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• Papasa ka?


  Syempre!
• What does phosphate do?

  It increases the WHC of meat and lowers processing shrinkage, increasing the yield. (0.5% in finished product)
• This is a strong reducing compound that is beneficial in improving the color stability of cured products especially when exposed to retail display

  Ascorbic acid/ erythorbic acid
• This retards the development of nitrosamines which is carcinogenic 


  Ascorbic acid/ erythorbic acid
• What is the inclusion rate of the Ascorbic acid/ erythorbic acid?

  0.5 g/kg meat
• T/F: Excessive ascorbates may lead to premature conversion of nitrite to nitric oxide which may escape into the air as gas and lower the nitric level of brine, resulting in undercured meat
• Is MSG can be considered natural?

  Yes
• Glutamate is an amino acid 


  True
• What is the role of Monosodium glutamate in meat?

  Flavor enhancer, brings out the unique flavor of the meaty taste in a dish
• What is the base component of MSG?

  Glutamate
• This derived from the natural fermentation process of sugarcane, sugar beets, cassava, molasses, corn sugar that is refined and fermented similar to beer, wine, soy sauce

  MSG
• These usually consist of buds, flowers, seeds, leaves, bark, or other plant parts that have been dried and can be used in their original form or powder form.

  Spices
• What are the fragrant spices?


  Allspice, Cinnamon, Cloves, Cumin, Coriander, Cardamom (CaCiCoCuCAll)
• Coloring spices?


  Paprika, Saffron, Turmeric (PaSaTu!)
• Hot Spices?


  Cayenne, Mustard, Pepper, Chilli (PreChilCaMusta)
• Done to remove areas with blood clots, bruises, dark patches, and excessive fats. Microbial growth usually sets at these portions hence must be right away____


  Trimming
• After trimming, this follows to reduce microbial load. salt solution of about 2 % concentration is an alternative disinfectant for the production of organic meat products.

  Washing
• This lowers the temperature of the meat to prevent the growth of microorganisms and to firm up the mat before slicing or grinding.

  Chilling
• The last step in preparing the meat. the cut should be made across the meat grain to facilitate penetration of ingredients and chewing, otherwise, it will result in a ropy meat texture.

  Slicing/Grinding
• The meat should be sliced into about 2 inch cube


  Slicing
• the plate to be used should not be smaller than 1/4 to prevent or minimize fat melting during the cooking process.

  Grinding
• What re the factors affecting the curing process?

  • ingredients ACV, curing period and temp, meat condition, type, size, pH, type and fiber direction, amount of fat covering, manner of ingredients application
• These are meat products that are cured, smoked, and cooked. Usually available as ready to eat product which may be intact meat, meat slices or ground meat

  Ham
• SAMPLE CURING PERIOD: Dry rub and immersion

  5-7 days
• SAMPLE CURING PERIOD: injection

  1-3 days
• SAMPLE CURING PERIOD: injection and tumbling

  1 day
• T/F: After curing the meat shall wash thoroughly, because salt might recrystalize

  True
• Tradition Method of curing Ham

  First is the selection of formula, preparation of meat and ingredients, Application of ingedients
• STEPS IN HAM/BACON IN CURING

  okay

  
• Ham sample dry curing formula:

  Curing period: 5-7 day / PC of meat

  
• 1 degree salinity 


  0.263% salt
• This is a ham that has a higher salt concentration; drying for 15-18 days (100-110 F); 14% MC; less than or equal to 5 kg; 2.5-3.0 optimum weight

  Chinese style ham
• Ham cooking ingredients:


  Pineapple juice, brown sugar, water, onion, laurel leaves, black pepper, MSG (8)
• Belly material from 100-130 kg live hogs; has 50, 46, and 4% fat, lean and skin; not too thin nor too fat

  bacon making
• Sample curing formulation:


  Salt= 15 sugar 25 curing salt =5 ascorbic acid= 0.5
• the objective of processing chicken and duck ham


  enhance the organoleptic properties, and lengthen the shelf life
• Product native in the Philippines, very sweet taste, mildly spiced, made from port or chicken, red in color

  tocino
• How was tocino developed?

  • Preserving as a means of preserving unsold meat at the end of the day;
• This is traditionally prepared by salting meat and drying it under the direct heat of the sun on top of a wooden stove

  Tapa
• she claimed that she was the first to use the term tapsilog

  vivian del rosario