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TLE Exploratory
Food Processing
Quarter 2 – Module 5
(Salting, Curing, Smoking)
Finishing the Cured Meat
(Week 8)
 What I Need to Know

This module was designed and written with you in mind. It is here to help you
understand Food Processing. The scope of this module permits it to be used in many
different learning situations. The language used recognizes the diverse vocabulary
level of students. The lessons are arranged to follow the standard sequence of the
course.

This module discusses curing materials for food processing.

After going through this module, you are expected to:

1. wash and drain cured food materials from the solution, in accordance with
standard operating procedures;
2. boil and dip in grana solution salted eggs according to approved specifications;
and
3. transfer the cooked products to containers and cool according to
specifications.

This module covers the Introduction/ Learning Objectives, Pre-Assessment, Lesson

Proper, Generalization, Application, and Post Assessment.

What I Know

Use a separate sheet in answering the test. Be sure to write the following:
Name: ______________________________________ Gr. & Section: ______________________
Subject (Specialization): ______________________________ Module No: ________________
Name of Activity: What I Know Date: ________________________

Let us determine how much you already know about finishing and packing
the cured meat. Take this test.

Directions: Write the letter of the correct answer.

1. The most common and most wide-ranging materials used for food packaging.
A. Aluminum C. Metal
B. Glass D. Plastics
2. It is referred to as cling wrap, a thin plastic film used for wrapping or sealing
food items in containers.
A. Egg tray C. Plastic Food bag
B. Plastic wrap D. Polyethylene Bags
3. A lightweight, transparent plastic bag that is used to package processed foods.
A. Egg tray C. Plastic Food bag
B. Plastic wrap D. Polyethylene Bags

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 4. A material for packaging that has good resistance to temperature fluctuations
and acts as an excellent gas barrier, which extends the food’s shelf-life.
A. Aluminum C. Metal
B. Glass D. Plastics
5. It is done to dry the product and to achieve a particular taste and texture.
A. Aging B. Rinsing C. Soaking D. Waxing
6. A lightweight, transparent plastic bag that is used to package processed foods.
C. Egg tray C. Plastic Food bag
D. Plastic wrap D. Polyethylene Bags
7. It seals and it is ideal for high volume packaging and sealing.
A. Impulse Sealer C. Stapler
B. Band Sealer D. Packaging
8. It includes caps and closures, boxes, and tetra packs.
A. Ordinary Packages C. Rigid packages
B. Flexible packages D. Semi-flexible packages
9. It is made from either pulp, foam, or plastic; prevents loss of moisture, and
keeps eggs undesirable odors and flavors.
A. Egg tray C. Plastic Food bag
B. Plastic wrap D. Polyethylene Bags
10. It seals two layers of plastic together by lifting the sealing arm and pressing
the sides of the plastic against the “jaw” or the heating element.
A. Impulse Sealer C. Stapler
B. Band Sealer D. Packaging

What’s New

What is good packaging?

Good packaging serves two purposes that are essentially technical and
presentational.

Technical changes in packaging, aim to extend the shelf-life of the product by better
protecting the food from all the hazards it will meet in storage, distribution, and use.
Changing from one type of plastic bag to another, for example, may mean that less
moisture from the atmosphere is absorbed into the food so extending the shelf-life.
Making the bag re-closable, in addition, would mean that the customer could keep
the food in good condition for a longer time in the home. If shelf-life is extended, then
it may be possible to market the product over a bigger area to increase sales.

Presentational aspects of packaging do not actually do anything to make the food

keep longer or in better condition. Such packaging increases sales by creating a brand
image that the buyer instantly recognizes. It also aims to appeal to the customer in
terms of shape, size, color, convenience, etc.

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The ultimate aim of good packaging has increased sales against any competition
and thus, improved income for the producer. This cannot be achieved without a cost.
It is not only the direct cost of the packaging material that needs to be considered but
other changes such as different processing systems, purchase of fillers, staff training,
etc.

The small and medium-scale food manufacturer is considering improvements to their

existing packaging system for difficult decisions that will need careful thought and
investigation. One of the central problems is the impossibility of really knowing if the
proposed changes will indeed result in increased sales that will have to be made to
meet the costs involved. In addition, for most small producers, the choice is really not
theirs, but dictated by what kind of packaging are locally available. In most cases, it
will not be possible to select the best type of package, but only to select the best of
the available alternatives.

