Ms. Lourdes Rivera-nagase Philippines Corporation

7/23/2019 Ms. Lourdes Rivera-nagase Philippines Corporation

http://slidepdf.com/reader/full/ms-lourdes-rivera-nagase-philippines-corporation 1/87

LOURDES S. RIVERA“Guru of Meat Processing”



Born in the province of Laguna, Mr. Filomeno

Filomeno N. Rivera saw the need of his

people from the time he learned the value of livingspecially those time wherein the only source of

income is the land. He graduated at the University of

the Philippines as Agriculturist.

Working with the government gives him all

the opportunity to meet all kinds of people and

businesses. And in 80’s he became a meat processor

together with his wife, LOURDES CANLAS SANTOS-

RIVERA to generate additional income for the family.

Being exposed into this line of business, he decided

to put up his own store for the meat processingingredients.

And in 1997, Spices and Foodmix House was established with the

mission of promoting food grade and unadulterated ingredients for the

meat processors. The company’s vision is to be able to deliver safe foodon every household thru meat processing



One-Stop Shop for your Nego Needs



Meat Processing Baking Courses

Non

-

Food Courses



Business (P)

in the Meat Industry Live Animals Profit

Example

Hog (80 kgs)

Farmer (4 months) P 1,200.00

Carcass (60 kgs) P 2,400.00

By products Head, Legs & Blood (20 kgs)

Market

Meat Shoppe

Supermarket



PRIMAL CUTS



RETAIL CUTS

WET MARKETMEAT SHOP

SUPERMARKET



MEATMeat is mostly the muscle

tissue of an animal. Most animalmuscle is roughly 75% water, 20%

protein, and 5% fat, carbohydrates,

& assorted proteins. Muscles aremade of bundles of cells

called fibers .



MEAT

WHOLE MEAT

SLICED MEAT PORK BBQ

TOCINO

HAM



HAMBURGER

Premium

Commercial

Highly Commercial (MDM)

GROUND ME T

NUGGETS

EMBOTIDO

SIOMAI

MIXES (NO CURING)



CURED PRODUCTS

LOCAL LONGGANISA INTERNATIONAL SAUSAGE

LUZON - ILOCOS- LUKBAN

- CABANATUAN

- PAMPANGA

VISAYAS - CEBU

MINDANAO - CHICKEN LONGGANISA

CHORIZOPEPPERONI

ITALIAN SALAMETTI

GERMAN SAUSAGE

HUNGARIAN SAUSAGE

HOTDOG (Emulsified Products)



MEATive Animals

HogCattle

ChickenGoatDucks

Meat BlockLean

Backfat

Processing(Value Added Cost)

P

16 - 21% Protein

75 % WaterBinding Quality

Color

Taste

Aroma

P

FRAMEWORK OF MEAT

PROCESSING BUSINESS

Value Added Cost

Market

Meat Shop

Super Market

Fabricated Cuts

Retails Cuts

Consumer

A

B

C

D



Sarap , Bango,

KatasBeef Aroma

Pork Aroma

Meaty Ginisa

Binder Filler Blend(BF Blend)

Curing MixRefined Salt (Vacuum)

Curing Salt(99.4% v.salt + .6% nitrite)

Phosphate

(Lagkit) Vitamin C

Chilled Water

(relaxes the

muscles of

the meat)

ExtendersTextured Veg. Protein(soybean)

Isolate (soybean)

Carageenan (seaweeds)Fibrill (corn fiber)

Qualicel (bamboo fiber)

Versagel (plant fiber)

Chilled Water

water absorption

bulk increased in

weight

Preserve Extend Seasonings

PRO ESSING

Weight increase

1.0 kg -- 1.2 -- 2.0 kgs.)

