FOURTH-QUARTER-MODULE-1.docx
- 1. FOURTH QUARTER MODULE TITLE: PREPARE AND COOK MEAT LEARNING OUTCOME 1(LESSON 1) PERFORM MISE EN PLACE TERMINOLOGIES: Carcass- refers to the dressed body of an animal. Slaughter- to butcher an animal for food. Wastage- loss by use. Tender Cut-part of meat that requires less period of cooking. Tough Cut-part of meat that requires longer period of cooking. INTRODUCTION TO MEAT Meat refers to animal flesh and parts that are used as food. Edible organs and glands of animal meats include tongue, liver, kidney, sweetbread, heart, brain, lungs, tripe and small intestines. Meats should be loosely wrapped and stored under refrigeration. The chef should separate the different kinds of meat to prevent cross –contamination. They should be in a separate unit. Meats should always be placed on trays to prevent drippings on the floor or on the food. Meats that are stored at the proper temperature and under optimal conditions will last without unnoticeable quality loss for several days. BASIS FOR GRADING MEAT 1.QUALITY-includes tenderness, juiciness and palatability. 2.CONFORMATION-the shape, form or general outline of the side or whole carcass. 3.FINISH-refers to the quality, amount and color of the fat within and around the muscle. Market forms of meat are those cuts of meat that are ready for sale. Some cuts are fully boned and trimmed before they are ready for sale. Meats can be sold fresh, chilled, frozen, cured, and processed. Pork, lamb, veal, and beef are almost structurally identical. Being four-legged animals, they have the same number of bones with the same shapes in the same plates. TOOLS IN PREPARING AND COOKING MEATTOOLS IN PREPARING AND COOKING MEAT 1.French Knife or Chef ‘s Knife - for general purpose chopping, slicing, and dicing. 2.Utility Knife-used for carving roast chicken and duck. Is good for chopping smaller foods and vegetables, like shallots. It shares many of the qualities of a chef knife, but it can be a useful tool when working with smaller food items, as the utility knife allows for more precise cutting work. 3. Boning Knife-used for boning raw meats and poultry. 4.Slicer-used for carving and slicing cooked meats. 5.Butcher Knife-used for cutting, sectioning and trimming raw meats in the butcher shop. 6.Scimitar or Steak Knife-used for accurate cutting of steaks. 7.Cleaver-is a large knife that varies in its shape but usually resembles a rectangular-bladed hatchet. It is largely used as a kitchen or butcher knife intended for hacking through bone 8.Knives-is a tool with a cutting edge or blade often attached to a handle or hilt. One of the earliest tools used by mankind, knives appeared at least two-and-a-half million years ago, as evidenced by the Oldowan tools. MACHINERY USED IN PREPARING MEAT CUTS 1.Slicers-also called a slicing machine, deli slicer or simply a slicer, is a tool used in butcher shops and delicatessens to slice meats, sausages, cheeses and other deli products.
- 2. 2.Saw-used by butchers, having a thin, narrow blade fastened in an iron frame or bow, which gives it rigidity. 3.Sausage Casing Machine-a machine for making sausages. 4.Smokers - is used for smoking meat, such as sausage, fish, chicken, etc. 5.Vacuum Packer 6.Robot Coupe-a commercial food preparation equipment manufacturer head-quartered in France. It is most renowned for its reliable, patented heavy duty food processors through industry kitchens across the world. INGREDIENTS USED IN PREPARING MEAT CUTS 1.SALT-is a mineral composed primarily of sodium chloride, a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater, where it is the main mineral constituent. 2.BLACK PEPPER-is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. When fresh and fully mature, the fruit is about 5 mm in diameter and dark red, and contains a single seed, like all drupes. 3.PRAGUE POWDER-is a curing mixture used in making cured meat products that require short cures and will then be cooked, such as sausages, including hot dogs, fish and corned beef. 4.OIL OF ANISE-the most powerful flavor component of the essential oil of anise, anethole, is found in both anise and an unrelated spice indigenous to northern China called star anise (Illicium verum) widely used in South Asian, Southeast Asian, and East Asian dishes. 5.OREGANO-is a flowering plant in the mint family. It is native to temperate Western and Southwestern Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1–4 cm long. The flowers are purple,3–4 mm long, produced in erect spikes. 