Eastern Visayas State University

Tacloban City

College of Technology

Nutrition and Dietetics Department

ND 243 Fundamentals of Food Technology

Laboratory Report No. 4

Fermentation and Pickling

Date of Submission: May 13, 2024

Submitted by: Group 2

Group Members:

Catindoy, Leah Clarisse

Cayaco,. Eunessa Rose
Duya, Gwyneth
Mercenes, Eden Joy
Molon, Xavier Eshmael
Pagtabonan, Mona Riza
Tablatin, Rearose
 FERMENTATION AND PICKLING
INTRODUCTION
Cucumbers, belonging to the gourd family (Cucurbitaceae), are extensively grown for
their edible fruit. The major issue of cucumbers is that they are highly perishable and suffer
from moisture loss, shriveling. yellowing, peel damage and decay when not stored properly.
Pickling serves as an effective preservation method by preserving cucumbers through acidity
(in vinegar-based pickles) or fermentation (in lacto-fermented pickles).

Pickling is the process of preserving edible products in an acid solution,

usually vinegar, or in salt solution (brine). In the latter case, the acid that does the
preservative action (lactic acid mainly) is produced by fermentation. The process of pickling
is also known as brining and the resulting foods as pickles. (Montano,2016). The pickling
process extends the shelf life of cucumbers by creating an inhospitable environment for
spoilage-causing bacteria, yeast, and mold.

In this exercise, cucumbers were sliced half crosswise and cut half lengthwise. As for
the brine solution, a ratio of 2:3 (water: salt) is used for fermentation pickling and 1:1
(vinegar; water) for pickling using acid. And boil the water bath until the cold point of the jar
at 78 to 82° C for 30 minutes then remove and air cool before cooling at approximately 40⁰C.

Due to the soaking of cucumber to the brine solution, some products decline in terms
of physical and nutritional properties. Some nutrients are sensitive to heat, hence, may leach
out into the brine. And in some pickling processes such as hot water baths, the vegetables or
fruits are exposed to heat to seal the jars. This heat can lead to the degradation of heat-
sensitive nutrients. Cucumber is used as it has a firm and crunchy texture, which holds up
well during the pickling process. This makes them ideal for maintaining a desirable texture in
pickled products. And it has a relatively neutral flavor, which allows it to absorb the flavors
of the pickling brine.

The main purpose of the laboratory exercise is to observe how specific pickling
methods, such as hot water baths, use heat to seal jars tightly, preventing air and harmful
microorganisms from contaminating the food. Furthermore, the heat application helps
eradicate any existing bacteria, thus prolonging the food's preservation. Additionally, the
acidic nature of the pickling solution, usually made of vinegar or brine (salt and water
solution), inhibits the growth of detrimental microorganisms by creating an unfavorable
environment for bacterial proliferation due to its low pH level (high acidity).
MATERIALS

The materials needed for this activity are 2 pcs jar (350 mL each), 2 chopping boards,
2 knives, diet scale, stainless steel tray. tong, pot, pan, stainless steel bowl, ladle and whisk.
On the other hand, the ingredients needed are 3 cups of pure granulated salt, 2 cups of
vinegar, 2 cups of water, and 4 pcs cucumber.

METHODS

Our laboratory activity began by selecting a vegetable for pickling, and cucumber was
our chosen option. For our vegetable preparation, we initially weighed it, finding it to be 278
g, suitable for the salt brine solution. Additionally, the cucumber designated for the acid
pickle weighed 160 g. Following thorough washing, we trimmed the cucumber. Upon re-
weighing, it amounted to 100 g for the salt brine and 120 g for the acid pickle. Subsequently,
we sliced it crosswise and halved each slice lengthwise to fit the jar size and ensure it was
seed-free. After slicing, it was reweighed, resulting in 20 g for the salt brine and 18 g for the
acid pickle. After that, we blanched the cucumber for 30 seconds, cooled it, drained the
liquid, and placed it on a tray.

