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    Tle 8 Quarter 3 Food Processing Meat-Preservation - Curring

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    Lovely Adellia Ventura Jacildone

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    © All Rights Reserved
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    Tle 8 Quarter 3 Food Processing Meat-Preservation - Curring

    Uploaded by

    Lovely Adellia Ventura Jacildone
    11 views22 pages

    Original Title

    Tle 8 Quarter 3 Food Processing Meat-preservation_curring

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    11 views22 pages

    Tle 8 Quarter 3 Food Processing Meat-Preservation - Curring

    Uploaded by

    Lovely Adellia Ventura Jacildone

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 22

    MEAT PRESERVATION

    CURRING
    AFTER GOING THROUGH THIS LESSON,
    YOU ARE EXPECTED TO:
    1.1 familiarize the curing process;
    1.2 prepare poultry for curing in accordance with approved
    specifications and standard procedure;
    1.3 identify the common measurements in food processing as well as
    weight and volume conversions.
    1.4 answer honestly the given activities.
    CURRING
    • the addition to meats of some combination of salt,
    sugar, nitrite and/or nitrate for the purposes of
    preservation, flavor and color.

    Salt is the chief ingredients in preserving


    meat.
    Sugar gives a tenderizing effect in the
    muscle fibers.
    http://www.ifoodtrip.com/2011/05/
    P O U LT RY R E F E R S . R e f e r s t o B i r d s d o m e s t i c a l l y r a i s e d
    f o r f o o d . P o u l t r y I n c l u d e s C h i c k e n , Tu r k e y, D u c k , G o o s e ,
    Guinea Fowl, Squab, and Pigeon.
    Kinds of Poultry
    • Chicken
    • Turkey
    • Duck
    • Goose
    A. CHICKEN. this is a domesticated fowl
    widely used as meat.

    Chicken is classified according to age.

    Broiler-fryer. This is the most common and most available type of chicken. It
    is a young chicken, 9 to 12 weeks of age and weighs from 0.68 to 1.59
    kilograms.
    CONT.
    Capon. This is a large desexed rooster, 7 to 10 months old and
    weighs about 1.81 to 3.18 kilograms. This has a large amount of
    white tender meat.

    Roaster. This is 5 to 9 months old, usually weighs 1.36 to 2.27


    kilograms and has a tender meat.

    Rock Cornish game hen. This is 5 to 7 weeks of age and weighs


    0.90 kilogram or less.
    B . T U R K E Y. T H E R E A R E
    GENERAL GROUPINGS OF
    T U R K E Y, N A M E LY, T H E TO U N G
    H E N A N D T H E Y O U N G TO M
    T U R K E Y.

    •These types of breed are usually


    below 15 months of age and with an
    average weight of 3.63 to 6.81
    kilograms. Mature or yearlings are
    older turkeys weighing 6.81
    kilograms or more.
    B. DUCK. The most
    common type of duck is
    the broiler, fryer, or
    roasting duck. Each under
    6 months old and has an
    average weight of 1.81 to
    2.72 kilograms.
    C. GOOSE. Most geese
    sold commercially are
    below 16 weeks of age
    and weigh about 2.72 to
    5.45 kilograms.
    PROCESSING POULTRY
    • Evisceration is the removal of the entrails or gastro-intestinal
    organs of animals, had only the blood and feathers removed.
    • Poultry is killed and dressed before it is transported to
    market places. Evisceration is already done during dressing
    and before selling in retail markets or freezing them.
    • Today most poultry is marketed in the eviscerated, ready-to-
    cook form.
    STORAGE
    Fresh, frozen, and cooked poultry need to be stored
    to prevent the growth of microorganisms and preserve
    its texture and flavor. Fresh poultry should be
    refrigerated of immediately after being purchased and
    used within 1 to 2 days thereafter. Frozen poultry is
    stored at a temperature of 0F or 18C or less until it is
    ready for cooking.
    • Washing and cleaning are crucial steps
    in ensuring the sanitation of raw
    materials.
    • Washing meat before cooking it is not
    WASHING recommended for two things.
    AND 1. Cross-contamination may occur
    CLEANING when bacteria in raw meat and poultry
    MEAT juices spread on to other food,
    utensils, equipment, or surfaces.
    2. Bacteria in the meat can only be
    killed by cooking it to the right
    temperature so washing meat is no
    longer necessary.
    STANDARD
    MEASURING
    DEVICES AND
    INSTRUMENT
    S
    Measuring glass – a transparent
    cup with marker lines used to
    measure liquid ingredients.
    MEASURING CUPS

    • Set of marked cups used to


    measure dry ingredients such
    as sugar and flour.
    MEASURING SPOONS

    • a set of spoons used to measure


    small amounts of ingredients.
    WEIGHING SCALE
    • used for measuring ingredients as
    well as for portioning products
    for service.
    COMMON
    MEASUREMEN
    T IN FOOD
    PROCESSING
    COMMON
    MEASUREME
    NT IN FOOD
    PROCESSING
    WEIGHT
    CONVERSION
    TO CONVERT
    OUNCES TO
    GRAMS
    M U LT I P LY T H E
    NUMBER OF OUNCES
    BY 28.35.
    CONT.

    Examples:

    1. 4 oz x 28.35 = 113g 2. 11oz x 28.35 = 311.85g


    4 oz = 113g 110z = 311.85g
    VOLUME
    CONVERSION
    To c o n v e r t f l u i d o u n c e s
    to milliliters, multiply
    the number (fl oz) by
    30.
    CONT.

    Examples:

    1. 8 fl oz x 30 = 240 ml 2. 2 cups x 8 = 16 fl oz
    8 fl oz = 240 ml 16 fl oz x 30 = 480 ml
    2 cups = 480 ml

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