GLOBAL SITE FOR IT STUDIES, INC.

Balagbag, Milaor, Camarines Sur

-and-

MILAOR NATIONAL HIGH SCHOOL

San Jose, Milaor, Camarines Sur

JOINT DELIVERY VOUCHER PROGRAM FOR SENIOR HIGH SCHOOL

TECHNICAL AND VOCATIONAL LIVELIHOOD SPECIALIZATIONS (JDVP TVL)
SY 2020 – 2021

Self – Learning Module

Name: _____________________________________ Rating: ____________

Grade & Year Level: ___________________________ Date:______________

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1 | Page GLOBAL I.T. - MILAOR CAMPUS
Self- Learning Modules, Week 2
Prepared by: Mr. Calixto J. Trillanes, VII
LIFE PERFORMANCE OUTCOME:

I am a Trainee of Food Processing NCII under Joint Delivery Voucher Program for
Senior High School Technical and Vocational Livelihood Specializations (JDVP TVL) SY 2020 –
2021, a conscientious, adept performer, achievers, competently pursuing my mission in life.

PROGRAM OUTCOMES:

This module deals with the skills, knowledge and attitudes required to Process Food by
Salting, Curing and Smoking, Food by Fermentation and Pickling, Process Food by Sugar
Concentration, Process Food by Drying and Dehydration, Process Food by Thermal Application.
It also involves preparing the needed equipment, tools and materials, preparing ingredients and
materials, preparing raw materials up to finished products and preparing production reports.

Explain and apply the fundamental elements of effective conflict resolution processes
and use to reduce group conflicts and divisions, foster agreement, and promote future
collaboration.

ESSENTIAL PERFORMANCE & INTENDED LEARNING OUTCOMES:

Describe and explain the new abilities they have developed as the result of self-initiated
learning experience and activities through analyzation and understanding every topic in the
chapter.

INSTRUCTION:

How to learn from this module:

1. Before working on this self-learning module, make sure you have a notebook, pen or
pencil and learning materials with you.
2. Read carefully the instructions given. Don’t hurry. Always review your answers.
3. If you are told to go and do something, do not hesitate to do so.
4. Accomplish tasks and complete worksheet seriously and correctly.
5. Submit outputs on or before the deadline at Milaor National High School.
6. Guidance, support & encouragement of the parent/guardian are highly encouraged.
7. Enjoy learning.

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Self- Learning Modules, Week 2
Prepared by: Mr. Calixto J. Trillanes, VII
 PROCESS FOODS BY SALTING, CURING AND SMOKING

LEARNING OBJECTIVES:

After reading this unit, students will be able to:

 Principle of Meat Preservation

 Ways of lengthening the shelf life of meat
 Curing ingredients and their functions
 Equipment and tools for curing skinless longganisa to be assembled according to
manufacturer’s specifications
 Ingredients and procedure and raw materials to be prepared for meat curing
 Prepare production report

PRINCIPLE OF MEAT PRESERVATION

Meat preservation is principally concerned with the application of measures to delay

meat spoilage which is caused microbial, chemical and physical changes. Of these, microbial
spoilage (caused by bacteria) is the most common. Microbes thrive in moisture and since meat is
70% water, it spoils easily through microbial action. Meat, being a rich source of nutrients, also
becomes an excellent foo for bacteria.

Methods of meat preservation, however different superficially, are alike in that they
employ environmental conditions which discourage the growth of micro-organisms. They any be
grouped in three broad categories based on a) control by temperature, b) control of moisture,
and c) by lethal agencies (bactericidal, bacteriostatic, fungicidal and fungistatic).