6.ANISADO WINE-is a wine made from the anise herb. It is drinkable, but very bitter licorice tasting. It is used mostly for making spicy sausage like Longganisa or Chorizo, Filipino pork sausages. 7.PHOSPHATE-are very popular ingredients to use in meat and poultry products due to their ability to improve water binding, protein functionality and flavor stability. 8.PICKLES-an article of food that has been preserved in brine or in vinegar. 9.BAYLEAF-is an aromatic leaf commonly used in cooking. It can be used whole, or as dried and ground. 10.BANANA CATSUP-is a popular Philippine fruit ketchup condiment made from mashed banana, sugar, vinegar and spices. Its natural color is brownish-yellow, but it is often dyed red to resemble tomato ketchup. COMPOSITION OF MEAT 1.Water-70% of muscle tissue. Water Content of Meat and Poultry Product Name Percentage Water Raw Cooked Chicken fryer, whole 66% 60% White meat chicken, with skin 69% 61% Dark meat chicken, with skin 66% 59% Ground beef, 85% lean 64% 60% Ground beef, 73% lean 56% 55% Beef, eye of round 73% 65% Beef, whole brisket 71% 56% 2. Protein-20% of muscle tissue. Protein coagulates when it is heated. It becomes firmer and loses moisture. When protein has coagulated to the desired degree, the meat is said to be done. 3.Fat-5% of the muscle tissue. The fat in meat contributes to: A. Juiciness Marbling is fat that is deposited within the muscle tissue. Surface fats protect the meat from drying out during cooking. Adding surface fat is called BARDING.
- 3. B. Tenderness Marbling separates muscle fibers, making meat easier to chew. C. Flavor-Fat is the main source of flavor in meat. 4.Carbohydrates - it plays a necessary part in the complex reaction, called the MAILLARD REACTION, which takes place when meats are browned by roasting, broiling or sautéing. Without carbohydrates, desirable flavor-appearance of browned meats would not be achieved. STRUCTURE OF MEAT 1.Muscle fibers Lean meat is composed of long, thin muscle fibers bound together in bundles. These determine the texture or grain of a piece of meat. •Fine-grained meat is composed of small fibers bound in small fibers. •Course-textured meat has large fibers. 2.Connective tissue These are network of proteins that bind the muscle fibers together. Connective tissue is tough. Meats are high in connective tissue if the muscles are more exercised like meat from legs and the meat comes from older animals. KINDS OF CONNECTIVE TISSUE a. Collagen-white connective tissue that dissolves or breaks down by long, slow cooking with liquid. Moist-heat cooking methods at low temperature are not effective for turning a meat high in connective tissue into a tender, juicy finished product. Acid helps dissolve collagen. b. Elastin-yellow connective tissue and is not broken down in cooking. Tenderizing can be accomplished only by removing the elastin, by pounding and by slicing and grinding. BASIC PREPARATION METHODS OF MEAT 1.Washing Generally, the only occasion in which you will have to wash meat is when it comes into contact with blood during preparation. After washing, dry the food thoroughly with absorbent kitchen paper. 2.Skinning Most of the meat you dealt with has been already skinned by the supplier. 3.Dicing Meat are diced when it is cut into cubes for various types of casseroles, stems, curries and dishes such as steak, kidney pie and pudding. 4.Trimming Reasons for Trimming: a. Improve the appearance of the cut or joint b. Leave as much of the meat intact as possible. c. Leave an even thickness of fat (where fat is to be left. How much fat you trim off will depend on the type of meat, preference, and the cooking process to be used. d. Remove as much gristles and sinews as possible. 5.Slicing It is the cutting of meat by determining the direction of the grain (the muscle fibers), and cut across the grain. This is particularly important with tougher cuts such as steak, in which the grain is also quite obvious. You slice meat with- instead of against the grain. 6.Seasoning It is the addition of salt and white or black pepper to improve the flavor of food. a. Use white pepper or cayenne pepper on food which you want to keep attractive with white color. b. Add salt to roast and grill after the meat has browned. Adding salt before cooking will extract the juices of the meat to the surface, and slows down the browning reactions (which need high temperature and dry heat).
