Académique Documents
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With the assistance of the Project, each trainer based on their field of expertise
work hard to produce a user friendly guide containing all necessary information
needed in the conduct of training. The guide is designed also for the trainees in
terms of simplified planning through the TEP (Transition Enterprise Plan)
application.
This training is applicable to all CBT programs specifically for the trainings in
rural areas following a need-based, demand-driven concept. Thus, both trainer
and its trainees will benefit from this guide.
TABLE OF CONTENTS
• Preparing Materials
• Preparing Ingredients
• Preparing Curing Solution
• Curing Meat
• Drying of Cured Meat
• Packaging
V. List of Supplies/Materials
• Multiple choice
• Matching Type
• Problem Solving
• Answer Key
Meat Processing is considered to be one of the most important components of the food
processing trade, which includes fish, fruit, vegetable, and other farm-based products.
Since meat is a daily food need of people, it has become one of the most profitable
enterprise ventures of commercial companies. The industry has spawned several types
of preserved product lines that include corned beef, sausages, ready-to-eat meat
packages and more. It has become a multi-million dollar industry sub-sector whose
products reach even the remotest areas.
Meat processing involves techniques used to delay the spoilage of meat. This technique
refers to meat preservation. It uses either one single method only for one specific
product or a combination of various methods. Meat preservation has the potential to
enhance texture, color/appearance, flavor and taste. It must be designed to result into
better palatability or aesthetic quality, nutrition, sanitation, economy and convenience.
For the common consumer, preserved meat must be safe from harmful substances,
reasonably inexpensive and convenient to use.
Preserved meat comes into several packaging materials; tin cans, bottles, and plastic
foils. It also comes in various sizes and purposes. For Muslims, for example, meat
processing is classified into: “halal” (no pork content) mainly prepared for Moslems and
“haram” (with pork content) which is prohibited in Islam.
This Training Guide is provides as a ready reference in the conduct of training for meat
processing particularly for home-made meat products such as: corned beef, beef tocino,
and beef tapa. It also provides a sample transition enterprise plan that can be utilized by
the trainees as a basis in preparing their own enterprise projects.
Table of Contents
Foreword
• Preparing Materials
• Preparing Ingredients
• Preparing Curing Solution
• Curing Meat
• Cooking Cured Meat
• Drying of Cured Meat
• Packaging
1. Training Information
Title of Training Course : Processing of Corned Beef, Beef Tocino and Beef Tapa
Training Objective : At the end of the 10-day training, the trainees will be able to produce
Corned Beef, Beef Tocino and Beef Tapa that are marketable and profitable
using existing tools and materials
Minimum Trainer's Qualification : Finished any related course on meat processing or undergone several meat
processing trainings at least one year experience in the field of meat processing
Minimum Trainee's Qualification : Must be 15 years old and above with good moral character
Minimum No. of Trainees : Ten (10) Maximum No. of Trainees : Fifteen (15)
2. Training Design
Title of Training Course : Meat Processing (Corned Beef, Beef Tocino and Beef Tapa)
Block 1:
rd th
Preparing Materials 1.1 Clean tools and equipment. How to clean tools and equipment. Kinds of tools and Tools and equipment Lecture Safe working habits 3 to 8 day
equipment used in used in making of the training
preparing processed meat duration.
processed meat products (Schedule of
products actual
preparation of
all the
products.)
1.2 Organize tools and equipment How to organize tools and equipment in proper Proper orientation Demonstration - Alertness and
in proper orientation. orientation of tools and quickness of mind
equipment.
1.3 Check functionality of stove How to check functionality of stove and pressure Procedures in Hands-on Personal hygiene
and pressure cooker. cooker. checking
functionality of
stove and pressure
cooker.
Block 2:
Preparing 2.1 Organize ingredients. How to organize ingredients Technique in Clean glass container Demonstration Safe working habits
Ingredients organizing with cup
ingredients.
2.2 Wash meat thoroughly. How to wash meat properly. Technique in Knives, water, meat, Hands-on Personal hygiene
washing meat. working table
2.3 Cut/Slice meat according to How to cut/slice meat according to the standard Technique in Curing ingredients Be a time conscious.
the standard measurement of the measurement of the product. cutting/slicing meat.
product.