Generally, the methods to discourage microbial growth can be divided into groups:

1. By exposing to high (212OF or 100OC) or low (32OF or 0OC) temperature.

2. By treating meat with substance (example salt, nitrate, other chemical
preservatives) which will kill micro-organisms or delay microbial actions.
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Self- Learning Modules, Week 2
Prepared by: Mr. Calixto J. Trillanes, VII
 There are three general principles of meat preservation that you should always keep in
mind. There are ways of preventing or lessening of:

a. Microbial growth
b. Atmospheric oxidation
c. Enzymatic reaction

a. Microbial Growth – meat contains abundant nutrients required for the growth of
bacteria, yeasts and molds (micro-organisms which cause food spoilage). Thus these
micro-organisms flourish in meat. Eliminating the growth requirements: a.
temperature requirements, b. moisture content, c. nutrient content, and d. oxygen
(for aerobic micro-organisms) micro-organisms are the most important
considerations in the control of their growth. This can be achieved by removing one,
two or all the required conditions for growth.

b. Oxidation – meat fats are susceptible to oxidation when they are exposed to the
molecular oxygen present in air. This results in the production of strong disagreeable
odor and flavor in the cooked products. When these chemical reactions occur, they
constitute a defect referred to as oxidative rancidity.

More popularly known as rancidity or “maanta” this can be voided by

eliminating the factors required for its development. These factors are light, air, and
free fatty acids. While the entry of light and air can be prevented, free fatty acids
easily form from the meat fats. Anti-oxidants can be used to delay free fatty acid
formation. Anti-oxidants are compounds which react with certain intermediary
products necessary for the development of free fatty acids.

c. Enzymatic Reaction – this is another common cause of food spoilage. Enzymes are
protein substances which help speed up chemical reactions. Enzymatic reaction may
be reduced or totally stopped if you subject the meat to a temperature below or above
the temperature range needed for the activity of the meat enzymes.

WAYS OF LENGTHENING THE SHELF LIFE OF MEAT

Drying – removal of moistures from meat. The method involves the reduction of the
original water content 70% of the meat to about 15%. There are 2 ways of drying:

a. Natural Sundrying – natural sunlight is used to reduce the moisture content of

meat.

b. Artificial Drying – a chamber equipped with heating elements maintained at a

temperature of 110OF- 120OF and a relative humidity of 85% is used for drying.
This is more expensive than sundrying but it dried products have a better quality
and can be sold at a higher price.

Smoking - there are 2 methods of smoking:

a. Natural – is the exposure of the meat to wood smoke which causes the deposition
of pyroligneous acid on the meat surface that acts as preservative and flavoring
agents
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Prepared by: Mr. Calixto J. Trillanes, VII
 Hard wood, saw dust, guava leaves or any kind of wood may be used.

b. Artificial – smoke flavor is incorporated in the pumping pickle for ham and bacon
at the rate of 1 teaspoon.

Salting – a simple method of dehydration in which the salt causes the withdrawal of
water from the tissue of both the meat spoilage organisms, resulting to the shriveling and
inactivation of the cells.

Curing - is the application of salt, sugar, salitre (potassium nitrate) and other
preservatives and adjuncts to prolong the keeping quality of the product. Other substances such
as various sugars, spices, vinegar and wine may be used for different types of cure, but in small
quantities thus may have no preservative effect, although the essential oils in spices do retard
bacterial growth and vinegar has a similar action.

There are three ways of curing:

a. With salt alone
b. With salt and sugar
c. With salt, sugar and salt peter (sugar cure) – sugar cure is either done
dry or in sweet pickle brine. Because the dry method is faster, it is
practical for use in tropical countries like the Philippines where warm
weather makes spoilage a serious problem.

Refrigeration – is the exposure of meat to the temperature range of 36OF – 50OF to

retard mold and bacterial growth for a limited period only.

Freezing – is the exposure of meat to a temperature range of 0OF to 32OF (-18OC to 0OF)
resulting to crystallization of the water in the tissues, thus inactivating, the enzymes and the
bacteria present.

Canning - the hermetic or airfight sealing of food in cans or jars at 212OF (100OC) and
10 – 15 pounds pressure for specific period of time.

Freeze – drying – is the removal of moisture from the tissues by sublimation or the
transformation of the moisture content into ice.

CURING INGREDIENTS AND THEIR FUNCTIONS

1. Salt – is the primary ingredient used in meat curing. It

makes up the bulk of the curing mixture because it is not
only a good preservative but it provides the most
desirable flavor.

