Republic of the Philippines

University of Southeastern Philippines

Tagum-Mabini Campus

Agri 319- Slaughter of Animals and Animal Product Processing

Name: Jeric C. Biol Date: December 02, 2020
Section/Year: 3BSA PLANT PATH Rating: ______________
Instructor: Mayren D. Cruiz

Module 6: PROCESSING OF ANIMAL-DERIVED FOOD PRODUCTS

Lesson 1: General definition and description of meat, milk and eggs

Activity
Puzzle Meat
Complete the crossword by filling in a word that fits each clue
C M Y O G L OB I
G A M E N E
R A E
A T F
V
C H I C K E N
A
L
Analysis
1. What images spring to your mind when you hear the word ‘meat’?
-When I hear the word ‘meat’, the first image that comes to my mind is a pig.
Maybe, mostly I eat pork in my meal.

2. Is the colour of meat from different animals the same? Why or why not?
-No, the colour development of the meat varies greatly from different animals,
with variations, which determined by how the muscle is used; some animals experience a
stress that evidence to their colour of the meat.

3. Describe the three main parts of an egg.

-An egg basically consists of three main parts: Egg shell, which represents about
10 % of the weight of the egg and consists mainly of calcium carbonate and calcium
phosphate. The shell thickness and thus the strength depends on egg size, breed, the age
of the hen, and feed composition; Egg white, which represents approx. 60 % of the
weight of the egg and consists of 88 % water and 12 % dry matter, primarily protein. The
white prevents external bacteria from penetrating the yolk; and Egg yolk, which
represents about 28 % of the weight of the egg and consists of approx. 2/3 fat and 1/3
protein. The yolk is held in place by two screw-shaped egg white strands – the chalazae.

4. How will you know if a chicken egg is fresh?

-You will know if a chicken egg is fresh, when you place your chicken egg gently
in a bowl or bucket of water to conduct the float test. It's new when the egg sinks. When it
is tilting up or floating, it's old. This is because as an egg ages, the small air pocket inside
it grows larger as water is released and replaced by air.

Application
Given below is the diagram of an egg. Identify the parts of the egg.
Schematic of a Chicken Egg
1. Eggshell
2. Outer membrane
3. Inner membrane
4. Chalaza
5. Exterior albumen (outer thin albumen)
6. Middle albumen (inner thick albumen)
7. Vitelline membrane
8. Nucleus of pander
9. Germinal disk (blastoderm)
10. Yellow yolk
11. White yolk
12. Internal albumen
13. Chalaza
14. Air cell
15. Cuticula
 Lesson 2: Nutritive value of meat, milk and eggs
Activity
Scramble Words
Form the different nutrients found in meat, milk or eggs from the given set of
scrambled words. Write your answer on the space beside each word
1. orpinet protein
2. saft fats
3. octahedrabry carbohydrate
4. malicuc calcium
5. flvibriona riboflavin
6. tincheli lecithin

Analysis
Answer the following brief quiz to confirm or dispel myths about eggs. Encircle the
letter of the correct answer.

1. Fresh eggs contain:

A. Antioxidants C. Vitamin A E. All of the above
B. Carotenoids D. Omega-3 fats

2. Eggs contain a higher quality food protein than milk.

A. True B. False

3.Powdered or processed eggs have the same nutritional value as fresh eggs.
A. True B. False

4. Eggs from hens raised indoors are healthier than eggs from pastured hens.
A. True B. False

5. Like apples, an egg a day keeps the doctor away.

A. True B. False

Application
Answer the questions below.
1. Do you think meat eaters are healthier than those who don’t eat meat?
-I think those people who don’t eat meat is healthier than meat eaters. We all
know that meat have some bad effects to our health like meat causes cancer, but we need
meat also for B12. So, the decision is on us whether we eat meat more or less for the better
of our health.

2. Is milk an essential part of a balanced diet? Why or why not?

-Yes, there is a good reason why milk is regarded as a fundamental part of a safe
and balanced diet. It contains nutrients such as calcium, vitamin D and potassium that our
body requires. However, it's not the only food that offers a well-balanced diet for these
building blocks.
 Lesson 3: Processing technologies for meat, milk and eggs

Activity
Animal-derived processed products word search puzzle.
Locate and circle the given words in the grid, running in one of eight possible
directions horizontally, vertically or diagonally.
E D F T G J F G N Y R H J I E
F S A U S A G E O F Y B U C E
C S H G B K H G P E T Q I E S
N E T E G G U N E E O K C C L
J R J P Q R K H M D M H E R D
G D K L T L W C H E E S E E G
T K W K H M G H W S S T S A M
Y E S I A N O Y A M S A L M I
J L F N M L V L F N E O G A Y
O H T O O P Z P C V O G T T S
YOGURT / SALTED EGG / CHEESE / MAYONAISE /
HAM / SAUSAGE / ICE CREAM / NUGGET /

Analysis
1. Which of the given products are added with nitrate/nitrite? What do you think is
the purpose of nitrate/nitrite in meat curing?
-In the above product, ham is added with nitrate/nitrite. In the manufacture of
cured meat products nitrates/nitrites have historically been used as curing agents.
Improving quality characteristics and microbiological protection are beneficial effects of
the addition of nitrates/nitrites to food products. The primary responsible for producing
the distinct taste, stability of the red colour and lipid oxidation safety in cured meat
products are the nitrates/nitrites.

2. In salted egg, how does salt preserve the egg?

-Salted Eggs are preserved eggs soaked in brine or packed in a thick layer of
salted charcoal paste. Salt induces physicochemical changes in both egg white and egg
yolk, mainly through dehydration. It induces osmotic shocks to microbial cells through
intracellular loss of water; inhibiting growth of microbial substances or causing microbial
death.

3. Have you experienced cooking meat? What are methods/practices you have done
to tenderize meat? How does it work?
-Yes, I’ve experience cooking meat specially adobo. I do marinate first using soy
sauce with lemon juice and garlic. It is evidence after 5-8 hours; you can see that the meat
is really tender and ready to cook.

4. Corned beef is a processed meat product. Is corn added during the processing of
this product? If no, why it is called corned beef?
-No, corned beef is processed using corning, a form of curing and it has nothing to
do with corn. It is a pellet of salt that the size is like a kernel of corn, were rubbed into the
beef to keep it from spoiling and to preserve it.

Application
Product development