CENTRO ESCOLAR UNIVERSITY

MANILA

School of Nutrition and Hospitality Management

FUNDAMENTAL OF FOOD TECHNOLOGY

LABORATORY ACTIVITY REPORT

Curing

Title of the Activity

GROUP 4

Angelie Dela Cruz

Cedric Cenabre

Gabrielle de Leon

Maria Rowena Sergio

Princess Torres

Rezelmier Loreto
 Sweet Ham

Before After

Chicken Ham

Before After

Cebu Longganisa

Before After

Vegan Longganisa

Before After
Ingredients and Procedures
Mise en place:
 Results:

Sweet Ham & Chicken Ham

Cebu Longganisa

Vegan Longganisa (Tofu & Shiitake Mushroom)

Comparison of the following:

Sweet Ham

Attributes Before After

1. Appearance a. Color- pale pink a. Color- deep rose to pink
a. Color b. Weight- 1,123 g b. Weight- 921 g
b. Weight c. Size- Pigue cut c. Size- Pigue cut (shrunk)
c. Size

2. Texture a. Outer- Firm a. Outer- Firm (No

a. Outer b. Inner- Firm change)
b. Inner b. Inner- Firm (No change)

3. Aroma No smell (fresh raw pork) No smell (raw pork)

 Fragrant ham; smoky spicy
notes (cooked)
4. Flavor * Savory, smoky, sweet, and salty
flavor (cooked)

Chicken Ham

Attributes Before After

1. Appearance a. Color- beige to pink a. Color- light pink
d. Color b. Weight- 1,610 g b. Weight-1,320 g
e. Weight c. Size- whole chicken c. Size- whole chicken
f. Size (shrunk)
2. Texture a. Outer- patches of a. Outer- patches of
c. Outer rough-feeling bumps rough-feeling bumps
d. Inner b. Inner- firm b. Inner- firm

3. Aroma No smell (fresh raw chicken) No smell (fresh raw pork)

Fragrant ham; smoky spicy
notes (cooked)
4. Flavor Savory, smoky; has a hint of
sweetness

Cebu Longganisa

Attributes Before After

1. Appearance a. Color- deep red a. Color- deep red
a. Color b. Weight- 1.350 g b. Weight- 1,107 g
b. Weight c. Size- small sizes c. Size- small sizes
c. Size (1 ½-inch) (1 ½-inch)

2. Texture a. Outer- plastic-tough a. Outer- plastic-tough

e. Outer (collagen casing) (collagen casing)
f. Inner b. Inner- Gooey b. Inner- meaty firm
(cooked)
3. Aroma No strong smell Garlicky aroma with a distinct
smell of oregano (cooked)
4. Flavor * Garlicky and sour taste (cooked

Vegan Longganisa (Tofu & Shiitake Mushroom, no curing)

Attributes Before After

1. Appearance a. Color- yellow to dark a. Color- brown yellow to
d. Color brown dark brown
e. Weight b. Weight- 628 g b. Weight- 628 g
f. Size c. Size- 3-inch d. Size- 3-inch

2. Texture Crumbly Firm

3. Aroma Smoky Smoky

4. Flavor Smoky Smoky
Discussion

Myoglobin, a protein, is responsible for the majority of the red color. Myoglobin doesn't circulate
in the blood but is fixed in the tissue cells and is purplish in color. When it is mixed with oxygen, it
becomes oxymyoglobin and produces a bright red color. The remaining color comes from the
hemoglobin which occurs mainly in the circulating blood, but a small amount can be found in the tissues
after slaughter. Cure, such as nitrite, chemically changes the color of muscle. Curing solutions are colored
in order to distinguish them from other ingredients, such as sugar or salt, used in fresh and cured meat
products. For example, cured raw pork is beige, but cured cooked pork is light pink.

Poultry grilled or smoked outdoors can be pink, even when all parts have attained temperatures
well above 165 °F as measured with a food thermometer. There may be a pink-colored rim about
one-half inch wide around the outside of the cooked product. Commercially prepared, smoked poultry is
usually pink because it is prepared with natural smoke and liquid smoke flavor. Curing and flavoring
solutions are added to pork by injection and by massaging and tumbling the solution into the muscle,
both of which produce a more tender product. Since dry curing draws out moisture, it reduces ham
weight by at least 18%, but typically 20 to 25%; this results in a more concentrated ham flavor.

In our healthy longganisa alternative, mushrooms add a flavor known as umami that tends to be
very satisfying and maintains a rich flavor and texture while reducing or eliminating the meat they
contain. Also, they are rich sources of vitamins and minerals for instance selenium, zinc, and vitamins
B1, B2, B5, B6, and B12.

Conclusion

Curing and flavoring solutions are added to pork by injection and by massaging and tumbling the
solution into the muscle, both of which produce a more tender and flavorful product. The usual color for
cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of fresh
pork or chicken. The meat should lose its weight by the end of the process. The amount of time it takes
for the meat to cure depends entirely on the size of the meat. In our vegan longganisa, without a doubt,
mushrooms are a good meat substitute, it has a fatty feel on the mouth, and although they are not
packed with protein, they are rich sources of vitamins and minerals.

Recommendation

One of the most classic and popular ways to marinate a ham is with soda. Marinating with soda
is a thing, and it works well with ham since the sweetness complements the meat's saltiness. Other
common ingredients in a ham marinade are brown sugar and pineapple juice. Make sure to partner the
hams with bread to create something special to share with family and friends. In making healthy
alternative longganisa, although mushrooms are a good meat substitute, note that they are not packed
with protein. Make sure to add tofu for the protein source.
References:

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/color-me
at-and-poultry#:~:text=Cure%2C%20such%20as%20nitrite%2C%20chemically,%2C%20ham)%20is%20lig
ht%20pink.

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/hams-and-food-safety
#:~:text=Since%20dry%20curing%20draws%20out,aged%20more%20than%20a%20year.

https://www.webstaurantstore.com/article/258/how-to-cure-meat.html#:~:text=The%20meat%20shoul
d%20lose%2035,curing%20is%20to%20weigh%20it.

https://www.sceltamushrooms.com/vegetarians-replace-meat/#:~:text=Without%20a%20doubt%2C%2
0mushrooms%20are,%2C%20B5%2C%20B6%20and%20B12.

Prepared by:

GABRIELLE C. DE LEON

Printed Name and Signature