IMPROVEMENT OF PROCESSING TECHNOLOGIES FOR MEAT … Pigs.pdf · GENERAL OBJECTIVE . EXPECTED OUTPUT...
Transcript of IMPROVEMENT OF PROCESSING TECHNOLOGIES FOR MEAT … Pigs.pdf · GENERAL OBJECTIVE . EXPECTED OUTPUT...
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IMPROVEMENT OF
PROCESSING
TECHNOLOGIES
FOR MEAT AND
SKINS FROM
SELECTED STRAIN
OF NATIVE PIG
Study Leaders: Mellomida, F. G. Chavez, M. S. D.
Torne, E. DL.
Research Assistant: Nicdao, B.M.O.
Project Leader: Estante, N. R.
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Study 1- Characterization of Native Pig Carcass
Study 2- Development of Meat Products from Native Pigs
Study 3- Development of Improved Tanning Techniques for Native Pig Skins
3 STUDIES OF THE
RESEARCH PROJECT
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Explore the use of degreasing agents for possible replacement of the traditional harmful chemicals
INTRODUCTION/RATIONALE
Native pig raisers need improved technologies on value adding for the meat they produce and with a longer shelf life
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Last Activity:
Technology Commercialization 3 seminars with demonstrations of the processing
technologies
Luzon, Visayas and Mindanao
INTRODUCTION/RATIONALE
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To improve processing technologies for meat and skins from selected strain of Native Pig and disseminate information on native pork and skin processing thru the conduct of training for native pig producers and processors
GENERAL OBJECTIVE
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EXPECTED OUTPUT
Carcass yield and quality reference data
Meat quality established
Improved technology on processing native pork products
Improved technology on native pig skin leather manufacture
Increased awareness on native pork utilization and pig skin processing
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Slaughter (Flay Method) • seven (7) native pigs (per trial)
• slaughter data were collected
• carcasses were chilled at 0-4oC overnight
Carcass Evaluation • yield factors (measurement)
--- carcass length --- backfat thickness
--- loin eye area --- %lean, %bone, %fat
• quality factors (visual assessment)
---lean color ---feathering
METHODOLOGY
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Determination of % Primal Cuts • cuts were weighed
• weights were collected and analyzed
Sensory Evaluation of Fresh (Cooked) Meat • fresh (chilled) meat from loin area
• cooked at 80oC for thirty (30) minutes
• subjected to sensory evaluation
• ten (10) to twelve (12) panelists
• each sample weighs approximately 28g
METHODOLOGY
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Survey
• 7 famous lechon makers in Metro Manila
• one (1) kg sample from each were purchased
• sensory evaluation
METHODOLOGY
most preferred lechon was used for
product formulation
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Lechon • one whole native pig was used
• parameters being standardized
• subjected to sensory evaluation
• subjected to consumer testing
Standardization
METHODOLOGY
amount of ingredients (in g or ml)
type of ingredients
processing steps and details
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Recipes for Other Meat Products
•based on the standardized
formulation of APDC
•subjected to sensory
evaluation
•subjected to consumer
testing
Standardization
METHODOLOGY
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PROCESSED MEAT FROM
NATIVE PORK
Tapa
Smoked Bacon
Fresh Native Sausage
Hotdog
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RESULTS
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CHARACTERISTICS OF LIVE PIGS (BAI Tiaong Black Pig)
AVE
Breed Native
Sex 8F, 10M
Age 6.5 mos
Live Weight 19.22 kg
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AVE
Hot carcass wt. (kg) 11.72
% of By-products 21.33
Dressing % 60.95
% Skin 15.34
SLAUGHTER DATA
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CARCASS
EVALUATION
AVE
Backfat thickness (in) 0.24
Carcass length (in) 18.99
Loin eye area (sq. in.) 1.23
Lean color Grayish pink
Feathering Traces to Moderate
Carcass conformation Thin to Average
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AVERAGE PRIMAL CUTS (%)
0 10 20 30
Picnic shoulder (kasim)
Belly (liempo)
Back loin (lomo)
Boston shoulder (paypay)
Hind leg (pigue)
Trial 1
Trial 2
Trial 3
23.43%
17.80%
13.46%
11.50%
9.54%
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OTHER CUTS*
%
Head 12.15
Foreshank 4.45
Hindshank 4.43
Tenderloin 1.72
Tail 0.26
* average of 3 trials
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0
10
20
30
40
50
60
Lean Bone Fat
Trial 1
Trial 2
Trial 3
53.44% Lean
18.39% Bone
6.17% Fat
AVERAGE % LEAN, BONE, FAT
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SENSORY EVALUATION
RESULTS (APDC NATIVE LECHON)
Scale Color/ Flavor/
GA
Crispness/
Juiciness/
Tenderness
9 Like extremely
8 Like very much
7 Like moderately
6 Like slightly
5 Neither like nor
dislike
Very
4 Dislike slightly Moderately
3 Dislike moderately Slightly
2 Dislike very much Perceptible
1 Dislike extremely None
0 1 2 3 4 5 6 7 8 9
Color (skin) Color (meat) Flavor General
Acceptability
Trial 1
Trial 2
Trial 3
0
1
2
3
4
5
Crispness (skin) Juiciness Tenderness
7.5
3.2 4.0
7.1 7.3
3.9
7.3
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SENSORY
EVALUATION RESULTS
0
1
2
3
4
5
6
7
8
9
Color Flavor General Acceptability
Tapa
Smoked Bacon
Fresh Native Sausage
Hotdog
Scale Color/ Flavor/ GA
9 Like extremely
8 Like very much
7 Like moderately
6 Like slightly
5 Neither like nor dislike
4 Dislike slightly
3 Dislike moderately
2 Dislike very much
1 Dislike extremely
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CHEMICAL ANALYSIS
Native* Commercial*
Moisture Content 67.00% 49.62%
Crude Protein Content 18.14% 12.67%
Crude Fat Content 12.90% 31.01%
Ash Content 0.98% 0.73%
Cholesterol Content 0.04% 0.06%
*frozen pork
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STUDY 3 --- DEVELOPMENT OF
IMPROVED TANNING TECHNIQUES FOR
NATIVE PIG SKINS
Specific: Formulate a recipe for improved processing of pigskins from
selected strain of Native Pigs
Possible replacement of the traditional harmful chemical
degreasing agent in the processing of skins into leather
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Fleshing Liming Reliming
Deliming / Bating Degreasing Scudding Pickling
Tanning
Fresh skin sample
Manual Shaving (Optional)
Retanning Dyeing and Fat Liquoring
Neutralization
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Study 3 Results
Formulate a recipe for improved
processing of pigskins from
selected strain of Native Pigs
On-
going
Possible replacement of the
traditional harmful chemical
degreasing agent in the
processing of skins into leather
On-
going
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Thank you very much!!