Lesson
Types of Food Packaging
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What is It

Packaging materials come in different shapes with various functions relative to their
properties. It is essential for the packaging material to have a balance between its
shape and its function. Given the packaging’s main purpose of preservation,
containment, and protection of food. The packaging material can be rigid, flexible, or
semi-flexible.

Rigid packages include bottles, trays, cans, jars, and caps.

Flexible packages include bags, cling wraps, bubble wraps, shrink wraps,
squeezable tubes, foam trays, stand-up packets, and vacuum bags.

Semi-flexible packages include caps and closures, boxes, and tetra packs.
Food packaging types differ in various ways, such as weight, size, durability, and
barrier properties

Food Packaging Materials

Selecting the suitable material for packaging a certain type of food depends on the
functions that the package is supposed to fulfill. These functions include shielding
the foods against moisture, temperature variations, oxygen, light, and biological
microorganisms. Also, damage protection, permeability, food identification, and
chemical and optical properties play a significant role in material selection.

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Conventional food packaging materials currently used vary between metals, paper,
glass, and plastics.

Metals
There are various forms of metal food packaging, such as cans, tubes, containers,
films, caps, and closures. Cans are generally made of aluminum or steel, and they
are the most commonly used metal packages of food and beverages. They are highly
recyclable and are usually coated with a layer of organic material to prevent any
interaction between the food and the metal.

Aluminum

Aluminum is generally used for beverage cans, foils, tubes, trays, pouches, and coffee
capsules. It has good resistance to temperature fluctuations and acts as an excellent
gas barrier, which extends the food’s shelf-life. It has outstanding malleability and
formability and can be easily embossed. It is relatively harmless, lightweight, and can
be recycled indefinitely. Alloying elements, such as magnesium and manganese, are
sometimes added to aluminum to enhance its strength. Aluminum can be used in
rigid, flexible, and semi-flexible packaging. It helps maintain the freshness and aroma
of the foods and is good for protection from radiation, oxygen, moisture, oils, and
microorganisms. Soft drinks, seafood, and pet food are commonly enclosed by
aluminum packages.

Some aluminum grades used in food packaging include AA 3003 (O, H22, H24), AA
8006, AA 8011, AA 8079, and AA 1235.

Steel

Steel is used for cans, containers, caps, and closures. Organic coatings are also
required to resist corrosion. Steel cans are fabricated from tinplate, which is tin-
coated steel, or from electrolytic chromium-coated steel (ECCS), also known as tin-
free steel. Steel, being a permanent material, can be recycled open-endedly while
retaining its quality.

Tinplate is a remarkable barrier to gases, water vapor, light, and odors. It has good
ductility and formability and is convenient for sterile products for it can undergo heat
treatment and hermetic sealing. It is light with significant mechanical strength and

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is suitable for expressive decoration. Common applications of tinplate include drink
cans, processed foods, and powdered foods.

Tin-free steel also has good strength and formability and is slightly cheaper than
tinplate. The chrome/chrome oxide in ECCS renders it a good material for coating
adhesion, such as lacquers and paints. It has good resistance to heat and black
sulphide stain, which makes it convenient for making fish cans. Applications of tin-
free steel include food cans, trays, bottle caps, can ends, and closures.

Paper

Paper is one of the oldest packaging materials, dating back to the 17th century. Paper
and paperboard are mostly used for packaging dry foods. Upon coating or waxing,
their applications extend to the packaging and serving of wet and fatty foods. They
are commonly used in corrugated boxes, milk cartons, folding cartons, paper plates
and cups, bags, and sacks, and wrapping paper.

Paper is used for temporary food containment and protection due to its high
permeability and inability to be sealed with heat. When used as primary packaging,
waxes, resins, and lacquers are used as coatings and laminates to enhance the
paper’s protective and functional properties. Depending on its method of production
and packaging purpose, paper can be found as Kraft paper, sulphite paper,
greaseproof paper, Glassine, or parchment paper. Kraft paper is the strongest form
of paper and is used in packaging flour, sugar, and dried fruits. Sulphite paper is
relatively weaker and lighter and is used to wrap biscuits and sweets. Greaseproof
paper and Glassine contain densely packed cellulose fibers – Glassine being further
hydrated – that improve the paper’s oil resistance, thus making it suitable to package
snacks, biscuits, fast foods, and greasy foods. Parchment paper is acid-treated paper,
which renders it impermeable to fluids but not to air and vapor. It is used in
packaging butter and lard.