As a preservative, it causes the dehydration of

the tissues through osmosis, at the same time
withdraws water from the protoplasm of the spoilage
organisms, shriveling an d inactivating their cells.

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Self- Learning Modules, Week 2
Prepared by: Mr. Calixto J. Trillanes, VII
 Salt also plays a role in the binding of meat products. It improves the
ability of the meat proteins to retain either the normal moisture content or added
water and stabilize the fat-protein emulsion in sausages.

Three kinds of salts are locally available:

a. Solar or coarse salt
b. Pangasinan salt
c. Refined salt – most suitable for meat curing because it is the most
concentrated and has the least amount of impurities.

2. Refined Sugar – is a secondary ingredient in the curing

formula which counteracts the astringent quality of salt,
enhances the flavor of the product and aids in lowering the
pH of the cure.

Refined cane sugar is most suitable. The use of brown

sugar is limited by the fact that it caramelizes at lower
temperature and tends to darken the meat on cooking. Large amount of sugar
prolonged curing promotes vigorous microbial growth which usually causes acid
fermentation that effects palatability and color.

3. Nitrates and Nitrites - potassium nitrate

(genuine saltpeter), sodium nitrate (chile
saltpeter) are color fixation agents or
substance responsible for development of the
proper color in cured meat products.

Nitrates and Nitrites have a pronounced

effect on flavor. Without them a cured ham
would simply be a salty pork roast. They further affect flavor by acting, as powerful
antioxidants.

Nitrates/nitrites are very effective inhibitor of the growth of the Clostridia,

particularly Clostridium Botulinum the bacteria that causes botulism. The nitriates
changes change the anaeroabic condition of the meat to aerobic one so that
Clostridium Botulinum and other putrefactive bacteria cannot grow.

Nitrate in itself is not effective in producing the curing reaction until it is first
broken down into nitrite. This is a slow process and is usually dependent on bacterial
action. With the need for rapid curing to meet today’s modern processing schedules,
nitrite is added directly.

Nitrites provide the ultimate source of the nitric oxide that combines with the
myoglonin pigment.

The use level and residual levels are controlled as follows:

Nitrates or Nitrites – 500 mg/kg of meat

Nitrates and Nitrites – in combination is to 200mg/kg of meat.

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Self- Learning Modules, Week 2
Prepared by: Mr. Calixto J. Trillanes, VII
 The role of nitrated and nitrites is under intensive study by research scientists
since these curing compounds have been implicated in the formation of cancer
producing substances nitrosamines in meat under certain circumstances.

4. Ascorbic Acid – These substances speed up curing

reaction. Ascorbates accelerate converstion of
motmyoglobin and nitrite to myoglobin and nitric oxide
and also suppress to reverse reaction. The residual
amounts of ascosbates/erythrobates also add stability
to the cured meat pigment by reducing the
determination of the nitroschemochrome and thus
giving the color a longer shelf life.

5. Phosphates – are adjuncts that are used to increase the water holding and binding
capacity or cured products. There is some evidence that they also reduce oxidative
rancidity. With increased water holding capacity, product yields increase, product
surfaces are drier and firmer, and emulsion is more stable at higher temperature.
Phosphate are not easily soluble in most brines, particularly once, the salt has
been added so the recommended practice is to dissolve the phosphate first. The
use of phosphate is restricted to 1 tsp. dissolved in ¼ cup of water/kg of meat.

6. Vinegar – vinegar is added for flavor but it also has some antiseptic value. It
therefore, aids in prolonging the shelf-life of the finished product. The acetic acid
content should be between 4.5% and 5.0%.

7. Spices – Although flavoring materials are naturally present in many food stuffs,
palatability is further enhanced by the addition of various substances which increase
zest and produce variety to the diet. These substances, though lacking in nutritional
value, stimulate the flow of digestive secretions thereby materially aiding digestion.
Usually spices consist of leaves, flowers, buds, fruits seed, barks, rhizomes, or other
plant parts which have been dried and are used either in the entire form or after
grinding to a powder. Example of these spices are pepper, onion, garlic, ginger,
paprika, laurel, oregano, etc. however, most spices owe their flavoring properties to
their content of explosive oil, while in some the flavor seems to be due to the intimate
natural blending of the flavors of a great number of different components like alcohol
esters, phenols and their derivatives, organic acids, sulfur containing compounds,
alkaloids and resins.