- 4. DIFFERENT KINDS OF MEAT AND Its SOURCE 1.Pork-meat from domesticated pigs, typically high in fat, commonly slaughtered one year or less of age to ensure tender cuts. 2. Beef-meat from cattle over one-year-old. 3.Lamb-meats of domesticated sheep. It’s texture is a direct result of what it consumes and the age at which it is slaughtered. 4.Carabeef-meat from carabao. 5.Chevon-meat from goat. 6.Venison-originally meant the meat of a game animal but now refers primarily to the meat of elk or deer (or antelope in South Africa). 7.Veal-flesh of a young calf,4-5 months old. Because of its age,it is considered by some to be the finest meat. 8.Mutton-is meat from a sheep over two years old, and has less tender flesh. In general, the darker the color, the older the animal. LEARNING OUTCOME 2 COOK MEAT CUTS TERMINOLOGIES Marinade-an oil acid mixture used to give flavor and to tenderize meat. A special liquid in which food is soaked before cooking. Entrees-main course of meal. Coating-to cover with flour. Gross Piece-it is the centerpiece of a large piece of the principal food and with small cut/slices of same food. Main Gross Piece-the meat /entrees are cut up before being cooked. MEAT DISHES AND ENTREES In the classical menu, the term entrée refers to the courses after the Grosse piece. Basically, entrees are divided into cold entrees and hot entrees. Today, however, the entrees are usually served as the main dish with suitable vegetable and salad garnishes. Both hot and cold entrees are frequently described as simple dishes on the menu, where they appear in various categories, such as hot snacks garnishes for main dishes and specialties of the day. The main difference between main grosses piece is that the entries are cut up before being cooked. They do not require the same methods of preparation as the grosses pieces which are prepared in single large pieces. It is, therefore, not possible to group the two types of dishes in the same category. FOUR KINDS OF DONENESS IN MEAT 1.Rare-when pressed with a finger, the meat is very soft with jelly like texture. 2.Medium Rare-when pressed with a finger, meat feels springy and resistant 3.Medium-when pressed with a finger, meat feels firm and there is a definite resistance. 4.Well Done-when pressed with a finger the meat feels hard and rough. NUTRIENT CONTENT OF MEAT 1. PROTEIN – High -quality protein is the major constituent of meat after water, accounting for about 20 percent of its weight. Meat contains 7 grams of protein per ounce. Adequate protein intake is important for producing and maintaining healthy muscles, bones, skin, hair, blood, organs and glands. Your body also uses proteins to repair damaged cells and to manufacture new cells. 2. FAT-content can vary widely, according to the grade of meat and its cut. Fat content of pork depends on the part location, the "weakest" meat being the one of the 6g fat content per 100g of meat; - Pork contains more unsaturated fat than saturated fat
- 5. 3. CARBOHYDRATES - meat contains very little carbohydrates, glycogen, found in liver and muscle tissue, is present when the animal is alive, but the glucose that makes up the glycogen is broken down to lactic acid-during and after slaughter. 4. VITAMINS-meat is an excellent source of certain B vitamins-THIAMIN (B), RIBOFLAVIN (B2), PYRIDOXINE (B6), vitamin (B12) NIACIN and some folate. Niacin is obtained from TRYPTOPHAN, an amino acid plentiful in meats and milk. 5. MINERALS-meat is an excellent source of iron, zinc, copper, phosphorous and few other trace minerals. SAFE COOKING TEMPERATURES FOR VARIOUS MEAT MEAT °C °F Beef,rare 52 125 Beef,medium 57 135 Beef,medium well 68 155 Beef,well done 71 160 Ground beef 74 165 Pork 71 160 MARKET FORMS OF MEAT 1.Fresh Meat-meat taken immediately after slaughter without undergoing chilling. It is the common form of meat sold in public markets. 2.Chilled Meat-meat that has been kept to a temperature just above freezing at 1-3°C within 24 hours after slaughter. This is available in supermarkets and specially meat shops. 3.Frozen Meat-meat cuts frozen to a temperature of - 2°C.Imported meat is sold in this form and texture is stone hard. 4.Cured Meat - are meat products that have been treated with curing agent. Examples of this form are ham, bacon, tapa, tocino and sausage. 5.Processed Meat-may include not only the processed canned meat, but also preparations that are frozen such as frozen meat pies, rolled meats and others in the convenience food shelves. TYPES OF MEAT CUTS AND THEIR CHARACTERISTICS 1.Tender Cuts-these are the least exercised parts of the animal and are fleshy. They are considered as the most expensive cuts. Ex.sirloin, porterhouse, t-bone,prime ribs, tenderloin, loin, lomo, ham and side bacon. 