Food

Processing
Curing of Meat
Name Me!

Longanisa Embotido
Name Me!

Siomai Tocino
Introduction
Food Preservation is a process in which:
 Products are prevented from getting spoil.
 The color, taste, and nutritive values of food is

also preserved.
 Food products lasts for a long period of time:

Shelf life of food product is increased

Why process foods?

 Extend edible time frame – Preservation
 Make better tasting foods
 Make more varieties of food
 Convenience
What is Curing?
 Curing is addition of salt, sugar, and nitrite or

nitrate to meats for purpose of preservation,

flavor enhancement, or color development.
 Today curing is performed more for flavor

development than for preservation

Other functions of curing:

 Shelf life extension
 Development of unique properties
 Resistance to rapid deterioration
 Controlling microbial growth.
 Food Safety
 HACCP: Hazard Analysis Critical Control Point
Identify and control potential problems before they occur.
 What safety risk is present for each food
 Pathogenic: microorganisms

• Bacterias, viruses
 Spoilage: microoganisms

• Fungi, bacteria, molds

 Parameters of Meat Quality
Acceptable Unacceptable

Appearance

Meat Color Red/Pink Brown, Grey Green

Fat Color White Yellow

Texture Firm Soft, Mushy, Dry

Weep None Any Exudate

Palatability

Tenderness Tender Mushy, Tough

Flavor Typical of sp. Boar Taint, Rancid, Acid Taste

Juiciness Moist Lack of Flavor

 LONGANISA (PORK, CHICKEN, BEEF)
Meat Ingredients:  
750 grams Chicken Lean, ground finely
250 grams Chicken back fat, ground finely
Non-Meat Ingredients:  
1 ½ tbsp. Salt, Refined
½ tsp Curing Salt
1 tsp Phosphate
¼ cup Water
¼ tsp Ascorbic Acid
9-12 tbsp or ( ¾ cup) Sugar, refined
½ tbsp Black pepper, ground
2 tbsp Garlic, chopped finely
1 tsp Paprika powder (optional) or Red Allura
2 tbsp Anisado wine
4 tbsp Pineapple Juice
Procedure:
1. Select good quality of raw materials
2. Measure and weigh all the ingredients
3. Mix the first four ingredients ( salt, curing salt, phosphate and cit. C properly)
4. Add the rest of the ingredients. Mix until well blend.
5. Wrap in paperlene or plastic wrap (2T per piece or 40 grams)
 Embotido (Chicken, Beef, Pork)
Ingredients:  
½ kilo Ground Beef
1 cup All-Purpose Flour
1 tbsp Salt
1 tbsp Magic Sarap/MSG
1 tsp Black Pepper
1 ½ tsp Pickles Relish
¼ cup Cornstarch
½ bar Box cheese, cubed
3 pieces Onions, chopped
1 piece Egg, Raw
¼ cup Raisin
1 piece Red Bell Pepper, chopped
1 cup Chopped carrot
1 can Green peas
Filling:
1 piece Egg, Boiled
½ box Cheese, Slice Jillian Cut
¼ kilo Sausage (hotdog)
Procedure:
1. Mix all ingredients
 Tocino (Chicken, Beef, Pork)
Meat:  
½ kilo Beef lean or Chicken lean, Breast part
Curing Ingredients:  
½ tbsp Salt, Refined
¼ tbsp Curing Salt
½ tsp Phosphate
2 tbsp Water
Seasoning/Spices:  
6 tbsp Sugar, Refined
½ tbsp Garlic, Chopped
1 tbsp Anisado Wine
2 tbsp Pineapple Juice
1 tsp Black Pepper, Ground
1 tsp Lime Juice
Pinch Red Allura
½ tsp MSG
Packaging Materials:
 Polyethylene bag 6x8 for ½ kilo.
 Package, ordinary plastic (smoke plastic).
Procedure:
1. Select good quality of raw materials.
2. Trim and weight the meat. Slice ¼ inch thick.
3. Measure and weight all the ingredients.
 Siomai (Beef, Pork, Chicken)
Ingredients:  
1 kilo Ground Beef
1 tbsp Black Pepper
1 tbsp Salt
1 cup All-Purpose Flour
¼ cup White Sugar
3 pcs Egg
½ cup Onion
¼ cup Garlic
½ cup Mushroom , Minced (Optional)
½ cup Turnip (Singkamas), Minced (Optional)
1 piece Carrots, Minced
1 ½ tbsp Sesame Oil
¼ cup Onion Leaf
1 pack Wanton Wrapper
Procedure:
1. Mix all the ingredients.
2. Wrap it using the wanton wrapper.
3. Steam or Fry.
 Curing
Ingredients
Salt
 Salting is the oldest method of preserving meat;
it is believed that the ancient Sumerian culture
(3,000 B.C.) was the first to use salt to preserve
meat and fish.
 Can be in granular or rock forms.
 Major ingredient in curing
 Contributes flavor
 Preservative effect
 Controls microbial growth (doesn’t kill bacteria)
 Enhances cure transport through meat.
 Osmosis (enhances transport of nitrate, nitrite,
and sugar)
Phosphates
 Phosphate helps to maintain the moisture in the
meat
 It also helps to provide a juicy and tasty eating
experience while preventing off flavors from fat
developing
 Added to decrease shrink during curing &
smoking
 Increase water holding capacity (WHC) of muscle
proteins
Curing Salt
 Curing salt is used in meat processing to
generate a pinkish shade and to extend shelf
life.
 It is both a color agent and a means to

