Meat processing from Organically-Grown Native Pig
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Presentation during the Bureau of Agricultural Research (BAR) Seminar Series on December 13, 2018 at RDMIC Bldg., cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
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Meat processing from Organically-Grown Native Pig
- 1. Department of Agriculture Southern Tagalog Integrated Agricultural Research Center Organic Agriculture Research & Development Center (DA-STIARC OARDC) Meat Processing from Organically Grown Native Pig December 13, 2018
- 2. Philippine Native Pigs 1. Kalinga 2. BAI-Tiaong Black(BT) 3. Abra 4. Quezon 5. Mt. Province 6. Marinduke
- 3. Philippine Native Pigs Quezon breed
- 4. Philippine Native Pigs Mt. Province breed
- 5. Philippine Native Pigs Kalinga boar
- 6. Philippine Native Pigs BAI-Tiaong Black
- 7. Philippine Native Pigs Abra breed
- 8. Philippine Native Pigs Marinduke breed
- 9. Philippine Native Pigs Characteristics/Advantages • Known to be resistant to pests and diseases • High resilience to environmental stresses • Roam freely • Very minimal housing provided • Minimal health care • Fed with local feedstuffs • Popular for its distinct flavorful meat
- 10. Philippine Native Pigs Housing Design
- 11. Philippine Native Pigs Housing Design
- 12. Philippine Native Pigs Housing Design
- 14. Philippine Native Pigs Local Feedstuff 1. Trichantera or madre de aqua • Crude Protein = 22 % • Can be fed to animals in fresh form, fermented or process into mash • Can replace up to 20%‐ 30% of commercial feeds
- 15. Philippine Native Pigs Local Feedstuff 2. Azolla or duckweed • Crude Protein = 25% to 35% ‐‐‐‐45%
- 16. Philippine Native Pigs Local Feedstuff 3. Ipil-ipil
- 17. Philippine Native Pigs Local Feedstuff 4. Rejected vegetables
- 18. Philippine Native Pigs Local Feedstuff 5. Banana trunks mixed with rice bran and/or copra meal
- 19. Philippine Native Pigs Local Feedstuff 6. Root crops such as cassava and gabi
- 20. Philippine Native Pigs Local Feedstuff 7. Rice bran (D1) Copra meal or palyat
- 21. Native Pig Population in CALABARZON op unicipalitiesT 10 M .1 ulanayM , uezonQ ,17 518 . opez, uezon2 L Q ,14 702 . an ndres, uezon3 S A Q ,13 520 . an rancisco, uezon4 S F Q ,12 971 .5 atanauanC , uezonQ ,7 575 . an6 S arcisoN , uezonQ ,6 584 . en una, uezon7 G L Q ,4 271 . en8 G riasT ity, aviteC C ,3 072 .9 agkawayanT , uezonQ ,1 907 . eal uezon, uezon10 R Q Q ,1 456 opulationTOTAL P ,93 029 ( )QUEZON ,85 233 (as of pril )A 2017 Source: OPV CALABARZON
- 22. Project Aims To expand the utilization of meat from indigenous animals through the development of different meat products.
- 23. Advantages of using Naturally raised native pig Low fat content No antibiotics introduced during production Low production cost (feeds) All natural ingredients used in processed meats
- 24. Potentials of Native Pig 1. Lechon
- 25. Play video
- 26. Current Good Manufacturing Practices
- 27. • Set of sanitary guidelines recommended for compliance in the manufacture and distribution of food; helps to ensure safe and wholesome food for human consumption
- 29. Good Personnel Hygiene 2. Working Attire Clean working clothes Headcap Face Mask
- 31. Good Personnel Hygiene 3. Clean fingernails
- 32. Good Personnel Hygiene 3. Fingernails should be short, unpolished and clean
- 33. Good Personnel Hygiene 4. Avoid wearing jewelries/ accessories such as wrist watch, bracelet, rings, earrings, badges, buttons, etc. Must be removed before handling meat and meat products.
- 34. Good Personnel Hygiene 5. Avoid smoking and applying perfume before handling meat. Meat easily picks up odorsfrom its surroundings.
- 36. Good Personnel Hygiene 6. Face scratching, nose and ear picking, head scratching must be controlled while in work • Spitting anywhere in the working place, service area and dining place is not allowed
- 37. Good Personnel Hygiene • Sneezing and coughing should be minimized if not avoided
- 38. Good Personnel Hygiene 7. People with disease are not allowed to work in the food establishment
- 39. Good Personnel Hygiene 8. Avoid handling meat if there is any infected wound or pimple
- 40. Good Personnel Hygiene 8. Washing of hands is a must before the start of work, after touching dirty things, after visiting the comfort rooms.
