Department of Education

National Capital Region

SCHOOLS DIVISION OFFICE

10 TLE - MARIKINA CITY

Home Economics
Cookery NC II
Fourth Quarter-Module 4
Storing and Evaluating Meat

Writer: JOAN C. COLUMBITAY

Cover Illustrator: CHRISTOPHER E. MERCADO

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 What I Need to Know

This module was designed and written with you in mind. It is here to help you
develop knowledge, skills, and attitudes in the performance of Cookery tasks. The
scope of this module permits it to be used in many different learning situations.
The language used recognizes the diverse vocabulary level of students. The lessons
are arranged to follow the standard sequence of the course.

This module contains lesson in:

Lesson 1 – Storing and Evaluating Meat and Meat Dishes

After going through this module, you are expected to:
1. discuss the different method of meat preservation.
2. identify the different hygiene practices in meat preservation.
3. write a report about storing and preserving a meat.
4. value the importance of storing and evaluating meat dishes.

What I Know

Read each question carefully. Choose the letter which corresponds to the correct answer
and encircle it.

1.What is your primary consideration when storing goods?

A. expiration date C. quantity
B. fragility D. size
2. The most common method of preserving meat is________________.
A. curing C. refrigerating
B. drying D. salting
3. In this method, salt, sugar, potassium, or sodium nitrate etc. are used
in preserving meat by drying
A. curing C. freezing
B. dehydration D. salting
4. In this method, the meat is stored at a temperature range of 2 to 10C to retard mold
and bacterial growth for a limited period.
A. curing C. refrigerating
B. drying D. salting
5. In this method, the meat is preserved at a temperature of 10C and below?
A. curing C. freezing
B. dehydration D. salting

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 Lesson
Storing and Evaluating Meat
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Products

What’s In

Let us have a quick review of the lesson on the basic elements of plating.

Fill in the blanks with the correct word. Choose your answer from the box and
write it on space provided before each number.

flavor Frame garnishing

landscape Plating sauce

_________1. It is an arrangement and overall styling of food.

_________2. To enhance in appearance by adding decorative touches.

_________3. If the food is the masterpiece, then the plate is its ______.

_________4. The current plating trend is ___________.

_________5. ______ is one of the fundamental needed in plating food.

Notes to the Teacher.

In this lesson, the learners are expected to know the
different methods of storing meat and its importance. It covers
the topic of methods and types of storing meat, proper storage
and hygiene and technique in storing and evaluating meat
products.

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 What’s New

MEAT PRESERVATION
Encircle the eight words that are related to meat preservation.

1.________________________________

2. ________________________________

3._________________________________

4._________________________________

5._________________________________

6._________________________________

7._________________________________

8._________________________________

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 What is It

Store meat
Fresh meat spoils quickly so it must be stored immediately. If the meat is going to
be used within a few days, it must be kept in the chiller section of the refrigerator. If you
intend to keep it longer, store in the freezer.

Principles and Practices of Storing and Freezing of Meat.

Meats are highly considered as perishable food item, extra care and attention are
needed to ensure that a high quality and nutritious products is served. Contaminated
and spoiled meat are caused by bacteria and another microorganism. This
contamination generally occurs during cutting and processing. These bacteria require
three condition for growth.

1.Low acidity level within the meat.

2.Inadequate supply of water or other moisture such as meat juices.
3.A warm temperature.
The safety measures to be followed vary depending on the form or type of meat
products.
Fresh Meat. Keep fresh meat refrigerated at temperature of38 degrees to 40 F for as
much time possible. It is best to select fresh meat items last when shopping.
 Store fresh meat in the coldest part of the refrigerator.
 Use a thermometer to locate the best spot.
 Leave the meat in its original wrapping if it is to be used within two days.
 For a longer storage, rewrap the meat.
Cooked Meat. Cool cooked meat as rapidly as possible to minimize the time spent in the
warm temperature range which is optimum for bacterial growth. All cooked meat should
be used within a week of the initial preparation or properly wrapped and frozen for later
use.
Cured Meat. Cured, smoked and ready to eat meats include ham, bacon, and smoked
products. The heating, smoking, and processing of these items inactivate most bacteria
and enzymes. Leaves these products in their original wrapping to prevent further
contamination.
Canned Meat. Canned meats come in two varieties-those that require refrigeration and
those that do not such as corned beef and dried meats. The best rule to follow for storage
is to read the can label carefully and follow instructions. Most canned meat that does not
require refrigeration have relatively long shelf life. Canned meat should never be frozen.
Frozen Meat. Meat can be stored for longer periods of time. After the meat is frozen,
maintain the temperature at 0◦F or lower. Limit freezer storage time on all meats to
maintain their optimum quality and freshness. Freezing meat will not improve its quality
but it will retain its natural color, flavor, texture, and nutritional value.

