Department of Education

SCHOOLS DIVISION OF CITY OF MEYCAUAYAN

Pag-asa St., Malhacan, City of Meycauayan, Bulacan

Learning
Activity Sheet 10
in
TLE (Cookery)
Fourth Quarter - Week 7
Store Meat
Utilize Quality Trimmings and Leftovers in Storing Meat
Store Fresh and Cryovac-Packed Meat According to Health
Regulations
(TLE_HECK9-12PCM-IVi-33)
 PRESENT MEAT DISHES

MELC: LO4 Store Meat

4.1 Utilize Quality Trimmings and Leftovers in Storing Meat
4.2 Store Fresh and Cryovac-Packed Meat According to Health
Regulations
Code: (TLE_HECK9-12PCM-IVi-33)

Objectives:
1. Identify the different methods in storing meat;
2. Value the importance of meat preservation; and
3. Perform and present pork tocino.

The purpose of meat preservation is to add to the length of time that

meat is fresh, healthy, and bacteria free for human consumption. Meat is
preserved using many different processes. The process a specific meat is
preserved under is largely determined by what the meat will be used for when
it is consumed. Whatever the process, meat preservation is in place to save
those who consume the meat from contracting food-borne diseases.

Meat preservation

Meat preservation helps to control spoilage by inhibiting the growth of

microorganisms, slowing enzymatic activity, and preventing the oxidation of
fatty acids that promote rancidity. There are many factors affecting the length
of time meat products can be stored while maintaining product safety and
quality. The physical state of meat plays a role in the number of
microorganisms that can grow on meat. For example, grinding meat increases
the surface area, releases moisture and nutrients from the muscle fibers, and
distributes surface microorganisms throughout the meat. Chemical properties
of meat, such as pH and moisture content, affect the ability of microorganisms
to grow on meat. Natural protective tissues (fat or skin) can prevent microbial
contamination, dehydration, or other detrimental changes. Covering meats
with paper or protective plastic films prevents excessive moisture loss and
microbial contamination.

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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. https://preparednessadvice.com/wp-
content/uploads/2014/10/drying-
meat1.jpg
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. Cold and hot smoking are the two
https://pxhere.com/en/photo/798815
types of smoking. Smoked meats include ham,
bacon, and chicken.

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 • 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.

• 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.

https://pixnio.com/food-and-drink/pork-
loin-food-meal-meat-chocolate-cooking-
slice-dinner

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 https://pixabay.com/photos/ham-
sausage-sale-stand-meat-116753/
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.

http://hughesdisplaygroup.com/wp-
content/uploads/2017/03/meat-display-
case.jpg

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 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.

https://images.app.goo.gl/5t8x1UhBkXkv
3mMEA
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 of time. This process destroys the
https://pixabay.com/vectors/ham-tin-pork-
organism that causes spoilage. It canned-meat-food-575930/
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 first 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,
https://www.petfoodprocessing.net/ext/res
and nutritive value of freeze dried products ources/PFP-
are comparable to frozen foods. The products Images/Articles/111219_Muenster_Lead1.j
pg?t=1573247322&width=1080
have a long shelf life and require no
refrigeration. This method needs special
equipment such as modern freeze dryer.

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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.

Sausages of good quality are uniform in size and length. Each sausage
in a whole piece has no rupture of casing even when pricked. The interior has
a pinkish color when thoroughly cooked. A combination of juicy meat with
spicy seasoning marks their flavor.

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ACTIVITY 1 (Knowledge) Identify it

Directions: Read the following questions carefully. Write your answer on a

separate sheet of paper.

1. This is the most common method of preserving meat it involves the

reduction of the original 70% of water content of the meat to about 15%.

2. Natural sunlight is used in this drying method to reduce the amount of

moisture content of meat.

3. It is a method of meat preservation wherein the meat is smoked to

create a distinctive color and flavor.

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

5. 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.

