lesson 2 TLE

• Methods of processing meat and poultry

  • Canning
  • Drying or smoking
  • Freezing
  • Salting
  • Chilling
  • Curing
• Ingredients in meat processing

  • Food additives
• Food additives


  A mixture of concentrates added to the food as a result of production and processing
• Reasons for using food additives

  • Maintain and improve the nutritional quality of the food
  • Enhance its stability
  • To make it appetizing
• Types of food additives


  • Preservatives
  • Emulsifiers
  • Stabilizers
• Preservatives


  Added to the food to prevent the growth of bacteria
• Preservatives


  • Salt, sugar, and vinegar
  • Saltpeter (for curing)
  • Sulfur dioxide (anti-browning agent for fruits and vegetables)
  • Benzoic acid (for fruit juices and jellies)
• Emulsifiers


  Added to food to prevent separation of food ingredients like oil and vinegar
• Emulsifiers


  • Egg (natural emulsifier)
  • Lecithin (fat found in soy and other food product)
• Stabilizers


  Added to food to improve consistency and texture, usually polysaccharide for gums
• Stabilizers


  • Guar gum
  • Carrageena
  • Gelatin
• Sugar


  A sweet substance from sugarcane or sugar beet juice
• Refined sugar


  Sugar that has been purified of unwanted impurities
• Brown sugar


  Consists of sugar crystals in molasses syrup
• Spices


  Taken from the seeds, stems, barks, fruits, and leaves of plants
• Uses of spices


  • For pungent
  • For aroma
  • For flavor
• Spices


  • Cardamom (spice made from the seeds)
  • Cinnamon (spice obtained from the inner bark of a tree)
  • Cloves (aromatic flower buds)
• Salt


  Heightens the flavor of various foods
• Rock salt


  Less refined than iodized salt, must be food grade when used for cooking
• Iodized salt


  Salt that has small amounts of iodine added
• Sea salt


  Distilled from sea waters, can be fine or coarsely ground
• Hard water


  Water that contains a high amount of dissolved minerals, such as magnesium and calcium
• Soft water


  Treated water, its minerals removed
• Tap water


  Running or drinking water from an indoor tap
• Water


  • Distilled water
  • Purified water
• Canning


  1. Heating to kill spoilage bacteria and inactivate enzymes

  2. Sealing the food in an airtight container to prevent contamination
• Sun and air drying

  Meat and poultry are sun dried or air dried to remove moisture
• Salting and curing


  1. Processing and preserving by using high salt concentration

  2. Salt holds back microorganisms and the action of enzymes

  3. Curing means submersion of food products in a solution of curing salts, such as when curing ham, bacon, and corn beef
• Dehydration and smoking


  1. Used in the olden times to remove moisture from the foods

  2. Dehydration uses artificially heated air with controlled condition of temperature, humidity, and airflow

  3. Smoking is usually supplementary to salting and drying, the product is placed close to the fire and the food is cooked as well as saturated with smoke