Block 3:
Preparing curing 3.1 Measure ingredients. How to measure dry and liquid ingredients. Proper measuring. Working table, Demonstration Safe working habits
solution weighing scale,
measuring cups and
spoons
3.2 Dissolve dry curing How to dissolve Dry curing ingredients in liquid curing Technique Mixing bowl, Wooden Hands-on Personal hygiene
ingredients in liquid curing ingredients dissolving of dry in ladle, clean glass
ingredients. liquid ingredients container with cover
3.3 Place the curing solution in a How to place curing solution in a clean non-corrosive Proper storing Curing ingredients Accuracy in
clean non-corrosive container. container. measuring
Block 4:
Curing meat 4.1 Place clean, cut/sliced meat How to handle meat properly Proper handling of Mixing bowl/tray, Demonstration Safe working habits
in a mixing bowl/tray. meat. wooden ladle
4.2 Mix the curing solution into How to mix curing ingredients. Proper mixing of Clean non-corrosive Hands-on Personal hygiene
the meat. curing solution into container with cover,
the meat. chiller refrigerator.
4.3 Rub both sides of the meat How to rub solution on the surface of the meat. Proper rubbing of
thoroughly. curing solution on
the surface of the
meat.
4.4 Place the cured meat in a How to prevent meat contamination and spoilage. Prevention of meat
clean container (any non- contamination and
corrosive container) spoilage.
4.5 Store the cured meat in the How to store cured meat properly. Proper storing of
refrigerator for 3 days or cured meat.
overnight (in the case of corned
beef).
Block 5:
Cooking cured meat 5.1 Clean the pressure cooker. How to clean pressure cooker. Proper cleaning of Pressure cooker, Demonstration Safe working habits
(for corned beef) pressure cooker. stove, mixing bowl,
tray, fork
5.2 Check functionality of the How to check functionality of stove and pressure Checking of Cured meat, water, Hands-on Personal hygiene
stove and the pressure cooker. cooker. functionality of cloves, laurel,
stove and pressure oregano
5.3 Wash cured meat in running how to wash and drain cured meat properly. Proper washing and Be alert
water. draining of cured
meat.
5.4 Drain the washed cured meat. How to cooked cured meat in a pressure cooker. Pressure cooking of be quick
cured meat.
5.6 Placed the cooked meat in a How to shared cooked meat. Technique in
non-corrosive tray for shredding. shredding cooked
meat.
Block 6:
Drying of cured meat 6.1Lay each piece of sliced cured How to lay pieces of cured meat in a framework or Proper laying of Framework or "bilao" Demonstration Safe working habits
meat on a screened framework or "bilao" meat for drying.
"bilao"
6.2 Place clean, cut/sliced meat How to dry cured meat in the sun or solar dryer. Proper drying of Cured meat Hands-on Personal hygiene
in a mixing bowl/tray. meat.
How to avoid contamination of meat. Basic knowledge on Accuracy in
contamination. measuring
Block 7:
Packaging 7.1 Prepare the packaging How to prepare the packaging materials. Preparing Electric plastic sealer Demonstration Safe working habits
materials. Packaging
materials.
7.2 Weigh the cured meat How to weigh the cured meat. Proper weighing of Weighing scale, PE Hands-on Personal hygiene
meat. bag
7.3 Place the cured meat in the How to place the cured meat in the polyethylene bag. Proper placing of Mixing bowl, tray Accuracy in
polyethylene bag (PE bag) meat in the measuring
polyethylene bag.
7.4 Eliminate the air inside the PE How to eliminate air inside the polyethylene bag. Technique in Wooden Ladle
bag eliminating air
inside the
polyethylene bag.
7.5 Seal How to seal packed meat. Proper sealing of Cured meat
the product.
DEFINITION OF TERMS
Curing – the addition of salt with or without nitrite / nitrate and sugar, for the purpose of
Lengthening shelf life and / or enhancing the development of odor, color and
Flavor.
Enzymes – any of various complex proteins produced by living cells that catalyze
specific biochemical reaction at body temperature.
Pare – to remove the outer covering of a vegetable or fruit using a knife or any
Appropriate cutlery.
Peel – to strip off the outer covering of a vegetable or fruit, as in bananas or oranges.
Preparation – involves all the cleaning, trimming, cutting, processing, setting up, and
Production done before final preparation of food for service.
Slicing – cutting meat into a thin flat pieces about 1/8” m to 3/8” thick
Storing – placing or leaving cured meat in a safe location for preservation or future use.
Yeasts – refer to those fungi which are generally not filamentous but unicellular and
Avoid or spheroid and which reproduce by budding .
SUPPLIES AND MATERIALS
KNOWLEDGE SKILLS
NAME OF TRAINEES SCORE EQUIVALENT KNOWLEDGE SAFETY PROCEDURE ECONOMY QUALITY SPEED TOTAL FINAL
(50 Items) (100 %) 30% 10% 20% 5% 30% 5% 70% GRADE REMARK
6
TRAINING FOR RURAL ECONOMIC EMPOWERMENT
(TREE)
1. The general term referring to the flesh of any animal including the skin, connective
tissues, fat and bones.
a. Meat c. Vegetable
b. Fruit d. Cloth
4. In choosing fresh meat, the following must be considered except for the one.
a. Color c. Odor
b. Weight d. Texture
5. Each kind of meat has its own quality of freshness. Which among the following is the
quality of a fresh beef?
a. The color of skin is vivid, not opaque. The scales adhere well. There is a
little slime on skin and the body is stiff.
b. Has a flesh color that is bright watermelon red, elastic, and firm to the
touch.
c. It is odorless and has pink to light-colored flesh.
d. Has a flesh color that varies form light to grayish pink. It has practically
no odor.