Salt Brine Acid Pickle

Fruits/ Vegetable used Cucumber Cucumber

Untrimmed Weight 278 g 160 g

Trimmed Meat Weight 100 g 120 g

%Recovery 35.97 % 75 %

Weight of cut fruits/veg 20 g 18 g

% Recovery 20 % 15 %

Next, for our preparation with the glass jars, we boiled water in a pot. Subsequently,
we thoroughly washed the glass jars with soap and water. Following the washing process, we
positioned them upright in a boiling water bath, ensuring they were submerged one inch
above their tops, and allowed them to boil for 10 minutes. Afterward, we removed them from
the water bath and allowed them to cool down.
 Afterwards, we prepared the acid pickle. We used 1 cup of cider vinegar with 5%
acidity and then mixed it with 1 cup of water, letting it boil for 5 minutes before allowing it to
cool down. Once cooled, the acidity of the solution was . We then added the cucumber
to marinate for an additional 10 minutes, ensuring we left at least 5 mm of headspace and did
not cover it. Afterward, we proceeded to measure the pH of the acid pickle. In the initial trial,
the pH was recorded as 2.08, followed by 2.62 in the second trial, and 3.70 in the third trial.

For the salt brine solution, we measured out 3 cups of pure granulated salt and mixed
it with 2 cups of water. After boiling the mixture for 5 minutes, we allowed it to cool down.
Once cooled, we confirmed the salinity of the solution. Then, we evenly filled the jars with
cucumber and added the cooled brine solution, ensuring at least 5 mm of headspace and
leaving it uncovered. Additionally, we measured the salinity of the brine solution. In the first
trial, the pH was recorded as 6.1, followed by 7.5 in the second trial, and 6.8 in the third trial.

Parameters Salt Brine Acid Pickle

Weight, g Weight, g

Cucumber 278 g 160 g

Water 2 cups 2 cups

Salt 3 cups -

Vinegar - 1 cup

Once all the preparations were completed, we proceeded to place the brined and
pickled products in a water bath, eliminating any bubbles through the exhausting process.
The exhausting began at 5:12 p.m., boiling the water bath until the temperature at the cold
point of the jar reached 78 to 82°C for 3 minutes. Throughout this process, we consistently
monitored the products to ensure proper treatment. Following this step, we removed the
products from the water bath and sealed the caps completely. Subsequently, we heated the
products for ten minutes before removing them from the water bath, refraining from
retightening the jar lids. Finally, we allowed the products to cool for at least 30 minutes in
water cooled to 40°C.
 Salt Brine Acid Pickle

Pickling Date 4/16/24 4/16/24

Salt Brine Salinity 20.4 % -

Acid Pickle Salinity - 8.4 %

Weight after pickling 476 g 4g

No. of glass produced 1 jar 1 jar

Weight per glass jar 90 g 90g

% Yield (from cut materials) 40% 40%

Overall Yield (from fresh) 40% 40%

In the sensory evaluation, salt brine sample the cucumber retained its dark green
color. It has a tangy and salty aroma and it also has a firm texture. It tastes so super salty that
it is almost inedible. For the aci pickle sample the cucumber has a pale brownish color. It has
a tangy and too vinegary and it also has a slightly soft texture. It tastes sour and very acidic
with a hint of sweetness.So overall, its sourness is more tolerable and could be eaten more
than salt brine.

The reason why our respondents prefer the acid pickle sample is because it has a good
texture and is easy to eat. It also tastes like tamarind and has a sour flavor with a hint of
sweetness.

Pickle Type Frequency, N Percentage, %

Salt Brine 1 5%

Acid Pickle 19 95%

RESULTS

I. Fruit/ Vegetable Preparation

Salt Brine Acid Pickle

Fruits/ Vegetable used Cucumber Cucumber

Untrimmed Weight 278 g 160 g

Trimmed Meat Weight 100 g 120 g

%Recovery 35.97 % 75 %

Weight of cut fruits/veg 20 g 18 g

% Recovery 20 % 15 %

Ingredients

Parameters Salt Brine Acid Pickle

Weight, g Weight, g

Cucumber 278 g 160 g

Water 2 cups 2 cups

Salt 3 cups -

Vinegar - 1 cup

I. Pickling and Fermentation

 Salt Brine Acid Pickle

Pickling Date 4/16/24 4/16/24

Salt Brine Salinity 20.4 % -

Acid Pickle Salinity - 8.4 %

Weight after pickling 476 g 4g

No. of glass produced 1 jar 1 jar

Weight per glass jar 90 g 90g

% Yield (from cut materials) 40% 40%

Overall Yield (from fresh) 40% 40%

Processing Time

Start of Exhausting Time 5:12 pm 5:12 pm

End of Exhausting Time 5: 42 pm 5:42 pm

Internal Temperature 73 F 73 F

Start of Processing Time 5:05 pm 5:05 pm

End of Processing Time 6:30 pm 6:30 pm

Sensory Evaluation:

