the laboratory topic must be written
for lab makeup. Five references should be included. This will be graded on a 100 point scale
and will be averaged in with your other lab grades.

After due warning, the instructor can prohibit further attendance and subsequently assign
a failing grade for excessive absences.

Guidelines in Preparing/ Writing-up the Laboratory Reports

(Report Format)

Report could be typed, computerized or hand written (if done neatly). It should have the
following content:

INTRODUCTION: In most cases introduction is given in the handout. Do not copy the
same introduction however; make one or two paragraphs explaining the background of
the process covered and the objective(s) of this particular experiment.

METHODOLOGY: It is not necessary to restate the materials and methods, because

they are given in the lab handout. However, please state any modifications (if made) to
the stated methods in the handout. Discuss the procedure or methodology in paragraph
form.

RESULTS & DISCUSSION: Write a complete discussion of the results given in your
summary tables. Your discussion should be a logical explanation of the results.
Explanations can be found in meat, poultry or food science textbooks, journals or class
notes. If you are unable to find an explanation, you may formulate your own if it is
logical. Be sure to discuss all parameters in your summary tables.

CONCLUSION: Make a statement based on the objectives.

REFERENCES: Use references in your discussion. List all references that you used to
prepare your report. Observe correct format. For a book, you should include the name of
 the author, the title, the date it was written and the page numbers where you found the
information. For articles you should include the name of the author, the title of the article,
journal name, the issue number and/or date, and page number. For a website you
should put the exact website address and the date you looked at it.

Laboratory Safety and Sanitation Requirements

Each of these laboratory experiments will be concerned with the handling, preparation
and preservation of food in a manner fit for human consumption. Each and every student is
expected to strictly follow the safety and sanitary standards established for this course and for
common use in the food processing industry. In addition to the specific items mentioned here,
or at other times by the instructor students must observe proper food handling techniques and
good manufacturing practices.

Goals: To know safe and sanitary food handling procedure and to understand the
rationale for practices used with food.

Objectives:
1. To maintain sanitary laboratory conditions.
2. To maintain safe food handling procedures.
3. To measure ingredients accurately

The fact that this food is not being prepared for resale should be no excuse for failure to
observe such regulations.

1) To assure cleanliness, laboratory gown or apron is worn only in the food

preparation area.
2) "Hair is covered with hairnet/ head cap to maintain food sanitation.
3) Shoes have enclosed toes and heels to provide safety.
4) Jewelry is not worn to prevent contamination to food or loss in food.
5) Wash hands thoroughly before handling food. Wear gloves if necessary.
6) Never handle food if you have open sores or are ill.
7) Avoid eating your product while still cooking. Never taste from serving or mixing spoon or
place tasting spoon in common serving dish.
8) Minimize talking while working especially while preparing your food product.
9) Absolutely no smoking permitted.
 RULES FOR SAFETY IN THE LABORATORY

DO’S
1. Hold knife firmly at all times.
2. Keep floor free from fat, waste and trimmings.
3. Avoid lifting excess weights.
4. Give immediate medical care to all cuts and bone scratches.
5. Use meat hook when boning meat, if necessary.
6. Observe the rules of the laboratory.

DON’TS
1. Don’t grab a falling knife.
2. Don’t lay meat on knives.
3. Don’t leave you knife lying around.
4. Don’t throw knives together for washing or storage.
5. Don’t crowd working space.
6. Don’t carry knife when both hands are needed to carry meat.

CARE OF TOOLS IN THE LABORATORY

DO’S

1. Keep knives sharp.

2. Sharpen dull knives on water or oil stone.
3. Use fine-cut of smooth steel on knives to keep them sharp.
4. Thoroughly clean and dry knives before putting them away.
5. Use knives for the purpose for which they were designed and made.
6. Use power tools with extreme caution after advice from the instructor.

