The document outlines methods for processing meat and poultry, including canning, drying, salting, and smoking, which help preserve food while preventing contamination. It also discusses the importance of packaging, highlighting various materials and their qualities that maintain food freshness and safety. Additionally, it covers steps in costing processed meat and poultry, detailing how to calculate the cost per portion and determine selling prices based on markups.

1. Methods of processing
Meat and Poultry

2. • Canning
This is a combination of heating to kill spoilage bacteria
and inactivate enzymes and sealing the food in an airtight
container to prevent contamination.

3. • Sun and Air Drying
This is when meat and poultry are sun dried or air dried
to remove moisture.

4. • Salting and Curing
These are processing and preserving by using high salt
concentration.

5. • Dehydration and Smoking
These were used in the olden times to remove moisture
from food. Dehydration uses artificially heated air with
controlled condition of temperature, humidity, and airflow.
Smoking is usually supplementary to salting and drying.

6. Marketing and packaging of processed meat
and poultry products
• Packaging lengthens the shelf life of food. It
also contributes in marketing processes
products by making them clean, attractive, and
constantly sanitized.

7. Different packaging materials and their qualities
Aluminum foil
That is odorless and nontoxic.
Glassine paper
Made of wooden fiber.
Saran film
Is thermoplastic resin and used for vacuum sealing
frozen food.

8. Edible packages
As in casing of sausage, frozen steaks.
Laminated wrapping
Made from two or more combined materials.
Polyethylene
That shield the product agai6the loss or gain of moisture.
Wooden boxes
That protect the product from breakage and compression.

9. Metal drums and pails
Some local packaging
Materials that can be used for food that requires
immediate cooking like banana leaves, palm leaves,
coconut leaves, and bamboo sticks.

10. Qualities of good packaging
• It should be appropriate for the product.
• It should maintain the freshness and
appearance of the product.
• It should be dead set against grease, bacteria,
and insects and rodents.
• It should be moisture resistant.

11. Qualities of good packaging
• It should be appear clean and safe.
• It should protect the processed food from
handling, transporting, and physical damage

12. Consideration when choosing packaging
materials for processed meat and poultry
Product composition
Processed food differ in composition and texture;
some are soft, some have tendency to gel at
varied temperatures, and some let loose of fats
or grease

13. Odor and aroma of food
Certain processed food loose its aroma if not
packaged properly.
Size and shape of the processed food
Packaging materials should match the size and
shape of the food to prevent damage from
handling

14. Appearance and color of food
Excessive lifting can cause discoloration.
Aesthetic appearance
This includes appropriateness of design, color,
and size

15. Steps in costing processed meat and poultry
• List all the ingredients used in the recipe
• Determine the costs of each ingredient
• Total the cost of the ingredients used and divided by the
number of portion yield of the recipe. The result is the
cost of each portion
• The cost of operation, package, and labor should be
added to the cost per portion
• Decide on the markup percentage ( profit) to arrive at
the selling per portion. If the markup is 45%, you may
follow this formula
Selling price= cost per portion × percentage markup.