Paperboard is a relatively thicker and heavier material than paper. It is widely used
as secondary packaging that is not in direct contact with the food. Boxes, trays, and
cartons used for shipping are the common usages of paperboard. Types of
paperboards vary between white board, solid board, chipboard, and fiberboard. White
board is the only paperboard advised for primary packaging. Solid board is a strong
and durable paperboard, used to package milk, fruit juices, and soft drinks.
Chipboard is the cheapest form of paperboard, made of recycled paper, and is used
as the outer layers of food cartons, such as cereals and tea. The fiberboard is used to

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ship bulk food due to its strength and resistance to impact scratching and crushing
damage.

Another form of paper is paper laminates, which are coated, or uncoated paper based
on Kraft and sulphite tissues. They have enhanced barrier properties, and are used
in packaging soups, spices, and herbs.

Glass

Glass is another permanent packaging material that has been used for millennia. The
earliest evidence of glassmaking had been around 7000 B.C. Yet, glassblowing of
bottles was discovered by the Romans in 50 B.C. in the area of modern-day Lebanon.
Glass is well-known for being among the most reliable and least toxic materials for
packaging foods and drinks. Its advantages include imperviousness, inertness,
strength, hygiene, resistance to tampering, quality, color, design, decoration
potential, transparency, chemical propriety, “microwaveability”, and heat treatability.

There are two types of glass packaging most widely used for foods and drinks: narrow-
neck bottles and wide-opening jars and pots. Glass bottles are commonly used for
alcoholic drinks, soft drinks, and potable water. Foods packed in glass containers
range from coffee, dairy products, spices, spreads, syrups, processed vegetables and
fruits, and meat and fish products. With the rise of popularity and usage of other
packaging materials, such as metals and plastics, high-value products are preferred
to be packed in glass containers due to their high-quality image and aroma
preservation characteristics.

Glass is basically made from soda, lime, and silica – in addition to other elements
depending on the desired characteristics – and is manufactured via melting and
container forming. Surface treatment, heat treatment, and annealing are subsequent
steps in the production process. It is reusable and infinitely recyclable through
crushing, melting, and reforming without loss of quality.

Plastics
Plastics are the most common and most wide-ranging materials used for food
packaging. Some of their widespread uses are bottles, trays, bags, foils, cups, pots,
pouches, and bowls. The volume of plastic allocated to food packaging amounts to
around 40% of plastics. The convenience and widespread use of plastic in food
packaging is owed to its low cost, ease of processability, formability, chemical
resistance, lightweight, and a variety of physical properties. However, plastic suffers
from permeability to gas, vapor, and light.

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Plastics can be classified into two main categories: thermosets and thermoplastics.
Thermosets are polymers that irrevocably solidify upon heat and are non-reformable,
which makes them unsuitable for food packaging. Thermoplastics, on the other hand,
soften when heated and are able to retain their initial conditions at room temperature.
This renders them perfect for food packaging. Besides, despite certain functional
restrictions, thermoplastics are recyclable via melting, reproduction, and reuse as
new products.

Despite the health and safety concerns regarding residual components from plastic,
plastic use continues to grow compared to the aforementioned conventional materials
because of its inexpensiveness, thermosealability, microwaveability, and ease of
fabrication into countless shapes and sizes.

Of the plastics used for food packaging, polyolefins and polyester are the most
common materials.

Other materials include polyvinyl chloride, polyvinylidene chloride, polystyrene,

polyamide, and ethylene vinyl alcohol.

Polyethylene and polypropylene are materials from the polyolefin category. These
two materials are extensively used due to their lightweight, malleability, strength,
stability, processability, reusability, and resistance to chemicals and moisture. Milk,
juice, and water bottles, grocery, retail, and garbage bags, and bread and frozen food
bags are some of the uses of polyethylene. Polypropylene is used when heat resistance
is needed. Yogurt containers and margarine tubs are applications of polypropylene.

