Government Property Senior High School

NOT FOR SALE

Food (Fish) Processing NCII

QUARTER 1-MODULE 9
Lesson 1: Processing Food by Salting, Curing, and Smoking

Department of
Education ● Republic
of the Philippines

Poultry Grading
Quality refers to the inherent properties of a product that
determine its relative degree of excellence or value. Experience
and research have identified certain properties in poultry that are
desired by producers, processors, and consumers. Some of these
properties are a good proportion
of meat to bone, adequate skin covering, absence of feathers,
and freedom from discolorations.
 Standards of quality enumerate the factors that affect these
properties and apply to individual ready-to-cook poultry
carcasses, parts, and products. There are no grade standards for
giblets, detached necks and tails, wing tips, and skin.
For carcasses and parts, the factors include conformation,
fleshing, fat covering, defeathering, exposed flesh, discolorations,
disjointed or broken bones, missing parts from whole carcasses,
and freezing defects, if applicable. For poultry products, such as
boneless-skinless breasts, factors include presence of bones,
tendons, cartilage, discolorations, and blood clots, as well as
other product-specific factors.
Grades apply to lots of poultry of the same kind and class,
each of which conforms to the requirements for the grade
standard. The U.S. consumer grades for poultry are U.S. Grades
A, B, and C.
Grading involves evaluating poultry in terms of the standards
to determine the grade. Figures 11-14 show an A quality young
chicken, turkey, duck, and goose. A given lot of poultry may
contain a small percentage of a quality lower than the grade
specified because some defects are permitted. This is an
unavoidable necessity due to today’s production-
type processing methods.
Poultry grade standards have changed over the years to
reflect developments in poultry production, processing, and
marketing. Standards for ready-to-cook poultry were added to the
regulations in 1950. Roasts were added in 1965. Parts and
boneless breasts and thighs were added in 1969.
All provisions for grading live and dressed poultry were eliminated
in 1976. Large poultry parts, skinless carcasses and parts, and
tenderloins were added in 1995. As the need arises and
meaningful quality factors are established for other products,
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additional grade standards will be developed.
Quality Factors for Carcasses and Parts of Poultry
The following factors must be considered when determining
the quality of an individual ready-to-cook carcass or part.

Conformation
The structure or shape of the bird may affect the distribution
and amount of meat, while certain defects detract from its
appearance. Some of the defects that should be noted are
breasts that are dented, crooked, knobby, or V-shaped; backs
that are crooked or hunched; legs and wings that are deformed;
and bodies that are definitely wedge-shaped.

Fleshing
The drumsticks, thighs, and breast carry the bulk of the
meat. There is, however, a definite correlation between the
covering of the flesh over the back and the amount of flesh on the
rest of the carcass. Females almost invariably carry more flesh
over the back and will generally have a more rounded
appearance to the breast, thighs, and legs. The common defects
in fleshing are breasts that are Vshaped or concave, rather than
full and rounded; breasts that are full near the wishbone, but taper
sharply to the rear; legs and drumsticks that are thin; and backs
that have insufficient flesh to cover the vertebrae and hip bones.

Fat Covering
Fat in poultry is judged entirely by accumulation under the skin.
This is true even for chicken parts. Accumulations occur first
around the feather follicles in the heavy feather tracts. Poorly
fattened birds may have some accumulation of fat in the skin
along the heavy feather on the breast.
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Then, accumulations will be noted at the juncture of the wishbone
and keel and where the thigh skin joins the breast skin.
At the same time, accumulations will be noted around the feather
follicles between the heavy feather tracts and over the back and
hips. Well-finished older birds will have sufficient fat in these
areas and over the drumsticks and thighs so that the flesh is
difficult to see. Fowl which have stopped laying have a tendency
to take on excessive fat in the abdominal area. Younger birds will
generally have less fat under the skin between the heavy feather
tracts on the breast and over the drumsticks and thighs than
mature birds.