2.Less Tender Cuts-are cuts with more developed connective tissue. It is necessary to apply moist heat methods of cookery to gelatinize the connective tissues thus tenderizing the meat. Ex. Pork – shoulder, picnic, neck bones Beef – round, rump, chuck 3.Tough Cuts-are usually those muscles which get more exercise while the animal is alive. These are usually located in the LOWER PART of the animal. Meat that requires a longer cooking period over low heat. Ex. Beef-shank, flank, plate, brisket and neck. Pork-no tough cut 4.Variety Cuts-are the animal glands and other internal organs. These include the liver, kidney, tripe, brain, lung and tongue. The tail, blood and skin are also grouped under variety meats. MEAT CUTS Primary Cuts of Meat PORK
- 6. BEEF VEAL LAMB MARINADES Good marinade will add flavor to your favorite meat and make it more tender and juicy. Making a marinade is very simple. All you need are three basic components. The first,is an acid, such as lemon juice, vinegar, yogurt or wine. The acid is important as it breaks down the meat and tenderizes it. The second, is oil. This protects and preserves the food while marinated and also when it‘s being cooked. The third, is any herb and/or spice. This is what gives a marinade its unique flavor and zest. Feel free to experiment by grouping one or more ingredients from each component. HERE ARE SOME GENERAL GUIDELINES FOR MARINATING: 1. Meat and poultry are generally marinated for 2 hours up to 2 days. 2. Seafood and fish should be marinated for no longer than one hour.
- 7. 3. Use a non-reactive container-steer clear of aluminum, copper, or cast iron. 4. Wait for your marinade to cool down before pouring over the meat of your choice. 5. Always refrigerate your meat while it's marinating. 6. Never reuse marinades. TYPES OF MARINADES 1.Pineapple Marinade 2.Pork Chop Marinade 3.Jamaican Jerk Marinade 4.Pork Rub Marinade 5.Teriyaki Marinade 6.Pork Chop and Tenderloin Marinade 7.Bourbon Marinade 8.Mustard-Vinegar Marinade EFFECTS OF HEAT TO MEAT 1.It tenderizes connective tissue if moisture is present and cooking is slow. 2.It coagulates protein.Even meats low in connective tissue can be tough and dry if cooked at excessively high heats for too long. 3.High heat toughens and shrinks’ protein and results in excessive moisture lost 4.Roasts cooked at low temperature shrink less and loss less moisture. 5.Moist heat penetrates meat quickly. To avoid over cooking, meat should be simmered, never boiled. METHODS OF COOKING MEAT 1. Dry heat cooking such as roasting, broiling or sautéing. 2. Moist heat cooking like braising, steaming or poaching. CHOOSING THE RIGHT COOKING TECHNIQUE Using the appropriate cooking method for the type of food being prepared is a major part of the culinary arts. Tough cuts of meat like beef brisket or lamb shank need to be cooked slowly, at low heat, for a long time, and with plenty of moisture. Prepared properly, these cuts can be incredibly tender and delicious. On the other hand, dry-heat methods typically involve very high temperatures and short cooking times. A piece of brisket cooked in this way-on a grill, let's say would be tough, chewy and largely inedible. Interestingly enough, a beef tenderloin steak cooked using a slow, moist- heat method such as braising would also turn out tough, chewy and inedible. DRY HEAT COOKING Dry heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter. Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat. Pan-searing a steak is considered dry-heat cooking because the heat transfer takes place through the hot metal of the pan. Note: The browning of food (including the process by which meat is browned, called the Maillard reaction) can only be achieved through dry-heat cooking. Examples of dry-heat methods include: 1. Roasting/Baking-the meat is cooked over live charcoal or oven. 2. Grilling-is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. 3. Broiling-the meat is placed on a broiler rack and exposed to direct heat. 4. Pan Broiling-which consists of cooking food dry (usually without added fat or liquid, though both methods can be used) in a sizzling hot pan in an oven or under a Salamander. 5. Sautéing-is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. 6. Pan Frying-is a form of frying food characterized by the use of minimal cooking oil or fat, typically using just enough to lubricate the pan. 7. Deep Frying-is a cooking method in which food is submerged in hot fat, most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan.
