Meat Processing
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TRAINING MANUAL
ERWIN A. CAPARAS
Trainer/Resource Speaker
Contact Number: 0927-2861845
Points to Consider in Starting a Meat Processing Project 1. Determination, enthusiasm and perseverance to start a business. 2. Market for the products. 3. Sourcing, for raw materials, ingredients and packaging. 4. Availability of simple equipment and utensils. 5. Capital to start the business. 6. Personnel to attend to the processing operations. 7. Allocate time for processing. 8. Identification of product lines.
Important Utensils Used in Meat Processing Knives Weighing scale Measuring cups and spoons Spatula / Rubber Scraper Syringe and needle Mixing Bowl Utility Trays Chopping Boards Pots & Pans Pails Meat Thermometer
Important Equipment Used in Meat Processing Meat Grinder Smokehouse Refrigerator / Freezer Tumbler Impulse Sealer Blow Torch Food Processor Cooking Stove
Curing Ingredients and their Functions 1. Salt. Used as preservative and provides the most desirable flavor of the produce. 2. Sugar. Counteracts the astringent quality of salt, enhances the flavor of the product and aids in lowering pH of the cure. 3. Nitrates and Nitrites. A color fixation agent or substance responsible for the development of the proper color in cured meat products. 4. Ascorbic Acid. A substance that speeds up curing reaction. 5. Phosphates. Adjuncts that are used to increase the water holding and binding capacity of cured products, and reduce oxidative rancidity. 6. Vinegar. A substance added for flavor and aids in prolonging the shelf-life of the finished product. 7. Spices. Further enhances palatability. 8. Binders, Fillers & Emulsifiers. Increase product yield and improves texture, appearance and sliceability. 9. Other Ingredients. Further improve product flavor. a. anisado wine b. monosodium
TRAINING MANUAL
ERWIN A. CAPARAS
Trainer/Resource Speaker
Contact Number: 0927-2861845
Points to Consider in Starting a Meat Processing Project 1. Determination, enthusiasm and perseverance to start a business. 2. Market for the products. 3. Sourcing, for raw materials, ingredients and packaging. 4. Availability of simple equipment and utensils. 5. Capital to start the business. 6. Personnel to attend to the processing operations. 7. Allocate time for processing. 8. Identification of product lines.
Important Utensils Used in Meat Processing Knives Weighing scale Measuring cups and spoons Spatula / Rubber Scraper Syringe and needle Mixing Bowl Utility Trays Chopping Boards Pots & Pans Pails Meat Thermometer
Important Equipment Used in Meat Processing Meat Grinder Smokehouse Refrigerator / Freezer Tumbler Impulse Sealer Blow Torch Food Processor Cooking Stove
Curing Ingredients and their Functions 1. Salt. Used as preservative and provides the most desirable flavor of the produce. 2. Sugar. Counteracts the astringent quality of salt, enhances the flavor of the product and aids in lowering pH of the cure. 3. Nitrates and Nitrites. A color fixation agent or substance responsible for the development of the proper color in cured meat products. 4. Ascorbic Acid. A substance that speeds up curing reaction. 5. Phosphates. Adjuncts that are used to increase the water holding and binding capacity of cured products, and reduce oxidative rancidity. 6. Vinegar. A substance added for flavor and aids in prolonging the shelf-life of the finished product. 7. Spices. Further enhances palatability. 8. Binders, Fillers & Emulsifiers. Increase product yield and improves texture, appearance and sliceability. 9. Other Ingredients. Further improve product flavor. a. anisado wine b. monosodium