TLE/SPTVE 10

Quarter
4 Cookery/Food Technology

1
Cookery – Grade 10
Quarter 4– Module 7: Methods of Preserving Meat

First Edition, 2020

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Published by the Department of Education Division of Pasig City

Development Team of the Module

Writer : Ester M. Eva
Editors : Jerwina V. See
Reviewers : Levan A. Mendoza (Technical)
Illustrator : Edison P. Clet
Layout Artist : Edison P. Clet
Management Team : Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Dr. Carolina T. Rivera
OIC-Assistant Schools Division Superintendent
Victor M. Javeña, EdD
Chief - School Governance and Operations Division
OIC – Chief Curriculum Implementation Division
Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City

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 Cookery 10/
Food Technology 10
10

Quarter 4
Self-Learning Module 7
PREPARE AND COOK MEAT (PCM)

Methods of Preserving Meat

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Introductory Message

For the Facilitator:

Welcome to the Cookery/Food Technology 10 Self-Learning Module on Methods of

Preserving Meat
This Self-Learning Module was collaboratively designed, developed and
reviewed by educators from the Schools Division Office of Pasig City headed by its
Officer-in-Charge Schools Division Superintendent, Ma. Evalou Concepcion A.
Agustin, in partnership with the City Government of Pasig through its mayor,
Honorable Victor Ma. Regis N. Sotto. The writers utilized the standards set by the K
to 12 Curriculum using the Most Essential Learning Competencies (MELC) in
developing this instructional resource.

This learning material hopes to engage the learners in guided and

independent learning activities at their own pace and time. Further, this also aims
to help learners acquire the needed 21st century skills especially the 5 Cs, namely:
Communication, Collaboration, Creativity, Critical Thinking, and Character while
taking into consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies
that will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them
to manage their own learning. Moreover, you are expected to encourage and assist
the learners as they do the tasks included in the module.

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 For the Learner:

Welcome to the Cookery/Food Technology 10 Self-Learning Module on Methods of Preserving

Meat

This module was designed to provide you with fun and meaningful
opportunities for guided and independent learning at your own pace and time. You
will be enabled to process the contents of the learning material while being an
active learner.

This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Post test - This measures how much you have learned from
the entire module.

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 EXPECTATIONS

At the end of this session, the students should be able to;

A. Explain meat preservation;
B. Identify methods of preserving meat; and
C. Value the importance of preserving meat.

PRETEST

I. Multiple Choice.
Directions: Choose the letter of the correct answer.

1. A preservation technique where the meat is covered in salt and is stored in a cool
dry room.
A. Chilling B. Canning C. Drying D. Salting

2. It is the most widely recognized technique for meat conservation where the
compartmet or room temperature must be under 3 °C (38 °F).
A. Chilling B. Drying C. Salting D. Smoking

3. A pasteurization technique for food preservation achieved by presenting

meat to portions of radiation.
A. Freezing B. Dehydration C. Drying D. Irradiation

4.This technique eliminates dampness from meat items and limit microorganisms
development that cause food spoilage.
A. Chilling B. Drying C. Salting D. Smoking

5. This includes fixing meat in a compartment and eventually cooking it to

eliminate all microorganisms that causes food deterioration.
A. Canning B. Curing C. Drying D. Freezing

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 RECAP
Give the five elements in plating dish.

1. _________________________________________
2. _________________________________________
3. _________________________________________
4. _________________________________________
5. _________________________________________

LESSON

Meat preservation is a process by controlling decomposition by repressing the

development of microorganisms, easing back enzymatic movement, and forestalling
the oxidation of unsaturated fats that advance rancidity. There are numerous
elements influencing the time span meat items can be put away while keeping up
item security and quality.

Methods of Preserving Meat

Chilling

Refrigerated room or compartment is the most widely

recognized technique for meat conservation. The ordinary
refrigerated stockpiling life for fresh meats is 5 to 7 days.
Microscopic organisms that cause food spoilage don't
develop well in temperatures under 3 °C (38 °F). Along
these lines, meat ought to be put away at temperatures
that are as cold as could reasonably be expected.

