INTRODUCTION

Meat Processing is considered to be any meat which has been modified in

order either to improve its taste or to extend its shelf life. Methods of meat
processing include salting, curing, fermentation, and smoking. Processed meat is
usually composed of pork or beef, but also poultry, while it can also
contain offal or meat by-products such as blood. Processed meat products
include bacon, ham, sausages, salami, corned beef, jerky, canned meat and meat-
based sauces. Meat processing includes all the processes that change fresh meat
with the exception of simple mechanical processes such as cutting, grinding or
mixing.
The principle of this subject is to help the student of bachelor of science in
meat technology to experience oral and practical activity in order to learn of
creating product that are in able to us in the future. This activities will enhance the
learning of the students about processing of meat.
Lastly, this helps to determine whether the product that we produce is fit for
the consumer to their taste buds.
 DOCUMENTATION OF ALL THE ACTIVITIES
DISCUSSION
The activity will start by preparing all the ingredients and equipment in order to make the
product. Pork, eggs and fish is the main ingredients of all the activity from start to finish each
activity has deferent procedure in order to become fit for the consumers for taste buds. All the
ingredients are purchased in Catarman public market.

Activity No. 1 Deboning of Milk Fish, on August 20, 2019. In the afternoon at 1pm all the the
students are gathered along with the ingredients, first is to wear the specific attire for the activity in order
to look pleasent in the documentation. The main ingredients for the actvity is Milk fish. First by removing
the scal of fish and cutting in half in order remove the bones. After cuting fish into half we remove slowly
the bones of the fish its ready for marination and documentation of the product.
Deboning of milk fish

Figure 1. Milk fish cut in half Figure 2. Removing of bones

 Activity No 2. Making of tocino and Tapa, September 10, 2019. Same time as the first activity,
we prepared all the specific ingredients of this activity, the main ingredients is pork. First we make tocino
by cutting the pork into pieces and placed in a mixing bowl along with the specific ingredients by making
tocino we add food colouring in order to match the colour of tocino. The second is Tapa by placing in the
mixing bowl along with the ingredients and tapa and mixing thoroughly so that the pork absorbed the
ingredients and become fit for the consumer’s taste buds.
Making of Tocino and Tapa

Figure 3. Mixing all the ingredients Figure 4. All the ingredients

Figure 5. Finish product of tocino and tapa

 Actvity No. 3, Salted Egg and Fishball, October 01, 2019. Our main ingredients for this activity
is egg and tuna meat. There are two types of salted egg. First we soak the egg in water with salt, second we
used clay and soak the egg along with salt in thier designated container and wait for 14days in order to
absorb the saltiness of the egg. Then for the fish ball, we placed the ground tuna meat in mixing bowl and
mixed it with deferent ingredients until the flavour is absorbed by the meat after mixing we mould it into
small circle pieces and boiled with water. Onward we fry the fish ball until the golden brown colour for the
tasting.
Making of Salted Egg and Fis ball

Figure 6. Minced tuna meat Figure 7. Mixing all the ingredients

Figure 8. After boiling the fishball

Figure 9. Egg is soak in water and salt Figure 10. Egg is soak in clay and salt

Figure 11. The finished product of salted egg

 Activity No. 4, Longanisa and Skinless, November 12, 2019. This activity requires ground pork,
we used 75% of pure meat and 25% of fats, first we divide the meat into half, and there are two type of
methods the natural and artificial. First we mixed the meat along with fats in a bowl and minced garlic other
ingredients and mould it in a moulding machine showed in the documentation in activity four. After
moulding we make skinless we mould it using our hand and prepare in plate for documentation
Longganisa and Skinless

Figure 12. Mixing the pork with ingredients Figure 13. Removing of fats in the casing

Figure 14. Moulding the longganisa using machine Figure 15. Finished product of longganisa and skinless
Group 1 documentation along with their specific attired ☺ ☺
 Republic of the Philippines
UNIVERSITY EASTERN PHILIPPINES
COLLEGE OF VITERNINARY MEDICINE
Univeristy Town, Catarman Northern Samar
Catarman, 6400 Northern Samar