The most commonly used polyester in food packaging is polyethylene terephthalate,

more commonly known as PETE. PETE is a resistor of heat, oils, solvents, and acids.
It has good ductility, strength, and hardness. Its advantageous properties also
include lightness, impermeability to gas, transparency, and resistance to breaking. It
is mostly used in bottles, tubes, jars, trays, blisters, bags, and wrappers for snacks.

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 Lesson
Finishing the Cured Materials
2
What is It

SOAKING & RINSING

When the curing period has passed the product should be rinsed. For larger items
soaking in cold water for one hour is recommended. Scrub the product to remove the
entire cure and allow it to dry by air circulation under refrigeration. Items can be
placed on wire racks or hung from hooks in coolers.

AGING
Aging is done to dry the product and to achieve a particular taste and texture. A side
of salmon may be aged overnight, a side of bacon for 2-3 days, or in the case of large
hams 45-180 days. For extended aging, the temperature, humidity, and air
circulation are important in drying the surface of the product, particularly at the
beginning of the process. Exhaust fans with humidity controls are often incorporated.
Dry curing and aging result in moisture loss, for large hams 8- 12% weight loss is
common and may be as high as 30%.

Source: https://www.theculinarypro.com/dry-curing

PACKAGING MATERIALS AND EQUIPMENT FOR SALTED, CURED, AND

SMOKED PRODUCTS

Packaging must serve three purposes:

1. Containment of the product
2. Protection of the product
3. Communication of information about the product

Choosing the appropriate packaging materials will help guarantee that your products
will reach the consumers in one piece. In this lesson, you will familiarize yourself with
common packaging materials and equipment used for salted, cured, smoked
products.

1. Polyethylene Bags - A lightweight, transparent

plastic bag used to package processed foods. It is
water and temperature-resistant.

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2. Egg Tray - Made from either pulp, foam, or plastic;
prevents loss of moisture and keeps eggs
undesirable odors and flavors.

3. Plastic wrap – also referred to as cling wrap, a thin

plastic film used for wrapping or sealing food items
in containers.

4. Plastic food container – made entirely or partially

of plastic. Reusable and microwavable.

5. Vacuum – seals package by clamping down the

open end of the bag, removing the air, and
applying heat to the sides of the bag.

6. Impulse Sealer - seals two layers of plastic together

by lifting the sealing arm and pressing the sides of
the plastic against the “jaw” or the heating element.
It converts a short burst of electricity to heat, which
will then flow through the jaw.
7. Band Sealer – Unlike the impulse sealer, the heat
source in a band sealer is continuous. It features a
conveyor belt and a sealing belt where you can
insert the open end of the bag. Ideal for high-
volume packaging and sealing.

Packaging Salted Egg. Click here: https://youtu.be/hNrY8Q-oQo8

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Labeling
Food labels communicate the ingredients and manufacture details of the product as
well as catch the attention of the consumer. Under the Philippine Consumer Act
(Republic Act No. 7394), labels must contain the following:
• Brand name
• Product’s name
• Manufacturer’s name
• Place of production
• Ingredients
• Manufacturing and expiration dates
• Net weight or gross weight

Example:

(Disclaimer: This is only used for educational purposes only)

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 What’s More

Use a separate sheet in answering the test. Be sure to write the following:
Name: ______________________________________ Gr. & Section: _____________
Subject (Specialization): ____________________________ Module No: ________________
Name of Activity: What’s More Date: ______________________

Test I. Instructions: Based on what you have seen in our marketplace, what
materials are usually used in packaging these products found in Column A?
Write your answer in Column B. There can be products that used one or
more materials.

COLUMN A COLUMN B
1. Corned beef
2. Sandwich bread
3. Longaniza
4. Soda
5. Coffee
6. Ham
7. Bread

Test II. Watch the video online or offline on the ways of Packaging Quick-Cured
Ham. Click here: https://youtu.be/5tAwzOXZKhA.

Guide Questions:
1. Write the materials used in packaging the cured ham.
2. How do you find the process? Is it easy to do? Can you do it in your own time
and space?

