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The Effect of Datu Puti Vinegar and Apple

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Joeone Nismal
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29 views20 pages

The Effect of Datu Puti Vinegar and Apple

Uploaded by

Joeone Nismal
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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THE EFFECT OF DATU PUTI

VINEGAR AND APPLE CIDER


VINEGAR TO THE
PRESERVATION OF MEAT
PRESENTED BY:

KATELEAN TACIO
NIEL VIEN LUTHER
MONREAL
SHARMAINE IBIEZA
CYRUS ZIEN REMEGIO
JOEONE NISMAL
I. INTRODUCTION
A. Background of the Study
• Vinegar is a liquid solution commonly used as a pickling
agent.

• It preserves meat by altering water activities or pH, thereby


extending the shelf life of the meat.

• Vinegar inhibits rancidity, contributing to the preservation of


meat.
• This background study aims to provide
the overall effect of two different types
of vinegar to the preservation of meat
B. Statement of the Problem

1.What is the effect of Datu Puti Vinegar in the preservation of the


meat in terms of the taste, texture and overall quality of meat?

2.What is the effect of Apple Cider Vinegar in the preservation of


the meat in terms of the taste, texture and overall quality of
meat?
B. Statement of the Problem

3. Is there significant difference in the effect of Datu Puti Vinegar


and Apple Cider Vinegar in the preservation of meat in terms of
taste, texture and overall quality of meat?

4. What is the shelf life of the preservative meat using Datu Puti
and Apple Cider vinegar?
C. Hypothesis

1. There is no significant difference in the


effect of Datu Puti vinegar and Apple Cider
vinegar in the Preservation of meat in terms
of taste, texture and overall quality of meat.
D. Paradigm of the Study
Independent Variables Dependent Variables Controlled Variables

 Taste of Meat  Type of Meat


Vinegar
 Storage
 Texture of Meat
Conditions
 Datu Puti Vinegar  Quality of Meat
 Size of Containers
 Apple Cider  Total Shelf Life of  Amount of
Vinegar Meat Vinegar
E. Review of Relevant Literature
• The effects of the margination process with different
vinegar varieties on various quality criteria and
heterocyclic aromatic amine formation in beef steak,
(Fencioglu, et al., 2022).

• Preservation of meat products with bacteriocins


produced by lactic acid bacteria isolated from meat,
(Costa, et al., 2019).
E. Review of Relevant Literature
• Determination of the effect of some acidic solutions on
the tenderness and quality properties of chicken breast
meat, (UNAL, et al., 2020).

• The effects of processing and preservation technologies


on meat quality: sensory and nutritional aspects, (Gomez,
et al., 2020).
II. METHODOLOGY
A. Research design
The study utilizes a Pre-experimental design to investigate the
effects of Datu Puti vinegar and Apple Cider vinegar on meat
preservation. This approach involves manipulating variables to
observe their impact on the desired outcome, which is the
effectiveness of meat preservation.
II. METHODOLOGY

• Pre-experimental designs are conducted before a true


experiment. Researchers use this preliminary step to determine
if their intervention (such as different vinegar types) has any
effect on a small scale. This helps them decide if it is
worthwhile to seek additional funding and resources for a
larger-scale experiment.
II. METHODOLOGY

• Pre-experimental designs offer initial insights and


preliminary evidence for or against an intervention.
However, they often lack control groups and are more
susceptible to biases, which can compromise the
validity of the results. Recognizing these limitations is
essential for researchers as they plan more rigorous
future experiments (Campbell & Stanley, 1963).
II. METHODOLOGY

B. Procedures
• Needed Materials for the Experiment
To conduct this experiment, we need two types of vinegar
(Datu Puti Vinegar and Apple Cider Vinegar), three identical
airtight containers for marinating the meat, and a refrigerator
to store the marinated meat. For observation, a notebook and
pen will record observations. Lastly, a weighing scale is
needed to measure the meat's weight before and after
marination.
B. Procedures
Step’s
 Step 1: Prepare all the materials needed for the experiment.
 Step 2: Take three pieces of fresh meat of the same type and
cut. Ensure they are similar of size and weight consistency.
 Step 3: Place each piece of meat in a separate airtight
container.
 Step 4: Submerge the first piece of meat in Datu Puti
Vinegar, ensuring it is fully covered.
B. Procedures
Step’s
• Step 5: Do the same for the second piece of meat
using Apple Cider Vinegar.
• Step 6: The third piece of meat will act as your control
sample, so it should be left untreated.
• Step 7: Seal all three containers and store them in the
refrigerator.
B. Procedures
Step’s
Step 8: For a set period of time, observe the meat every after
two days. Record any changes in color, smell, texture, or other
signs of spoilage in your notebook. If possible, take picture to
have visual record of the changes.
Step 9: At the end of the observation period, compare the state
of the meat in each container.
Step 10: Analyze your findings and draw conclusions.
B. Procedures
Research Set–up
Experiment Datu Puti Apple Cider Meat Observati

Phase Vinegar 100 Vinegar Type on

ml 100 ml

Day 1 Applied Applied Pork 24 hours

Day 2 Applied Applied Pork 48 hours

Day 3 Applied Applied Pork 72 hours

Day 4 Applied Applied Pork 96 hours

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