Ground

Whole

Sliced

Shredded2

3



Meat Processors / CaterersSource of MeatImported

Various Kinds of Meat1. Beef

2. Pork

3. Chicken4. MDM (Mechanically Deboned Meat)



Urgent Problems to be Solved

by the Meat Processors

Sourcing of Meat

•

Local• Higher Cost

• Hygienic Handling

Imported

• Lower in Cost

• More hygienically slaughtered



Formation of Meat Block

Meat (Pork, Chicken)Backfat

* MDM (Mechanically Deboned Meat)



Mechanically Deboned Meat

MDM is a mechanically separated meat, a paste likeproducts produced by forcing beef, pork, turkey or chickenunder high pressure to separate the bone from edible tissue.

•

Live Animals (pork/chicken) are slaughtered (80-90 kgs.)• 75% of live weights is called carcass (60 kgs.)

• Carcass Primal Cuts Retail Cuts

• Meat + Bones

MDM is used for various ground products to replacemeat in various amount

(Hamburger, Longganisa, Embotido, Nuggets, Hotdogs,Siomai)



Mechanically Deboned Meat (MDM)

Comparison of Meat and MDM

Pork / Chicken MDM

Price P 180.00 kg. P 80.00 / kg.

Color Pink Light Pink

Texture Course (ground) Paste like

Protein Content 16-21% 10-12%

Fat combine --- ---

Water content 75% 85%

Taste Real taste of meat Lacks taste of meat



Sample of Meat Block

Before:

700 grams LEAN

300 grams BACKFAT

1,000 grams = 1 kg.

Now:

A.) 500 grams MDM

300 grams LEAN200 grams BACKFAT

1,000 grams

Add: M1 + 2

To makemeat tacky



Sample of Meat BlockNow:

B.) 800 grams MDM

100 grams LEAN100 grams BACKFAT

1,000 grams

C.) 1,000 grams / 1 kg.

Pure MDM



Extenders are added in producing

a higher yield to bring down cost.

Problem: Taste

Flavor

goes down



PROBLEMSMeat Processors

Competitive Price• Add extenders to get higher yield

Ex. Siomai, Hamburger, Longganisa, etc.

1.0 kg to 1.8 - 2.0 kgs

• Higher yield (improve taste)

• Shrinkage (add fibers)

• Taste (mura na, masarap pa)



PROBLEMS

Caterers

Competitive Price

Keeping quality of cooked recipes

Number of serving portions

(shrinkage of meat)



TREHATM

(Trehalose from Hayashibara)

is a crystallinesaccharide containing

two water moleculesper molecule of

trehalose



Stucture of Trehalose (dihydrate)



Shitake Mushroom

Yeast Beer Bread

Soybeans

0.01 0.1 1 10 100 Trehalose constent on dry solid basis (%)

Trehalose in NatureMany common natural foods contain trehalose.

Only a few are listed in the graph below.



TREHA Is a trademark for trehalose and a registered trademark

of Hayashibara in Japan, United States, Argentina,

Australia, Belarus, Brazil, Canada, Chile, China,Croatia, Cuba, European Union, Hong Kong, Iceland,India, Indonesia, Israel, Malaysia, Mexico, NewZealand, Norway, Philippines, Republic of Korea,

Russian Federation, Singapore, South Africa,Switzerland, Taiwan, Thailand, Turkey, United ArabEmirates and Ukraine (as of May 31, 2013)



Production of TREHATM

TREHA is manufactured from

starch by an enzymatic processunder strict quality control. Thisprocess includes specific

purification steps which yield highpurity trehalose crystals.



STARCH

TREHATM

SLURRY PREPARATION

LIQUEFACTION

SACCHARIFICATION

DECOLORIZATION

DEIONIZATION

CONCENTRATION

CRYSTALLIZATION

CENTRIFUGATION

DRYING



TREHATM

is a saccharidewith excellent

stability



Physical Properties

Sweetness

Treha is only 38% as sweet as a

5% solution of sucrose

SUCROSE 100GLUCOSE 61

TREHA TM 38



Solubility

Treha has good solubility in water,but is generally lower than sucrose



Maillard Reaction

The maillard reaction (non-enzymaticbrowning) is caused by saccharide, includingsugars, that chemically react with proteins or

amino acids. While some Maillard reaction are

desired, it is also one of the major causes of

food discoloration and off-flavors.Trehalose is a non-reducing sugar and

will not contribute to Maillard reactions.



