GASPI, CZANICE AYRA C.

ANSC 132 A-1L

EXERCISE 1

USE AND OPERATION OF TOOLS AND EQUIPMENT

Tools and Equipment

Description and Function

Contains 7 cubicles each with 3 types of
lights, some are used to mask the color
of the sample. Closed room and is fully

Sensory Evaluation Room

air-conditioned to mask the odor of the

sample. The room is used for the
evaluation of organoleptic and sensory
properties of meat and meat products.
Connecting

room

with

the

Sensory

Evaluation Room. The room is used for

sample
Preparation Room

preparations

for

sensory

evaluation. Stainless tables, plates, and

storage for other tools and equipment
that are used to prepare samples are
found here.
Connecting room with the Preparation
Room. The room is used for cooking

Kitchen Room

samples for sensory evaluation. Sink,

table, stove, refrigerator, oven and,
microwave can be found in this room.

Laboratory Research and Control Room

1) Hydraulic Carver Press

It is used in measuring the water

holding

capacity

using

the

Press

Method. The sample is pressed for 1

minute under 500 psi pressure. The
amount of water that oozes out of the
meat is measured through a filter
paper, thus the free water.
It is used to objectively measure the
tenderness

of

the

sample.

It

also

2) Warner Bratzler Machine

measures the force required to shear of
a particular sample.
It is used to objectively measure the
3) Penetrometer

firmness of sample. It measures the

degree of penetration or deepness.

Chemistry Laboratory Room

It is used for the moisture content
analysis

of

the

sample.

The

temperature is set to 105C, and the

1) Drying Oven
sample is dried for 12 hours. The loss in
weight in the sample is equivalent to
the moisture content
It is used for the analysis of crude fat.
The solvent used is petroleum ether
2) Soxhlet Apparatus
which has a low boiling point of 3560C.
3) Kjeldahl Analysis

It is used for the analysis of crude

protein. The Kjeltec system is used. It

has three set-ups: digestion, distillation,
and titration.
It is used for ash analysis. It is set to
4) Furnace
450C and for 4 hours.
Processing and Cutting Room
It is used in the processing of emulsiontype
1) Silent Cutter/ Meat Chopper

meat

products,

particularly

emulsion of hotdogs, meat loaf, and

etc. It consists of a rotating basin and a
rotating blade. It has a capacity of 6 kg.
It is used for mixing sausage mix prior

2) Meat Mixer

to stacking. It has a capacity of 30 kg

and a minimum of 10 kg.
It can be used for massaging meat, and

3) Dough Mixer
also mechanical working.
It is also used for meat massage and
4) Tumbler

mechanical

working.

It

contains

horizontal blade inside.

It is used for storage of finished product
5) Walk-in Freezer
but is not functional for now.
It is initially a meat grinder but the
blade was removed and was replaced
6) Improvised Sausage Stufer
by a panel, and now it functions as a
sausage stufer.

7) Manual Meat Sausage Stufer

It has a capacity of 10 kg.

It

is

used

in

manufacturing

of

8) Ham Molder
restructured ham.
It is used in processing emulsion-type
9) Ice crusher
meat products.
It is used for manual mixing of sausage
10)

Stainless Basin
mix, with a capacity of 1 kg.
It is an electrically operated meat
grinder. It consists of three parts: (1)
the worm, which pushes the meat

11)

Meat Grinder

towards the blade, (2) the blade, which

chops the meat, and (3) the plate,
which determines the size particle of
the meat.
It is used for slicing boneless meat

12)

Electric Meat Slicer

products and divide them into uniform

thickness.
It is a storage room for spices used in

13)

Spice Room

processing meat. Weighing scales are

also stored here.
It is a chamber used for smoking meat

14)

Smoke House
products.