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 What I Have Learned

Use a separate sheet in answering the test. Be sure to write the following:
Name: ______________________________________ Gr. & Section: ______________________
Subject (Specialization): _____________________ Module No: _________________________
Name of Activity: What I Have Learned Date: ______________________________

Test 1. Directions: Answer the following questions. (5 points for each item)

1. What are the materials used in Packaging processed food? Give the 5
materials.
____________________________________________________________________________
____________________________________________________________________________
2. Why is packaging important?
____________________________________________________________________________
____________________________________________________________________________
3. What is Republic Act No. 7394? What is labeling?
____________________________________________________________________________
____________________________________________________________________________
4. What are the classifications of packaging?
____________________________________________________________________________
____________________________________________________________________________

Test 2. Instructions: Using the diagram below, write the advantages of using the
different materials for packaging processing food. Give also a sample product
fitted for that particular material aside from what is mentioned above.

Metal Paper Aluminum Plastic Glass

Sample Sample Sample Sample Sample
Product Product Product Product Product
(1) (1) (1) (1) (1)
(2) (2) (2) (2) (2)
Advantages of Advantages of Advantages of Advantages of Advantages of
using this using this using this using this using this
packaging packaging packaging packaging packaging
material material material material material
(1) (1) (1) (1) (1)
(2) (2) (2) (2) (2)

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 What I Can Do

Please do not forget to include the following details upon the submission of your
output:
Name: ___________________________________________ Yr. & Section: _________________
Yr. Level & Subject (Specialization): _____________________ Module No: ____________
Name of Activity: What I Can Do

Instructions: With your longanisa recipe, make a longanisa and perform the
packaging as shown in the video. Make a label of your product following the
guidelines below. Do not forget to take pictures or a video of your work while
performing the steps. You will be rated using the given criteria.

Making a Label
1. The label must contain the following:
• Brand name • Ingredients
• Product’s name • Manufacturing and
• Manufacturer’s name expiration dates
• Place of production • Net weight or gross weight

2. Picture the finished product with your label attached to it.

Rubrics Guide in Packaging and Labeling Longganisa

Click here to watch the video: https://youtu.be/fDpee4G0wqI

Criteria Description Percentage Score

1. Content The label generally gives important
information about the product. 25%
(Republic Act No. 7394)
2. Appropriateness The package is appropriate 50%
3. Creativity The label has a different approach
to catch the interest of the 25%
customers.
TOTAL 100%

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 Assessment

Use a separate sheet in answering the test. Be sure to write the following:
Name: ______________________________________ Gr. & Section: ______________________
Subject (Specialization): ______________________________ Module No: ________________
Name of Activity: Assessment Date: ________________________

Multiple Choice. Write the letter of the correct answer.

1. It is done to dry the product and to achieve a particular taste and texture.
A. Aging B. Rinsing C. Soaking D. Waxing
2. A lightweight, transparent plastic bag that is used to package processed
foods.
A. Egg tray B. Plastic wrap C. Plastic Food Bag D. Polyethylene Bags
3. It is made from either pulp, foam, or plastic; prevents loss of moisture, and
keeps eggs undesirable odors and flavors.
A. Egg tray B. Plastic wrap C. Plastic food bag D. Polyethylene Bags
4. It is referred to as cling wrap, a thin plastic film used for wrapping or sealing
food items in containers.
A. Egg tray B. Plastic wrap C. Plastic food bag D. Polyethylene Bags
5. It seals two layers of plastic together by lifting the sealing arm and pressing
the sides of the plastic against the “jaw” or the heating element.
A. Impulse Sealer B. Band Sealer C. Stapler D. Packaging
6. It seals and it is ideal for high volume packaging and sealing.
A. Impulse Sealer B. Band Sealer C. Stapler D. Packaging
7. These are packages that include bottles, trays, cans, jars, and caps.
A. Ordinary Packages C. Rigid packages
B. Flexible packages D. Semi- flexible packages
8. It includes caps and closures, boxes, and tetra packs.
A. Ordinary Packages C. Rigid packages
B. Flexible packages D. Semi- flexible packages
9. A material for packaging that has good resistance to temperature fluctuations
and acts as an excellent gas barrier, which extends the food’s shelf-life.
A. Aluminum B. Glass C. Metal D. Plastics
10. The most common and most wide-ranging materials used for food packaging.
A. Aluminum B. Glass C. Metal D. Plastics

Reference
https://matmatch.com/learn/material/materials-used-in-food-packaging, retrieved
on August 10, 2020

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