DON’TS

1. Don’t ruin temper of knife on a power driven dry stone.

2. Don’t use knives for cutting rope, sacks, wood or cardboard.
3. Don’t ruin knife handles by leaving knives in boiling water.
 VISAYAS STATE UNIVERSITY
Department of Food Science and Technology
College of Agriculture and Food Science
Visca, Baybay, Leyte

Common Utensils, Machines and Processing Equipment in Meat Processing Industry

Laboratory Exercise No. 1

INTRODUCTION

Knowledge of some important equipment, their proper use and care are very important
especially if one has to work in any meat plant and/or laboratory wherein the goal is to produce
a good quality fresh meat and processed products. Optimum productivity in the plant, high
efficiency in producing accurate result in any research, teaching and extension can also be
attained. In this exercise, students will get acquainted with some important and recent utensils,
machines and equipment commonly used in meat processing industry.

Procedure: Identify different utensils and equipment and give their functions and uses in food
processing operation.

Instruction: Make a list of the different utensils, machines and equipment commonly used in
meat processing industry. Opposite to the identified item, give a brief statement
regarding its functions and uses in meat processing operation. Include in your write
up the list of references.
 VISAYAS STATE UNIVERSITY
Department of Food Science and Technology
College of Agriculture and Food Science
Visca, Baybay, Leyte

Common Terms Used in Animal Food Processing and Preservation

Laboratory Exercise No. 2

INTRODUCTION

Food processing and preservation is defined as a branch of manufacturing that

transforms raw animal, vegetable or marine materials into tasty, nutritious and safe food
products.

Food, thousands of years ago, was preserved mainly for supply and storage. During the
18th century, there was shift in food preservation from a necessity for survival to a desire for
delicacies. Since then, technology has advanced enabling production of varied products with
long shelf-life (Tobler, 2006).

Food processing is the generic term used to describe the industry. However a number of
terms are used to describe processing operations, preservation methods, and food products. In
this exercise, students will get acquainted with some important terms in food processing and
preservation thereby expanding the students’ knowledge about this particular subject matter.

Procedure: Identify different utensils and equipment and give their functions and uses in food
processing operation.

Instruction: Make a list of the different terms used in processing and preservation. Opposite to
the identified term, give a brief meaning. Include in your write up the list of
references.
 VISAYAS STATE UNIVERSITY
Department of Food Science and Technology
College of Agriculture and Food Science
Visca, Baybay, Leyte

Good Manufacturing Practices

Laboratory Exercise No. 3

INTRODUCTION

Good manufacturing practices (GMPs) are the minimum sanitary and processing
requirements necessary to ensure the production of safe and quality food. It is a package of
requirements and procedures by which the work methodology takes place under controlled
conditions and by which surrounding conditions are created that allow the production of hygienic
and safe products. Key areas of GMP include premises, equipment, transportation and storage,
personnel, manufacturing controls, sanitation and pest control, recall and records.

In this exercise, students will evaluate an existing meat shop as to its compliance to
GMP. This will expose the students to actual GMP auditing activity translating thereby their
theoretical knowledge into application. At the end of this exercise, students must be able to:
a. Determine the degree of compliance of the processing plant to GMP
b. Recommend corrective action/s to further the compliance of the processing plant to
GMP

METHODOLOGY
A. The Meat Shop. (Give a brief background of the assigned meat shop)
B. Meat Shop Evaluation. (Using the checklist provided, evaluate the meat shop as to
its compliance to GMP. Supply the necessary information in each section).
C. Group Reporting. Prepare a power point presentation containing the result of the
evaluation per key area. This will serve as the final output for this exercise.
 VISAYAS STATE UNIVERSITY
Department of Food Science and Technology
College of Agriculture and Food Science
Visca, Baybay, Leyte

Sanitation Standard Operating Procedures

Laboratory Exercise No. 4

INTRODUCTION

Sanitation Standard Operating Procedures (SSOPs) are written methods that specify
practices to address the general hygiene and measures. Although SSOPs are interrelated with
good manufacturing procedures, they detail a specific sequence of events necessary to perform
a task to ensure sanitary conditions. There are 8 key areas in SSOPs: (1) safety of water used
for food, (2) contact surfaces, (3) cross contamination, (4) hand washing, sanitizing and toilet
facilities, (5) hazards in foods, (6) labelling, storage and use of toxic components, (7) personnel
hygiene and (8) pest control. SSOPs must be implemented in any processing plant to prevent
product contamination from microbiological, chemical and physical hazards; control microbial
growth that can result from temperature abuse; ensure procedures are in place for maintaining
equipment; and depict procedures to be done in maintaining the sanitary conditions and
practices in manufacturing establishment.

