REPUBLIC OF THE PHILIPPINES

CAVITE STATE UNIVERSITY

Don Severino Delas Alas Campus
Indang, Cavite

SLAUGHTER OF ANIMALS AND PROCESSING OF THEIR OWN PRODUCTS

SUBMITTED BY:

ENRIQUEZ, MARAH
MOJICA, ALBERT
MORFE, FLORIZA V.

BS AGRICULTURE 2-2

SUBMITTED TO:

MRS. MARIEDEL LLANES AUTRIZ

APRIL 11, 2019

 MEAT PROCESSING
Introduction
Meat is animal flesh that is eaten as food. This kind of food material contains a lot of
nutrients such as proteins and carbohydrates that is essential for our body for growth and
development. Humans have hunted and killed wildlife and converted it into consumable foodstuff
for over years ago. Since they couldn’t use up an entire body of the hunted animals in just one
meal, they preferred to kept and stored it by processing of meat until their hungers knock in their
stomachs and that’s when meat processing hits human life. Treated meats are considered to be any
meat which has been modified in order to improve its taste or to extend its shelf life. Traditional
meat processing are very simple but as time passes by, people innovates new way of processing of
meats that we can see nowadays new kinds of meat products in the market.

Objectives
To learn how to process meat and turn it into different product. Also to renovate these
products into business.

Materials
2 knives Clear plastics
2 basins weighing scale
2 chopping board Measuring materials
Plate

TOCINO
Ingredients:
1kilo of Pork 2 tbsp of Anisado Wine
1 tbsp of Salt 1 cup of Pineapple Juice
2 tbsp of Sugar
Procedure:
Slice the pork into thinner pieces. Add the salt and sugar and then mix. Net. Add the
Anisado wine and mix. After all the ingredients are being mixed, add the pineapple juice. After 3-
5 minutes, start to pack the well-mixed pork with pineapple juice in a packaging plastic. Store the
finished product in refrigerator until 12 hours before serving or selling the product.
COMPUTATION

TOCINO

INGREDIENTS
SALT 10/500g
SUGAR 48/750g
ANISADO WINE 102/750 ml
PINEAPPLE JUICE 27/can
PORK 230/ kg

AMOUNT/COST amount weight weight

Salt ( 1tbsp) 15g 0.3 15g 0.015
Sugar (2tbsp) 30g 1.92 30g 0.030
Anisado wine 4.08 30ml 0.030
(2tbsp) 30ml
Pineapple juice (1 27 60ml 0.060
cup)
Pork (1 kilo) 230 1 kg 1.00
= 263.3 pesos

Cost/Pack - P 65.83/ 250g

Overhead(10%) - P 6.58
Retail price P 72.41
Packaging cost P 0.50/pack
DEPRECIATION
1 knife - P 250.00
1 chopping board - P 100.00
2 basin - P 40.00
Measuring spoons - P 45.00
= P 435.00 = P 2,610/batches
Labor
 8 hrs= P 300.00
 1 hr = P 37.5
 37.5 / 4 = P 9.38 per 30 mins.

Quota
30 mins/ 500g= 18.76 (1/2 hr) = Pack = P 9.38
2 2

FINAL
Cost / pack P 65.83 / 250g
Overhead (20%) P 6.58
Retail price = P 72.41
packaging P 0.50
depreciation P 0.15
labor P 9.38
= P 82.44

Production cost P 263.3

Depreciation P 0.15
Labor P 9.38
= P 272.83

 P 82.44 total price of tocino per pack

 82.44 x 4 pack = P 329.76
P 329.76 – P 272.83= P 56.93 profit per batch