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ANSCI1100 LAB - Laboratory Exercise No. 11 & 12 (GROUP1)

The document outlines essential utensils used in meat processing, including syringes, knives, and weighing scales, along with their specific functions. Each utensil is described in terms of its purpose, such as tenderizing meat, measuring ingredients, and ensuring food safety. The document serves as a guide for students in an Animal Science laboratory setting.

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Justin Marc Alcantara
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7 views18 pages

ANSCI1100 LAB - Laboratory Exercise No. 11 & 12 (GROUP1)

The document outlines essential utensils used in meat processing, including syringes, knives, and weighing scales, along with their specific functions. Each utensil is described in terms of its purpose, such as tenderizing meat, measuring ingredients, and ensuring food safety. The document serves as a guide for students in an Animal Science laboratory setting.

Uploaded by

Justin Marc Alcantara
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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ANSCI 1100 LAB

ANIMAL SCIENCE
LABORATORY
LABORATORY EXERCISE NO. 12
GROUP 1
IMPORTANT UTENSILS IN MEAT PROCESSING
01 Syringe and needle 07 Chopping board

02 Caborandum/steel 08 Pots and pans

03 Weighing Scale 09 Spatula

04 Measuring cups and spoons 10 Pails

05 Mixing bowl 11 Knives

06 Meat thermometer 12 Utility trays


03 ANSCI 1100 LAB

SYRINGE AND NEEDLE


Syringe and Needles are used as industrial and
commercial meat injectors for marinating and
injecting meat into brines. These are essential
for meat tenderization, flavor enhancement,
quality improvement, and yield optimization.
04 ANSCI 1100 LAB

CARBORANDUM/STEEL
Carborundum or steel is used to sharpens
blades such as knives.
04 ANSCI 1100 LAB

WEIGHING SCALE
Weighing scales are used to determine
the weight of commodities, including raw
materials and bulk goods. It can also be
used to maintain updates on the level of
production and product inventories.
05 ANSCI 1100 LAB

MEASURING CUPS
AND SPOONS
Measuring cup and spoons are used in
measuring the volume of liquid, solid,
and semisolid products.
06 ANSCI 1100 LAB

MIXING BOWLS
Mixing bowls are used when handling
and combining ingredients like spices
and herbs with meats like beef, pork,
and chicken.
07 ANSCI 1100 LAB

MEAT THERMOMETER
Meat thermometer is use to avoid
undercooking, ensure that food has
reached an acceptable minimum
internal temperature, and subsequently
prevent foodborne illness.
08 ANSCI 1100 LAB

POTS AND PANS


In pots, ingredients are cooked from all
sides by submerging or boiling liquids
over them entirely. For cooking
techniques like frying, searing, sautéing,
or reducing that employ high heat to
achieve browning, pans are used.
09 ANSCI 1100 LAB

CHOPPING BOARD
Chopping boards are utilized as a surface on
which meats are sliced using knives.
10 ANSCI 1100 LAB

SPATULA
Spatula is use to distribute, stir, scrape, or
combine substances.
11 ANSCI 1100 LAB

PAILS
Pails are container having a handle that can
be used to transport or store liquids or other
ingredients.
12 ANSCI 1100 LAB

KNIVES
Knives are the most fundamental piece
of equipment in a meat processing
industry; they are used to cut meat. For
a quicker and safer procedure, sharp
knives are a need.
13 ANSCI 1100 LAB

UTILITY TRAYS
Utility trays can be used for a variety of tasks,
such as blending liquids, stopping leaks, and
moving goods from containers to pail.s.
ANSCI 1100 LAB

ANIMAL SCIENCE
LABORATORY
LABORATORY EXERCISE NO. 11
GROUP 1
06 ANSCI 1100

DOCUMENTATION
LABORATORY EXERCISE NO. 11
06 ANSCI 1100

DOCUMENTATION
LABORATORY EXERCISE NO. 11
MEMBERS OF THE GROUP 1
01 Abigail Soniega 05 Jerald Enipto

02 Alyssa Santos 06 Jobelle Dulay

03 Christine Piros 07 Justin Marc Arvie Alcantara

04 Dave Lopez 08 Mariane Dela Cruz

09 Sine Izanelle Labay

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