8. Binders, Fillers, Emulsifiers – the main reason for the popular use of these
intentional additives are one of the economics. Flours, milk-products and cereals
when added proportionally do not cause any radical change in the quality of the
product and in some dishes, actually improve its characteristics such as texture,
appearance, sliceability and plumpness. They also prevent shriveling and shrinkage
to a certain extent.

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Self- Learning Modules, Week 2
Prepared by: Mr. Calixto J. Trillanes, VII
 9. Other ingredients – Anisado wine, monosodium glutamate (vetsin), soy sauce, etc.
are added to further improve the flavor of the products.

EQUIPMENT AND TOOLS FOR CURING SKINLESS LONGGANISA TO BE

ASSEMBLED ACCORDING TO MANUFACTURER’S SPECIFICATIONS

Equipment, tools, materials and utensils are important aspects to consider in the
processing of fish by salting, curing and smoking. Without them, difficulty in the preparation
may arise. Hence, proper usage is necessary.

For Salting & Curing

Chiller/freezer/refrigerator - necessary in maintaining the freshness of cured meat.

Freezer Refrigerator

Salinometer - an instrument used

to measure brine strength.

Weighing scales of varying capacities

– devices used to measure the weight

of fish/raw materials and ingredients
needed in fish/food processing.

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Self- Learning Modules, Week 2
Prepared by: Mr. Calixto J. Trillanes, VII
 Beaker- a device used to measure
liquid ingredients.

Measuring cup - used to measure

dry ingredients.

Measuring spoon - used to measure

small amount of solid and liquid.

Cutting board - used to protect the table

when slicing or cutting food.

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Self- Learning Modules, Week 2
Prepared by: Mr. Calixto J. Trillanes, VII
 Cutting implements/knives - used for
cutting fish and other raw materials.

Mixing Bowl – use in the preparation

of brine or curing mixture.
To mix all ingredients

Rubber Spatula - It is used to scrape food

from the inside of bowls and pans.

For Curing Meat (Refer to the function as described in salting/curing meat)

1. Chiller/freezer/refrigerator
2. Salinometer
3. Cutting implements
4. Measuring spoon and cups
5. Beaker/graduated cylinder

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Self- Learning Modules, Week 2
Prepared by: Mr. Calixto J. Trillanes, VII
 INGREDIENTS AND PROCEDURE AND RAW MATERIALS TO BE
PREPARED FOR MEAT CURING

Sorting

Raw materials are classified/grouped according to:

a. Quality – fresh, stale or spoiled, damaged
b. Species – example : pork & beef

Weighing

 To get the exact mass of the prepared raw materials for future references
especially in the preparation of the production report, the weight must be
taken with the use of standard weighing devices like the beam balance or any
other weighing device. The weights are properly recorded.

Procedure in weighing

1. Place the material to be weighed on the weighing scale.

2. Weigh the material accurately.
3. Record the obtained weight.

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Self- Learning Modules, Week 2
Prepared by: Mr. Calixto J. Trillanes, VII
 INGREDIENTS USED IN MEAT PROCESSING

Meat Material:

700 grams Pork lean, Ground Finely

300 grams Pork Back Fat, Ground Finely

Curing Mix Ingredients:

1 T Refined salt
½ tsp Curing Salt
1 tsp Phosphate
¼ tsp Vitamin C Powder
¼ cup chilled water

Extender Ingredients:

¼ cup TVP
1 tsp Isolate (Whey Protein Isolate/accurd)
½ tsp Carrageenan
½ cup Chilled Water

Seasoning:

¾ cup Refined Sugar

1 ½ tbsp Black Pepper Ground
2 cloves Garlic, chopped finely
2 T Anisado Wine
2 T Pineapple Juice
½ tsp Food Color
1 tsp Paprika
½ tsp Meat Enhancer
½ tsp Vetsin (MSG) (as desired)

Procedure:

1. Select good quality meat material.

2. Measure and weigh all the ingredients.
3. In cup ¼ cup chilled water dissolve the curing salt, Phosphate and vitamin C
Powder stir constantly and refined salt. Mix continuously.
4. In ½ cup chilled water add TVP and hydrate for 3 minutes, lastly add
carrageenan and isolate.
5. After preparing all ingredients / food materials, put the 700 grams lean meat and
300 grams back fat in mixing bowl then mix well. After mixing the meat add the
rest of the ingredients, mix until well blended.
6. Cure at refrigeration temperature for 8 to 10 hours (overnight) or 1day.
7. Wrap in a wax paper or food grade plastic cellophane, 40grams each, six pieces
for 250grams per pack.
8. Pack in polyethylene then seal or pack in small rectangular Styrofoam with cling
wrap. Stick your label
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Self- Learning Modules, Week 2
Prepared by: Mr. Calixto J. Trillanes, VII
 PREPARE PRODUCTION REPORT

This lesson deals on how to prepare production report. This includes the importance of
recording and documenting production input, procedure in recording and documenting
production input and format of a production report.

Importance of Recording and Documenting Production Input

1. To have a reference data on the materials used and their cost.
2. To determine the economic viability of the product.

Procedure in Recording and Documenting Production Report

1. Have a complete list of the materials used for a certain product.
2. Determine the weight and cost of each material.
3. Determine and record the total yield per production.

Format of a Production Report

PRODUCTION DATA SHEET

Name: _____________________________________
Date: ___________
Production Name : Skinless Longganisa
Production Date:

Materials/ Ingredients:

1k ground meat = _____ g 2T chopped Garlic = _____

g
1t salt (coarse) = _____ g 2T P/A juice =_____ g
½t curing salt = _____ g 2T Anisado wine = _____ g
1t Phosphate = _____ g ¼t MSG (optional)=_____ g
¼t Vit C = _____ g 1t Paprika =_____ g
9-12 T Refined sugar = _____ g ½t Meat enhancer = ___ g
½T Black pepper = _____ g

Production Input = _____________ grams

Weight of Spoiled/waste Materials = ___________ grams

Production Output = PI – Weight of Waste Material = ____________ grams

Percentage of Yield = Production Output x 100% = __________ %

Production Input

Number of yield = Production Output = ____________ pcs

Weight of the Product

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Prepared by: Mr. Calixto J. Trillanes, VII
 PRICING & COSTING

Ingredients Qty Qty Used Waste/Spoilage Market Cost

Raw Price
Mat
Ground meat
coarse salt
curing salt
phosphate
Vit C
refined sugar
black pepper
garlic
P/A juice
anisado wine
MSG
paprika
Meat Enhancer

Cost = Qty Used Mat ( Market Price) Mark up Price = _____________

Qty Raw Mat

MU = 50 % ( Total x MU)
Selling Price = ________ per ____ g ( ___ pcs)
Selling Price = Total Cost/# of pcs

Prepared by:

_____________________
Name & Name of School

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Self- Learning Modules, Week 2
Prepared by: Mr. Calixto J. Trillanes, VII
Example of Production Report

SKINLESS LONGGANISA
(Production Report)

I. Production Name: Skinless Longganisa

II. Productive Date: January 12, 2020
III. Description of the materials: Raw and Fresh Meat
IV. Production Input: 1208.75g
V. Weight of Spoiled/Materials: 5g
VI. Production Output: 1203.75g
VII. Percentage Yield: 1203.75gX100=99%
1208.75g
VIII. Number of Yield: 1203.75g=5packs
250g

