FRUIT, FISH,

AND MEAT

Lesson 3 PROCESSING
Fruits, fish, and meat are staple types of
food. These foods have been transported
in different food manufacturing
companies before it reaches your plate.
To save the food, reduce waste, and
lengthen its shelf life, some
manufacturers will process the food. The
food products will now have a different
look and taste.
 FRUITS
Are good sources of
vitamins and minerals. Some of
them are available all year Fruits need to be preserved using :
round while othrs are seasonal
like mango, mangosteen, and 1. Canning
avocado. • Water bath canning – For High
acidic types of food

2. Drying
Is one of the conventional ways of
preserving food. In this process, food is
exposed to a temperature high enough to
dehydrate it, but low enough not to cook
it.
Fish
Source of protein, iodine,
phosphorous, magnesium, and other
nutrients essential to our body’s
growth. It also contains amino
acids, which are needed for normal
brain development of unborn babies
and infants. Since it is highly
perishable, it is preserved through
the following:
1. FREEZING
After the fish is cleaned, it
should be stored in low temperature.
It will stop the action of bacteria or
microorganisms from contaminating
the food. It has to be placed in a
covered container to prevent the
spread of smelly odor throughout
the freezing equipment
2. SALTING
is the simplest method of
preservation. It is done by adding
salt to the fish to lower its water
content below the point where no
bacteria can thrive.
3. DRYING
removes the moisture from the
fish.
a. Salt drying is where the fish is sprinkled
and blended thoroughly with salt before
drying it under the sun.
b. Brine salting is done by soaking the fish
in a saturated solution for a few hours
before drying it under the sun.
4. SMOKING
Smoking process does not only
prolong the shelf life of fish but also gives a
more desirable flavor and aroma.

a. Hot smoking is a low type of broiling

where fish is placed near the fire at
smoke temperature.

b. Cold smoking is a process where the

fish is placed away from the fire,
approximately 2 meters distance with a
smoke ranging from 32°C to 43 °C
MEAT
Is rich in protein. It provides
nutrients such as vitamin B
complex and iron. It can be
prepared and cooked in a variety
of delicious and sumptuous
dishes like roast beef, adobo,
and bulalo .
1. FREEZING
The most basic way of preserving
meat is freezing. The meat is cleaned and
chilled or frozen in a temperature ranging
from 1°C to
4°C . Through this method, meat can last
for several days. On the other hand, When
the meat is kept frozen at 1°C to 0°C it
can last for 10 weeks or more. Remember
that the longer the meat is frozen, the less
flavorful and nutritious it becomes.
2. CURING
a. Dry Curing
is the application of salt (sodium
is done by rubbing the salt and nitrite
chloride) and potassium nitrate, also
onto the meat before the smoking process is
known as saltpeter in meat. The
applied. The salt dehydrates the meat and
combination of these two salts in meat
draws out its moisture. Bacon and ham are
helps prevent the growth of the moist
done using this method
spoilage organisms. Potassium nitrate
retains the pink color in meats, at the
b. Wet Curing
same time, it kills clostridium botulinum.
is accomplished by placing the meat in
These are deadly bacteria that causes
a wet curing solution such as water, salt,
botulism, which is serious and potentially
nitrites, and sometimes, with the addition of
fatal disease.
sugar. It is a traditional and time-consuming
Examples of cured meat are ham, bacon,
method that takes around six weeks for the
and sausage.
meat to be submerged in the curing solution.
It is rinsed as the curing process is
completed.
 LET’S WRAP IT UP

• Fruits, fish and meats are staple types of food that are preserved to prolong
their shelf life and to make them available all year round.
• Fruits are commonly preserved using canning and drying method.
• Fish is preserved using freezing, drying, salting, and smoking methods.
• Salting fish maybe done using salt drying or brine salting methods while
smoking maybe done using hot or cold smoking.
• Meats are preserved using freezing and curing processes.
Thank You!