FTec 150
Lesson 1
Lynette C. Cimafranca, Ph.D.
Jocelyn G. Daclag, Ph.D.
Marisel A. Leorna, Ph.D.
FTec 150
Lesson 1
Introduction to
Poultry/Livestock Product
Processing and Preservation
FTec 150
Lesson 1
FTec 150
Lesson 1 Definition of Common Terms
Meat – the flesh of the animals used for
food
– derived from the muscles of
animals closely related to man
biochemically & therefore high
nutritive value
– examples: carcass of pork, beef,
veal lamb, etc.
FTec 150
Lesson 1 Definition of Common Terms
Processing – set of methods & techniques used to
transform raw ingredients/materials
into food for consumption by human
and animals
Preservation – any method applied to food (meat)
that would kept it from spoilage after
slaughter
modern methods – canning,
pasteurization, freezing,
irradiation, use of chemicals
FTec 150
Lesson 1 Definition of Common Terms
Processed meat include a What is
wide variety of products and
processes (minced, ground,
“PROCESSED
fermented, dried, cured, MEAT”?
smoked, canned)
Products which properties
(fresh meat) have been
modified including cooking,
curing, smoking, canning,
freezing, drying and the use
of chemicals & enzymes
FTec 150
Lesson 1
Lesson 1
INTRODUCTION TO MEAT
PROCESSING
FTec 150
Lesson 1 Learning Objectives
History of Meat Processing
Importance of Animal Products
Animal Processing Industry
Economic Impact
FTec 150 History of Food Processing and
Lesson 1
Preservation
Reasons to process and preserve?
• Ancient people has to harness nature to
survive
• Food naturally begins to spoil the moment it
is harvested or slaughtered
• Make use of what is available in nature for
humans to stop moving from place to place
and settle in a community
FTec 150
Lesson 1 Salt preservation – common for foods
that constituted warriors’ & H
sailors’ diets I
Napoleon Bonaparte (1800) – 12,000 franc
S
T
Nicolas Appert – Father of Canning
-use sealed large & thick glass bottles
O
-1st cookbook – The Art of Preserving R
Animal & Vegetable Substances for many
Years Y
FTec 150
Lesson 1
Pierre (Peter) Durand (1810) – patented H
canning method using tin cans
I
Louis Pasteur (1862) – relationship S
between mo. & food spoilage
T
Appert model of canning has emigrated to O
America in w/c tin can mass
production became common R
beginning the 20th century
Y
FTec 150
Lesson 1 Benefits of Processing and Preservation
Toxin removal
Preservation
Flavor improvement
Reduce bulk
Convenience
Increase food consistency
Ease marketing & distribution
Increase seasonal availability
Allow fortification of extra nutrients
Remove pathogenic mo. that can cause
serious illness
FTec 150
Lesson 1 Drawbacks of Processing & Preservation
Lower nutritional value
Adverse health effects (use of additives
like nitrite)
Costly (maintains high quality & hygiene
standards
FTec 150 How did meat
Lesson 1 processing
starts?
H
I
S
T
O
R
Y
FTec 150
Lesson 1
started before the dawn
H
of civilization I
awareness of S
salting and
cooking functions
T
O
The early processed meat products were R
prepared with one purpose in mind:
preservation for use in times of scarcity. Y
FTec 150
Lesson 1 During 900 BC, salt was being produced in
‘salt gardens’ in Greece and dry salt curing H
and smoking of meat were well I
established. It was during this time that
the reddening effect of salting was noted. S
T
The Romans in 200 BC learned the use
of salt from the Greeks and they O
preserved various types of meat, such R
as pork with pickles containing salt and
other ingredients. Y
FTec 150
Lesson 1
The Who?
H
Recorded the preservation of meat
products by salting and sun-drying… I
The first ones to use ice and snow S
as a means of preserving foods..
Father of canning..
T
O
R
Y
FTec 150 Very cold climate – froze meat on
Lesson 1
ice H
Tropical climate – dried foods in I
the sun
People no longer need to S
consume all the kill and harvest T
immediately; they could preserve O
them for later use
Primitive humans learned that salt R
and cooking preserved meat Y
products
FTec 150
Lesson 1
• Some 12,000 years ago (end of H
the last ice age) – I
domestication of animals began
in the Mideast
S
• 4,000 years ago (Egypt) – early T
appearances of O
slaughterhouses R
• 3500 BC – salt was used to Y
preserve fish
FTec 150
Lesson 1
• Egyptians – recorded that salt and H
sun drying preserved meat products I
• 3500 BC – salt was used to
preserve fish S
• CURING of meat – earliest method T
started with dehydration (meat were O
salted and dried)
• 18th century BC – salted meat R
products were introduced Y
FTec 150
Lesson 1
What’s the first cured meat product that is H
preserved or developed?
