Prayer

Recap of previous
lesson
Food Processing
( Salting, Curing,
Smoking)
Week 2

Prepared by : Mrs. Lovely E. Javier

 Born in the
ocean, and white
as snow
When I fall back
to water
I dissappear
without
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a trace
What must be
broken before
you can use it?

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How do you
spell COW SEE O
DOUBLE
in 13 letters?
YOU
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Preparing Raw
Materials for
Salting and
Curing
FOOD PROCESSING
QUARTER 4 – WEEK 2

Prepared by : Mrs. Lovely E. Javier

Objectives
1.Enumerate the raw materials needed for
salting and curing.
2.Differentiate the different types of curing.
3.Collect pictures of different types of meat.
 Raw materials
uncooked; not processed; in a natural or
unrefined

salting
Salting is the preservation of food with
dry edible salt

FOOD PROCESSING
QUARTER 4 – WEEK 2
CURING
the addition to meats of some combination
Prepared by : Mrs. Lovely E. Javier
of salt, sugar, nitrite and/or nitrate for the
purposes of preservation, flavor and color
 Salt
is a white crystalline substance which
is used for seasoning or preserving
food

NaCl Sodium Chloride

 Types of SALT

1 Table Salt 3 Sea Salt

● Most common salt that ● Usually unrefined and
is highly refined and coarse-grained than
finely ground. table salt.
Himalayan Pink
2 Kosher Salt 4 Salt
● Flakier and ● Form of salt
coarser-grained
than regular table
salt.
 Types of SALT 7 Kala Namak
● Reddish-black color,
its pungent, salty
5 Celtic Sea Salt taste and a faint,
● Moist, chunky grains, sulfurous aroma of
grey hue and briny in
taste.
eggs. It's often used
in vegan and
vegetarian dishes.
6 Fleur De Sel
● Also known as
flower of salt
8 Flake Salt
and it’s the ● Crunchy flake salt
most that dissolves.
expensive Used as a finishing
salt. salt.
 Types of SALT
Black hawaiian 11 Smoked Salt
● Best used for
9 Salt flavoring meats
● Black in color, grained
and crunchy. Used for and vegetables.
finishing pork and
seafood.

10 Red Hawaiian Salt 12 Pickling Salt

● Used for pickling
● Unrefined, used as and brining,
an additive for an pickling salt does
attractive finish not contain any
and robust flavor added iodine.
to seafood and
meat.
Types of Meat
1 Pork 2 Beef
Most popular form of red ● Red meat that contains
meat that contains a large creatine, conjugated linoleic
amount of myoglobin (protein acid (CLA) and glutathione.
responsible for red color meat).
Types of Meat
3 Chicken 4 Lamb
Came from sheep less than
Referred as white meat that
one-year old. It contains zinc,
comes under poultry category
selenium and B vitamins.
Types of Meat
5 Mutton 6 Turkey
Another type of white meat
came from an adult sheep
which is the most protein dense
of all meats. Provides B
vitamins, potassium, selenium
and phosphorus.
Types of Meat
7 Duck 8 Wild Boar
A non-domesticated pig that
Less popular type of meat. lives in wild. It contains
Gives selenium, phosphorus higher proportion of omega-3 fatty
and B vitamins. acids.
Types of Meat

9 Venison
Flesh of a deer. It
contains more
vitamins and
minerals then beef.
 Preparing Eggs for Salting
Eggs are rated and graded into three
classifications determined by the United States
Department of Agriculture (USDA). When grading eggs,
both the interior and exterior quality is measured. Eggs
are graded and labeled as AA, A, and B.
Grading Eggs
1. Exterior Grading
● Begin the egg grading
process by checking the
quality of the shell. The
ideal eggshell is clean,
smooth and oval in shape
with the one end slightly
bigger than other. Eggs
with cracked or broken
shells should be discarded.
2 . Interior Grading
● Grading the interior of the
eggs is performed by a
method called CANDLING.
It will allow you to examine
the air cell, the egg white
(called albumen) and the
yolk. Candling also lets you
check for spots and cracks.
Different components to observe when candling an egg.

A. AIR CELL DEPTH

B. WHITE OR ALBUMEN

C. YOLK

D. SPOTS
Grading of Eggs

US Grade AA US Grade A US Grade B

● Eggs are nearly perfect. ● Same as Grade ● Have slight stains and be
● The whites are thick and AA, but the irregular in shape and size.
firm and difference is a ● The quality of the interior
● the yolks are free from slightly lower is further reduced.
any defects. interior quality. ● Not sold in supermarkets,
● The shells are clean and but are used commercially in
without cracks. powdered egg products or
liquids eggs.
 USDA Grade
Standard Chart
This table is a quick reference for determining the grade of an egg by candling. (From the
article: Proper Handling of Eggs: From hen to Consumption by the Virginia Cooperative
Extension.
 SIZING OF EGGS

● If you plan on selling your eggs, you need to

sort and size them. Large and extra-large
eggs are the best sellers. You might be
surprised to learn that eggs are not sized
individually, but rather sized by the combined
weight of one dozen eggs.
PREPARE SALTING AND
CURING SOLUTIONS AND
MIXTURES SALT AS A
PRESERVATIVE
 SALTING
Salting is the preservation of food with dry
edible salt.
1. SALT DRIES
FOOD
Salt draws water out of food
and dehydrates it. It is used to
preserve beef jerky by keeping
it dry, and it prevents butter
from spoiling by draw.
 2. SALT KILLS MICROBES
High salt is toxic to most (not all) microbes
because of the effect of osmolality, or water
pressure. In very high salt solutions,
many microbes will rupture due to the
difference in pressure between the outside
and inside of the organism. High salt can
also be toxic to internal processes of
microbes, affecting DNA and enzymes.
Solutions high in sugar also have the same
effects on microbes, which is why it is used
as a preservative of foods, such as jams and
jellies.
 CURING
In food preparation, curing refers to various preservation and
flavoring processes, especially of meat or fish, by the addition of a
combination of salt, sugar and either nitrate or nitrite.

✔ PICKLE CURING ✔ DRY CURING

PICKLING -  is the process of preserving or
extending the shelf life of food by either
anaerobic fermentation in brine or immersion in
vinegar

A. PICKLE CURING
In pickle curing, salt, sugar,
nitrite, and often phosphate
and ascorbic acid are mixed
in water to form a pickle
solution.
 PICKLE CURING can be introduced into the
meat in one of the following ways:
2.. Artery
1. Stitch Pumping Pumping
This procedure is limited to the curing of hams, and
A single needle with multiple openings or in some cases, arm or shoulder picnics. During
multiple needles with single openings may be processing, a pickle solution is injected into an artery
used to inject the pickle solution into the and distributed throughout the cut via the vascular
meat. system.
 PICKLE CURING can be introduced into the
meat in one of the following ways:

3. Tumbling / Massaging 4. Vat Curing

Meat is submerged in a vat containing
Many processors utilize machines that
pickle solution until the solution
resemble a concrete mixer to tumble or
completely penetrates the meat.
massage cuts as they are cured.
 B. DRY CURING
Water is not added to a dry cure.
Rather, the dry curing
ingredients, including nitrate, are
rubbed onto the surface of the
meat and the curing ingredients
migrate into the muscle by
osmosis. Excess liquids are removed
as they accumulate. Meat cured by
this process has an extended shelf
life, even in the absence of
refrigeration.
 Questions
1. What are the 12 types of Salt?
2. What are the 9 types of Meat?
3. How do you determine the grade of an egg?

4. Differentiate Salting and Curing

Do you have any
questions?

Thanks !
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