Heat/Acid resistance

Treha is exceptionally stable to heatand acid.



Vitrification Property

is a phenomenon in which is a liquidsubstance does not crystallize but solidifies in anamorphous state.

This usually occurs during a rapid changein temperature or drying.

In the field of food science, it is known that

saccharides and proteins contained in food canbecome vitrified, which can contribute to theimprovement of the stability and quality of foods.



TREHA has the highest glass transition

temperatures in disaccharides commonlyused in food manufacturing.



Low Hygroscopicity

Treha is resistant to moistureabsorption.



Digestibility/Absorption

Treha is digested and absorbedin the small intestine in essentiallythe identical manner as sucrose andmaltose.

Since it contains two glucosemolecules and is completelydigested, it is an excellent source ofenergy (4 kcal/g).



Prevention of protein denaturation

Proteins can denature duringmanufacturing, storage and distribution, which leads to lower quality food.

TREHA is effective in preventing thedenaturation of proteins.



No Addition Sucrose

Corn Syrup

Maltose

TREHA TM

0 20 40 60 80 Denaturation (%)

Various saccharides were added to egg

white at a final concentration of 5%.Mixtures were stored frozen at -200C

for 5 days.



Reduction of damage during freeze/thaw

Ice crystals can damage the structure of thefood and results in significantly lower qualityupon thawing.

Trehalose has been shown to reduce size ice

formed the freezing process.

Growth of a single ice crystal during the freezing process.



In summary, ALL MEAT PROCESSORS,Restaurants, Canteen

OperatorsTry our new products

TREHALOSE



TREHALOSESOURCE: TAPIOCA STARCH

FOR: Ham, Bacon, Tapa, Tocino, Siomai,

Longganisa, Hamburger, Embotidoand others

USAGE: 2 Tbsp TREHALOSE (10 grams)

plus 2 Tbsp WATER (20 grams) Apply directly to meat before

using, then processed to mixing .



Advantages:

Accelerates reaction of allingredients applied to meat.

Brighter color

More binding quality

Increased juiciness

More water holding capacity

Acts as anti-oxidantPrevents freeze-thaw

Higher yield



QUICK CURED HAM

Meat Material: Weight (gms)

Pork pigue, boneless, skinless-on (1 kg) 1000 g.

Ingredients: Household Measure Weight (gms)

Pumping pic kle solu t ion (1.0 Kg. Meat):

Water, chilled ½ cup 125.00

Salt, refined 1 T 12.00

Curing salt ½ t 2.00

Sugar, refined 1 T 10.00

Phosphate 1 t 3.00Vitamin C powder ¼ t 0.50

Hamspice ½ T 3.75

TREHALOSE 2 T 20.00

BF Blend 1 t 5.00

Smoked Flavor ¼ t 2.50

Honey (added at the last mixing) 2 T 30 cc



Dry Cure Mixture:

Salt, refined 2 ½ T 30.00Sugar 1 ½ T 5.00

Phosphate ¼ T 2.25

Vitamin C powder ¼ t 0.50

Cooking Ingredients:

Water 2 cups 500.00Brown sugar 3 cups 356.00

Pineapple juice 1 - 2 cups 240.00

Anisado wine ½ cup 96.00

Bay leaves 1 - 2 pcs.

Clavo de comer 3 - 5 pcs.

Oregano dried 3 - 4 strandsCinnamon powder 1 t 1.70

7-up 1 med. Bottle 230.00

* Ingredient that minimizes shrinkage in ham and promotes better sliceability.