I
S
T
O
R
Y
FTec 150
Lesson 1 18th century BC – Ancient Babylonians
H
meat mixture I
roasted over an S
open flame,
stuffed into pig T
intestines O
Sausage – one of R
the oldest forms of
processed food in Y
history
FTec 150 589 B.C. – Chinese perfected semi-
Lesson 1
dried sausage (fermented) sausage H
called “lup-cheong” (contained small
pieces of lamb, salt, sugar, green
I
onions, pepper, wine, soy) S
700 B.C. – Roman Empire became more T
sophisticated with the development of
salted meats and sausage, which they feed
O
to soldiers R
Sausage – the first “fast food” ideal for
long distance distribution, rapid
Y
penetration
FTec 150
Lesson 1
• Romans – credited with using ice and H
snow I
• International meat trade was
transformed with the development of
S
“chilling and freezing systems” T
• In America, states built “icehouses” to O
store ice and food on ice; “icehouse”
became “icebox” R
• 1800 – mechanical refrigeration was Y
invented and quickly put to use
FTec 150
Lesson 1
• Clarence Birdseye – discovered H
“quick freezing” in the late 1800 I
• 1875 – the first shipment of chilled
meat from the USA arrived in the UK
S
• 1800 – Nicolas Appert invented the T
canning process (appertization, O
hermetic sealing); modern advances
were introduced
R
Y
FTec 150
Lesson 1
The Philippine Meat History H
I
Why our markets carry S
T
chicken, beef, and pork
O
but not horse or R
crocodile? Y
FTec 150 The Philippine Meat
Lesson 1
H
Go to any grocery’s I
meat section and S
you’ll often find the
same things on T
display, beef, pork, O
and chicken.
R
Y
FTec 150 The Philippine Meat History
Lesson 1
In the Beginning…
Pigs are indigenous to the Philippines with
the Tagalog word “baboy” also having
variations in the Indonesian “babi” and
“bawi” in Malayan.
The Philippines, before it was even called the
Philippines, has always favored pork (rituals,
offerings etc.)
Chickens also held the same significance, to go
along with the fowl’s other use in sabong.
FTec 150 The Philippine Meat History
Lesson 1
Cattle were brought to the Philippines from
Mexico, but the Spaniards were faced with the
unexpected challenge helping the animals adjust
to an entirely new setting.
The first cattle came in 1586, by 1606 only
24 ranches remained in Manila.
FTec 150 The Philippine Meat History
Lesson 1
Cattle became a fairly common choice for
homes wanting to raise their own animals.
The traditional native house’s lower
area—the part of the ground below the
elevated first floor—was where fowl and
cattle were kept and raised.
Some of the birds that were raised
included geese, ducks, swans, and
pigeons from China; while the carabaos
that have always been a native
domesticated animal in the country
continued to be bred both for their meat
as well as their use as labor animals on
farms.
FTec 150 Animal/ Meat Processing Industry in PH
Lesson 1
Source: Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150 Animal/ Meat Processing Industry in PH
Lesson 1
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150 Animal/ Meat Processing Industry in PH
Lesson 1
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150 Animal/ Meat Processing Industry in PH
Lesson 1
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150 Animal/ Meat Processing Industry in PH
Lesson 1
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150 Animal/ Meat Processing Industry in PH
Lesson 1
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150 Animal/ Meat Processing Industry in PH
Lesson 1
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150 Animal/ Meat Processing Industry in PH
Lesson 1
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150 Animal/ Meat Processing Industry in PH
Lesson 1
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150 Animal/ Meat Processing Industry in PH
Lesson 1
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150 Animal/ Meat Processing Industry in PH
Lesson 1
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150
Animal/ Meat Processing Industry in PH
Lesson 1
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150 Animal/ Meat Processing Industry in PH
Lesson 1
Sourcing of Raw Materials
Only 15% of total RM requirements of the local meat processing
industry is supplied by local livestock and poultry raisers.
Technical mismatch
Cost consideration
Support facilities
85% of the total RM requirements is imported
In 2015, 79% of total chicken imported are MDMs
For the same year, 82% of total pork importation consisted of
bellies, MDMs, fats, rind/skin and offals which are heavily used by
the meat processing industry (Source of basic data: DA-BAI)
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150 Animal/ Meat Processing Industry in PH
Lesson 1
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150
Lesson 1 Animal/ Meat Processing Industry in PH
Export Marketing of Processed Meat
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150
Lesson 1 Animal/ Meat Processing Industry in PH
Opportunities
By 2020, EuroMonitor projected that local sales of processed meat
will reach PhP 58.93 B from the 2015 sales record of PhP 51.49 B
Exports will continue to grow as OFW communities are also
growing. In general, developing countries will be the growth
centers as developed countries are now moving towards
consumption of unprocessed (or resembles fresh) foods.
Growth of food service sectors will push growth of processed meat
industry.
The Philippine Meat Processing Industry in the Era of Food Safety –
strict compliance of the country to Food Safety Regulations as
branding strategy
Director Nestor P. Arcansalin BOI Resource-based Industries Service 04 March 2016 Hotel Ariana, Bauang, La Union
FTec 150
Lesson 1
Source: PSA
FTec 150
Lesson 1
Source: PSA
FTec 150
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FTec 150
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FTec 150
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Thank You!!!
