Northern Iloilo Polytechnic State College

Republic of the Philippines
NORTHERN ILOILO POLYTECHNIC STATE COLLEGE

NIPSC Lemery Campus, Poblacion South East Zone, Lemery, Iloilo
Tel. No.: Website Address: www.nipsc.edu.ph
Official Facebook Account: Nipsc-Lc PIO E-mail Address: lemery.ca@nipsc.edu.ph
lemery.mis@nipsc.edu.ph
Reg. No.
97Q19783
MODULE 3, LESSON 1 in EED 122
Edukasyon Pantahanan at Pangkabuhayan With Entrepreneurship
Food Processing and Preservation
The Philippines, being an agricultural country .is rich in fruits, vegetables, fish and
other foods. During the harvest season, most of these foods are spoiled because there
is so supply which could not all be consumed. It is such a waste to let food spoil. It is
wise, therefore, to know how to store and preserve food.
Because of the risk of spoilage, much of our food is processed in some way to
increase its availability. A food is considered preserve once it is stabilized with respect
to safety and quality. It’s important to note type of food processing can transform poor
quality raw materials into good ones. It can only increase the product’s shelf life.
Steps to ensure that the product meet high standards
1. Use the highest quality raw ingredients;
2. Establish good processing techniques-and follow them; and
3. Maintain an appropriate product environment after processing.
Not all processing methods are applied to foods to achieve preservation. Some
are also used to change or stabilized food texturally.
Processing Methods .Methods of processing food can be divided into two main
categories –chemical and physical.
1. Chemical Processing Methods. The following techniques use the chemical

approach in processing food.
EED 122- Edukasyon Pantahanan at Pangkabuhayan

NIPSC- LC BEED 3 ERNA C. PARCIA
2nd Sem. 2021- 2022 Asst. Prof. 4
Reg. No.
97Q19783
a) Intermediate Moisture Foods (IMF)
b) Binding the water that’s present preserves intermediate moisture foods-for example,
cookies, cake and bread. This reduces the availability of the water for deteriorative
reactions.
C ) Water is immobilized by adding permissible humectant additives such as glycerol,

glycols, sorbitol, sugar and salts. Generally, IMFs possess water activities that range
from 0.6 to 0.85.This enables the food to be stable at room temperature, because the
growth of most micro-organisms is inhibited at these levels.
d) Water Activity. Water is the most important factor in controlling the rate of
deterioration of a food. However, knowledge of the moisture content of a food isn’t
sufficient to predict its stability; It is the availability of water for microbial, enzymatic, or
chemical activity that determines the shelf life of foods. This water availability is
measured as water activity.
e) Addition of chemicals. The addition of some chemicals inhibits microbial growth in

foods. These chemicals include not only those classified as preservatives. Salt, sugar,
wood smoke and some spices also inhibit the growth of micro-organisms.
2. Physical Processing Method. Some physical methods for food processing are as
follow:
a) Sterilization (Retorting). Sterilization destroys all pathogenic and spoilage micro-

organisms in foods and inactive enzymes by heating. All canned foods are sterilized in a
retort ( a large pressure cooker). This process enables food to have a shelf life of more
than two years.
b) Pasteurization is the process of heating a food-usually a liquid-to or below its boiling

point for a defined period of time. The purpose is 3to destroy all pathogens, reduce the
number of bacteria, inactive enzymes and extend the shelf life of a food product.

2nd Sem. 2021- 2022 Asst. Prof. 4
Reg. No.
97Q19783
c) Blanching is a slight heat treatment, using hot water or steam, that is applied mostly
to vegetables before canning or freezing.
d) Microwaving ovens are rarely used for processing large quantities of food. They are
mainly of interest if you cater to the convenience food market, with products such as
frozen entries.
e) Frying differs from other methods of heat processing in that the cooking medium is
hot oil. Because of the big difference between the temperature of the oil and the food,
as well as the small size of the food pieces, cooking is completed in a relatively short
time-anywhere from 20 seconds to six minutes.
f) Refrigeration. Refrigerators should be set to below 4 degree Celsius to control the

growth of micro-organisms in foods. This lowered temperature also reduces the
respiration rate of fruits and vegetables, which retards reactions that promote spoilage.
The following are the uses of refrigeration:
1. Reduce spoilage during distribution of perishable foods;
2. Increase the holding period between harvesting and processing; and
3. Extend the storage life of commercially processed foods.
g) Freezing. While many home freezers are held at 10 degree Celsius, commercial
freezers are under -18 degree Celsius. At this temperature, the growth of micro-
organisms is almost stopped. Deteriorative microbial reactions will still occur, but over a
much longer time. During freezing, the water in foods form ice crystals. The rate of his
phenomenon has a big impact on the quality of frozen foods:
Slow freezing (e. g. home freezer)
- large ice crystals formed, which puncture cell walls

