Cookery 10

QUARTER 4 LAS Number 4

(Week 8)
Name of Learner: Grade/Section:
Teacher: _________________________ Date Submitted:

LEARNING ACTIVITY SHEETS

TOPIC: Store Meat

Background Information for Learners
Methods of Preserving Meat
There are different methods of preserving meat. These include drying or dehydration,
smoking, salting, curing, refrigerating, freezing, canning and freeze drying.
A. Drying – This is the most common method of preserving meat. Drying involves the
reduction of the original 70% of water content of the meat to about 15%. The removal
of the moisture content does three things, namely:
 Enzymatic changes are retarded;
 Growth of microorganisms is much hampered
 Microbes lose water and become inert.

Ways of Drying Meat

1. Natural sun drying – Natural sunlight is used to reduce the amount of moisture
content of meat. Portable solar dyers can provide sanitary means of drying
meat. Dryers with screen covers are recommended for outdoor use and
lengthens the storage life of meat.
2. Dehydration or artificial drying – Oven is used for drying the meat. Although this
is more expensive than sun drying, dehydration is a more efficient method of
removing moisture from meat. Products dried in this way are of higher quality
and can be sold at better prices.

B. Smoking – Meat is smoked to create a distinctive color and flavor, thus helping its
preservation. The flavor, color, and attractive glaze on the surface of the meat is
desired like in ham, bacon, and tinapA. The heat generated during smoking destroys
the enzymes and dries the product artificially, thus preventing the growth of molds and
vegetative bacteria on the surface. Cold and hot smoking are the two types of smoking.
Smoked meats include ham, bacon, and chicken.
a. Cold Smoking – The temperature is held between 26 to 43ºC and the products
are smoked over a period of days or weeks. The products thus pick up a strong
smoked flavor and are dehydrated as well.
b. Hot Smoking – The temperature is higher, from 71 to 79ºC.The high
temperature speed up the drying process, giving the product a mild smoked
flavor.
Salting – Salt improves the keeping quality of meat. It removes the water from the
tissue of the meat and the cells of spoilage organisms that may be present in the
meat.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 1

 C. Curing – In this method, salt, sugar, potassium or sodium nitrate, and other curing
elements such as ascorbic acid, phosphate blend, and spices are used to prolong the
keeping quality of meat. Curing agents also help improve the flavor and appearance
of meat and retain its original color. Sugar minimizes the hardness of the straight cure
process. It also makes the product more appetizing and provides energy to the nitrate-
reducing bacteria which gives the red color. Spices give the desired flavor and aroma.
D. Refrigerating – Meat is stored at a temperature range of 2 to 10ºC to retard mold and
bacterial growth for a limited period.
E. Freezing – Meat is preserved at a temperature of 10ºC and below. Freezing
deactivates enzymes and bacteria. Meat can be preserved for two months to one year
using this method.
F. Canning – Meat preserved by canning is packed in sealed cans or jars which are
subjected to a temperature of 100ºC and above 5-7 kilo pressured for a specific period
of time. This process destroys the organism that causes spoilage. It maintains the high
quality of meat product and extends its life for about a year
G. Freeze Drying – The process involves the removal of moisture from the meat tissues
by transforming the moisture content into ice and gas. The product to be dried is first
frozen and the ice is sublimed from the frozen mass, removing 98% of the water
content. The remaining moisture is further reduced to 0.5% or lower by subjecting the
product to high temperature as possible without destroying it. The texture, appearance,
flavor, and nutritive value of freeze dried products are comparable to frozen foods. The
products have a long shelf life and require no refrigeration. This method needs special
equipment such as modern freeze dryer.
Evaluating the Quality of Preserved Meat Products
 Good quality pork has less than 1 ¼ cm of golden brown fat that covers the surface of
the meat and a thoroughly cooked interior where meat has even pinkish color.
 It has also a juicy and tender texture, a pleasing aroma and a tender seasoned and
pleasing taste with a slight hint of smoky flavor.
 Sausages of good quality are uniform in size and length. Each sausage in a whole
piece has no rupture of casing even when pricked.
 The interior has a pinkish color when thoroughly cooked. A combination of juicy meat
with spicy seasoning marks their flavor.

Proper Storage of Preserved Meat

Many processed items prepared for future use may be stored in the freezer. These
should be wrapped in plastic or foil to prevent the occurrence of freezer burn and avoid having
a pulpy texture that comes from loss of moisture. Each item should be labeled with the name
of the product, date of expiry, and quantity.
Processed food held in storage should be well-covered or wrapped to keep them from
absorbing odors and flavors from other foods. They should be held below danger zone
temperatures. Processed meat should be packed in desired and easy to thaw market units.
Thawing a 25kilo pack of ground meat, for example, will be difficult. Systematic freezing of
food in quantity for long-term storage requires special freezing equipment.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 2

 Food Suggested Recommended Maximum Storage
Maximum
Temperature (ºC )
Canned Products 21 12 months
Frozen Products -18 to -29 6-12 months, in original package
beef poultry -18 to 29 3-6 months, in original package
Fresh Pork (not ground) 18 to 29
Sausage, 1-3 months, in original package
ground meat 3 to 4 3-5 days, in semi-moisture proof paper
Cold cuts, Sliced Cured bacon 3 to 4 1-4 weeks, tightly wrapped
Ham (tender cured) 3 to 4 1-6 weeks, tightly wrapped
Ham (canned) 3 to 4 6 weeks, original container (unopened)
Dried Beef 3 to 4 6 weeks, tightly wrapped