Storage Procedures for Meat Products

Safe Storage - Meat is among the most perishable foods. This perishable ability makes it
a potentially hazardous food. At ambient temperatures, meat spoils so fast. It is therefore
necessary to keep it in chilled storage.

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Storing - take time to store the food items. Store new purchases behind old ones and
use old stock first. It is easy to put new purchases at the front. However, older stocks are
overlooked and thus cause spoilage. These may include cereal and cereal products,
sweeteners, oils, seasonings, and unopened cans and jars. Do not use kitchen cabinets
above the refrigerator, stove, or oven for food storage.

1.Refrigerator storage. A refrigerator provides cold temperature for storing perishable

foods such as dairy products, meat, fish, poultry, eggs, fruits, and vegetables.
 If refrigerated foods are not properly wrapped, they will dry out and lose
nutrients and flavor. Food should be well covered with plastic, foil, or wax paper, or
should be put in tightly covered containers.
2.Freezer storage. For proper freezing and storage, the temperature inside the freezer
should be 18ºC or lower.
 Store frozen foods in their original packages. Foods to be frozen should
be put in moisture-vapor proof wrapping. If plastic containers are used, allow about 2.5
cm of headspace at the top between the food and the lid so the food can expand when if
freezes.
 Bacteria are all around us, but they are so small that they cannot be
seen by the naked eye. There are hundreds of different kinds of bacteria.
 Some harmless bacteria are useful and necessary such as those essential
in preparing cheese. Other bacteria are essential in agriculture and industry. However,
many types of bacteria are dangerous and cause diseases if allowed to multiply and be
transmitted to humans.
 Food contaminated with bacteria can make people sick. Some of the
common illnesses are salmonellosis, perfringens poisoning, staphylococcal poisoning,
and botulism. Sanitation is the best preventive measure against food-borne diseases.
 Sanitation means keeping bacteria out of food through personal hygiene
and proper handling procedures. It also means keeping the food at proper temperatures
so bacteria already present do not have much chance to multiply.
 Bacteria enter food in two ways. Some are naturally present in food when
you buy it. Others get in because of careless handling when food is prepared and served.
 Bacteria cannot travel by themselves; they are carried about by people,
animals, and insects as well as objects. Salmonella bacteria, for instance, can be found
in food such as raw meat, poultry, eggs, and dairy products. From these foods, the
bacteria contaminate other foods in the kitchen.
 Staphylococcus bacteria are found not only in raw meat but in food handlers with
poor personal hygiene.
 The bacteria from food handlers can be transmitted to the food through sneezing
and coughing.
 Bacteria thrive on food, moisture, and the right temperature to
grow. With careless handling these growing conditions can occur in any kitchen

Hygiene Practices in Storing Meat products

To achieve high standards of sanitation, the following measures should be strictly
observed:
1.See to it that physical equipment and layout are conducive to sanitary practices.
2.Handle, store, and refrigerate food properly to prevent spoilage and contamination.
3.Safeguard the food during distribution and service.
4.Wash and sanitize dishes, glasses, utensils, and equipment.
5.Clean floors walls, ceilings, counters, tables, and chairs regularly.
6.Eliminate vermin and rodents from food areas.
7.Maintain adequate employer supervision and a constant program of education in
sanitation for food service workers.

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8.Make sure that food service employees are in good health and are not carriers of
communicable diseases. The three principal groups of communicable diseases that must
be guarded against in public feeding operations are respiratory, intestinal, and skin
diseases. Require medical examinations for food service employees.
9.Provide a regular employee education on food service sanitation.

Methods of Preserving Meat

There are different methods of preserving meat. These include drying or dehydration,
smoking, salting, curing, refrigerating, freezing, canning and freeze drying.
A. Drying – This is the most common method of preserving meat. Drying involves
the reduction of the original 70% of water content of the meat to about 15%. The removal
of the moisture content does three things, namely:
•Enzymatic changes are retarded.
•Growth of microorganisms is much hampered
•Microbes lose water and become inert.
Ways of Drying Meat
1. Natural sun drying – Natural sunlight is used to
reduce the amount of moisture content of meat. Portable
solar dyers can provide sanitary means of drying meat.
Dryers with screen covers are recommended for outdoor use
and lengthens the storage life of meat.

2. Dehydration or artificial drying – Oven is used

for drying the meat. Although this is more expensive than
sun drying, dehydration is a more efficient method of
removing moisture from meat. Products dried in this way are
of higher quality and can be sold at better prices.