- 8. MOIST HEAT COOKING Moist heat cooking methods include any technique that involves cooking with moisture-whether it's steam, water, stock, wine or some other liquid. Cooking temperatures are much lower, anywhere from 140°F to a maximum of 212°F, because water doesn't get any hotter than that. Examples of moist-heat cooking methods include: 1. Simmering-is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water and above poaching temperature. 2. Boiling-is the meat is cooked in steaming liquid in which bubbles are breaking on the surface. 3. Steaming-is a moist-heat cooking technique that employs hot steam to conduct the heat to the food item.Works by boiling water continuously, causing it to vaporize into steam; the steam then carries heat to the nearby food, thus cooking the food. 4. Braising-the meat is cooked in fat and then cooked in simmering liquid. Is a combination-cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some amount of liquid. 5. Stewing-the meat is cooked in a small amount of liquid for a long time. FACTORS AFFECTING CHOICE OF COOKING METHODS IN MEAT 1.Cuts of meat •Tender cuts like ribs and loin cuts are used for roasting, broiling and grilling. •Less tender cuts from leg or round are used for braising. •Tougher cuts from chuck or shoulder are usually braced. •Least tender cuts from shanks, breast, brisket, and flank are cooked by moist heat. •Ground meat and cubed usually made from trimmings can be cooked by dry heat or moist heat. 2.Fat content •Meats high in fat are cooked without added fat, such as roasting or broiling. •Meats low in fat are often cooked with added fat to prevent dryness,like sautéing,pan frying or braising. 3.Desired quality •Tenderness is not the only goal of cooking.To develop flavor and appearance is also one of the objectives to get the desired quality. LEARNING OUTCOME 3 PLATE/PRESENT MEAT DISHES BASIC PRINCIPLES OF PLATTER PRESENTATION 1. Presentation must have three elements: • Centerpiece may be an uncut portion of the main food item. • Slices or serving portions of the main food item, arrange artistically. • Garnish, arranged artistically in proportion to the cut slices. 2. The food should be easy to handle and serve, so one portion can be removed without ruining the arrangement. 3.Simple arrangements are easier to serve, and more likely to be still attractive when they are half demolished by the guests. 4.Attractive platter is made of metals, mirrors, china, plastic or woods, presentable and suitable for use with food. 5.It must look attractive and appropriate not only by itself, but among other presentations on the table. HOW TO PRESENT FOOD ON A PLATE When you're plating food, the goal is to create a dining experience that tempts all of the senses, not just the palate. When food looks appetizing the body actually produces more fluids that aid in nutrient absorption-so you might even say that beautiful food is more wholesome than food that doesn't look appealing. achieve restaurant-quality presentation, start with brightly colored, well-cooked food. Layer the food and play with contrasting colors and textures to increase its visual appeal.
