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

Processing and preservation technologies used in the food industry

Moist heat cooking

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.

Father of the canning industry

Body of any slaughtered animal after bleeding and dressing.

preservation of by hermetic sealing and sterilization

Methods of cooking

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

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

Types of Contamination

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

usually performed at lower temperatures than roasting.

meat from sheep

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.

Freezing

Process of cutting carcass into standard wholesale and retail cuts

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

Fats

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

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

Temperature Requirement of meat

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

utilizes both dry and moist cooking methods.

Two types of Cold Storage

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

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

Slaughtering of double dead animals.

Red meat ex.

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

Factors Affecting Growth of Microorganisms

important aspects of the cooking process.

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

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

meat from goat

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.

Oldest and most widely used in meat preservation

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

Meat process prevents?

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

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

Combination cooking

is a sweet substance from sugarcane or sugar beet juice

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

Major Agricultural Products

Meat from cattle over a year of age

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.

Father of Microbiology

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.

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.

Why do we process meat

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.

"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 Salt

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

meat from swine

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.

Factors required in oxidation

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

Required in binding the pieces of meat together in processed product

destruction of microorganisms by heat treatment

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

The ability of meat to form stable emulsion with lipids

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

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

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

Bacteria do not survive moisture Content of?

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

Removal of animal parts not intended for human consumption

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

comes from flesh of non-domesticated animals

pesticides, excess preservatives and additives, and toxic metals

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

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

comes from flesh of domestic birds

Two ways of drying

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

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

Destroys, inhibits or removes micro-organisms

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

Basic Principles of Selecting Animals for Slaughter

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.

heigthens the flavor of vaious food.

Meat preservation Approaches/Processes

is the conversion of raw materials to food commodities.

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

Meat Category

The premises used in the slaughter of animals for human consumption

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

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

Unit operations

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

Meat from calves 3 months of age or younger

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

Removal of Internal Organs

Dry heat cooking

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

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