Any products or commodity, raw or processed, that is marketed for human consumptions.

Defined as any procedure that alters food from its natural state, such as heating, canning, freezing, drying, milling and fermenting.

Major Agricultural Products

Tasked to formulate, promulgate, and implement laws, policies, programs and projects governing the post-harvest flows of meat in order to protect the interest and welfare of consumers and promote the development of the livestock and meat industry.

An act to strengthen the food safety regulatory system in the country to protect the consumer health and facilitate market access of local foods and food products and for other purposes.

registered /approved premises authorized by BAI where slaughtering of animals takes place (human consumption)

The premises used in the slaughter of animals for human consumption

From fasting through stunning, bleeding up to skinning and evisceration.

Body of any slaughtered animal after bleeding and dressing.

From splitting and quartering, to cutting the carcass into retail cuts

Mark/stamp/tag/label which represents the approval of Livestock Inspector

Process of cutting carcass into standard wholesale and retail cuts

Removal of animal parts not intended for human consumption

Slaughtering of double dead animals.

By- products, organs, glands and tissues other than carcass (may or may not be edible)

Carcass marked as unsound, unhealthy and unfit for human consumption but fit as feed stuff (PASSED)

animal tissues which are suitable for use as food, abundant source of iron, zinc, and B vitamins. It is also an excellent source of protein.

Meat Category

Red meat ex.

Meat from cattle over a year of age

Meat from calves 3 months of age or younger

meat from swine

meat from sheep

meat from goat

comes from cattle, swine, sheep, goats and to a lesser extent, horses and other animals

comes from flesh of non-domesticated animals

comes from flesh of aquatic organisms of which the bulk are fish

comes from flesh of domestic birds

Basic Principles of Selecting Animals for Slaughter

"Let us meet each other with a smile for the smile is the beginning of love"

works without the presence of any moisture, broth, or water. Instead, it relies on the circulation of hot air or contact with fat to transfer heat to foods.

important aspects of the cooking process.

cooking over or under a source of direct heat such as coals, a gas burner, or glowing electric unit. Much of the heat is derived from radiant energy: some is conducted from the air and from the broiler rack.

Dry heat cooking

Moist heat cooking

Methods of cooking

Combination cooking

is performed inside an oven and uses indirect heat that cooks from all sides for even browning.

Cooking on a spit before an open fire or by covering with hot coals.

usually performed at lower temperatures than roasting.

is similar to broiling, in that it uses radiant heat to cook foods quickly.

is performed over a burner in a hot, shallow pan and uses a small amount of oil or fat to coat food for even browning.

relies on the presence of liquid or steam to cook foods. This method can be used to make healthy dishes without any added fat or oil.

is a gentle method of cooking in which foods are submerged in hot liquid between 140 degrees and 180 degrees Fahrenheit.

is also a gentle method of cooking foods but uses higher temperatures than poaching, usually between 180 degrees and 205 degrees Fahrenheit.

This cooking technique involves submerging food in water that has been heated to the boiling point of 212 degrees Fahrenheit.

In steaming, water is boiled continuously to produce a steady amount of steam. The steam surrounds foods and cooks evenly while retaining moisture.

utilizes both dry and moist cooking methods.

foods are first seared in a hot oiled pan then transferred to a larger pot to cook in hot liquid. The foods are only partially submerged in simmering water, broth, or stock.

foods are completely submerged in hot liquid while stewing instead of being partially submerged.

"Cooking is one of the great gift you can give to those you love"

is the conversion of raw materials to food commodities.

is the conversion of ingredients into edible products – this involves combining foods in a particular way to change properties.

Unit operations

Destroys, inhibits or removes micro-organisms

Refers to the aspects of food, water or other substances that an individual experiences via the senses.

Most of the changes brought about in foods are due to alteration in biochemical properties of the food by microbes. These can be due to carbohydrate, protein, lipid or pectin degradation.

Processing and preservation technologies used in the food industry

" If you quit on the process you are quiting on the results"

"No one is born a great cook, one learns by doing"

preservation of by hermetic sealing and sterilization

Father of the canning industry

destruction of microorganisms by heat treatment

Father of Microbiology

"Quality in a service or product is not what you put in it. it is what the client or customer gets out of it"

Types of Contamination

bacteria, fungi, viruses. Most common cause of food spoilage

pesticides, excess preservatives and additives, and toxic metals

Filthy human, insects, rodents, extraneous matter, foreign matter

Why do we process meat

Meat process prevents?

Removal of Internal Organs

Fats

Cause The darkening of meat

Temperature Requirement of meat

Factors Affecting Growth of Microorganisms

Bacteria do not survive moisture Content of?

yeast and mold do not survive in a moisture Content of?

Factors required in oxidation

Meat preservation Approaches/Processes

Two ways of drying

Oldest and most widely used in meat preservation

Burning wood, saw dust or guava leaves, Preventing bacterial growth in meat, Improves flavor, odor, appearance and texture of meat

Simple method of dehydration, meat becomes tough, dried up and shriveled and losses some of the important flavors

Two types of Cold Storage

Freezing

method where meat is hermetically sealed in a container and subjected to a thermal process 

method of preservation that centers on one basic principle: the curing ingredients inhibit the growth of microorganisms.

is the mechanical process of reducing raw materials to small particles called as minced meat.

The ability of the meat to retain water under standard Processing procedures

The ability of meat to form stable emulsion with lipids

Required in binding the pieces of meat together in processed product

A mixture of concentrates added to food as a results of production and Processing

are added to food to prevent the growth of bacteria, which are instrumental to food spoilage

are added to food to prevent separation of food ingredients like oil and vinegar. Ordinarily. The two would not mix into one liquid.

added to food to improve consistency and texture usually polysaecharide food gums.

is a sweet substance from sugarcane or sugar beet juice

taken from the seeds, stems, barks fruits, and leaves of plants. And are very pungeant, aromatic, and flavorful.

Types of Salt

heigthens the flavor of vaious food.