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.