** Hamspice may be substituted in the amount of 1 tablespoon.



V. Procedure

1. Select good quality raw materials. Trim and weigh.

2. Prepare 50º pumping pickle and dry cure mixture.

3. Inject pumping pickle into the lean portion, only one inch apart (½ cup pickle per kilo of meat).

4. Massage for even distribution of pickle.

5. Apply dry cure mixture into the fat and lean portion.6. Cure at refrigeration temperature for 2-7 days.

7. Wash for 90 seconds and tie with abaca twine or ham net, for form a shape or put in ham net or ham sock.

8. Cook with recommended ingredients for 2 ½ hours at the middle of the cooking time invert.

9. Cool. Remove abaca twine or ham net and caramelize with brown sugar.

10. Pack and store in freezer.

Caramelization Process:

1. Use of blow torch. Put brown sugar of fat portion and caramelize.

2. Oven at broiling temperature for 20 minutes with brown sugar on the fat portion of the meat.

3. Use of turbo with brown sugar on top of the fat. Temperature is 350 ºF for 20 minutes until golden brown.

4. Traditional hot syense on top of the fat portion with brown sugar.

5. Use of thick syrup to be poured on top of the fat portion.

Thick syrup is prepared by boiling 1 cup cooking solution, 2 cups brown sugar and ¼ cup pineapple

juice. Boil until it thickens. Add ½ tsp. Carageenan, dissolve in 1/4 cup water

Ham Sauce:

1 cup Cooking Solution (from cooking of Ham)

1 cup Brown Sugar

½ tsp Carageenan dissolved in ¼ cup water.

Boil the mixture at simmering temperature for 10 minutes..



HOME MADE BACONMeat Material: Weight (gms) Pork belly or liempo, boneless, skinless, sliced 1/8 inch thick 1000 gms.

or Loin, skinless, boneless, sliced 1/8 inch thick


Salt, refined 1 T 10.00

Curing salt* ½ t 2.50

Sugar, refined 1 T 15.00

Phosphate 1 t 5.00Vitamin C powder ¼ t 0.50

Bacon powder 1 T 15.50

TREHALOSE 2 T 20.00

Isolate 1 T 5.00

Carageenan 1 t 2.50

Meat enhancer ¼ t 0.50

Smoke Flavor ¼ 1.00Water chilled ½ cup 125.00

MSG 1/2 t

BF Blend (Binder Filler) 1 t 5.00

Honey** 2 T 30.00

*These two ingredients minimize shrinkage in bacon and promotes better sliceability.

** Added in the last mixing.



Procedure:

1. Select good quality raw materials.2. Apply ingredients previously dissolve in water with

honey added in the last mixing.

3. Cure at refrigeration temperature for 8-10 hours with

cover. (34-360F)4. Pack in styropore with cling wrap.

(Arrange symmetrically). Freeze.



TOCINO I. Meat Material Weight (gms)

Pork, pigue or kasim, with or without skin 1000 gms.

Boneless, sliced ¼ inch thick

TREHALOSE 2 Tbsp (20 grams) dissolve in 20cc or water

Add to meat before mixing the ingredients.

II. INGREDIENTS:

Curing Mix Household Measure Weight (gms) Salt, refined 1 Tbsp 12.00

Curing salt ½ tsp 2.00

Phosphate 1 tsp 3.00

Vitamin C powder ¼ tsp 0.50

Chilled Water* ¼ cup 62.50

* to dissolve the four ingredients

Extenders

Isolate 1 Tbsp 5.00

Carageenan 1 tsp 2.50

Fibrill ¼ cup 100.00

Water chilled* ½ cup 125.00

* to dissolve the 2 ingredients



Seasonings

Sugar, refined 1 cup (16T) 160.00Garlic, chopped finely* 2 Tbsp 24.00

Anisado wine 2 Tbsp 24.00

Pineapple juice ¼ cup 60.00

Vetsin (MSG) ½ tsp 1.50

Food color (allura red)** 1 tspMeat enhancer ½ tsp 1.22

Meat tenderizer 1 tsp 3.00

Meaty Ginisa ½ tsp 2.50

BF Blend *** (Binder-filler) ½ tsp 5.0

* Garlic powder maybe substituted in the level of 2 tsp. per kg. which is equivalent to 10 grams.