Feathers
Processors try to eliminate the problem of feathers by
moving poultry to slaughter after feathering cycles are over. There
is, for instance, a very short period within which the slaughtering
of ducklings must be done. With other classes, the period is
longer and attention is given primarily to noting if the bulk of the
pins have sufficient brush on them to facilitate picking.
Protruding feathers have broken through the skin and may or may
not have formed a brush. Non protruding feathers are evident but
have not pushed through the outer layer of skin. Before a quality
designation can be assigned, ready-tocook poultry must be free of
protruding feathers that are visible to a grader during examination
of the carcass at normal operating speeds. However, a carcass
may be considered as being free from protruding feathers if it has
a generally clean appearance (especially on the breast and legs)
and if not more than an occasional protruding feather is in
evidence during a more careful examination of the carcass. Hair
on chickens, turkeys, guineas, and pigeons; and down on ducks
and geese must also be considered.

Exposed Flesh, Cuts, Tears, and Broken Bones

Exposed flesh can result from cuts, tears, missing skin, or
broken or disjointed bones. It detracts from the appearance of the
carcasses and parts and permits the flesh to dry out during
cooking, thus lowering the eating quality. The number and extent
of such defects permitted depend on their location—whether on
the breast, legs, or elsewhere.
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Cutting Poultry Parts
The USDA standards of quality apply to poultry parts cut in
the manner described below and illustrated in figures 15-29.
While most descriptions were developed when parts were cut
from a carcass by hand, most processors today disjoint whole
carcasses by machine. Machine-cut parts may be graded
provided they are not misshapen and have nearly the same
appearance as they had prior to cutting from the carcass. Under
certain conditions, parts cut in other ways may also be officially
identified when properly labeled. Only skin or fat normally
associated with a part may be included unless stated on the label.
The illustration of the skeleton of a chicken (fig. 30) shows the
points where the parts are cut and gives the names of the skeletal
parts.

Poultry halves (fig. 15) are prepared by making a fulllength back

and breast split of the carcass to produce approximately equal
right and left sides. Portions of the backbone must remain on both
halves. The cut may be no more than one-fourth inch from the
outer edge of the sternum (breastbone).

Front poultry halves (fig. 16) include the full breast with
corresponding back portion, and may or may not include wings,
wing meat, or portions of wing.

Rear poultry halves include both legs and adjoining portion of

the back.
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Quarters consist of the entire eviscerated poultry carcass which
has been cut into four equal parts, excluding the neck.
Breast quarters (fig. 17) consist of half a breast with the wing
and a portion of the back attached.

Breast quarters without wing consist of a breast quarter of a

poultry carcass from which the wing has been removed.
Leg quarters (fig. 18) consist of a thigh and drumstick, with a
portion of the back attached. It may also include attached
abdominal fat and a maximum of two ribs. A leg with a complete
or entire rear back portion attached may also be grade identified if
certain criteria are met.

Breasts are separated from the back at the shoulder joint and by
a cut running backward and downward from that point along the
junction of the vertebral and sternal ribs. The ribs may be
removed from the breasts, and the breasts may be cut along the
breastbone to make two approximately equal halves; or the
wishbone portion may be removed before cutting the remainder
along the breastbone to make three parts.
Breasts with ribs are separated from the back at the junction of
the vertebral ribs and back. Breasts with ribs maybe cut along the
breastbone to make two approximately equal halves; or the
wishbone portion may be removed before cutting the remainder
along the breastbone to make three parts.

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Split breasts with back portion or breast halves with back
portion (fig. 19) are prepared by making a full-lengthcut of front
poultry halves without wings. If labeled “splitbreast(s),” centering
of the cut is not required to producetwo approximately equal
halves.

Legs (fig. 20) consist of the attached thigh and drumstick,

whether jointed or disjointed. Back skin is not included. The
patella (kneebone) may be included on either the drumstick or
thigh.

Thighs (fig. 21) are disjointed at the hip joint and may include the
pelvic meat, but not the pelvic bones. Back skin is not included.
Thighs may also include abdominal meat (flank meat), but not rib
bones.