In this exercise, students will evaluate a meat shop as to its implementation of SSOPs.
This will enable the students to have an actual SSOP auditing activity in the shop. At the end of
this exercise, students must be able to:
a. Determine the degree of compliance of the meat shop to SSOPs
b. Recommend corrective action/s to further the compliance of the meat shop to
SSOPs

METHODOLOGY
A. The Meat Shop. (Give a brief background of the assigned meat shop)
B. Meat Shop Evaluation. (Using the checklist provided, evaluate the meat shop as to
its compliance to SSOP. Supply the necessary information in each section).
C. Group Reporting. Prepare a power point presentation containing the result of the
evaluation per key area. This will serve as the final output for this exercise.
 VISAYAS STATE UNIVERSITY
Department of Food Science and Technology
College of Agriculture and Food Science
Visca, Baybay, Leyte

Pork Quality Characteristics Evaluation

Laboratory Exercise No. 5

INTRODUCTION

Pork quality is concerned with evaluating characteristics that make the edible product
nutritious and wholesome after processing and storage. The pork product should be suitable for
processing, be attractive to consumers, and be appetizing and palatable (flavorful) after
cooking. Quality characteristics have been defined so that there is consistency from processor
to processor. The evaluation characteristics are muscle color, muscle firmness/wetness
condition, marbling (intramuscular fat), and other tissue conditions. They are primarily
evaluated in the loin muscle viewed between the 10th and 11th thoracic vertebrae.

In this exercise, the students are expected to accurately evaluate the quality of the pork
carcasses available in the local market. Specific objectives for this exercise are to:

a. Compare the quality of the pork carcasses sold in the local market
b. Compare the sensory qualities of the pork carcasses from the different sources
c. Determine the effect of pork carcass quality to the sensory properties

PROCEDURE

1. Obtain pork carcass samples from three different sources (VSU Market, Baybay Market
and Monterey).

2. Evaluate each sample in terms of muscle color, muscle firmness/wetness condition, and
marbling.

For muscle color, use five color scores: 1 = pale pinkish gray, 2 = grayish pink, 3 =
reddish pink, 4 = purplish red, and 5 = dark purplish red. (Note: Carcasses scoring a 1 or
5 should be eliminated from consideration for retail cuts). For the firmness or wetness of
 the muscle, evaluate and give a score ranging from 1 to 5. Give a score of 1 for a very
soft and very watery condition. It is usually associated with a pale pinkish gray muscle
color. Also, it shrinks excessively during processing and lacks juiciness after cooking.
On the other hand, give a score of 2 for a soft and watery muscle that is not as severe
as in score 1. A score of 3 must be given for a slightly firm and moist muscle condition;
score of 4 for a firm and moderately dry muscle condition; and score of 5 for a rigid,
closed structure with no visible surface fluids which is often associated with a purplish
red or darker muscle color. (Note: Carcasses receiving a score of 1 or 2 should be
eliminated from consideration for retail cuts).For marbling, the following scores can be
given: 1 = devoid to practically devoid, 2 = traces to slight, 3 = small to modest, 4 =
moderate to slightly abundant, and 5 = moderately abundant or greater. (Note:
Carcasses scoring 5 should be eliminated from consideration for retail cuts. Carcasses
scoring a 1 should be eliminated from consideration for retail cuts because this score
indicates that the meat would not be palatable).

3. Cook the pork samples and evaluate the sensory parameters specified in the data
sheet.

DATA SHEET

Sample Sample Muscle Score Muscle Score Marbling Score Remarks

No. Source Color firmness/wetness
condition

Sample Sample Sensory Parameters

No. Source Color Taste Aroma Gen
Accep
Description Score Description Score Description Score
 VISAYAS STATE UNIVERSITY
Department of Food Science and Technology
College of Agriculture and Food Science
Visca, Baybay, Leyte