Most canned foods can be stored at room temperature in a cold place and hold their
eating quality for several months. They are safe to eat as long as there is no bulge on the can.
Below 24ºC is a good temperature for storage. Canned ham and other perishable meats
should be stored in the refrigerator unless storage recommendations on the can state
otherwise. These meats should not be frozen.
Hygiene Practices in Storing Meat products
To achieve high standards of sanitation, the following measures should be strictly observed:
1. See to it that physical equipment and layout are conducive to sanitary practices.
2. Handle, store, and refrigerate food properly to prevent spoilage and contamination.
3. Safeguard the food during distribution and service.
4. Wash and sanitize dishes, glasses, utensils, and equipment.
5. Clean floors walls, ceilings, counters, tables, and chairs regularly.
6. Eliminate vermin and rodents from food areas.
7. Maintain adequate employer supervision and a constant program of education in
sanitation for food service workers.
8. Make sure that food service employees are in good health, and are not carriers of
communicable diseases. The three principal groups of communicable diseases
that must be guarded against in public feeding operations are respiratory,
intestinal, and skin diseases. Require medical examinations for food service
employees.
9. Provide a regular employee education on food service sanitation.
Techniques in storing meat
Storage Procedures for Meat Products
 Safe Storage - Meat is among the most perishable foods. This perishable ability
makes it a potentially hazardous food. At ambient temperatures, meat spoils so fast. It
is therefore necessary to keep it in chilled storage.
 Storing - take time to store the food items. Store new purchases behind old ones and
always use the old stock first. It is easy to put new purchases at the front. However,
older stocks are overlooked and thus cause spoilage. These may include cereal and
cereal products, sweeteners, oils, seasonings, and unopened cans and jars.Do not
use kitchen cabinets above the refrigerator, stove, or oven for food storage.
Never use the area under the sink for storing food because openings around water
and drain pipes are impossible to seal. Pipes may leak and damage the food.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 3

 If you reuse glass jars, wash them thoroughly, wipe, and air-dry before using. This
helps remove any trace of odors that may remain.
1. Refrigerator storage. A refrigerator provides cold temperature for storing perishable
foods such as dairy products, meat, fish, poultry, eggs, fruits, and vegetables. Protein
foods should be stored in the coldest part of the refrigerator. Fruits and vegetables can
be stored in less cold sections or in a special compartment such as the crisper. If
refrigerated foods are not properly wrapped, they will dry out and lose nutrients and
flavor. Food should be well covered with plastic, foil or wax paper, or should be put in
tightly covered containers. Garlic and sausages are strong-flavored foods and should
be wrapped tightly in plastic or foil and stored in an air-tight container to prevent the
transfer of aromas to other foods.
2. Freezer storage. For proper freezing and storage, the temperature inside the freezer
should be 18ºC or lower. Store frozen foods in their original packages. Foods to be
frozen should be put in moisture-vapor proof wrapping. If plastic containers are used,
allow about 2.5 cm of headspace at the top between the food and the lid so the food
can expand when if freezes. Thaw frozen foods in the refrigerator. Do not allow food
to thaw at room temperature. At this point, microorganisms will begin to grow. Our
sanitary laws and regulations are so designed to safeguard and promote health.

Bacteria are all around us, but they are so small that they cannot be seen by the naked
eye. There are hundreds of different kinds of bacteria. Some harmless bacteria are useful and
necessary such as those essential in preparing cheese. Other bacteria are essential in
agriculture and industry. However, many types of bacteria are dangerous and cause diseases
if allowed to multiply and be transmitted to humans.
Food contaminated with bacteria can make people sick. Some of the common illnesses
are salmonellosis, perfringens poisoning, staphylococcal poisoning, and botulism. Sanitation
is the best preventive measure against food-borne diseases.
Sanitation means keeping bacteria out of food through personal hygiene and proper
handling procedures. It also means keeping the food at proper temperatures so bacteria
already present do not have much chance to multiply.
Bacteria enter food in two ways. Some are naturally present in food when you buy it.
Others get in because of careless handling when food is prepared and served. Bacteria cannot
travel by themselves; they are carried about by people, animals, and insects as well as objects.
Salmonella bacteria, for instance, can be found in food such as raw meat, poultry, eggs, and
dairy products. From these foods, the bacteria contaminate other foods in the kitchen.
Staphylococcus bacteria are found not only in raw meat but in food handlers with poor
personal hygiene. The bacteria from food handlers can be transmitted to the food through
sneezing and coughing. Bacteria thrive on food, moisture, and the right temperature in order
to grow. With careless handling these growing conditions can occur in any kitchen.

Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 4

LEARNING ACTIVITY 1: Multiple Choice.
1. What is your primary consideration when storing goods?
a. expiration date b. fragility c. quantity d. size
2. The most common method of preserving meat is________________.
a. Curing b. drying c. refrigerating d. salting
3. In this method, salt, sugar, potassium or sodium nitrate etc. are used in preserving meat by drying
a. curing b. dehydration c. freezing d. salting
4. In this method the meat is packed in sealed cans or jars which are subjected to a temperature of
100ºC and above 5-7 kilo pressured for a specific period of time
a. Curing b. drying c. refrigerating d. canning
5. In this method the meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial
growth for a limited period.
a. Curing b. drying c. refrigerating d. canning

LEARNING ACTIVITY 2: Know your kitchen.

DIRECTIONS:
Move around your kitchen. Check your refrigerator or your pantry.
1. List down the different meats that are stored/preserved in your kitchen.
2. What is the method of storing/preserving meat used in the items that you have listed?
3. Do you think it is safe to store/preserved the meats on that way? Depend your
answer?
4. Why is it important to store / preserve meat properly?
5. What are the ways of preserving / storing meat that you can easily do, without
supervision or help of your parent or guardians?

LEARNING ACTIVITY 3: Journal Writing

I learned that ______________________________________________________________
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I realized that ______________________________________________________________
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_________________________________________________________________________
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Note: Practice Personal Hygiene protocols at all times. – M.Huliganga 5