Definition of Terms

Cured: the act or process of preserving a product

Fish ham: made from a red fish such as tuna or marlin, pickled with salt and nitrite
Microbiological analysis: to test the microbial content present in a food
Standardization: to evaluate by comparing with a standard
Development: Investigative activities that a business chooses to conduct with the
intention of making a discovery that can either lead to the development of new
products or procedures, or to improvement of existing products or procedures.
Honey cured: is a highly popular meat because of the distinct honey flavor,
Ham: is a piece of pork that comes from the rear leg of a pig
Honey Cure Fish Ham: a process fish ham with a distinct honey flavor.
Chapter 2
METHODOLOGY
Research design
In this study the researchers followed the product developmental evaluative
design where the researchers developed Honey Cured Fish Ham and subjected the
treatments to sensory evaluation to determine the acceptability of the product.

Materials and Procedures

In preparation of raw material, select quality fresh ham cut. Wash and trim
off the skin, and then weigh, chill to 4 degree Celsius or lower.
Pumping Solution: Measure and mix the dry ingredients in liquid until all the dry
ingredients dissolved and set aside. The pumping solution put it in as syringe to
inject into the meat.
Dry Cure Mixture: Measure and mix all dry ingredients well. After injecting pumping
solution rub the dry cure mixture in outside the surface of the meat and place in the
container for the curing process for 2-7 days of curing.
Preparation for the marinating: Before the marinating process wash cured ham
quickly for 90 seconds in running water. Soak in Pineapple Juice, anisado wine, bay
leaf, 7-up, cinnamon powder for overnight..

Packaging and storing: Pack in polyethylene bags, label and code, store in freezer.
Cured ham may also be immediately cooked and sold as cooked ham.