Egg Quality Evaluation and Grading

Laboratory Exercise No. 6

INTRODUCTION

Eggs are usually evaluated and graded in terms of shell, air cell, white, and yolk. These
interior egg specifications are based on the apparent condition of the interior contents of the egg
as it is twirled before a candling light. An egg is considered inedible if it has any type of rot, is
moldy or musty, contains a blood ring or an embryo chick, or is adulterated (altered). An egg
that is inedible, cooked, frozen, contaminated, or contains bloody whites, large blood spots,
large unsightly meat spots, or other foreign material is considered a “loss.” “Loss” eggs are not
eligible for quality grade. For eggs with dirty or broken shells, the standards of quality provide
two additional qualities: dirty and check. Dirty indicates that the unbroken shell has adhering
dirt, prominent stains or moderate stains while check indicates that an egg has a broken shell or
crack, but the shell membranes are intact and do not leak.

The objectives for this exercise are as follows:

a. Compare the quality of the chicken eggs available in the local market
b. Determine the grade of the chicken eggs that are sold in the local market
c. Compare the sensory qualities of the chicken eggs from different sources

PROCEDURE

1. Randomly obtain two chicken egg samples from three different sources (VSU Market,
Baybay Market and Monterey) and two damaged egg samples.

2. Evaluate each sample in terms of its shell, air cell, white, and yolk.

Candling Procedures. Hold the egg between your thumb and first two fingers with
the large end up. Turn your hand and wrist quickly in a 180° arc, causing the inside of
the egg to whirl. Quickly stop the turning motion and place the side of the egg next to
the candling light with the large end up. If not candled this way, the air cell will not be
visible. Then evaluate the movement, outline, and shape of the air cell, white, and yolk.

3. Boil the egg samples and evaluate the sensory parameters specified in the data sheet.
DATA SHEET

Sample Sample Quality Factor Description Quality

No. Source
Shell Air Cell White Yolk

Sample No. Sensory Parameters

Sample Source Color Taste Aroma Gen
Accep
Description Score Description Score Description Score
 VISAYAS STATE UNIVERSITY
Department of Food Science and Technology
College of Agriculture and Food Science
Visca, Baybay, Leyte

Freezing of Meat
Laboratory Exercise No. 6

INTRODUCTION:

Meat is a highly nutritious but extremely perishable food, and its preservation has always
been a vital importance to mankind. This is due to the cyclic variation in the abundance of its
supply and the necessity to maintain its quality during the periods of shortage and during its
distribution and marketing. In order to maintain some degree of palatability and wholesomeness,
it must be subjected to some type of processing very soon after slaughter. Freezing and storage
at low temperatures are the means by which the highly prized qualities of fresh meat can best
be maintained. However, a number of factors may affect the quality of frozen meats which
include: a.) drip upon thawing (exudates); b.) changes in tenderness and juiciness; c.)
autoxidation of lipids and d.) bone darkening in the case of poultry.

At the end of the experiment, the students are expected to develop the skills in the
proper freezing of meat and assess the quality changes of frozen meat.

MATERIALS NEEDED:

1 kg Beef (shoulder cut)

1 kg chicken legs (drumstick)
4 pieces polyethylene bags (8x14)
Chopping board
Knife
Plastic sealer
Pots
Laddle

PROCEDURE:

1. Cut the beef into cube (1in x 1in) and divide into two parts. Put the meat into to the
polyethylene bags and heat seal removing all possible air.
2. Do the same for the chicken legs without cutting.
3. The weights of each plastic bag must be recorded for later use.
4. Place 1 bag of each sample inside the freezer and chiller for about 12 hours.
 5. Take out the frozen meats from the freezer and place in a container and place over
running water to speed up the thawing process.
6. When the meat is completely thawed, the thawing can be stopped.
7. Wipe dry the bags of meat.
8. Cut open the pp bags and take out the meats. Be sure to shake off any exudates on the
meat surface into the bag.
9. Weigh the pp bags with exudates in order to determine the amount of exudates.
10. Evaluate the color and texture, odor of the thawed and chilled meat samples.
11. Boil the different meats in water for about 30 minutes or until the meat is fully cooked.
12. Take out the cooked meat from the pot and cool down.
13. Evaluate the sensory qualities (color, odor, texture, and general acceptability of the
different cooked meats.

