Agriculture 21

EXERCISE 12
PROCESSING OF MEAT PRODUCTS

Name: Joni Gabriel Cruzata Score:

Lab Section: AB-4L Submitted on May 16, 2019

I. Tocino Manufacture
1. Record the following data and compute for the product yield:
Weight of meat before processing 1380.8 grams
Weight of meat after processing 1651.5 grams
Compute for the product yield 19.60%
2. Record the data in the given table and compute for the parameters indicated.

Items Quantity Unit Cost of the Item Cost of Ingredients

Used
Lean pork 1380.8 grams Php 220/kg Php303.776
Salt 16 grams Php 10/kg Php0.16
Sugar 150 grams Php 52/kg Php7.8
Curing salt 6 grams Php 120/kg Php0.72
Black pepper 2 grams Php 680/kg Php1.36
MSG 1.0 grams Php 500/kg Php0.50
Ingredient Cost — — Php 314.316
Overhead Cost* — — Php 31.43
Total Cost of Production — — Php 345.746
*10% of Ingredient Cost (cost of labor, water, electricity, packaging, storage, etc.)

1. Compute for the total cost production of the finished product.

Lean pork: 1.3808 kg x Php 220 = Php303.776
Salt: 0.016 kg x Php 10 = Php0.16
Sugar: 0.15 kg x Php 52 = Php7.8
Curing salt: 0.006 x Php 120 = Php0.72
Black pepper: 0.002 x Php 680 = Php1.36
MSG: 0.001 x Php 500 = Php0.50
Ingredient Cost = Php 314.316
 Total cost of production = ingredient cost + overhead cost
= Php 314.316 + Php 31.43
= Php 345.746

2. If the meat will be sold with 30% mark up, how much would be the selling price?
Mark-up price = cost price x percentage mark up
= Php 345.746 x .30
= Php 103.7238
Selling price = cost price + mark-up price
= Php 345.746 + Php 103.7238
= Php 449.4698

II. Frankfurter Manufacture

1. Prepare the flow chart on the changes in the form of meat during the manufacture of frankfurter.

Chilling Lean Pork Freezing Lean Pork

Emulsification Sausage
Chilling Fat Freezing Fat

2. In terms of sausage color, what do you prefer, natural or red? Explain.

I’ll natural colored sausages since red has synthetic value that may be detrimental to one’s health.
Although both color have firmer texture that releases juices and flavor when bitten. It must also be noted
that the dye used on the red casings of hotdog might contain certain amount of chemicals that is not good
for human consumption though not all of them have that.