- cellular fluid released
- results in shrunken appearance of thawed food

2nd Sem. 2021- 2022 Asst. Prof. 4
Reg. No.
97Q19783
Rapid freezing (e. g. blast freezer)
- small, numerous ice crystals formed
- no change to cell structure
The shelf life of frozen foods is largely dependent on storage conditions. Under ideal
conditions, frozen foods can have a shelf life of one year.
h) Irradiation is the controversial process of applying low doses of gamma radiation

to food products. Forty years of research have shown that the process exhibits no
safety hazard.
As a result, irradiation is permitted in Canada to:
1. Prevent sprouting in potatoes and onions;
2. Control insect infestation of wheat flour; and
3. Reduce the microbial load of ground spices.
Weight Your Options: Batch vs. Continuous Processing
Food is processed in either discrete batches or a continuous system. Although there

are advantages and disadvantages to each method, choice in the matter is restricted
only to those replacing or setting up a new processing line. Generally , batch
systems are used to produced small quantities of food, whereas larger volumes are
required for continuous systems.
Advantages of Batch Processing
1. Greater flexibility to change product formulation and rates
2. Lower equipment costs

2nd Sem. 2021- 2022 Asst. Prof. 4
Reg. No.
97Q19783
3. Easier operation and control
Advantages of Continuous Processing
1. Lower operation and labor costs
2. Less floor space required
3. Greater product uniformity
i) Evaporation is the partial of water from liquid foods by spoiling. When the operation is
done under vacuum, boiling is avoided and the food’s flavour qualities are retained. This
process is carried out three reasons:
1. to reduce the weight and ,therefore reduce storage and transport costs,
2. to preserve foods by decreasing the water activity and increasing the solids
content ;and
3. to provide consumers with convenient foods.
J) Dehydration – or drying is the nearly complete removal of water from solid foods. One
of the oldest methods of foods preservation, it was traditionally carried out by the sun.
This application is used for the same reasons that liquid foods undergo evaporation –
preservation, convenience and cost savings. Dried soup mixes, dried fruit, powdered
milk and spices are just a few examples of dehydrated foods.
k) Emulsions. An emulsion is a system containing two phases that don’t mix, where one
phase (dispersed phase) is distributed throughout the other phase (continuous phase)
in the form of very small droplets. Generally there are two types of emulsions:
1. oil in water (O/W); example: salad dressing
2. Water in oil (W/O); example: butter

2nd Sem. 2021- 2022 Asst. Prof. 4
Reg. No.
97Q19783
I) Homogenization is used to stabilized an emulsion. More specifically, it is the reduction

in size and the increase in number of droplets of the dispersed phase by the application
of intense shearing forces. Generally, homogenization is applied to change the
functional properties or improve the texture of emulsions. For example, most fluid milk
sold at the retail level is homogenized to increase their smoothness.
m) Extrusion is the process in which a food is compressed and worked to form a semi-
solid mass. This mass is then forced through a restricted opening, or die, to create a
desired texture or shape. The purpose of this application is simply to provide a greater
variety of textured foods to consumers.
I. Characteristics of Meat and Poultry for Preservation
Pork as marketed comers from animals eight months to one year age. The flesh be fine
grained and firm. Lean pork from a young animal is nearly white; from an older animal,
pinkish with red bones, pork fat is white and less firm than beef fat. Meat with the least
amount of visible fat is recommended.
Beef from a steer four to five years old is considered of good grade. The meat should be
deep red, firm and fined grained. It should have a good coating of fat and should be well
marbled; the fat should be firm and creamy white in color, rather than yellow. Suet, the
fat around the loin, should be dry and should crumble easily.
Good poultry should have a plump breast, Smooth skin, soft feet and flexible
breastbone. All pinfeathers should have been removed. It should also be free from
damage such as skin tears, cuts, blemishes, broken bones and freezer burn. Freezer
burn appears as a dry, grainy, and brownish area on the surface of food.
II. Nutritive Value of Meat and Poultry
Meat is not only a universally popular food; it is also important in the diet because of the
substances it contains.

2nd Sem. 2021- 2022 Asst. Prof. 4
Reg. No.
97Q19783
Lean meat from pork and beef is 18% protein. This protein is of high quality because the
essential amino acids are provided in adequate amount for growth and repair of body
tissues. Meat is likewise an excellent source of minerals, iron and phosphorus. Liver is
especially rich in iron and is a concentrated source of vitamin A.
Meat also provides adequate amounts of Vitamins B, and B2, pork being richer in
Vitamin B, than other meats. It also contains unsaturated fatty acids. The calories
supplied by meat vary with the fat content of the meat which can range from 5 to 40%
according to the animals species, breed, feed and age.
The nutritional content of poultry is comparable to meat. Its protein is complete in the
essential amino acids that are needed for building the body tissues and supporting
growth. It also contain vitamins especially B- vitamins, thiamine, riboflavin, and niacin,
compared to meat poultry contains less fat.
Basic Ingredients Used in Meat and Poultry Preservation
Salt, nitrates or nitrites, sugar, ascorbic acid, phosphates, vinegar, spices, textured
vegetable protein. (TVP) and binders and fillers are the essential ingredients in meet
preservation. Salt is the most important curing ingredient. It provides desirable meat
flavour and dehydrates the tissues of meat and the cells of microorganisms thus killing
microbes.
Nitrates or nitrites develop proper color and flavour in the product and prevent rancidity.
Their excessive use, however, can be injuries to health.
Sugar adds flavour because it overcomes excessive saltiness. Ascorbic acid speeds up
curing action and stabilizes the color of cured meat. Phosphates prevent meat from
drying through loss of moisture during curing. They also give good product yield.
Vinegar improves meat flavour and prolongs shelf life of meat.
Spices consisting of pepper, paprika, cloves anise and the like improve the flavour of
meat products textured vegetable protein is a soybean derivative used as meat