QUESTIONS:

1. Which of the samples gave the most exudates? Are there any exudates from the chilled
samples?
2. Which of the cooked samples gave better sensory qualities?

DATA SHEET

Table 1. Process observation and sensory evaluation of frozen and chilled meat.
Chilled Frozen
Evaluation Beef Chicken Legs Beef Chicken Legs
wt. of container (g)
initial wt. of meat (g)
wt. of exudates after storage
Product evaluation after storage
Color
Shape
Sensory evaluation after cooking
Color
Shape
Texture
General acceptability
 VISAYAS STATE UNIVERSITY
Department of Food Science and Technology
College of Agriculture and Food Science
Visca, Baybay, Leyte

Laboratory Exercise No.7

Effects of Dry Rub Method on Ham Production

INTRODUCTION

In the manipulation of meat products, there is no portion of the animal that demands as
careful and efficient consideration as the hams. One of the popular and common way of
preserving the meat especially during holiday season is ham making. There are two methods
used in curing ham, namely, the dry cure and the sweet pickle cure. The same curing
ingredients such as sugar, saltpeter, and salt are employed in both processes. The difference
only lies in the application of these ingredients. In the dry cure, curing ingredients are rubbed on
the surface of the meat to be cured, while in the sweet-pickle cure it is submerged in curing
pickle. The main purpose of injecting or pumping the pickle into the meat is to lessen the period
of curing and to guarantee an efficient and uniform curing.
Refrigeration is essential in the preparation and curing of ham since it is not only an
efficient way of controlling the development of molds and bacteria, which if not checked would
surely cause the meat to spoil and become rancid, but it also makes the meat firm rendering it
to be easy to cut and trimmed.

A. Dry Rub Method:

Objective: The students will be able to familiarize the basic ingredients, formulas and procedure
of dry curing ham.

Ingredients Needed:

1 kg. meat
Salt = 70%
Sugar = 15%
Prague = 15%

METHODOLOGY
I. Preparation of Meat
1. Chill for 24 hours
2. Trim the meat
3. Weigh
4. Wash
5. Hang to drip for 30 minutes
6. Compute ingredients based on fresh trimmed weight of meat.
 With the recommended use of 40 grams dry mixture, consisting of salt, sugar and
Prague which is good for (1) kilogram meat, compute for the amount of total mixture and each
ingredients needed for one kilo using the following percentages as basis:

Salt = 70%
Sugar = 15%
Prague = 15%

Record the amount below:

Salt = ___________gm
Sugar = ___________gm
Prague = ___________gm
Total = ___________gm

7. Mix the above ingredients thoroughly in dry form.

8. Rub the total dry mixture into the meat at one time.
9. Cure in a cooler for 2 days.

Data Sheet
Kind of Meat cut used __________________________________
Weight of fresh untrimmed meat __________________________
Weight of fresh trimmed meat ____________________________
Percent processing shrinkage_________
Weigh before cooking ______________
Weight after cooking_______________
Percent smoking Shrinkage __________
Date of Curing ____________________
Date of cooking ___________________

Cooking Process:
1. After curing period, wash the meat with hot water to remove salt adhering to the meat
surfaces.
2. Drain the meat by hanging ready for smoking or cooking.
3. For every kilo of meat, prepare the following:
¾ c beer
2 pcs cloves (optional)
2 pcs bay leaves
1 c pineapple juice
1 c brown sugar
4. Boil the meat with the above mixture for 30 minutes to 1 hour or until tender.
5. Remove the meat from the cooking pan and let the mixture to boil until thick syrup is formed.
6. Discontinue heating when thick syrup is obtained and place the ham on a platter. Garnish
with pineapple slices or orange slices and serve.
 B. Sweet Pickle Curing

Objective: The students will be able to familiarize the basic ingredients, formulas and procedure
of sweet pickle curing.