6. It is a method where meat is stored at a temperature range of 2 to 10ºC

to retard mold and bacterial growth for a limited period.

7. Meat can be preserved for two months to one year using this method.

8. Smoking method wherein the temperature is higher, from 71 to

79ºC.The high temperature speed up the drying process, giving the
product a mild smoked flavor.

9. This process destroys the organism that causes spoilage. It maintains

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

10. The process involves the removal of moisture from the meat tissues by
transforming the moisture content into ice and gas.

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ACTIVITY 2 (Understanding) Describe me

Directions: Describe the pictures of different methods in preserving meat.

Write your answer on a separate sheet of paper.

Methods of Preserving Meat

________________
__________________________________________
__________________________________________
https://rb.gy/8ez46m __________________________________________

________________
__________________________________________
__________________________________________
__________________________________________
https://rb.gy/xyt1qo

________________
__________________________________________
__________________________________________
__________________________________________
https://pxhere.com/en/photo/798
815

________________
__________________________________________
__________________________________________
__________________________________________
https://rb.gy/d9afww

________________
__________________________________________
__________________________________________
__________________________________________

https://rb.gy/1nzrx4

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ACTIVITY 3 (Valuing) Explain it

Directions: Explain the importance of preserving of meat. Write your answer

on a separate sheet of paper.

What is the importance of meat preservation?

_____________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________

ACTIVITY 4 (Performance) I CAN DO IT!

Directions: Perform and present Pork tocino. Write the recipe you
used on a separate sheet of paper. Make a photo documentation
of you work with labels. Your product and performance will be
evaluated using the rubrics below.

PORK TOCINO
Standard recipe developed by Calamba Manpower

https://images.app.goo.gl/uVTnmxRqZeXQ4RBe7

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TOOLS AND EQUIPMENT

Knife
chopping board
mortar and pestle
strainer
measuring cup
measuring spoon
wooden spoon
mixing bowl

Ingredients

First mixture
1 kgs Pork, Slice thinly
1 tbsp. salt
½ tsp. curing salt
1 tbsp. phospate
¼ cup water

Second mixture
1 cup sugar
2 tbsp garlic
2 tbsp Anisado wine or Rhum
1 tsp Meat enhancer (optional)
¼ cup Pineapple juice
2 tsp. oyster sauce
1 tsp worcestershire sauce

Procedure
1. In a bowl, combine all ingredients for the 1st mixture together. Set
aside.
2. On another bowl, mix all ingredients for the 2nd mixture.
3. Combine 1st and 2nd mixture
4. Pack it by 250 grms.

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Use this rubrics in grading your output.

Improvement
Satisfactory

Satisfactory

No Attempt
Excellent

Needs
Very
RUBRICS

5 4 3 2 1
Use of tools and
equipment
Application of
Procedures
Safety Work Habits
Final Output

Time Management

References:
K TO 12 BASIC EDUCATION CURRICULUM TECHNOLOGY AND
LIVELIHOOD EDUCATION LEARNING MODULE Cookery 9 and Grade
10 pp. 375-381

Kong, Aniceta S. and Domo, Aniceta P. Technical Vocational Livelihood

Education – Cookery Module 2 Manual. Seoul, Korea: Prinpia Co., Ltd.,
2016.

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 All Rights Reserved
2020

ACKNOWLEDGEMENT

CAROLINA S. VIOLETA, EdD

Schools Division Superintendent

JERRY D. CRUZ, PhD, CESE

Asst. Schools Division Superintendent

DOMINADOR M. CABRERA, EdD

Chief, Curriculum Implementation Division

EDWARD C. JIMENEZ, PhD

Education Program Supervisor- LR Manager

RAMILO C. CRUZ, PhD

Education Program Supervisor, EPP/TLE/TVL

MELISSA C. RONQUILLO
FLORDELIZA P. GALINDEZ
Language/Content/Layout Editor

MAURYL P. MAULAWIN
Developer/Writer