Description and Discrimination

Attributes Salt Brine Acid-Pickle

Color Dark green color (retained) Pale color

Aroma Tangy, slightly sour Tangy and vinegary

Texture Firm slightly soft

Taste Salty Acidic and has a subtle

 sweet taste

Overall Too salty with a slight Sour and subtle sweet taste
natural sweetness

Preference Test

Pickle Type Frequency, N Percentage, %

Salt Brine 1 5%

Acid Pickle 19 95%

Reasons of preference:

● sourness is more tolerable

● sour with a hint of sweetness
● texture was good, easy to eat
● tastes like tamarind

DISCUSSION

Fermentation is a process in which microorganisms like bacteria and yeast break

down components in food (e.g. sugars and carbohydrates) into other products like organic
acids, gases or alcohol. These products can preserve the food for a longer time period. This
process of fermentation also gives food a unique taste, aroma, texture, and appearance. On
the other hand, pickling is preserving food by placing it in a brine (salt or salty water) or an
acid like lemon juice or vinegar. We usually pickle fruits and vegetables. The main purpose
of pickling food is to extend its shelf life. The pickling process also affects the flavour and
texture of the food. Pickling usually involves the use of heat, which helps to destroy and
hinder the growth of any microorganisms.

During the fermentation and pickling, in salt brine solution the cucumber weighed
778 grams, but after trimming and removing the unwanted material such as the skin and
seeds, its total weighed decreased into 100 grams. For the acid pickle solution the untrimmed
weight of cucumber is 160 grams while the trimmed weight is 120 grams. To calculate the
recovery percentage we use this formula.

Trimmed Meat Weight

___________________ X 100 = % Recovery

Untrimmed Meat Weight

And the recovery percentage of salt brine is 35.97%, while for the acid pickle is 75%.
Percent recovery is the amount of a product obtained after its synthesis and purification. The
percent recovery can be used to determine the efficiency of the synthesis reaction. This term
is often used in organic chemistry to determine the yield obtained from recrystallization.

We began our fermentation and pickling process on Apr 16, 2024at 1:30 p.m and
ended on Apr 18, 2024at 4:00 p.m consisting of 2 days of fermenting.

In sensory evaluation, the color of salt brine samples the cucumber retained its dark
green color. The cucumber has a firm texture and has a super salty taste. The acid pickle
sample has a pale brownish color, acidic scent, while the texture is slightly soft and its taste is
sour and very acidic with a hint of sweetness.

CONCLUSION

Pickling is the process of using an acidic brine to preserve a food. Acidic brines are
made with either salty water, sugar water, lemon juice, or vinegar. Either substance (or
sometimes a combination of them) is poured over vegetables, fruit, meat or fish which are
then placed in a tight jar for a few days. This process changes the taste of the vegetables,
making them more sour while fermentation is also quite simple and dates back in China as
early as 7000 BCE. A fermented food has been preserved and transformed by bacteria.
Usually, that means that the sugars and carbohydrates in the food have been eaten by the
good bacteria. The bacteria then convert that sugar into other substances, like acids, carbon
dioxide, and alcohol. Those substances, in term, preserve the food (and add to its flavor).
Fermentation encourages probiotics to thrive and is thus good for the human digestive
system. Eating fermented foods is thought to be part of a healthy diet.

In pickling and fermentation it is important to use high fresh quality products to

ensure that you get the best results. Also, we've concluded that using the right amount of the
needed materials is crucial to create an environment that can inhibit the growth of harmful
bacteria. Fermentation is temperature sensitive so we made sure that our product maintained
its temperature at 40⁰C. And also, we follow the recommended duration time to get the best
result.

This activity enabled the students to learn more about the pickling and fermentation
process on how to extend the shelf life of perishable foods without using artificial additives.
This can be helpful in reducing food waste.

ANSWERS TO QUESTIONS:

1. Why do we need to remove bubbles before sealing the glass jars?

In order to preserve food throughout the canning process, bubbles in glass jars must
be removed before sealing. Air pockets created by trapped bubbles in the jar that may cause
spoilage or foster the growth of dangerous bacteria. By removing these bubbles the food
inside the jar is packed tightly and evenly reducing the risk of contamination and may
increase the shelf life of the preserved food.

2. What is the purpose of having a headspace in filled glass jars?

The purpose of having headspace in filled glass jars during canning is to allow for
expansion of the food as it heats up during processing. When jars are heated in a canner, the
contents expand, and having headspace ensures that there is room for the food to expand
without pushing against the lid. This space also helps create a vacuum seal when the jar cools
down, preventing contamination and spoilage.