B. Smoking – Meat is smoked to create a

distinctive color and flavor, thus helping its
preservation. The flavor, color, and attractive
glaze on the surface of the meat is desired like in
ham, bacon, and Tinapa. The heat generated
during smoking destroys the enzymes and dries
the product artificially, thus preventing the
growth of molds and vegetative bacteria on the
surface.
Two types of smoking
Cold Smoking – The temperature is held between 26 to 43ºC and the products
are smoked over a period of days or weeks. The products thus pick up a strong smoked
flavor and are dehydrated as well.

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 Hot Smoking – The temperature is higher, from 71 to 79ºC.The high temperature
speed up the drying process, giving the product a mild smoked flavor.

C. Salting – Salt improves the keeping quality of

meat. It removes the water from the tissue of the meat and
the cells of spoilage organisms that may be present in the
meat.

D. Curing – In this method, salt, sugar,

potassium or sodium nitrate, and other curing
elements such as ascorbic acid, phosphate blend,
and spices are used to prolong the keeping quality
of meat.
 Curing agents also help improve
the flavor and appearance of meat and retain its
original color. Sugar minimizes the hardness of
the straight cure process.
 It also makes the product more
appetizing and provides energy to the nitrate-
reducing bacteria which gives the red color. Spices
give the desired flavor and aroma.

E. Refrigerating – Meat is stored at a

temperature range of 2 to 10ºC to retard mold and
bacterial growth for a limited period.

F. Freezing – Meat is preserved at a

temperature of 10ºC and below. Freezing deactivates
enzymes and bacteria. Meat can be preserved for two
months to one year using this method.

G. Canning – Meat preserved by canning

is packed in sealed cans or jars which are
subjected to a temperature of 100ºC and above
5-7 kilo pressured for a specific period. This
process destroys the organism that causes

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spoilage. It maintains the high quality of meat product and extends its life for about a
year.

H. Freeze Drying – The process involves the

removal of moisture from the meat tissues by
transforming the moisture content into ice and gas.
 The product to be dried is
frozen and the ice is sublimed from the frozen mass,
removing 98% of the water content. The remaining
moisture is further reduced to 0.5% or lower by
subjecting the product to high temperature as
possible without destroying it.
 The texture, appearance, flavor,
and nutritive value of freeze-dried products are
comparable to frozen foods. The products have a
long shelf life and require no refrigeration. This
method needs special equipment such as modern
freeze dryer.

Evaluating the Quality of Preserved Meat Products

Good quality pork has less than 1 ¼ cm of golden-brown fat that covers the
surface of the meat and a thoroughly cooked interior where meat has even pinkish color.
It has also a juicy and tender texture, a pleasing aroma, and a tender seasoned and
pleasing taste with a slight hint of smoky flavor.
Proper Storage of Preserved Meat

 Many processed items prepared for future use may be stored in the freezer.
 These should be wrapped in plastic or foil to prevent the occurrence of
freezer burn and avoid having a pulpy texture that comes from loss of
moisture.
 Each item should be labeled with the name of the product, date of expiry,
and quantity.
 Processed food held in storage should be well-covered or wrapped to keep
them from absorbing odors and flavors from other foods. They should be
held below danger zone temperatures. Processed meat should be packed in
desired and easy to thaw market units.
 Systematic freezing of food in quantity for long-term storage requires
special freezing equipment.

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Food Storage Chart

Suggested Maximum Recommended Maximum

Food
Temperature (ºC. Storage
Canned Products 21 12 months
Frozen Products beef
poultry -18 to -29 6–12 months, in original
Fresh Pork package
(not ground) -18 to 29
Sausage, 3-6 months, in original
ground meat 18 to 29 package
Cold cuts, Sliced. 3 to 4
1-3 months, in original
Cured bacon. 3 to 4 package
Ham (tender cured) 3-5 days, in semi-moisture
Ham (Canned) 3 to 4 proof paper
3 to 4 1-4 weeks, tightly wrapped
Dried Beef
3 to 4 1-6 weeks, tightly wrapped
6 weeks, in original
container (unopened)
6 weeks, tightly wrapped

What’s More

1.Identify the different methods used in preserving meat products and write them below.

a._____________________________________________________________________

b._____________________________________________________________________

c._____________________________________________________________________

d._____________________________________________________________________

e.______________________________________________________________________

2. Which method from the one you wrote above sounds the most interesting to you and why?

____________________________________________________________________________

____________________________________________________________________________

____________________________________________________________________________

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 _____________________________________________________________________________

______________________________________________________________________________________________
______________________________________________________________________________________________
Essay Type
2.What are advantages and disadvantages of having knowledge in evaluating the meat products?
5 pts
Answeris it important to know the different methods of storing meat? 5pts
1.Why
___________________________________________________________________________________________
______________________________________________________________________________________________
Answer
______________________________________________________________________________________________
________________________________________________________________________________
_

What I Can Do

KNOW YOUR KITCHEN

Move around your kitchen. Check your refrigerator or your pantry.