Email; uepcvm@gmail.com

Narrative Report in Meat Science 411

(Principle of Meat Processing and Utilization)
1st Semester. Sy: 2019-2020

Prepared by:
Group # 1

Jude Mike S. Velacio

Ericson Dave M. Rosalita
Car Angelo A. Jarito
Aimee E. Buencibello
Marjorie M. Lora

Submitted to:
Prof. James R. Villanueva
Subject Professor
 DEBONING OF MILKFISH

RETURN OF INVESTMENT
(ROI)

INGREDIENTS EXPENSES

Milkfish ₱ 210
Garlic ₱5
Onion ₱5
Black Pepper ₱5
Salt ₱5
Ginger ₱ 10
Tomato ₱ 10

Total Expenses: ₱ 230

Sold Price per (kl) Amount

2.25kl of deboned milkfish ₱ 170 ₱ 382.50

marinated

(Income) ₱ 382.50
(Expenses) ₱ 230
Total = 152.50

Gross Income: ₱ 152.50

OTHER EXPENSES:

Gas: ₱ 30
Labour: ₱ 50

(Gross Income) ₱ 152.50

(Other Expenses) ₱ 80
Total = ₱ 72.50

NET INCOME: ₱ 72.50

 TAPA AND TOCINO MAKING

RETURN OF INVESTMENT
(ROI)

INGREDIENTS EXPENSES

Pork ₱ 255
Salt ₱5
Sugar ₱ 15
Black pepper ₱5
Soy Sauce ₱ 12
Anisado wine ₱ 36
Oil ₱5
Food color ₱ 20
Vinergar ₱ 11
Cold water ₱5

Total Expenses: ₱ 359

Sold Price per (kl) Amount

1.25kl of Tapa ₱ 240 ₱ 300

1. 30kl of Tocino ₱ 230 ₱ 299

(Income) ₱ 599
(Expenses) ₱ 359
Total = ₱ 240

Gross Income: ₱ 240

OTHER EXPENSES:
Gas: ₱ 30
Labour: ₱ 50

(Gross Income) ₱ 240

(Other Expenses) ₱ 80
Total = ₱ 160

NET INCOME: ₱ 160

 SALTED EGG AND FISHBALL MAKING

RETURN OF INVESTMENT
(ROI)

INGREDIENTS EXPENSES

Egg 168
Salt 15
Water 10
Fish (Tuna) 100
Baking Powder 15
Power pepper 5
Oil 20
Sugar 15

Total Expenses: ₱ 348

Sold Price per (pcs/kl) Amount

24pcs Salted egg ₱ 15 ₱ 360

½ kl of Fishball ₱ 150 ₱ 75

(Income) ₱ 435
(Expenses) ₱ 348
Total = ₱ 87

Gross Income: ₱ 87

OTHER EXPENSES:
Gas: ₱ 30
Labour: ₱ 50

(Gross Income) ₱ 87
(Other Expenses) ₱ 80
Total = ₱7

NET INCOME: ₱ 7
 LONGGANISA AND SKINLESS MAKING

RETURN OF INVESTMENT
(ROI)

INGREDIENTS EXPENSES

Ground pork ₱ 255

Black pepper ₱5
Anisado wine ₱ 36
Fresh intestine ₱ 60
Prague powder ₱ 10
Sugar ₱ 15
Water ₱5
Garlic ₱ 35

Total Expenses: ₱ 410

Sold Price per (kl) Amount

1.20kl Logganisa ₱ 170 ₱ 204

1.30kl Skinless ₱ 170 ₱ 221

(Income) ₱ 425
(Expenses) ₱ 410
Total = ₱ 15

Gross Income: ₱ 15

OTHER EXPENSES:
Gas: ₱ 30
Labour: ₱ 50

(Gross Income) ₱ 15
(Other Expenses) ₱ 80
Total = ₱ -65

Loss: ₱ 65