3. Differentiate the two (2) types of pickling.

 The two main types of pickling are fermentation pickling and vinegar pickling.
Fermentation pickling involves submerging the food in a brine solution and allowing natural
bacteria to ferment the food. This process creates a tangy flavor and preserves the food
through the production of lactic acid. Examples of fermented pickles include sauerkraut and
kimchi. Vinegar pickling, on the other hand, involves preserving the food in a vinegar-based
solution. The acidity of the vinegar creates an environment that inhibits the growth of
harmful bacteria, preserving the food through the pickling process. Examples of vinegar
pickles include pickled cucumbers and pickled onions.

4. Why is the acidity of vinegar important in pickling?

Acidity of vinegar is important in pickling because it helps inhibit the growth of harmful
bacteria. The acidic environment created by vinegar prevents the growth of spoilage and
pathogenic bacteria, ensuring the safety and preservation of the pickled food. It also
contributes to the tangy and sharp flavor characteristic of pickled foods. It enhances the taste
profile of the pickles and adds a distinctive tanginess to the preserved food. The acidity of
vinegar helps preserve the texture, color, and flavor of the food by slowing down enzymatic
reactions that cause spoilage. It extends the shelf life of pickled foods and maintains their
quality over time.

REFERENCES

The science of pickling and fermentations.

(n.d.). Asia Society.
https://asiasociety.org/education/science-
ONLINE SOURCES
pickling-and-fermentations

The Editors of Encyclopaedia Britannica.

(2024, March 22). Cucurbitaceae |
Definition, Characteristics, Examples, &
Facts. Encyclopedia Britannica.
https://www.britannica.com/plant/Cucurbita
ceae
Montaño, A., Sánchez, A. H., Beato, V. M.,
López-López, A., & de Castro, A. (2016).
Pickling.
 Eastern Visayas State University

Tacloban City

College of Technology

Nutrition and Dietetics Department

ND 243 Fundamentals of Food Technology

Laboratory Report No. 3

SALTING AND CURING (Dry-rub and Pickle Injected Ham)

Date of Submission: May 13, 2024

Submitted by: Group 2

Group Members:

Catindoy, Leah Clarisse

Cayaco,. Eunessa Rose
Duya, Gwyneth
Mercenes, Eden Joy
Molon, Xavier Eshmael
Pagtabonan, Mona Riza
Tablatin, Rearose

SALTING AND CURING

(Dry-Rub and Pickle Injected Ham)

INTRODUCTION

Ham is a cut of meat consisting of the thigh of a hog, usually preserved through a
curing process that involves salting and smoking or drying. In addition to preserving the
meat, curing gives it additional flavor. Ham is a source of high-grade animal protein,
thiamine, and iron (Brittanica,2003). The primary issue with meat is its high perishability,
which can lead to spoilage if left at room temperature for just one hour, making it susceptible
to the growth of harmful bacteria and the risk of foodborne illness. Salting and curing are
effective methods for preserving meat, as they prevent microbial growth, prolong shelf life,
and improve flavor and texture.

Curing may be defined as the addition of salt (Sodium chloride), sugar and nitrate or
nitrite to the meat, which results in conversion of the meat pigments into the characteristic
cured meat pigments imparting the characteristic cured meat color and production of
characteristic meat flavor. The process of meat curing is currently valued as a means of
imparting organoleptic qualities to the cured products, though it originally was introduced as
a means of preserving meat.
 In this exercise, the meat is first weighed, washed, and then placed in a container,
setting up a step-by-step process to make sure things are clean and accurately measured.
Subsequently, it undergoes curing for a period of 2 days at temperatures maintained below
4°C, highlighting the crucial relationship between controlled environmental conditions and
the preservation process.

During the curing process, changes in the availability of certain nutrients in meat can
occur due to chemical reactions or changes in the meat's structure caused by the curing agents
used. Additionally, curing frequently includes the use of salt, which can elevate the meat's
sodium levels. This heightened sodium intake may pose challenges for individuals with
specific health conditions.

The main purpose of this laboratory exercise is to observe curing meat by monitoring
the meat during the curing process. This includes regularly checking its condition, such as
ensuring that the curing agents are evenly distributed, verifying that the meat is maintaining
the desired temperature and humidity levels, and assessing any changes in color, texture, or
aroma that may occur as the curing progresses. By observing the meat closely throughout the
curing period, one can ensure that the process is proceeding correctly and that the final
product meets quality standards.