- 9. Finally, garnish the plate with flavorful herbs or spices to take it to the next level. See Step 1 and beyond to learn how to make the next meal you will cook look irresistible. STARTING WITH BEAUTIFUL FOOD Avoid a monochromatic color scheme •A plate of food looks most appealing when there's a high level of contrast in colors. •When you're planning meals, think ahead about the colors you want to feature on the plate. You might not be able to represent all the colors of the rainbow at every meal, but challenge yourself to have as much color as possible • If you're about to serve several like-colored foods, like grilled chicken and mashed potatoes, adding a serving or two of fruits and vegetables is a fantastic and easy way to add pops of color. The richest greens, oranges, reds, purples, blues, pinks and yellows on your plate probably take the form of fruits and vegetables. •If you're not sure how to add color, utilize garnishes. Nearly any savory dish is well-served by a sprinkling of fresh chives, parsley, dill, or mint. Lemon and lime wedges are welcome alongside poultry and seafood dishes. BRING OUT VEGETABLES BRIGHTEST COLORS The way you cook your vegetables has a lot of bearing on the overall visual effect of a meal. •Lightly steam instead of boiling. Steaming vegetables makes them look appetizing and flavorful, while boiling creates the opposite effect. •Roast or sauté them with a little oil or butter. Roasted or sautéed vegetables look quite appetizing when they're allowed to caramelize a little in oil or butter. SEAR YOUR MEAT AND LET IT REST Many meat dishes look most appetizing when the meat has been seared. The sight of a steak or piece of grilled salmon with a brown, crispy sear will make your dinner guests' mouths start to water. In addition to searing your meat, you should let it rest for several minutes before cutting it. This allows the juices to absorb back into the meat, so that they don't end up running all over the plate. •There are exceptions to the rule of searing your meat. For example, if you're serving braised beef, you'll have to think of creative ways to make the meat look appetizing even though it doesn't have a crispy crust. Serving it with a sauce is a good way to add visual interest. COOK FRIED FOODS CAREFULLY Underdone or overcooked fried foods are difficult to present in an appealing way. Fried foods can look beautiful on a plate, but it's important to fry them well and have a plan for dealing with the oil so it doesn't muck up the rest of the dish. Cook fried foods until they're golden brown, and then let them drain on a plate lined with paper towels to absorb the extra oil. Otherwise, the food will leave streaks of grease on the plates. •Fried foods often continue browning a bit after they've been removed from the hot oil. TAKE TEXTURE INTO ACCOUNT Texture and color go hand in hand when it comes to how appetizing food looks on the plate. If your food looks too oily, too dry, mushy, tough, or otherwise difficult to chew and swallow, it won't matter how perfectly colorful it looks. Take pains to cook food well so that it comes out to the right texture. •The way you handle the food just after it has been cooked, and before it is plated, can really affect the texture. Pasta, for example, should be kept in water or tossed in a bit of oil just after cooking so that it doesn't start to clump. Fried foods should not be covered with airtight lids, because the heat from the food will end up steaming the breading and causing the food to get soggy. •Once the food is on the plate, a spritz of oil or water can improve its visual appeal if it looks too dry.
- 10. EXPERIMENT WITH INTERESTING SHAPES •Cutting vegetables in interesting shapes can make the simple become special. You can cook and serve vegetables, desserts, pot pies and other foods inside unique-shaped dishes to create attractive shapes. LEARNING OUTCOME 4 STORE MEAT METHODS OF PRESERVING MEAT A. 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%. The removal of the moisture content does three things, namely: • Enzymatic changes are retarded; • Growth of microorganisms is much hampered • Microbes lose water and become inert. WAYS OF DRYING MEAT 1.Natural Sun Drying-Natural sunlight is used to reduce the amount of moisture content of meat. Portable solar dryers can provide sanitary means of drying meat. Dryers with screen covers are recommended for outdoor use and lengthens the storage life of meat. 2.DEHYDRATION OR ARTIFICIAL DRYING – Oven is used for drying the meat. Although this is more expensive than sun drying, dehydration is a more efficient method of removing moisture from meat. Products dried in this way are of higher quality and can be sold at better prices. B. Smoking-Meat is smoked to create a distinctive color and flavor, thus helping its preservation. The flavor, color and attractive glaze on the surface of the meat is desired like in ham, bacon and tinapa. The heat generated during smoking destroys the enzymes and dries the product artificially, thus preventing the growth of molds and vegetative bacteria on the surface. Cold and hot smoking are the two types of smoking. Smoked meats include ham, bacon, and chicken. •Cold Smoking-The temperature is held between 26 to 43ºC and the products are smoked over a period of days or weeks. The products thus pick up a strong smoked flavor and are dehydrated as well. •Hot Smoking-The temperature is higher, from 71 to 79ºC.The high temperature speed up the drying process, giving the product a mild smoked flavor. C. 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. D. 