Meat Processing : How to make skinless Longganisa

Skinless longganisa is another cured product that is usually served during breakfast. it can be produces from beef, pork, chicken or any other meat depending upon the preference of the consumer. There are several flavours of this meat item. the present formulation of sausages is done for flavour and variety. Vigani's sausage, Lucban's sausage, Pampanga's Best and many others have their own peculiar characteristics and flavour.

This product is comminuted to proper selection of meat prior to grinding should be practiced. Meat with high amount of soluble protein, high water holding capacity, and emulsifying capacity is a must to have a good product. Lean and fat trimmings which could not be sold can be used for the purpose. However, it could not be denied that good quality meat speaks for the quality of the product. Likewise proper proportion of lean and fat must be considered.

Materials:

           The ingredients and utensils and packaging materials needed for conducting the exercise are as follows:

A. Ingredients:

     1. Meat (fresh ground lean meat and back fat)

     2. Salt

     3. Brown sugar

     4. MSG

     5. Prague Powder

     6. Black pepper

     7. Garlic

     8. Anisado wine

     9. Pineapple Juice

     10. Corn Starch

B. Utensils needed:

     1. Knives

     2. Chopping Board

     3. Basin (enamel or stainless)

     4. Measuring cup and spoon

    5. Mortar and Pestle

C. Packaging materials:

     Plastic Labo cut in small piece

Methodology:

     1. Select good quality meat such as pork,beef, chevon, poultry, and back fat from pork.

     2. Remove the skin (pork), bony portion, lymph nodes, and clothed blood.

     3. Slice the meat and pork back fat by cubes prior to grinding.

     4. Grind meat and back fat

     5. Measure the ingredients according to the proportion required.

    6. Mix first the solid ingredients very well before mixing with ground meat.

    7. Add the liquid ingredients and mix very well.

    8. Add the corn starch to the mixture and mix very well until tacky.

    9. Weigh the mixture to determine the yield.

   10. Weigh 250 gram of the mixture and divide into 8 or 9 parts depending on the desired size.

   11. Wrap in a pre-cut plastic cut wrap or plastic labo and shape as that of the commercially available.

   12. Package in pastic bag, cure for two 2 days inside the refrigerator.

   13. After two days freeze or market the product.

The germination process of the corn seeds

We prepare the needed materials such as 6 polyethylene plastic bags, medium (50% garden soil & 50% compost) and 3 corn seeds for each bag. We have planted the corn seeds about an inch deep and we completely water it for every 2 or 3 days.  After planting the corn seeds and watered it we observed the germination process of the corn.

The corn seeds have germinated in 4 to 6 days. The 6 bags which contain 3 germinated seeds were goes under a treatment of thinning by which in every bags the tallest one will be remain and the rest of the corn will be removed. In every 6 bags that has 1 germinated corn seed the 3 bags have been prepared in a treatment with a presence of a sun light and the other 3 bags prepare without the presence of sun light. The 3 bags were covered by a trash bag and the other 3 bags were uncovered in an open area which is exposed to sun light. After a week of applying the treatments we have measured its height and count the number of its leaves. Then we have continued it up to its 4 weeks. On the last day of our measurement March 28, 2013 we uproot the corn plants and clean them by removing the soil clinging on its roots. We have weighed the 3 corn plants that have a presence of sun light and the corn plant which doesn’t have a presence of sun light by using a flat form balance and record its fresh weight of the whole plants.

We have observed that every week the corn plants that has a presence of sun light increases its height, and its number of leaves much faster  but those corn plants which doesn’t have a presence of sun light grows slower in height and in number of leaves. 

How to make a Fermented Fruit Juice (FFJ)

Benefits:

·         Source of potassium

·         Strengthens plant tissues, increases size of fruits

·         Increases crop resistance against diseases and protects it from insects

Procedure:

1.      Mix 1 kg of sweet fruits with 1 kg of molasses. Combination of one or more fruits can be done.

2.      Place in a clean container. Seal with manila paper and allow to ferment for 7 days, protected from direct sunlight.

3.      Strain and transfer to a clean container, ready for use.

Application:

Dilute 1:100 to 2:100 with water. Spray as foliar fertilizer or soil treatment.

Note:

Citrus juice cannot be used with other plants because of its high acid content. Use citrus juice for citrus crops only, i.e., calamansi juice to a calamansi tree or pomelo juice to a pomelo tree.

Conclusion:

Based on our experience it is not difficult to prepare a concoction assigned to us because it is not difficult to gather the needed materials because any kinds of fruit can be used. The fruit that we used is suha or pomelo therefore it can be only used to a pomelo tree.

Slaughtering Practices in swine and cattle

We had assigned an activity to do which is part of our curriculum. We went to the slaughter house in Trece Martires to be able to learn,develop our skills and finished the activity

related to our course and subject. I had arrived earlier in the morning as the instructor said to us to be able to start early in slaughtering. Mr. Aya Lubigan which is the slaughterhouse master made a short introduction and discussion to us before we proceed to do the inspection through the guide of Mr. Maminta their meat inspector.

 Mr. Gilbert Maminta showed us how to do the ante-mortem inspection on the lairage pen and to the assigned culled sow to us. He let us to do the inspection then after the inspection the culled sow was placed to the stunning box and let their worker do the hit to the culled sow by using the poleax. They told us that in hitting the pig it should be only 1 hit because it was written in the law. Then they showed us how to stick the culled sow and let it do by our batch mate. The blood was placed on the sticking cone then the sow was move to the scalding vat with a temperature of 150- 160 degree F after the complete bleeding. The butchers let us do the dehairing of the pig and let us experience to remove the nails of the pig. They really showed the process, how and where to gambrel the carcass and also the removal of the internal organs which is divided into two, the red and white offal’s. Mr. Maminta showed us the internal organs and told us what would be the characteristic of a good internal organ as our post-mortem inspection and we saw also the rigor mortis. Then we moved to the splitting and final washing of the carcass. Mr. Maminta taught us how to palpate the carcass and showed us the lymph nodes which should be removed and if there are any other abnormalities in the carcass. Then the last is the weighing, branding and dispatching.

We had finished all the process at 10 am and rest for awhile. Then we prepared for a short quiz given to us by Mr. Lubigan. Then they told us to be back at 6 pm to be able to saw the slaughtering practices which is done in cattle because most of the time the cattle’s are being slaughtered late in the afternoon or evening.

We had arrived at 6 pm and saw the cattle placed on the stunning flat form. The butcher used a stunning knife which weight about 1 kg. The cattle were pith on the vein close on the head then the cattle knee on the floor. Then the butcher used a chain to tied its feet and place it upward to have a complete bleeding then we proceed to washing. The feet was first being removed then followed by the removal of the head. The butcher started to dehiding or removing the skin then after that, is the brisket opening followed by the evisceration or removal of the internal organs. During the evisceration process we found out that the cattle was pregnant and it will only take 1 month to give birth. We are all shocked but we keep on not asking the butcher. Then we had proceeded to splitting of the carcass and I saw that the excess fats are being removed by the butcher. The next is the quartering and final washing of the carcass. Mr. Maminta taught us the different parts of the internal organs of the cattle, its functions and good characteristic of the organ and also for our post- mortem inspection. He palpates the carcass and showed us the lymph nodes which should be removed. The carcass was being branded, weighed and dispatch. We finished at quarter to eight in the evening. Before we had separated Mr. Maminta talked to us and also thanked us for visiting at the slaughter house. We also give thanks to Mr. Maminta and Mr. Lubigan for teaching us and helping us finished our activity. I can say that we all learned in this activity.