MATERIALS

The materials used in this laboratory were meat, soft water, salt (not iodized), brown
sugar, sodium nitrite, sodium tripolyphosphate and sodium erythorbate. On the other hand,
the tools needed for the dry rub method are knife, weighing scale, cutting board, resealable
plastic bag, styrofoam used to store the meat. For the injection method, the needed tools are
glass, spoon, salinometer and food syringe. For cooking the cured meat, tools needed are
ladle, pot and thermometer.

METHODS

The laboratory activity began with weighing the meat and subsequently trimming
using a knife to eliminate excess fat, surface contaminants, and blood clots. After trimming,
the meat was weighed again before being washed in chilled water containing 30 ppm of
chlorine. Following the washing process, the meat was hung for at least 30 minutes using
tongs before being chilled to a temperature below 4°C.

Meat Dry-Rub Injection

 Pork Meat Used 155 g 155 g

Untrimmed Meat Weight 155 g 155 g

Trimmed Meat Weight 150 g 152 g

%Recovery 96.77 % 98.06 %

For the dry- rub method we began by gathering all the necessary ingredients: salt,
brown sugar, sodium nitrite, and sodium erythorbate. Next, we combined the measured
amounts of salt (99.5 g), brown sugar (48.75 g), sodium nitrite (1.5 g), and sodium
erythorbate (0.09 g). And after mixing all the ingredients thoroughly, rub the dry cure
mixture onto the meat evenly. After rubbing the mixture, we reweigh and we found it to be
158 g. After weighing, we placed it in a container and cured it for two days at <4°C.

For the injection method, we first dissolve the phosphate in water weighing (0.46 g).
And then, after we dissolve the phosphate to a cold water, we test the salinity of the pump
cure using a salinometer revealing a salinity level of 6.7%. After preparing the pumping
solution, we spread it evenly on the meat by injecting it. While we inject, we also massage
the meat to help it soak up the solution well. Then, we weighed the meat again and found it
weighed 170 grams. We cured it for two days at a temperature of <4° C, just like we did with
the dry rub method.

Dry-Rub Injection

Curing Date 4/16-18/24 4/16-18/24

Weight before Curing 150 g 152 g

Pump Cure Salinity - 6.7%

Weight after Curing 158 g 170 g

% Yield 94.93 % 89.41 %

After two days, we took out the cured meat from the container and weighed it again
and found it to be 185.20 g. After weighing, we washed the cured meat with lukewarm water
and allowed it to drip for two hours. So, after two hours we then proceeded in cooking the
cured meat. For the cooking process, our ingredients included ¾ cup of beer, 2 pieces of bay
leaves, 1 cup of pineapple juice, and 1 cup of brown sugar. We combined all the ingredients
in a pot and simmered them for an hour until the meat reached a temperature of
approximately 65 to 70°C. Once it reached this temperature, we took out the meat and
continued boiling the liquid until it thickened into a syrup. After cooling down the cooked
cured meat, we reweighed it, and it now weighed 130.10 grams.

We applied the same procedure used for the dry rub method to the injection method as
well, and upon weighing the cooked cured meat, it measured 129.30 grams.

Dry-Rub Injection

Cooking Date 4/18/24 4/18/24

Weight before Cooking 185.20 g 183.50 g

Weight after Cooking 130.10 g 129.30 g

% Shrinkage 29.75% 29.54 %

Overall % Shrinkage 29.75 % 29.54 %

For the sensory evaluation, we provide 24 respondents who will do a sensory

evaluation based on their color, aroma, texture, taste, and flavor. We separate the dry-rub
ham and the pickled-injected ham. They were coded as 123 for the dry-rub method and 333
for the injection method. So that they could not do the biased evaluation.