- 41. 4. Equipment Should be made of stainless steel or food grade plastics
- 42. 4. Equipment No wood policy
- 43. 5. Sanitation Keep food contact surfaces free from contamination
- 45. 5. Sanitation Avoid cross-contamination Tools used for cleaning should not be used in food production Ex. Knives, gloves Separate storage for cleaning reagents and food ingredients Cleaning reagents should be properly labeled.
- 46. Meat Processing
- 47. Meat Meat - flesh from sufficiently mature and healthy animals that is safe and suitable for human consumption.
- 48. Measures of Meat Quality 1.Color of lean To the consumer, a bright red color denotes freshness. Hence, color is quality indicator to them.
- 49. Measures of Meat Quality 2.Age of the Animal • Tender meat • Light colored • Less flavorful • High moisture content • Low water holding capacity Matured Animals • Tougher meat • Dark colored • More flavorful • Lower moisture content • Higher water holding capacity
- 50. Measures of Meat Quality 2.Age of the Animal Recommended age for slaughtering of native pig is 8months (youngest) up to 3 parities.
- 51. Measures of Meat Quality 3. Size/Weight Ideal weight for native pig for meat processing is 30- 50kg (compared to commercial 90-110kg) For Lechon – 15-20kg
- 52. Measures of Meat Quality 4. Firmness of the lean A soft, soggy and watery meat is not good. Generally, gives larger cooking loss. Pale, soft, exudative (PSE) – pale, soft, wet and sloopy.High quality meat has a rigid muscle structure.
- 53. Measures of Meat Quality 5. Microbial load
- 54. Meat Preservation Basic requirements of microorganisms to survive: 1. Moisture or water 2. Air 3. Food 4. Temperature (hot or cold)
- 56. Carcass Cutting
- 57. Commercial feeds vs local feedstuffs Meat from Native pig fed with commercial feeds Meat from native pig fed with local feedstuffs
- 58. Meat Quality Native pig fed with local feedstuffs and forages
- 59. Laboratory analysis Sample Parameters (%) Value obtained Proximate analysis of native pork (from pig fed with commercial feeds) Moisture 49.62 Ash 0.73 Crude protein 12.67 Crude fat 31.01 Crude fiber NFE Total sugar
- 60. Laboratory analysis Sample Parameters (%) Value obtained Proximate analysis of fresh native pork ( from pig fed with local feedstuff and forages) Moisture 57.06 Ash 1.25 Crude protein 15.16 Crude fat 15.74 Crude fiber 0.83 NFE 0.96 Total sugar Not detected
- 61. Carcass Cutting
- 75. Non-meat Ingredients Fine salt is not recommended for curing due to the presence of iodine and calcium silicate which has adverse effects on products.
- 76. Non-meat Ingredients 2. Sugar improves the flavor of meat counteracts saltiness and toughening effect of salt forms browning of meat during cooking which enhances the flavor
- 77. Non-meat Ingredients Brown •High microbial load •High impurities •Recommended for cooking due to high flavor d Refined •recommended for curing •Low microbial load •Low impurities
- 78. Non-meat Ingredients Soy sauce • Naturally Fermented 3.
- 79. Non-meat Ingredients Vinegar • Kaong • Tuba • Nipa 4.
