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Edited - Lo4. Store Meat

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26 views26 pages

Edited - Lo4. Store Meat

Uploaded by

Christle Angelu Cristobal
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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1

Learning Outcome 4
Store Meat
2
OBJECTIVES
 Utilizequality trimmings and leftovers in storing meat
 Store fresh and cryovac-packed meat according to health
regulations
 Use required containers and store meat in proper
temperature to maintain quality and freshness
 store meat in accordance with FIFO operating procedures
and meat storage requirements
3

CONTENT
 Techniques in storing meat
 Types of container
 Temperature
 FIFO requirements
4
Methods of Preserving Meat

1. Drying – This is the most common method of


preserving meat. Drying involves the reduction of the
original 70% of water content of the meat to about 15%.
Ways of Drying Meat
1. Natural sun drying
2. Dehydration or artificial drying
5
Methods of Preserving Meat

2. Salting – Salt improves the keeping


quality of meat. It removes the water
from the tissue of the meat and the
cells of spoilage organisms that may
be present in the meat.
6
Methods of Preserving Meat
3. Smoking- Meat is smoked to
create a distinctive color and
flavor, thus helping its
preservation
a. Cold Smoking
b. Hot Smoking
7
Methods of Preserving Meat

4. Curing – In this method,


salt, sugar, potassium or
sodium nitrate, and other
curing elements such as
ascorbic acid, phosphate blend,
and spices are used to prolong
the keeping quality of meat.
8
Methods of Preserving Meat

5. Refrigerating – Meat is
stored at a temperature range of
2 to 10ºC to retard mold and
bacterial growth for a limited
period.
9
Methods of Preserving Meat

6. Freezing – Meat is preserved


at a temperature of 10ºC and
below. Freezing deactivates
enzymes and bacteria. Meat can
be preserved for two months to
one year using this method.
10
Methods of Preserving Meat

7. Canning – Meat preserved by


canning is packed in sealed cans or
jars which are subjected to a
temperature of 100ºC and above 5-7
kilo pressured for a specific period
of time
11
Methods of Preserving Meat

8. Freeze Drying – The process involves the removal of


moisture from the meat tissues by transforming the moisture
content into ice and gas. The product to be dried is first
frozen and the ice is sublimed from the frozen mass,
removing 98% of the water content. The remaining moisture
is further reduced to 0.5% or lower by subjecting the product
to high temperature as possible without destroying it.
12
Proper Storage of Preserved Meat
Suggested Maximum
Food Recommended Maximum Storage
Temperature (ºC.
Canned Products 21 12 months
Frozen Products beef
poultry -18 to -29 6–12 months, in original package
Fresh Pork
(not ground) -18 to 29 3-6 months, in original package
Sausage,
ground meat 18 to 29 1-3 months, in original package
Cold cuts, Sliced 3 to 4 3-5 days, in semi-moisture proof paper
1-4 weeks, tightly wrapped
Cured bacon 3 to 4
Ham (tender cured) 1-6 weeks, tightly wrapped
Ham (Canned) 3 to 4 6 weeks, in original container (unopened)
3 to 4 6 weeks, tightly wrapped
Dried Beef
3 to 4
13
Hygienic Practices in Storing Meat14
Products
1. See to it that physical equipment and layout are
conducive to sanitary practices.
2. Handle, store, and refrigerate food properly to
prevent spoilage and contamination.
3. Safeguard the food during distribution and
service.
Hygienic Practices in Storing Meat15
Products
4. Wash and sanitize dishes, glasses, utensils, and
equipment.
5. Clean floors walls, ceilings, counters, tables, and
chairs regularly.
6. Eliminate vermin and rodents from food areas.
16
Hygienic Practices in Storing Meat
Products
7. Provide a regular employee education on food
service sanitation.
8. Maintain adequate employer supervision and a
constant program of education in sanitation for food
service workers.
17
Hygienic Practices in Storing Meat
Products
9. Make sure that food service employees are in good
health, and are not carriers of communicable diseases.
The three principal groups of communicable diseases
that must be guarded against in public feeding
operations are respiratory, intestinal, and skin diseases.
Require medical examinations for food service
employees.
18
Techniques in Storing Meat

1. Refrigerator storage. A refrigerator provides cold


temperature for storing perishable foods such as dairy
products, meat, fish, poultry, eggs, fruits, and vegetables.
Protein foods should be stored in the coldest part of
the refrigerator. Fruits and vegetables can be
stored in less cold sections or in a special compartment such
as the crisper.
19
Techniques in Storing Meat

2. Freezer storage. For proper freezing and storage,


the temperature inside the freezer should be 18ºC or
lower.
Store frozen foods in their original packages.
Foods to be frozen should be put in moisture-
vapor proof wrapping.
20

ACTIVITIES
INGRIDIENTS
TOOLS AND
QUANTITY DESCRIPTION
EQUIPMENT
knife 1k Pork , slice thinly
chopping board 1 tbsp. salt
mortar and pestle ½ tsp.
strainer 1 tbsp. curing salt
measuring cup ¼ cup phosphate
measuring spoon Second mixture
wooden spoon 1 cup water
mixing bowl 2 tbsp.
2 tbsp. sugar
1 tsp Garlic
¼ cup Anisado wine or Rhum
2 tsp. Meat enhancer
1 tsp (optional)
Pineapple juice
21

ACTIVITIES
PROCEDURE:
1.In a bowl, combine all ingredients for the 1st mixture
together. Set aside.
2.On another bowl, mix all ingredients for the 2 nd mixture.
3.Combine 1st and 2nd mixture
4.Pack it by 250 grams.
Evaluate your finished product, using the given score sheet.
Criteria for Evaluating and Presenting Tocino
Good Fair Poor
I. Products:
(3) (2) (1)
1. General Appearance
a. attractive and appealing to appetite
a. pleasing and good color combination
a. ingredients cooked just right
a. correct consistency
2. Palatability
a. delicious
a. taste just right
3. Nutritive value

a. highly nutritious
Note: Printed rubric were provided to each group.
Criteria for Evaluating and Presenting Tocino
Good Fair Poor

(3) (2) (1)


II. Procedures:
1. Use of Resources:
a. kept working table is kept orderly while preparing the
ingredients
a. used only the proper and needed utensils and dishes
a. used time-saving techniques and devices
2. Cleanliness and sanitation
a. was well- groomed and properly dressed for cooking, used
clean apron, hair nets, hand towel and pot holder

a. Observed sanitary handling of food


2. Conservation of nutrients
a. followed proper preparation and cooking procedures

Note: Printed
a. followed rubric
the were provided
recipe to each group.
correctly
24

EVALUATION
Directions: A. Give at least five (5) methods of preserving
meat.
1. ________________________
2. _______________________
3. _______________________
4. _______________________
5. _______________________
25

EVALUATION
Directions: B. Give at least five (5) hygienic practices in
handling meat products .
6. ________________________
7. _______________________
8. _______________________
9. _______________________
10. _______________________
26

Congratulations! You did a great job!


Rest and relax a while then move on to the
POST TEST. Good luck!

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