MEAT PRESERVATION

CURRING
AFTER GOING THROUGH THIS LESSON,
YOU ARE EXPECTED TO:
1.1 familiarize the curing process;
1.2 prepare poultry for curing in accordance with approved
specifications and standard procedure;
1.3 identify the common measurements in food processing as well as
weight and volume conversions.
1.4 answer honestly the given activities.
CURRING
• the addition to meats of some combination of salt,
sugar, nitrite and/or nitrate for the purposes of
preservation, flavor and color.

Salt is the chief ingredients in preserving

meat.
Sugar gives a tenderizing effect in the
muscle fibers.
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P O U LT RY R E F E R S . R e f e r s t o B i r d s d o m e s t i c a l l y r a i s e d
f o r f o o d . P o u l t r y I n c l u d e s C h i c k e n , Tu r k e y, D u c k , G o o s e ,
Guinea Fowl, Squab, and Pigeon.
Kinds of Poultry
• Chicken
• Turkey
• Duck
• Goose
A. CHICKEN. this is a domesticated fowl
widely used as meat.

Chicken is classified according to age.

Broiler-fryer. This is the most common and most available type of chicken. It
is a young chicken, 9 to 12 weeks of age and weighs from 0.68 to 1.59
kilograms.
CONT.
Capon. This is a large desexed rooster, 7 to 10 months old and
weighs about 1.81 to 3.18 kilograms. This has a large amount of
white tender meat.

Roaster. This is 5 to 9 months old, usually weighs 1.36 to 2.27

kilograms and has a tender meat.

Rock Cornish game hen. This is 5 to 7 weeks of age and weighs

0.90 kilogram or less.
 B . T U R K E Y. T H E R E A R E
GENERAL GROUPINGS OF
T U R K E Y, N A M E LY, T H E TO U N G
H E N A N D T H E Y O U N G TO M
T U R K E Y.

•These types of breed are usually

below 15 months of age and with an
average weight of 3.63 to 6.81
kilograms. Mature or yearlings are
older turkeys weighing 6.81
kilograms or more.
B. DUCK. The most
common type of duck is
the broiler, fryer, or
roasting duck. Each under
6 months old and has an
average weight of 1.81 to
2.72 kilograms.
C. GOOSE. Most geese
sold commercially are
below 16 weeks of age
and weigh about 2.72 to
5.45 kilograms.
 PROCESSING POULTRY
• Evisceration is the removal of the entrails or gastro-intestinal
organs of animals, had only the blood and feathers removed.
• Poultry is killed and dressed before it is transported to
market places. Evisceration is already done during dressing
and before selling in retail markets or freezing them.
• Today most poultry is marketed in the eviscerated, ready-to-
cook form.
 STORAGE
Fresh, frozen, and cooked poultry need to be stored
to prevent the growth of microorganisms and preserve
its texture and flavor. Fresh poultry should be
refrigerated of immediately after being purchased and
used within 1 to 2 days thereafter. Frozen poultry is
stored at a temperature of 0F or 18C or less until it is
ready for cooking.
 • Washing and cleaning are crucial steps
in ensuring the sanitation of raw
materials.
• Washing meat before cooking it is not
WASHING recommended for two things.
AND 1. Cross-contamination may occur
CLEANING when bacteria in raw meat and poultry
MEAT juices spread on to other food,
utensils, equipment, or surfaces.
2. Bacteria in the meat can only be
killed by cooking it to the right
temperature so washing meat is no
longer necessary.
 STANDARD
MEASURING
DEVICES AND
INSTRUMENT
S
Measuring glass – a transparent
cup with marker lines used to
measure liquid ingredients.
 MEASURING CUPS

• Set of marked cups used to

measure dry ingredients such
as sugar and flour.
MEASURING SPOONS

• a set of spoons used to measure

small amounts of ingredients.
 WEIGHING SCALE
• used for measuring ingredients as
well as for portioning products
for service.
 COMMON
MEASUREMEN
T IN FOOD
PROCESSING
 COMMON
MEASUREME
NT IN FOOD
PROCESSING
 WEIGHT
CONVERSION
TO CONVERT
OUNCES TO
GRAMS
M U LT I P LY T H E
NUMBER OF OUNCES
BY 28.35.
CONT.

Examples:

1. 4 oz x 28.35 = 113g 2. 11oz x 28.35 = 311.85g

4 oz = 113g 110z = 311.85g
 VOLUME
CONVERSION
To c o n v e r t f l u i d o u n c e s
to milliliters, multiply
the number (fl oz) by
30.
CONT.

Examples:

1. 8 fl oz x 30 = 240 ml 2. 2 cups x 8 = 16 fl oz
8 fl oz = 240 ml 16 fl oz x 30 = 480 ml
2 cups = 480 ml