Freezing

Freezer stockpiling is the best strategy for meat

conservation. It is necessary to wrap solidified meats
intently in bundling that restricts air contact with the
meat so as to hinder loss of dampness while storing.
Lengtht of storages directly affects meat quality. Under
ordinary cooler stockpiling of −18 °C (0 °F) beef can be put
away for 6 to a year, sheep for 6 to 9 months, pork for a
half year, and sausages for 2 months.

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Canning

The second most basic strategy in preserving meat is

canning. Canning includes fixing meat in a compartment
and eventually cooking it to eliminate all microorganisms
that causes food deterioration. Under typical conditions
canned items can securely be put away at room
temperature. Certain quality matters can enforce processors
or merchants to suggest an ideal "sell by" and
expiry date.

Drying
Drying is another popular strategy for preserving
meat. Drying eliminates dampness from meat items and
limit microorganisms development that cause food spoilage.
Dried sausages, freeze-dried meats, and other dried items
can be stored at room temperature with long shelf life. The
most common method of drying are the sun drying and air
drying.

➢ Sun drying is a customary drying technique for

decreasing the dampness substance of meat by
spreading or hanging thunder the sun. The sunlight
based radiation warms up the meat just as the
encompassing air and hence expands the pace of water
drying from the meat.

➢ Air drying (dry curing) meat you need to keep the place
in a specific temperature and dampness run. The
temperature range ought to be sufficiently high for the
meat to fix appropriately and dry (hot air drying) ,
however low enough to limit the growth of molds and
bacteria (cold air drying). Typical temperatures are
between 50-60F (10C-15C)

Salting

Salting is a technique for food preservation, that was more

natural before popular refrigeration method. Salting
conserve meat by bringing out moisture from the food,
controlling microorganisms developing and decomposing
the food. The meat is covered in salt and store in a cool dry
room.

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Irradiation

Irradiation, or radurization, is a pasteurization technique

for food preservation achieved by presenting meat to
portions of radiation. Radurization is as compelling as
warmth purification in eliminating food-waste
microorganisms. Illumination of meat is cultivated by
presenting meat to high-vitality ionizing radiation
delivered either by electron quickening agents or by introduction to gamma-
radiation-transmitting substances. Irradiated fresh meat items despite everything
require refrigeration and bundling to delay decomposition, however the refrigerated
stockpiling life of these items is significantly expanded.

Dehydration

Dehydrating meat is an old method of meat preservation. It

makes it favorable to take on long outings, exploring or
climbing since refrigeration isn't needed and it is
considerably more lightweight than standard meat. Dried
out meat can be consumed as is or warmed with small
amount of liquid just to add moisture to be included into
primary dishes. Regularly got dried out meat incorporates hamburger, venison,
bison, chicken and turkey. There are three ways to dehyrate meat: sauce pan
method, the oven method and storage.

Smoking

Smoking is the most established strategies for meat

conservation. They not just enhance the quality and long
lasting usability of meat items yet additionally upgrade the
shading and taste. Smoking of meat diminishes the
accessible dampness on the outside of meat items,
forestalling microbial development and deterioration.

Curing

Curing is another most established strategies for

preserving meat. They not just enhance the quality and
long lasting usability of meat items yet additionally
upgrade the shading and taste. Meat curing usually used
in preparing ham and hotdog, it uses salt, nitrite, and
different preservatives. Salt reduces the water content in
the meat. Nitrite inhibits microorganisms from developing and delays rancidity in
meats. Nitrite likewise gives pink shading related with cured items by merging (as
nitric oxide) to myoglobin. Nonetheless, the utilization of nitrite in meat items is
suspected to its potential malignancy causing action.

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 ACTIVITIES
I. Matching Type
Directions: Match column A to column B. Write the correct answer on your answer
sheet.

Column A Column B
___ 1. A preservation technique where the A. Canning
meat is covered in salt and is stored
in a cool dry room.

___ 2. It is the most widely recognized B. Chilling

technique for meat conservation
where the compartmet or room temperature
must be under 3 °C (38 °F)

___ 3. A pasteurization technique for food C. Drying

preservation achieved by presenting
meat to portions of radiation.

