Methods of processing Meat and Poultry.pptx

THis is just a reference in meat and poultry processing

1. Methods of processing Meat and Poultry

2. Canning This is a combination of heating to kill spoilage bacteria and inactivate enzymes and sealing the food in an airtight container to prevent contamination.

3. Sun and Air Drying This is whe n meat and poultry are sun dried or air dried to remove moisture.

4. Salting and Curing These are processing and preserving by using high salt concentration.

5. Dehydration and Smoking These were used in the olden times to remove moisture from food. Dehydration uses artificially heated air with controlled condition of temperature, humidity, and airflow. Smoking is usually supplementary to salting and drying.

6. Marketing and packaging of processed meat and poultry products Packaging lengthens the shelf life of food. It also contributes in marketing processes products by making them clean, attractive, and constantly sanitized.

7. Different packaging materials and their qualities Aluminum foil That is odorless and nontoxic. Glassine paper Made of wooden fiber. Saran film Is thermoplastic resin and used for vacuum sealing frozen food.

8. Edible packages As in casing of sausage, frozen steaks. Laminated wrapping Made from two or more combined materials. Polyethylene That shield the product agai6the loss or gain of moisture. Wooden boxes That protect the product from breakage and compression.

9. Metal drums and pails Some local packaging Materials that can be used for food that requires immediate cooking like banana leaves, palm leaves, coconut leaves, and bamboo sticks.

10. Qualities of good packaging It should be appropriate for the product. It should maintain the freshness and appearance of the product. It should be dead set against grease, bacteria, and insects and rodents. It should be moisture resistant.

11. Qualities of good packaging It should be appear clean and safe. It should protect the processed food from handling, transporting, and physical damage

12. Consideration when choosing packaging materials for processed meat and poultry Product composition Processed food differ in composition and texture; some are soft, some have tendency to gel at varied temperatures, and some let loose of fats or grease

13. Odor and aroma of food Certain processed food loose its aroma if not packaged properly. Size and shape of the processed food Packaging materials should match the size and shape of the food to prevent damage from handling

14. Appearance and color of food Excessive lifting can cause discoloration. Aesthetic appearance This includes appropriateness of design, color, and size

15. Steps in costing processed meat and poultry List all the ingredients used in the recipe Determine the costs of each ingredient Total the cost of the ingredients used and divided by the number of portion yield of the recipe. The result is the cost of each portion The cost of operation, package, and labor should be added to the cost per portion Decide on the markup percentage ( profit) to arrive at the selling per portion. If the markup is 45%, you may follow this formula Selling price= cost per portion × percentage markup.