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Thighs with back portion (fig. 22) consist of a poultry thigh with
back portion attached.
Drumsticks (fig. 23) are separated from the thigh and hock by
cuts through the knee joint (femorotibial and patellar joint) and the
hock joint (tarsal joint), respectively.

Wings (fig. 24) include the entire wing with all muscle and skin
tissue intact, except that the wing tip may be removed.

Wing drummettes (fig. 25) consist of the humerus (first portion)

of a wing with adhering skin and meat attached.

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Boneless-skinless poultry, except as noted, is free of tendons,
cartilage, bone pieces, blood clots, discolorations, and muscle
mutilation.
Boneless-skinless breasts (fig. 26) or breasts with rib meat are
prepared from breasts cut as described for “breasts” and for
“breasts with ribs.”

Tenders are any strip of breast meat.

Tenderloins (fig. 27) are the inner pectoral muscle which lies
alongside the sternum (breastbone). Tendons may be present.

Boneless-skinless thighs (fig. 28) are prepared from thighs cut

as described for “thighs.”

Boneless-skinless drums (fig. 29) are prepared from drums cut

as described for “drumsticks.”

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 While there are a few things to learn about grading and
sizing eggs, the process is not difficult. You will be able to master
the technique quickly with just a little bit of practice.

Grades of Meat
Quality Grades – Beef
Quality grades are reflective of the eating quality of beef.
Beef carcasses are cut between the 12th and 13th rib, making the
rib eye easy to view. United Sates Department of Agriculture
(USDA) Graders evaluate the distribution on marbling in the rib
eye. The age or maturity of the animal is also factored into the
quality grade.

The ribeye on the left is the one most of you probably leaned
towards. It has a greater amount of marbling in the ribeye.
Marbling is the white pieces of fat that are seen inside the lean.
Additionally, it has a brighter, more cherry-red colored ribeye. The
ribeye on the right does have less fat along the ribeye. However,
it has less marbling than the other ribeye. In addition it has a
duller color to the meat.
The USDA grading system breaks down the quality grades of
beef into Prime, Choice, Select, Standard, Commercial, Utility,

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Cutter and Canner.

Prime is the highest quality of beef available. They have the

most marbling and are sure to provide a wonderfully juicy and
extremely tasty eating experience. The high level of marbling
makes them great for grilling and other dry cooking methods.

Choice is still high quality beef that has less marbling than
Prime. Consumers are going to receive a delicious and juicy
eating experience. Tender cuts are still great for grilling and other
dry cooking methods, while less tender cuts are more suitable for
a liquid added type of cooking.

Select is a uniform, leaner quality of beef. It still is tender and

can provide pleasurable eating experiences, having less marbling
Select beef is going to tend to be.
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The quality of pork depends on its color, texture, and marbling
which can be determined by visual evaluation or scientific tests
such as ultimate pH. Fresh pork is more tender and juicy when it
is reddish-pink, firm and non- exudative. The chart below less
juicy and tender than Prime or Select. Most often select cuts are
either marinated or braised to achieve the most eating
satisfaction.
Maturity or age is harder for the everyday consumer to see
in the supermarket. This is taken into consideration when the
USDA graders are grading the carcasses. Graders take the color
of the ribeye in combination with the skeletal maturity to come up
with this component of the quality grade. Any cattle that are
graded Prime, Choice or Select are going to be young cattle
which have not reached full maturity.
Quality grading is a voluntary service that is provided by the
USDA and paid for by the processors and producers. The USDA
has stamps that they use to identify what quality grade the
carcass is.
Pork Quality
helps to demonstrate the variations in pork quality. The USDA does not
grade pork in the same way it does in beef. Pork carcasses are not
ribbed, and grades of pork are determined by back fat thickness and
carcass muscling.

Lamb Grades
Lamb grades are based on age, conformation (carcass
muscling), and other lean quality factors such as color. There are
five quality grades: Prime, Choice, Good, Utility, and Cull. More
than 90% of lamv in the US will grade USDA Prime or Choice.
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Sorting
Raw materials are classified/grouped according to:
Quality – fresh, stale or spoiled, damaged
Species – example : tuna, mackerel, milkfish
Sizes – small, medium and big with sizes ranging from 6 cm. - 54
cm.