- 81. Herbs and Spices Philippine oregano
- 82. Herbs and Spices Thai basil
- 83. Herbs and Spices Chinese Celery
- 87. Drying of Herbs
- 90. Processing
- 92. Non-meat Ingredients Caution •Excess addition of nitrite might lead to the formation of carcinogenic compound known as nitrosamines Made up of more than 99.6% salt and less than 0.4% nitrite
- 94. Non-meat Ingredients • not required in curing but are added to increase the water holding capacity of meat
- 95. Non-meat Ingredients • improves the color stability of cured products especially when exposed to retail display
- 96. Non-meat Ingredients Meat Binders/Extenders - starches, flour, soy isolate, TVP Textured Vegetable Protein (TVP)
- 97. TVP • Meatless Meatballs • Patties • Nuggets • Longanisa
- 98. Meat Binders/Extenders Cassava starchPotato starch
- 100. Native Pork Tapa
- 101. Ingredients Amount, g Pork Lean, sliced 1000 Rock Salt 11 White Sugar 50 Black Pepper 4 Garlic, minced 20 Basil, powdered 1 Water 50 Soy Sauce 40 Vinegar 30
- 103. Ingredients Amount, g Pork Lean, ground 450 Pork Fat 180 Rock Salt 13 White Sugar 20 Black Pepper, ground 2 Chinese Celery, powder 1 Basil, powder 1 Skimmilk 30 Onion 160 Cornstarch 15 Potato starch 10 Water 20 Egg, medium 2pcs
- 104. Native Pork Siomai
- 105. Ingredients Amount, g Pork Lean, ground 415 Pork Fat 175 Rock Salt 10 White Sugar 18 Black Pepper, ground 4 Garlic, minced 15 Cassava Flour 15 Potato starch 10 Skimmilk 40 Cornstarch 30 Onion, minced 50 Water 65 Egg, medium 2pcs Carrot 40
- 106. Longanisa
- 107. Ingredients Amount, g Ground Pork Lean 700 Pork Fat 300 Rock Salt 12 White Sugar 50 Black Pepper 2 Garlic, minced 100 Potato starch 15 Vinegar 30 Soy sauce 20 Water 60
- 109. Native Pork Chicharon Ingredients Amount,g Pork Skin 1000 Salt 8 To be added after frying Garlic powder 1
- 110. Amount, g Grilled Pork Mask and liver 1000 Ginger 30 Onion 120 Garlic, minced 30 Black Pepper 2 Vinegar 70 Soy sauce 50 Egg Mayonnaise Green Chili 4pcs
- 113. Basic contents Ingredients Manufacturing date Best before date Manufacturer’s information Net content Storage instruction Cooking instruction Nutrition facts Product registration
- 114. Purpose of Packaging Gives the product physical and sanitary protection Prevents dehydration and oxidation of fats and pigments Thus, Extends shelf-life
- 115. Characteristics of Good Packaging Material Inert (flavorless and tasteless) Resistant to tearing Non-permeable (good oxygen and moisture barrier) Adaptable to labeling Attractive Not expensive and time saving to apply
- 116. Packaging and Labeling Packaging material commonly used in processed meat: PE (Polyethylene) NY/PE (Nylon/Polyethylene) Sealing Ordinary seal Vacuum packed
- 117. Packaging and Labeling Vacuum Packaging Machine Impulse Sealer
- 119. Product Costing
- 120. Slaughter Recovery Liveweight – 33kls Carcass weight – 25kls Lean – 12kls Skin – 3.46kls Bone – 3.5kls Head (boneless) – 3.68kls Fat – 1.1kls
- 121. Tapa Ingredients Amount, g Cost/kl Formula tion Cost Pork Lean, sliced 1000 250.00 250 Rock Salt 13 10 0.13 White Sugar 50 50 5.0 Black Pepper, ground 4 350 1.4 Garlic, minced 20 100 2.0 Basil, powder 1 350 0.35 Water 50 0 0 Soy Sauce 40 76 3.0 Vinegar 30 35 1.05 1,208g 262.9 Total Cost of Materials 262.90 Overhead 10% 26.30 Other costs (labor, electricity, water, packaging, etc)10% 26.30 Production 315.50 Output (5 packs) 63.10 25% mark up 15.77 78.87 Suggested selling price: 125.00 5 packs x 125.00 625.00 Profit 309.50
- 122. Market as live Php 4,950- Farmer‘s Revenue Liveweight: 33 kg x Php 150/kg Meatprocessing Native Pork Tapa Lean + fat = 13kls Cost of Production: Php 3,417.7 Output: 63 packs/250 grams Price: Php 125 Revenue: Php 7,875 Profit: Php 4,457.3 Native Pork Chicharon Skin: 3.46 kg+ingredients Recovery=20% Cost of production: P273.27 Output: 700 grams Pack size: 100 g/pack Price: P100 Revenue: Php 700 Profit: Php 426.73 Native Pork Sisig Head: 3.68 kg Cost of production: P1000.32 Output: 16 packs/250 grams Price: P150 Revenue: P2,400 Profit: Php 1,399.68 Total Revenue in meat processing: Php 10,975 Total production cost: Php 4,691.29 Profit: Php 6,334.41 ROI: 234% Costs (feeds and labor)= Php 2,500.00 Profit: Php 2,450 ROI: 198%