METHODOLOGY:

I. Preparation of Meat – Similar to what had been mentioned for dry curing.
II. ProcedureS involved:
1. Weigh the ingredients needed based on the formula which is to be dissolved in 420 cc
water.
2. Dissolve each ingredient thoroughly in the known volume of water.
3. Test for salinity of solution.
4. Filter the solution to remove dirt and other sediment from salt.
5. Pour the sweet pickle solution in any deep container which will not be corroded with salt.
6. Immerse the pre-weighed meat in the sweet pickle solution.
7. Put a clean weight on top of meat to prevent it from floating.
8. Put the container and meat being cured in a 2-4oC (36-40oF) curing room and allow to cure.
9. Cure the meat for 2 days.
10. Overhaul the meat every other day to give equal chance for the penetration of ingredients.
11. Test meat for spoilage while in cure.
12. Prepare meat for cooking when curing period is over.

Data Sheet
Kind of Meat cut used __________________________________
Weight of fresh untrimmed meat __________________________
Weight of fresh trimmed meat ____________________________
Formula used _________________________________________
Weight of salt (g) __________________
Sugar (g) _____________
NO3 (g) ______________
Total ________________
Salinity of the solution _____________
Weigh before cooking ______________
Weight after cooking_______________
Percent processing shrinkage_________
Percent smoking Shrinkage __________
Date of Curing ____________________
Date of cooking ___________________

Study Questions:
1. Evaluate the quality of your processed products taking into consideration the color, taste
and overall acceptability.
2. Which has a higher shrinkage percentage, dry cured meats or sweet pickled meat? Why

VISAYAS STATE UNIVERSITY

Department of Food Science and Technology
College of Agriculture and Food Science
Visca, Baybay, Leyte

Exercise No.8
Combination of Dry Rub and Injection Methods of Ham Making

INTRODUCTION

For centuries, meat has been preserved with salt. At certain levels, salt prevents growth
of some types of bacteria that are responsible for meat spoilage. Salt prevents bacterial growth
either because of its direct inhibitory effect or because of the drying effect it has on meat (most
bacteria require substantial amounts of moisture to live and grow).
As use of salt as a meat preservative spread, a preference developed for certain salts
that produced a pink color and special flavor in meat. This is the effect observed in cured meats
today. Near the turn of the century, it was determined that nitrate, present in some salt, was
responsible for this special color and flavor. Still later it was determined that nitrate actually is
changed to nitrite by bacterial action during processing and storage and that nitrate itself has no
effect on meat color. Today the nitrite used in meat curing is produced commercially as sodium
nitrite.

Injection and dry cure method of ham curing

Objective:
The students will be able to familiarize the basic ingredients, formulas and
procedure involved in using combination of injection and dry cure method of curing using the
conventional formulas.

METHODOLOGY

A. Preparation of Meat – Similar to what had been mentioned for dry curing.
B. Procedure involved:
1. After the fresh trimmed weight of meat is known, compute for the amount of pump pickle
needed for injection using the formula.
2. The amount of pump pickle needed for injection is based on 10 percent of the fresh
trimmed weight of meat.
3. Determine the salinity of the pump pickle. If the salinity is not yet the one desired, add a
little bit more of the mixture to the solution until the salinity of pump pickle is alright.
4. Inject the sweet pickle (pump pickle into the ham) up to 10% of its trimmed weight at about
5 to 6 point on the ham.
 5. For example, if the weight of the ham is 5 kilos, 10 percent is 500 g; therefore the final
weight of the ham is 5.5 kilograms.
6. After injection, rub the meat with the remaining mixture.
7. Put the meat in polypropylene bag or any container and allow to cure for 2 days in
temperature of 2-4oC.

Data Sheet
Kind of Meat cut used __________________________________
Weight of fresh untrimmed meat __________________________
Weight of fresh trimmed meat ____________________________
Formula used _________________________________________
Amount of pump pickle needed __________________________
Weight of salt (g) __________________
Sugar (g) _____________
NO3 (g) ______________
Total ________________
Weight of each ingredient left for rubbing
Salt ________________
Sugar _______________
NO3 (g) ______________
Weight of meat after injection _____________
Weight of meat after curing period is over _______________
Percent processing shrinkage_________
Weigh before cooking ______________
Weight after cooking_______________
Percent smoking Shrinkage __________
Date of Curing ____________________
Date of cooking ___________________

Study Questions:

1. Evaluate the quality of your processed products taking into consideration the color, taste
and overall acceptability.
2. Which has a higher shrinkage percentage, dry cured meats or sweet pickled meat? Why?