1.List down the different meats that are stored /preserved in your kitchen.

2.Identify the method that was used in storing /preserving the meat that you have
listed?

3.Do you think it is safe to store /preserved the meat on that way? Explain your
answer?

4.Why is it important to preserve or store the meat properly?

5. Enumerate the different ways of preserving or storing meat that you can easily
do, without supervision or help from your parents or guardian.

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 Assessment

Match Column A with the processes used in Column B. Write the letter in the blank
before each number.
COLUMN A
_______1. Drying
_______2. Freezing
_______3. Canning
_______4. Smoking
_______5. Curing
COLUMN B
A. Storing in a container and then sterilized by heat.
B. Applying the heat of the sun.
C. One of the easiest and quickest method of preserving
food.
D. Combination of salt, sugar, and nitrate.
E. An ancient method of preserving food using wood
smoke.

Additional Activities

ONLINE Learners
Watch a video online in storing and preserving a meat. Note down the procedures and
make narrative observation on your notebook and be ready to discuss this next virtual
meeting.

OFFLINE Learners
Ask your parents or guardian about their ideas on storing and preserving a meat.
After that make, a short narration base on their answers and write it on the space
provided.

ANSWER KEY

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 WHAT I KNOW WHAT ‘S IN WHAT’S NEW WHAT’MORE

1.A 1.PLATING 1.SMOKING Answer may vary based no

learner’s perspective.
2.C 2.GARNISHING 2. CURING

3.A 3.FRAME 3.DRYING

4.C 4.LANDSCAPE 4.REFRIGERATING

5.C 5.SAUCE 5.FREEZING

6.SALTING

7.CANNING

8.FREEZE DRYING

WHAT I HAVE LEARNED WHAT I CAN DO ASSESSMENT ADDITIONAL

ACTIVITIES
Answer may vary based no Answer may vary based no 1.B
learner’s perspective. learner’s perspective. Answer may vary
2.C
based no learner’s
3.A perspective.

4.E

5.D

Offline:
Cookery module 10

Online:
https://www.google.com/search?
q=salting+food+preservation&tbm=isch&hl=en&authuser=2&sa=X&ved=2ahUKEwiQqLT
n17nwAhUxzYsBHZQzClMQrNwCKAB6BQgBEIsC&biw=1519&bih=722#imgrc=KLu4tx

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https://www.google.com/search?
q=cold+smoking+food+preservation&tbm=isch&hl=en&authuser=2&sa=X&ved=2ahUKE
wjFtp-n2LnwAhUP5ZQKHQ7QCQcQrNwCKAF6BQgBELMB&biw=1519&bih=722
https://www.google.com/search?
q=freezer+frozen+meat&tbm=isch&hl=en&authuser=2&sa=X&ved=2ahUKEwjnsYT_2rnw
AhUCbJQKHYQ1Do4QrNwCKAF6BQgBELQB&biw=1519&bih=722#imgrc=Pze7M4E1RG
FAUM
https://www.google.com/search?
q=refrigerating+meat&tbm=isch&ved=2ahUKEwixy8_h27nwAhUQDZQKHaUnDAkQ2-
cCegQIABAA&oq=refrigerating+meat&gs
https://www.google.com/search?
q=refrigerating+meat&tbm=isch&ved=2ahUKEwixy8_h27nwAhUQDZQKHaUnDAkQ2-
cCegQIABAA&oq=refrigerating+meat&gs_lcp=CgNpb
https://www.google.com/search?
q=freeze+drying+meat+picture&tbm=isch&hl=en&chips=q:freeze+drying+meat,g_1:proces
s&authuser=2&sa=X&ved=2ahUKEwiF--
vu3rnwAhUUAKYKHSDzBAIQ4lYoAHoECAEQGQ&biw=1519&bih=722#imgrc=8DLhjWgC
YDMYjM
https://www.slideshare.net/awananjeanrose/cblm-lg-gr-10-tle-commercial-cooking-
cookery
creative commons

Development Team of the Module

Writers: Joan C. Columbitay (SEHS)

Editors:
Aida A. Tolentino (PHS)
Nerissa E. Estrella (MNHS)
Bernadette L. Nepomuceno (SNNHS)
Internal Reviewers: Joseph T. Santos, (EPS- TLE)
Illustrator/ Lay- out Artist: Christopher E. Mercado
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Management Team:
For inquiries or feedback, please write or call:

Department of Education - Bureau of Learning Resources (DepEd-BLR)

Ground Floor, Bonifacio Bldg., DEPED Complex

Meralco Avenue, Pasig City, Philippines 1600

Telefax: (632) 8634-1072; 8634-1054; 8631-4985

Email Address: blr.lrqad@deped.gov.ph *

blr.lrpd@deped.gov.ph

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