SORSOGON STATE COLLEGE

Bachelor in Technical Teacher Education

Sorsogon City Campus

SUBJECT: FSM
TOPIC: Ingredients used in cookies
INSTRUCTOR: Mrs. Shirley G. Dicen
STUDENT: Aiza A. Lasala
YEAR: First Year
S.Y.: 2015-2016SORSOGON STATE COLLEGE
Bachelor in Technical Teacher Education
Sorsogon City Campus

SUBJECT: FSM-121 (Food Processing, Packaging and Labeling)

TOPIC: Curing
INSTRUCTOR: Mrs. Shirley G. Dicen
STUDENT: Aiza A. Lasala
YEAR: First Year
S.Y.: 2015-2016

Curing
I.Objectives
1. To know the
2. To develop skills in curing.
3. To show the
II. Introduction
People have been curing meat andcfish for thousands of years in preserving food
and preventing it from spoiling. Curing involves adding principally salt, but also sugar
and nitrates to meat ir fish.
III. Information sheet:
Curing -preserve (meat, fish, tobacco, or an animal skin) by various methods such
as salting, drying, or smoking.
Curing is any of various food preservation and flavoring processes of foods such as
meat, fish and vegetables, by the addition of
a combination of salt, nitrates, nitrite or sugar. Many curing processes also involve
smoking, spicing, or cooking.

Curing method
Salt Curing
Salting meat without nitrite is seldom performed today. In some undeveloped
countries the fish is still heavily salted for presservation. Back fat or any fatty
trimmings do not contain myoglobin and can not react with nitrite. For this
reason they may be salted only.
When salt is added to meat it provides us with the following benifits:
Adds flavor (feel pleasant when applied between 2-3%).
Prevents microbial growth.
Increases water retention, and meat and fat binding.
Salt does not kill bacteria; it simply prevents or slows down their development.Salting
is the fastest method of curing as it rapidly removes water from the inside of the
meat.The salt migrates inside of the meat and the water travels on the outside surface
of the meat and simply leaks out.
Dry curing
Dry cure method is characterized by fast action and it can be used under
wider temperature variations than ither curing methods. There is a greater loss
of meat weight due to the loss of water, product will have more pronounced
flavor, will be saltier and will be better preserved. Suitable for meats that will
not be cooked but smoked air-drued or just air-dryed. It is the best curing
method for people living in hot climate or no having refrigeration.
Smoking
Three traditionally recognized reasons for smoking meat are: for
preservation, appearance, and flavor. Smoked meat is less likely to spoil than
unsmoked meat. Smoking improves the flavor and appearance , aids in
reducing mold growth,as well as retards rancid flavors. It takes about 24 hrs to
smoke and cook hams.