PRICING AND COSTING

Ingredients: Raw Materials Used Materials Waste Market Price Total cost:
Meat 1000g 1000g (1kl) 1900.00 190.00
Phosphate 250g 15g (1/2) tsp 26.50 1.59
Curing Salt 500g 15g (1T) 18.00 0.54
Vitamin C 150g 1.25g (1/4tsp) 120.00 1.59
Anisado Wine 350g 10g (2T) 20.00 0.57
Garlic 30g 10g (2T) 5g 10.00 3.3
Sugar 250g 60g (9-12T) 14.00 3.36
Pineapple juice 270g 10g (2T) 27.00 0.81
Black pepper 10g 7.5g (1/2T) 10.00 7.50
TVP 250g 60g (1/4cup) 105.00 25.2

Isolate 250g 15g (1T) 120.00 7.2

Carrageenan 250g 2.5g (1/2tsp) 80.00 0.8

Food color 5g 2.5g (1/2tsp) 5.00 2.50

Total 1208.75g 5g 244.00

IX. Mark Up Price: ₱122.00

X. Selling Price: ₱73.00 per pack
Prepared by:
ROSEMARIE N. DELOS REYES
Jose De Villa National High School

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Self- Learning Modules, Week 2
Prepared by: Mr. Calixto J. Trillanes, VII
RULES IN DOING THE ACTIVITY

1. Find a place in your home where you can study well.

2. Have a chair and table. Make sure you have the materials you need like paper,
pen,pencil, etc.
3. Read carefully and understand the lesson. Then, you can start answering the activity.

POST TEST
A. Multiple Choice
Directions: Read and analyze the questions below. Select the correct answer from the
options given. Write the letter of your choice on your answer sheet.

1. The exposure of meat to the temperature range of 36OF – 50OF to retard mold
and bacterial growth for a limited period only.
a. Refrigeration b. Freezing
c. Canning d. Freeze – drying

2. The exposure of meat to a temperature range of 0OF to 32OF (-18OC to 0OF)

resulting to crystallization of the water in the tissues, thus inactivating, the
enzymes and the bacteria present.
a. Refrigeration b. Freezing
c. Canning d. Freeze – drying

3. The removal of moisture from the tissues by sublimation or the transformation of

the moisture content into ice.
a. Refrigeration b. Freezing
c. Canning d. Freeze – drying

4. The hermetic or airfight sealing of food in cans or jars at 212OF (100OC) and 10 –
15 pounds pressure for specific period of time.
a. Refrigeration b. Freezing
c. Canning d. Freeze – drying

5. A secondary ingredient in the curing formula which counteracts the astringent

quality of salt, enhances the flavor of the product and aids in lowering the pH of
the cure.
a. Salt b. Nitrate
c. Refined sugar d. Vinegar

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Prepared by: Mr. Calixto J. Trillanes, VII
 B. True or False
Directions: Read and analyze the questions below. Select the correct answer from the
options given. Write true if the statement is true and false if the statement if false on
your answer sheet.

__________1. Meat preservation is principally concerned with the application of

measures to delay meat spoilage which is caused microbial, chemical
and physical changes. T
__________2. By exposing to high (212OF or 100OC) or low (32OF or 0OC) temperature
can control the microbial growth. T
__________3. Meat contains abundant nutrients required for the growth of bacteria,
yeasts and molds (micro-organisms which cause food spoilage). T
__________4. Meat fats are susceptible to oxidation when they are exposed to the
molecular oxygen present in air.
__________ 5. Rancidity is well known as “Maanta”
__________ 6. Enzymatic Reaction will not cause of food spoilage. F
__________ 7. Natural sunlight is used to keep the moisture content of meat. F
__________ 8. Natural is the exposure of the meat to wood smoke that removes
acids on meat.
__________ 9. Salting a simple method of dehydration.
__________ 10. Curing is the application of salt, sugar, salitre (potassium nitrate)
and other preservatives and adjuncts to prolong the keeping quality of
the product.

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Prepared by: Mr. Calixto J. Trillanes, VII
POST TEST
A. Multiple Choice.
1. a
2. b
3. d
4. c
5. d

B. True or False
1. True
2. True
3. T True
4. True
5. True
6. False
7. False
8. True
9. True
10. True

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Prepared by: Mr. Calixto J. Trillanes, VII