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Gr. 8 - Methods of Processing Meat and Poultry

Processed meat is meat that has been preserved through methods like canning, salting, drying, smoking, chilling or freezing. Meat processing involves adding ingredients like preservatives, emulsifiers, stabilizers, sugars, spices, salts and water. Common methods for processing meat and poultry include canning, sun and air drying, salting and curing, dehydration, smoking, and recipes like cured ham, bacon, and longganisa.

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Julie Ann Cortez
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392 views19 pages

Gr. 8 - Methods of Processing Meat and Poultry

Processed meat is meat that has been preserved through methods like canning, salting, drying, smoking, chilling or freezing. Meat processing involves adding ingredients like preservatives, emulsifiers, stabilizers, sugars, spices, salts and water. Common methods for processing meat and poultry include canning, sun and air drying, salting and curing, dehydration, smoking, and recipes like cured ham, bacon, and longganisa.

Uploaded by

Julie Ann Cortez
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPTX, PDF, TXT or read online on Scribd
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METHODS OF

PROCESSING MEAT
AND POULTRY

TLE 8
Processed meat is meat that has
been preserved by methods such as
canning, saltingm drying or
smokin, chilling, freezing, curing.
INGREDIENTS IN MEAT
PROCESSING
A. FOOD ADDITIVES
Preservatives Surface Active agents
• are added to food to prevent the • facilitates the removal of the
growth of bacteria. unwanted covering of skin or of
feathers.

Emulsifiers Stabilizers
• are added to food to prevent • added to food to improve consistency
separation of food ingredients like oil and texture.
and vinegar
INGREDIENTS IN MEAT
PROCESSING
B. SUGAR

Refined sugar
• a sugar that has been purified of
unwanted impurities.

Brown Sugar
• Consists of sugar crystals coated in
molasses syrup.
INGREDIENTS IN MEAT
PROCESSING

C. SPICES

Taken from seeds, stems, barks,


fruits,a nd leaves of plants.
INGREDIENTS IN MEAT
PROCESSING
D. SALT

Rock Salt Iodized Salt


• grayish in color. Less refined • salt that has small amounts of
that iodize salt. iodine added.

Sea Salt
• Distilled from sea waters, can
be fine or coarsely ground
INGREDIENTS IN MEAT
PROCESSING
E. WATER
HARD WATER TAP WATER
• contains a high amount of • Running or drinking water
dissolved minerals, such as from an indoor tap.
magnesium and calcium.

SOFT WATER
• treated water, its minerals
removed.
METHODS OF PROCESSING
MEAT AND POULTRY
CANNING
Combination of heating to kill spoilage bacteria and
inactive enzymes and sealing the food in an airtight
container to prevent contamination.
METHODS OF PROCESSING
MEAT AND POULTRY
SUN AND AIR DRYING
Meat and poultry are sun dried or air dried to remove
moisture.
METHODS OF PROCESSING
MEAT AND POULTRY
SALTING AND CURING
Processing and preserving using high salt
conccentration.
METHODS OF PROCESSING
MEAT AND POULTRY
DEHYDRATION AND SMOKING
Used to remove moisture from food.
SMOKEHOUSES
RECIPES IN
PROCESSING MEAT AND
POULTRY
QUICK CURED SWEET HAM
ORDINARY BACON
LONGGANISA

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