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. Curing agents also help improve the flavor and appearance of meat and retain its original color. Sugar minimizes the hardness of the straight cure process. It also makes the product more appetizing and provides energy to the nitrate-reducing bacteria which gives the red color. Spices give the desired flavor and aroma. E. Refrigerating-Meat is stored at a temperature range of 2 to 10ºC to retard mold and bacterial growth for a limited period. F. 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. G. 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. This process destroys the organism that causes spoilage. It maintains the high quality of meat product and extends its life for about a year. H. 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. The texture, appearance, flavor, and nutritive value of freeze dried products are comparable to frozen foods. The products have a long shelf life
- 11. and require no refrigeration. This method needs special equipment such as MODERN FREEZE DRYER. EVALUATING THE QUALITY OF PRESERVED MEAT PRODUCTS Good quality pork has less than 1 ¼ cm of golden brown fat that covers the surface of the meat and a thoroughly cooked interior where meat has even pinkish color. It has also a juicy and tender texture, a pleasing aroma and a tender seasoned and pleasing taste with a slight hint of smoky flavor. Sausages of good quality are uniform in size and length. Each sausage in a whole piece has no rupture of casing even when pricked. The interior has a pinkish color when thoroughly cooked. A combination of juicy meat with spicy seasoning marks their flavor. FOOD STORAGE CHART Most canned foods can be stored at room temperature in a cold place and hold their eating quality for several months. They are safe to eat as long as there is no bulge on the can. Below 24ºC is a good temperature for storage. Canned ham and other perishable meats should be stored in the refrigerator unless storage recommendations on the can state otherwise. These meats should not be frozen. HYGIENE PRACTICES IN STORING MEAT PRODUCTS To achieve high standards of sanitation, the following measures should be strictly observed: 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. 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. 7. Maintain adequate employer supervision and a constant program of education in sanitation for food service workers. 8. 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. 9. Provide a regular employee education on food service sanitation. TECHNIQUES IN STORING MEAT Safe Storage - Meat is among the most perishable foods. This perishable ability makes it a potentially hazardous food. At ambient temperatures, meat spoils so fast. It is therefore necessary to keep it in chilled storage. Storing-take time to store the food items. Store new purchases behind old ones and always use the old stock first.It is easy to put new purchases at the front. However, older stocks are overlooked and thus cause spoilage. These may include cereal Food Suggested Maximum Temperature (ºC) Recommended Maximum Storage Canned Products Frozen Products Beef poultry Fresh Pork(not ground) Sausage,ground meat Cold cuts, Sliced Cured bacon Ham (tender cured) Ham (Canned) Dried Beef 21 -18 to -29 18 to 29 18 to 29 3 to 4 3 to 4 3 to 4 3 to 4 3 to 4 12 months 6–12 months, in original package 3-6 months, in original package 1-3 months, in original package 3-5 days, in semi-moisture proof paper 1-4 weeks, tightly wrapped 1-6 weeks, tightly wrapped 6 weeks, in original container (unopened) 6 weeks, tightly wrapped
- 12. and cereal products, sweeteners, oils, seasonings, and unopened cans and jars. Do not use kitchen cabinets above the refrigerator, stove, or oven for food storage. Never use the area under the sink for storing food because openings around water and drain pipes are impossible to seal. Pipes may leak and damage the food. If you reuse glass jars, wash them thoroughly, wipe, and air-dry before using. This helps remove any trace of odors that may remain. 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. If refrigerated foods are not properly wrapped, they will dry out and lose nutrients and flavor. Food should be well covered with plastic, foil or wax paper, or should be put in tightly covered containers. Garlic and sausages are strong-flavored foods and should be wrapped tightly in plastic or foil and stored in an air-tight container to prevent the transfer of aromas to other foods. 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. If plastic containers are used, allow about 2.5 cm of headspace at the top between the food and the lid so the food can expand when if freezes. Thaw frozen foods in the refrigerator. Do not allow food to thaw at room temperature. At this point, microorganisms will begin to grow. Our sanitary laws and regulations are so designed to safeguard and promote health. Bacteria are all around us, but they are so small that they cannot be seen by the naked eye. There are hundreds of different kinds of bacteria. Some harmless bacteria are useful and necessary such as those essential in preparing cheese. Other bacteria are essential in agriculture and industry. However, many types of bacteria are dangerous and cause diseases if allowed to multiply and be transmitted to humans. Food contaminated with bacteria can make people sick. Some of the common illnesses are salmonellosis, perfringens poisoning, staphylococcal poisoning, and botulism. Sanitation is the best preventive measure against food- borne diseases. Sanitation means keeping bacteria out of food through personal hygiene and proper handling procedures. It also means keeping the food at proper temperatures so bacteria already present do not have much chance to multiply.