RESULTS

I. Meat and Ingredient Preparation

Meat Dry- Rub Injection

Pork Meat used 155 g 155 g

Untrimmed Meat Weight 155 g 155 g

Trimmed Meat Weight 150 g 152 g

% Recovery 96.77 % 98.06 %

Table 1: Ingredients

Dry-Rub Injection Dry- Rub Injection

Parameters % per 150 g % per 152 g Weight, g Weight, g

Pumping Solution - 10.00 - 15.2 g

Dry- rub mixture 4.00 - 6g -

Curing Composition Weight, g Weight, g

Soft water - 75.75 - 115. 14 g

Salt (not iodized) 66.34 16.00 99.51 g 24.32 g

Brown Sugar 32.50 8.00 48.75 g 12.16 g

Sodium Nitrite 1.00 0.02 1.5 g 0.0304 g

Sodium - 0.50 - 0.76 g

Tripolyphosphate

Sodium Erythorbate 0.06 0.03 0.09 g 0.056 g

152 g
TOTAL 100.00 100.00 149.85 g

Table 2: Curing

Dry-Rub Injection

Curing Date 4/16-18/24 4/16-18/24

Weight before Curing 150 g 152 g

Pump Cure Salinity - 6.7%

Weight after Curing 158 g 170 g

% Yield 94.93 % 89.41 %

TABLE 3: COOKING

Dry-Rub Injection

Cooking Date 4/18/24 4/18/24

Weight before Cooking 185.20 g 183.50 g

Weight after Cooking 130.10 g 129.30 g

% Shrinkage 29.75% 29.54 %

Overall % Shrinkage 29. 75 % 29.54 %

TABLE 4: SENSORY EVALUATION

Attributes Dry-Rub Ham Pickle-Injected Ham

Color Brown Brown

Aroma Aromatic Aromatic

Texture Soft Soft

Taste Sweet/Salty Sweet

Flavor Sweet/Salty Pineapple juice taste

 Overall Salty and has after taste Sweet and delicious

Preference Test

Ham Type Frequency, N Percentage, %

Dry- Rub Ham 7 29.17

Pickle- Injected Ham 17 70.83

DISCUSSION

Curing reduces water activity through the addition of chemicals, such as salt, sugars,
or acids. There are two main types of salt-curing used in the fish industry: dry salting and
pickle-curing. On the other hand,salting preservation is by reducing the level of water so that
bacteria cannot grow up and develop.

During the salting and curing process, our meat weighed 155 grams, but after
trimming and removing all excess fat, surface blood clots, and other impurities, its total
weight decreased. For the dry- rub method 155 g to 150 g of meat was used. For the injection
method, 155 g to 152 g of meat was used. To calculate the recovery percentage we use this
formula.

Trimmed Meat Weight

___________________ X 100 = % Recovery

Untrimmed Meat Weight

And the recovery percentage of the dry- rub method is 96.77% while for the injection
method is 96.06%. We can simply define percent recovery as the amount of pure compound
with respect to the impure compound obtained after a purification process. It is normally
expressed as a percentage value. Additionally, based on Vogel’s Textbook of Practical
Organic Chemistry, yields near to 100% are known as quantitative, yields above 90% are
known as excellent, yields above 80% are extremely good, yields above 70% are great, yields
above 50% are fair, and yields below 40% are known as poor. ( Njeri,2022)

To obtain the grams of each ingredient used, we multiplied the weight of our meat
sample for both the dry-rub and injection methods by the given percentage of each ingredient.
And we used this formula.

Meat Total Weight(g) % of ingredients = Grams of ingredients

In dry-rub method 66. 32% of salt (not iodized), 32.50% brown sugar, 1.00% sodium
nitrite, and 0.06% sodium erythorbate are used. And for the injection method 75.75% soft
water, 16.00% salt(not iodized), 8..00% brown sugar 0.02% sodium nitrite, 0.50% sodium
tripolyphosphate, and 0.03% sodium erythorbate are used.Then we used only the 4.00% from
the mixture of ingredients which is only 6 grams that will be used in the dry-rub method. And
10.00% of the pumping solution which is only 15.2 grams will be used in the injection
method.

Partially drying meat enables the survival of specific microbes with antimicrobial
properties, while complete removal of water prevents the survival of any microbial flora.
Originally most products were made with mineral salts. The nitrous compounds contained in
mineral salts help with preservation. Sea Salt (which is iodized) and in modern use is
frequently mixed with nitrates to assist the process. Legally, one must have salt checked for
impurities. Salt (NaCl) does not kill microorganisms but changes its surroundings' osmotic
properties. This change in the osmotic relation to the environment leads to less available
water leaving less for the microorganisms to metabolize. This leads to an overall lower count
of microorganisms.

Appropriate salting is useful for selection of microorganisms to assist fermentation

but also for the prevention of enzymatic action within the muscle tissue. The decrease in Aw
value is crucial for the creation of successful preserves. Aw is the system of measurement for
water molecules available for action, i.e. a count of the unbound water molecules available
for reaction. It is the measurement of vapor tension, i.e. the ability of water to transfer into
steam within a cell.