facilitate food preservation as it prevents or

slows spoilage by bacteria or fungus.
Water
 Water is “curing ingredient” when doing Cover
Pickle Curing (Brine) or Injection Curing
 Disperses cure throughout meat
 Use of water reduces cost of products
 Products with more water are cheaper
 Water remaining in retail product is “Added
Water”
Ascorbic Acid
 Ascorbic Acid Or commonly known as
Vitamin C.
 This is not a must but adding it to meat will
slow oxidation and preserve color and
freshness during the storage. 
 You can use the ascorbic acid tablets and
crush them to make a powder to be
dissolved in cold water.
Spices and Seasonings
 Give characteristic flavor
Spices and Seasonings
Example:
 Garlic

 Black Pepper

 Paprika Powder - It is principally used to season and color rices, stews,

and soups, such as goulash, and in the preparation of sausages, mixed

with meats and other spices.
 Pineapple Juice – enhance flavor.

 MSG - doesn’t have a specific flavour of its own. Instead, MSG is used as

an ingredient to enhance the natural flavours of foods such as meat,

poultry, soups, stews, casseroles, gravies, seafood, snacks and vegetable
dishes.
 Allura Red - is a red azo dye and it is usually supplied as its red sodium

salt, but can also be used as the calcium and potassium salts. 
 Anisado Wine - is a wine made from the anise herb. It is drinkable, but

very bitter licorice tasting. Bittersweet like gin or vodka but with tons of
sugar in it. It also had a vanilla essence that made it pleasing to the nose.
It is used mostly for making spicy sausage like Longanisa or Chorizo,
Filipino pork sausages. It can also be used in Chicken teriyaki recipes and
for curing ham and other meats.
TVP
Textured or texturized vegetable protein - It is often
used as a meat analogue or meat extender. It is
quick to cook, with a protein content comparable to
certain meats.
 Nitrite or Nitrate
 Contributes cured-pink color to the product
 Contributes flavor
 Retards development of rancidity during storage
 Prevents growth of C. boltulinum in canned
products
 Sodium nitrate is used to cure the meat and helps
to prevent the growth of bacteria.
 The sodium nitrate and nitrite in
processed meats contributes to less
than 5% of the recommended daily
intake. 
Sugar
 Contributes flavor
 Used for flavor function and to moderate the harsh flavor associated
with high concentration of salt.
 Provides source of energy for nitrate converting bacteria
 Lowers the acidity of the cure

Can be added in the form of:

 Sucrose (table sugar/brown sugar)
 Dextrose (refined corn sugar)
 Corn syrup solids
Sucrose (table sugar/brown sugar)

Usage of powdered sugar Dextrose (refined corn sugar)

 Finer particle size
 Easier to dissolve in water

Commercial cures use corn syrup solids

 Cheaper
 May require more to get same flavor
Application
of Curing
Dry Curing
 Use of salt or salt plus nitrite or
nitrate
 Dry Sugar Curing
 Uses Sugar to overcome harshness of
salt flavor
 Both methods involve rubbing
cure mixture over surface
 Penetration of salt occurs
through osmosis
 Bone Sour (souring around
bones) occurs in hams
 Enough salt penetration to
interior
 High levels of shrinking
Dry Curing Images
Curing With Liquid
 Can either be Cover Pickle
(placing meat in brine) or
Sweet Pickle (sugar added
to brine)
 Penetration of cure occurs
via osmosis
 More uniform distribution
of cure
 Can Result in Bone Sour
 Can result in yeast growth
Curing with Liquid
Injection Curing
Three forms of injection curing:
1. Stitch or spray pumping
 Cure directly injected into meat with needles

2. Artery Pumping
 Accomplishes best possible distribution of cure
 Cure dispersed via capillaries
Injection Curing
Injection Curing
3. Multi-Needle Machine Injection
 Most commercial facilities use
 Rapid penetration of cure into meat

(reduce spoilage)
 Less spoilage and shrinkage
 Not conducive to development of typical flavor,

aroma, and texture

Multi-Needle Machine Injection