8
9. Which of the following is not the proper handling of food?
a. Using of sauce that was used to marinate raw meat on cooked foods.
b. Washing hands with soap before handling meat.
c. Raw meat and other foods when placing in the refrigerator.
12. When handling knife, the following safely points must be followed except for one.
a. Use a knife with a safely grip.
b. Do not fool around with knives.
c. Never attempt to catch a falling knife.
d. Pass the knife pointing to the one accepting it.
13. Arrange the following steps of treating minor cuts in order. Write the letter of your
choice.
1. Apply antiseptic solution.
2. Apply a clear, waterproof dressing.
3. Wash the wound with clean water.
a. 1,2,3 c. 3,2,1
b. 2,3,1 d. 3,1,2
14. Operating electrical equipment need careful attention. The following are some safety
points with electrical equipment except for one.
a. Disconnect power before cleaning.
b. keep all equipment well maintained.
c. Do not fool around when using equipment.
d. People operating equipment need not be trained.
15. Treating meat with salt and or chemicals so as to stop decomposition is_________.
a. curing c. pickling
b. comminution d. smoking
9
B. Match column A with column B
Column A Column B
3. In making papaya jam, the ratio of ripe papaya pulp to sugar is 4:3 cups. How many
cups of sugar is needed if there are 12 cups of ripe papaya pulp?
4. To make a single recipe of daeng na bangus, 2 tsps is needed for every 1 pc large
bangus. How many tsps of salt are needed for 6 pcs large bangus?
5. 4 gallons Liters
10
ANSWER KEY:
1. a 1. g
2. d 2. a
3. c 3. f
4. b 4. o
5. b 5. p
6. a 6. d
7. c 7 h
8. d 8. c
9. b 9. e
10. a 10. b
11. b 11. j
12. d 12. m
13. d 13. n
14. d 14. l
15. a 15. k
C. Solving
3. 4: 3 = 12: n 4. 2: 1 = n: 6
4 x n = 12 x 3 2x6=1xn
4 n = 36 12 = 1n
4 4 1 1
n=9 12 = n
5. 4 gal Liters
4 gal 4L = 16L
1 gal
11
Training for Rural Economic Empowerment
ILO-USDOL Project
Hadiguia K. Nanding
Anna Marie Taba
Rasul K. Datukali
Rhuhainah A. Pasigan
Hanisa K. Nanding
After this training program we will immediately implement this transition enterprise Plan
(TEP) for Six (6) months. We will start it on July 1, 2005 until December 1, 2005
We will produce Corned Beef, Beef Tapa, Beef & Chicken Tocino
We will sell the products to all households, offices for food consumptions.
We need P401, 820.00 as working capital,we are going to raise the money by sharing
stocks and by asking advance payment from our buyers.
We will sell the product to nearby markets, through house deliveries, and by joining exhibits.
To be able to sustain our enterprise, we will maintain the good quality of our products,
improve product designs and advertise it with other consumers.
Buying raw materials in our own market is a big help already to our community. By this
kind of strategy, the economic activity in our community is expected to increase.
After the initial TEP planning period, we will evaluate our business performance against
our targets and see whether we are successful or not, whether we can pursue on our
own, or whether we will still need further assistance.
Production Target : Corned Beef, Beef Tapa, Beef & Chicken Tocino
Enterprise Duration : Six (6) Months
2.1 Buyers\Markets
Our product will target men & women, children, schools, households, hotels,
office workers, tourists and the businessmen.
2.2 Selling/Distribution
We will sell wholesale & retail in nearby market, in other stores, in our village
& adjoining villages, municipal centers, in the city and all market centers.
In order to promote our products and achieve our sales target, we will
advertise them in the following manner:
There will be a total of six (6) persons that will be involved in the enterprise.
I/we will raise our TEP working capital through the following strategies:
6. Business Strategies
Other strategies:
In computing production costs and selling prices I/we will always remember the
following strategies:
At the end of our first TEP implementation, we will evaluate our business
performance. We will see if we were able to achieve our targets in terms of the
following:
We hope that in the next planning or production cycle, we will already be on our own
with lesser need for assistance from our benefactors.
Hadiguia K. Nanding