We began our curing process on April 16, 2024, at 4:30 p.m. and ended on April 18,
2024, at 4:00 p.m., consisting of 2 days of curing. In the dry rub method, the weight of the
sample was increased by 8 grams, resulting in a total weight of 158 grams after rubbing the
curing mixture, with a percent yield of 94.9%. In the injection method, the weight of the
sample was increased by 18 grams, resulting in a total weight of 170 grams after injecting the
pumping solution into the sample, providing an 88.2% yield.

The meat changed its color during the curing process. The dry rub method makes the
meat darker. The injection method gives the meat a pinkish hue. The meats were stored in a
fridge at 4°C to keep them fresh and prevent drying out.

The cooking began shortly after we removed our samples from the refrigerator, and

we immediately weighed them. The dry-rub method showed an increased weight of 17.20

grams, bringing the total weight to 185.20 grams. Similarly, the injection method exhibited

an increase of 13.50 grams, resulting in a total weight of 183.50 grams. Subsequently, after

cooking, both samples experienced a decrease in total weight, with the dry-rub method

weighing 130.10 grams and the injection method weighing 129.30 grams. To calculate the

percent shrinkage, we applied the formula.

Weight Before Cooking – Weight After Cooking

_________________________________________ X 100 = % shrinkage

 Weight Before Cooking

For our dry-rub method, we have a 29.75% shrinkage and 29.54% shrinkage from the
injection method after it was cooked.

The dry rub method poses a higher risk of shrinkage due to several factors. Firstly,
unlike wet marinades which can help retain moisture in the meat, dry rubs typically do not
add any liquid to the surface of the meat. As a result, during the cooking process, the meat
may lose more moisture, leading to shrinkage.

In the sensory evaluation, both samples have the same color, aroma, and texture. But
when it came to taste, they differed. The dry-rub ham was sweet and a bit salty, while the
pickle-injected ham tasted like pineapple juice. In terms of overall flavor, the dry-rub ham
was sweet and salty, while the pickle-injected ham was just sweet. Our respondents also said
the dry-rub ham was a bit salty and left an aftertaste.

In the preference test, only 29.17% of the respondents (7 people) favored the dry-rub
ham, while 70.83% (17 people) preferred the injected-pickled ham. This indicates that the
injection method yields higher quality and better sensory characteristics compared to the dry-
rub method when curing meats.

However, this is only based on 24 respondents. To ensure the accuracy and reliability
of our investigation or study results, it's imperative to include a larger number of
respondents."more respondents.

CONCLUSION

Salting and curing are essential processes in food preservation, particularly in meats.
In these laboratory exercise that we conducted, the two methods employed in this experiment
were the dry-rub method and the injection method. The dry-rub method involved applying a
mixture of salt, brown sugar, sodium nitrite, and sodium erythorbate directly onto the meat
surface. The injection method utilized a solution containing water, salt, brown sugar, sodium
nitrite, sodium tripolyphosphate, and sodium erythorbate, which was injected into the meat
 We've concluded that ensuring even distribution of ingredients is vital for consistent
preservation and flavor throughout the process. Additionally, it's crucial to maintain the
temperature at below 4°C to prevent spoilage.

In the dry-rub method, it's crucial to allow the meat to rest for 30 minutes before
chilling, enabling the flavors from the rub to permeate the meat and enhance its taste.
Similarly, with the injection method, it's essential to permit absorption time to infuse the meat
with flavor.

The following factors such as temperature, thickness of meat, type of meat, salt
concentration and curing time can affect the outcome of the samples. The concentration of
the salt in the curing mixture influences the rate of preservation and flavor development.
Also, the duration of the curing process is critical for achieving the desired level of
preservation and flavor. Longer curing times may result in more intense flavors but can also
increase the risk of over-curing or salty meat.

This activity enabled the students to learn more about preservation of food in the food
industry specifically the salting and curing of meats. It helps the students to understand more
about the processes and it gives an opportunity to try out new things that can be useful in the
near future as professionals.

ANSWERS TO QUESTIONS:

1. Why is phosphate not used in the dry-rub curing technique?

Phosphates are very popular ingredients to use in meat and poultry products due to their
ability to improve water binding, protein functionality and flavor stability. The use of
phosphates in meat and poultry products is advancing, but restricted. (Fuhrman,2016).

Phosphates are adjuncts used to increase the water holding capacity of cured
products. Increased water holding capacity will increase yields of product and improve
retention of brine. (Ray, 2007). Dry rubs are applied directly onto the surface of the meat
without the addition of liquid. Phosphates are water-soluble compounds and require liquid to
dissolve effectively. In dry rubs, there's no liquid component to facilitate the dissolution of
phosphates, so they wouldn't disperse evenly across the meat's surface. It can also affect the
texture and flavor of the meat. While they can enhance moisture retention and tenderness,
they may also alter the texture, potentially making the meat mushy or overly soft.
Additionally, phosphates can have a slightly tangy or metallic taste, which may not
complement the desired flavor profile of a dry rub.