** Prepared by dissolving 1 tsp. of food color in ½ cup of water. This serves as the stock solution

to be kept in the refrigerator. From this solution get 1-2 tsps.

***Add in the last mixing



PROCEDURE:

1. Select good quality raw materials. Trim and weigh.2. Slice the raw materials. Measure and weigh all the ingredients.

3. Mix Trehalose (20 grams + 20cc water) and add to the meat

before adding the curing mix,extenders and seasonings.

4. Mix meat with first four ingredients: Salt, curing salt, phosphate

and Vitamin C. Dissolve in ¼ cup of water. Add the extenders andmix well until it dries up.

5. Add the rest of the ingredients and mix again. Cure at room

temperature for 8-10 hours or refrigeration temperature for 8-12

hours

6. Pack in polyethylene bag in ¼ or ½ kg. package. Store in freezer.Packaging materials:

- Styrofoam containers to be wrapped on top with cling wrap.

- Polyethylene bags ¼ kg. ½ kg.

Size: 4 inches x 8inches 6 inches x 10 inches

Thickness 0.003 inch 0.003 inch



Seasonings:

Sugar, refined 1½ T 15.00

Black pepper, ground 1 T 5.00Garlic, chopped 2 T 24.00

(or Garlic powder) (2 t) 4.00

Vetsin (MSG)/Super Seasoning ½ t 1.50

Meat enhancer ½ t 1.00

Onion, chopped finely ¾ cup 109.00

or Onion Powder 2 tsp

Celery powder ½ t 0.75Hamburger seasoning 2 t 5.00

Milk or whey powder 3 T

or Non-Dairy Creamer 2 T

Egg, fresh medium 1 pc.

Bread crumbs ½ cup 56.00Potato starch 4 T 26.00

Beef Aroma 1/2 tsp

Meaty ginisa 1/2 tsp

BF Blend (Binder Filler) 1 t

(added in the last mixing)



COMMERCIAL HAMBURGER

Meat Material: Weight (gms)

Mechanically Deboned Meat (MDM) 500.00

Pork lean, ground finely 300.00

Pork backfat, ground finely 200.00

1,000.00 kgs.

TREHALOSE - 2 Tbsp (20 grams) dissolve in 20cc or water.

Mix to meat block before mixing with curing mix, extenders and seasonings


Curing mix:

Salt, refined 1 ¼ T 15.00

Phosphate 1 t 5.00

(Dissolved in ¼ cup water)

Extenders:

TVP (Textured Veg. Protein) ¼ cup 18.00

Qualicel ¼ cup 10.00

Versagel ½ cup 60.00

Water 1½ cup (if Beef) 375.00

1¼ cup (if Pork or Chicken)



Procedure:

1. Select good quality raw materials.Grind meat and fat finely.

Mix Trehalose to the meat block.

2. Add salt and phosphate (dissolve in ¼ cup water). Mix until tacky.

3. Add extenders: TVP, versagel and qualicel. Mix again until

homogenous mixture is attained. Add seasonings and remix.

4. To attain firm patties, chill mixture for 1-2 hours in the refrigerator.

5. Form into the patties with the use of hamburger molder (50 grams

per patty), 1 kg. should contain 20 pieces. For 30 grams patty –

1 kg. should contain 33 pieces.

7. Freeze patties before packing. Store in freezer. Cook with little

amount of fat.

Yield: 1 kg. = 1.5 to 1.8 kgs.

Ms. Lourdes Rivera-nagase Philippines Corporation

Documents

Transcript of Ms. Lourdes Rivera-nagase Philippines Corporation