Republic of the Philippines

Department of Education
REGION VIII-EASTERN VISAYAS
DIVISION OF LEYTE
BATO SCHOOL OF FISHERIES
BATO, LEYTE

INFORMATION SHEET NO.5

FOOD PROCESSING II
Name of learner:
Grade level:
Section:
Date: November, 2020

CURING- is the application of salt, sugar, nitrite( potassium

nitrite/curing salt) and other preservatives and adjuncts to
prolonged the keeping quality of meat and fish products.
CHICKEN LONGGANISA
Ingredients:
21 ounces ground chicken meat 1 tbsp. salt
3 tbsp. coconut vinegar
1 head garlic-finely chopped 1 tsp ground pepper
½ cup brown sugar sausage casing (or wax or
skinless)
1 tbsp. soy sauce
Procedure:
1.Put all the ingredients in a bowl and mix well until fully
combined.
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Cover bowl with a plastic wrap or transfer into a container with a
cover. Let it marinate in a fridge for at least 2 hours or overnight.
2. Close one end of a sausage casing with a knot or tie it with a
thin rope or a cooking twine. Fill the sausage casing with the meat
mixture. Use a funnel if you have one. Inset the nozzle of the
funnel through the open end of the casing all the way to the
closed end. Scoop the meat mixture into the funnel and gently
pack into the casing. Once filled tie a knot to enclose. To create
the links tie a rope or twined around it at every 2-3 inches interval.
3. Once in the casing, they may be put in a fridge for a day to dry
before freezing.
4. To cook, place sausage (uncut in a skillet. Using a toothpick,
prick a hole or two on each sausage then add water about
halfway up the sides of the sausages and cook in medium heat.
Let it simmer until water is gone. Usually, there is no need to add
oil since it will have enough from the fats from the sausage itself.
PORK TOCINO
Ingredients:
½ kg. pork lean meat
Curing mix: refine salt-1/2 tbsp. Vitamin C powder-1/8 tsp.
curing salt-1/4 tsp. Chilled water-1/8 cup
Phosphate- ½ tsp.
EXTENDER: (Optional)
Isolate- 1/2 tbsp.
Carageanan-1/2 tsp. (like jelly)
Chilled water/sprite-1/4 c.
SPICES/SEASONINGS:
Refined sugar-1/2 cup food color (allum red) diluted
coloring (optional)-1/16
Garlic, fresh-1 tbsp. Meat enhancer-1/2 tsp.
Black pepper ground-1/4 tbsp. MSG-1/4 tsp.
Pineapple juice-1/8 cup oil-1/4 cup
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 PROCEDURE:
1. Mix thoroughly all ingredients, the meat, curing mix,
extender and seasonings until thacky or sticky.
2.Place the mixture in a container and cover.
3.Chill the mixture for 8-10 hrs. then pack.
4. Keep in a refrigerator particularly in the freezer.
5.To cook, place in a lightly greased frying pan. Cook
over low to medium heat, turning the tocino to prevent
from scorching or burning.
Task Sheet No.5
Subject: TVL/12-Food Processing
Grade: 12-Quarter 1- Lesson 4
Objective: Perform the following properly and accurately.
Lets find out how much you already know after studying the
procedure properly and accurately of how Chicken Longganisa
and Pork Tocino is being prepared.
Instruction: Perform the actual procedure of Chicken Longganisa
and Pork Tocino. You will be rated using the following
criteria/rubrics.

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 NAMES ACCURACY SPEED WORK- QUALITY WORK
10% 10% MANSHIP OF HABITS
40% PRODUCTS 10%
30%

Chicken
Longgani
sa

Pork
Tocino

Reminder:
a. Wear complete PPEs
b. Precautionary measures considered
c. Raw materials and utensils checked and prepared

Name of Student:
Date:

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