2. Why is iodized salt not recommended to be used in curing? What will happen if
used?

Iodized salt is not recommended for curing because it has iodine, which can give the
cured meat an unpleasant taste and might interfere with the process. The flavor of iodine is
distinct and can be described as bitter or medicinal that influences the flavor of cured
products by potentially hiding or changing desired tastes. Moreover, iodine can also disrupt
some chemical reactions in the course of curing. In preservation, meat curers normally use
nitrites or nitrates together with salt (sodium chloride) to keep the meat fresh longer while
giving it a pinkish color and improving its taste. These reactions may be affected if there are
iodides in iodized salts thereby producing different flavors inconsistently with texture or
safety in mind.

Using iodized salt accidentally during curing could lead to off-flavored cured products,
uneven curing as well as compromised safety standards. When making cured meats, it is
therefore advisable to use non-iodized salts that are formulated specifically for this purpose
only.

3. Why do we need our pump cure to be cold?

In pump curing processes, it's crucial to keep the curing solution cold for various
reasons. Firstly, cold temperatures are vital for food safety since they inhibit the growth of
harmful bacteria like Clostridium botulinum, which flourishes in warm, oxygen-deprived
environments. By maintaining a cold solution, the risk of bacterial contamination and
associated illnesses is significantly minimized. Furthermore, maintaining the curing solution
at cold temperatures can extend the shelf life of the cured meat by slowing down oxidative
processes that lead to rancidity and off-flavors. By minimizing oxidation, cold temperatures
help preserve the freshness and overall quality of the cured product over time. Moreover, cold
temperatures prevent protein denaturation, which can occur with excessive heat exposure and
result in undesirable changes in the meat's texture and structure. Thus, maintaining cold
temperatures during pump curing is essential for ensuring food safety, preserving meat
quality, controlling curing reactions, and preventing any undesired alterations in the meat.

4. Which has higher shrinkage and why?

Based on our laboratory activity, cured meat using a dry-rub mixture has a higher
shrinkage due to the dehydration process that occurs during curing. Dry rubs typically contain
salt, sugar, and spices, which draw moisture out of the meat through osmosis. As the moisture
is drawn out, the meat shrinks in size, resulting in higher shrinkage. Additionally, the salt in
the dry rub can further contribute to water loss by binding with water molecules in the meat,
leading to a reduction in moisture content. This dehydration process concentrates the flavors
and intensifies the taste of the meat but also causes it to shrink. Therefore, cured meat
prepared with a dry rub mixture tends to have a higher shrinkage compared to other curing
methods where liquid brines or marinades are used, which may help retain more moisture in
the meat.

REFERENCES

Fuhrman, E. (2016, November 29).

Phosphates in meat and poultry: uniquely
functional, but under fire. 2016-02-15 |
National Provisioner | the National
Provisioner. https://www.provisioneronline.
com/articles/102894-phosphates-in-meat-
 and-poultry-uniquely-functional-but-under-
fire

Fish processing | Definition, Equipment, &

Methods. (2024, March 31). Encyclopedia
Britannica.
https://www.britannica.com/topic/fish-
ONLINE SOURCES
processing/Curing

Lab, N. F. (2016, October 5). Meat curing:

What it is and how it works - Walden Labs.
Walden Labs. https://waldenlabs.com/meat-
preservation-curing/

Njeri, R. (2022, August 10). How to

calculate percent recovery. How to
Calculate.
https://www.learntocalculate.com/calculate-
percent-recovery/

Britannica, T. Editors of Encyclopaedia

(2003, February 6). ham summary.
Encyclopedia Britannica.
https://www.britannica.com/summary/ham-
meat

Meat Science: Curing. (n.d.).

http://ecoursesonline.iasri.res.in/mod/page/v
iew.php?id=68809

Contribution:

Catindoy, Leah Charisse M.- Salting and Curing (whole lab report), Pickling and
Fermentation ( Introduction, Materials, Methods, Results, Conclusion, Editor
Tablatin, Rearose- Pickling and Fermentation (Discussion, Questions to ponder)

Mercenes, Eden Joy- Pickling and Fermentation (Conclusion)

APPENDICES