___ 4. This technique eliminates dampness D. Irrdiation

from meat items and limit
microorganisms development that
cause food spoilage.

___ 5. This includes fixing meat in a E. Salting

compartment and eventually cooking
it to eliminate all microorganisms
that causes food deterioration.

II. Directions: Identify the following preservation methods. Write the correct
answer on the space provided.

1. ________________ 2. _________________ 3. _________________

4. _________________ 5. __________________

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 WRAP – UP

Answer briefly.

1. What is meat preservation?

Answer:___________________________________________________________________

___________________________________________________________________________

2. Enumerate methods of preserving meat.

Answer:

__________________ ____________________ ______________________

__________________ ____________________ ______________________

__________________ ____________________ _______________________

VALUING

Can you give three importance of preserving meat?

Answer:
1. _______________________________________________________________________________
2. _______________________________________________________________________________

3. _______________________________________________________________________________

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 POST TEST

I. Multiple Choice.
Directions: Choose the letter of the correct answer.

1. An old method of meat preservation makes it favorable to take on long outings,

exploring or climbing it is considerably more lightweight than standard meat.
A. Canning B. Curing C. Dehydrating D. Smoking

2. Method of meat conservation that necessary to wrap solidified meats intently in

bundling that restricts air contact with the meat so as to hinder loss of dampness
while storing.
A. Freezing B. Dehydration C. Drying D. Irradiation

3. Another most established strategies for preserving meat usually used in

preparing ham and hotdog, it uses salt, nitrite, and different preservatives.
A. Canning B. Curing C. Drying D. Freezing

4. Method of preserving where meat are stockpiled at −18 °C (0 °F)temperature

where beef can be put away for 6 to a year, sheep for 6 to 9 months, pork for a half
year, and sausages for 2 months.
A. Canning B. Drying C. Freezing D. Smoking

5. Smoking of meat diminishes the accessible dampness on the outside of meat

items, forestalling microbial development and deterioration.
A. Chilling B. Drying C. Salting D. Smoking

6. A preservation technique where the meat is covered in salt and is stored in a cool
dry room.
B. Chilling B. Canning C. Drying D. Salting

7. It is the most widely recognized technique for meat conservation where the
compartmet or room temperature must be under 3 °C (38 °F).
B. Chilling B. Drying C. Salting D. Smoking

8. A pasteurization technique for food preservation achieved by presenting

meat to portions of radiation.
B. Freezing B. Dehydration C. Drying D. Irradiation

9. This technique eliminates dampness from meat items and limit microorganisms
development that cause food spoilage.
A. Chilling B. Drying C. Salting D. Smoking

10. This includes fixing meat in a compartment and eventually cooking it to

eliminate all microorganisms that causes food deterioration.
B. Canning B. Curing C. Drying D. Freezing

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 R E F E R E N CE S

https://foodtravelerdotorg.wordpress.com/2014/02/03/basic-elements-of-
plating/

https://www.britannica.com/biography/Upton-Sinclair
https://www.britannica.com/technology/meat-processing/Preservation-and-
storage

https://thermalcontrolmagazine.com/whats-new/efficient-commercial-
refrigeration-to-maintain-quality-food-for-long-2/

https://www.eatthis.com/store-chicken-in-freezer/
https://sotmp.wordpress.com/2015/05/28/ways-to-store-meat-without-
refrigeration/

https://fi.pinterest.com/pin/200339883403758586/
https://mattikaarts.com/blog/meat-curing-safety/
https://commons.wikimedia.org/wiki/File:Beef_sticks_drying_in_the_sun.jpg

https://www.pinterest.ph/pin/55943220345501120/

https://www.wikihow.com/Dehydrate-Meat

https://www.cleverhiker.com/blog/13-great-backpacking-meal-recipes-amp-
food-dehydration-tips

https://pitboss-grills.com/smoke-science/basics/the-best-meat-to-smoke-
for-beginners
https://www.pinterest.ph/pin/668080925961701687/

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