2nd Sem. 2021- 2022 Asst. Prof. 4
Reg. No.
97Q19783
extender. Binders and fillers improve the texture, appearance, and plumpness of the
processed product. They also facilitate slicing.
Meat and Poultry Preservation Methods
1. Drying
2. Smoking
3. Salting
4. Curing
5. Refrigerating
6. Freezing
7. Canning
8. Freeze- Drying
Ex. Pork Tocino
1 k skinless pork picnic, sliced ½ cm thick
Curing Ingredients ⅛ tsp. ground pepper
1 tbsp. coarse salt achuete fat to color
5 tbsp. sugar
½ tsp. Prague powder
Blend well the curing ingredients and then rub thoroughly on both sides of the slices of
pork. Place meat in a clean container with cover and allow to cure at room temperature
for five days. Wash pork once and fry or cook in a little water until its own fat is
extracted, fry until done.

2nd Sem. 2021- 2022 Asst. Prof. 4
Reg. No.
97Q19783
Assessment
EED 122 – Module 3, Lesson 1
Name: Score:
Course & Year: Date:
Essay:
1. What are the methods of processing meat? Explain each briefly (5 pts. Each)
2. What ingredients are used in curing meat? What is the function of each one? (10 pts.)
3. What are the characteristics of meat used for preservation? (5 pts.)

2nd Sem. 2021- 2022 Asst. Prof. 4

Northern Iloilo Polytechnic State College

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Republic of the Philippines

NORTHERN ILOILO POLYTECHNIC STATE COLLEGE

MODULE 3, LESSON 1 in EED 122

Edukasyon Pantahanan at Pangkabuhayan With Entrepreneurship

Food Processing and Preservation

Steps to ensure that the product meet high standards

1. Use the highest quality raw ingredients;

2. Establish good processing techniques-and follow them; and

3. Maintain an appropriate product environment after processing.

1. Chemical Processing Methods. The following techniques use the chemical

EED 122- Edukasyon Pantahanan at Pangkabuhayan

a) Intermediate Moisture Foods (IMF)

C ) Water is immobilized by adding permissible humectant additives such as glycerol,

e) Addition of chemicals. The addition of some chemicals inhibits microbial growth in

a) Sterilization (Retorting). Sterilization destroys all pathogenic and spoilage micro-

b) Pasteurization is the process of heating a food-usually a liquid-to or below its boiling

EED 122- Edukasyon Pantahanan at Pangkabuhayan

f) Refrigeration. Refrigerators should be set to below 4 degree Celsius to control the

The following are the uses of refrigeration:

1. Reduce spoilage during distribution of perishable foods;

2. Increase the holding period between harvesting and processing; and

3. Extend the storage life of commercially processed foods.

Slow freezing (e. g. home freezer)

- large ice crystals formed, which puncture cell walls

EED 122- Edukasyon Pantahanan at Pangkabuhayan

Rapid freezing (e. g. blast freezer)

- small, numerous ice crystals formed

- no change to cell structure

h) Irradiation is the controversial process of applying low doses of gamma radiation

As a result, irradiation is permitted in Canada to:

1. Prevent sprouting in potatoes and onions;

2. Control insect infestation of wheat flour; and

3. Reduce the microbial load of ground spices.

Weight Your Options: Batch vs. Continuous Processing

Food is processed in either discrete batches or a continuous system. Although there

Advantages of Batch Processing

1. Greater flexibility to change product formulation and rates

2. Lower equipment costs

EED 122- Edukasyon Pantahanan at Pangkabuhayan

3. Easier operation and control

Advantages of Continuous Processing

1. Lower operation and labor costs

2. Less floor space required

3. Greater product uniformity

3. to provide consumers with convenient foods.

1. oil in water (O/W); example: salad dressing

2. Water in oil (W/O); example: butter

EED 122- Edukasyon Pantahanan at Pangkabuhayan

I) Homogenization is used to stabilized an emulsion. More specifically, it is the reduction

I. Characteristics of Meat and Poultry for Preservation

II. Nutritive Value of Meat and Poultry

EED 122- Edukasyon Pantahanan at Pangkabuhayan

Basic Ingredients Used in Meat and Poultry Preservation

EED 122- Edukasyon Pantahanan at Pangkabuhayan

Meat and Poultry Preservation Methods

Ex. Pork Tocino

1 k skinless pork picnic, sliced ½ cm thick

Curing Ingredients ⅛ tsp. ground pepper

1 tbsp. coarse salt achuete fat to color

½ tsp. Prague powder

EED 122- Edukasyon Pantahanan at Pangkabuhayan

EED 122 – Module 3, Lesson 1