Group
#2
AGSC
6
Slaughter
of Animals and Meat Processing
Laboratory
Exercise #2
Tocino
Making
INTRODUCTION
Meat like pork is a
very perishable commodity that may last only for a short time before it becomes
spoiled. Spoilage means loss in terms of food and money, as far as production
is concerned. From there, endeavors toward meat preservation aroused. This
ended up not only to prolong the shelf life but also to add value to the meat.
A classic example of this is processing meat into tocino, a product that
extends not only the life of a commodity but also the possibility of better
income.
OBJECTIVES
The following goals are
spearheaded in this laboratory activity.
v To
perform the proper step-by-step procedures in making a tocino.
v To
explain the relevance of each step in the quality of the tocino.
v To
know the precautions in the process.
v To
explain the role of each ingredients in making tocino.
v To
state the benefits of making tocino.
MATERIALS
v Tab
or container
v Chopping
board
v Sharp
knife
v 1
kilo pork ham (pigue)
v 1
can (250 mL) pineapple juice
v Anisado
wine
v Pangasinan/
rock salt
v Monosodium
glutamate (vetsin)
v Brown
sugar
v Anisado
wine
v Prague
powder (optional)
PROCEDURE
1. Prepare
a kilo of pork ham (pigue). Wash if necessary, but don’t overdo. It will wash
away some soluble proteins, thus making the meat less nutritious.
2. After
that, slice the meat one-fourth inch thick (locally called pagtatapa). This is done to let the meat absorb other ingredients
better. Include the skin if desired.
3. In
a separate basin, mix thoroughly the dry ingredients.
4. Next,
rub the meat with the mixture of dry ingredients, may be one-by-one or bulk
mixing. Be sure to apply mixture to the meat equally. Add the anisado wine.
5. After
mixing, pour the pineapple juice to the meat. The more the pineapple juice, the
sweeter the tocino will become. Steps 4 and 5 are called curing processes.
6. Pack
the cured meat on a container. Include the sauce.
7. Refrigerate
for 24 hours (longer if applied with prague powder, which acts as a
preservative).
DISCUSSION
In
making tocino, certain steps are to be carried out, as well as specific
ingredients that play particular roles in the adding of value to the meat. Any excess
or deficiency in ingredients may affect the quality of the product, positively
or adversely. A well-made tocino has a big potential on the market.
CONCLUSION
v Each
steps in making tocino has its respective importance:
o
Careful washing of meat to get rid
unwanted stuff, but to avoid washing away the soluble proteins.
o
Thin slices of meat contribute to the
better absorption of other ingredients.
o
Thorough mixing of dry ingredients makes
the flavors combine properly.
o
Proper application of dry ingredients to the
meat ensures palatability.
o
More pineapple juice poured for sweeter
tocino.
o
Packing tocino including the sauce helps
the flavor to seep in better.
v It
is a generic precaution to take care on slicing meat. Precaution on ingredients
must be also taken into consideration:
o
Excessive monosodium glutamate (vetsin) may result to nausea, dizziness and vomiting.
o
Prague powder has carcinogenic
properties (meaning it can cause cancer), therefore the use of it is not
advised.
v Ingredients
has its particular role in the tocino making:
o
Salt-gives salty taste
o
Brown sugar-gives sweet taste and color
o
Monosodium glutamate (vetsin)- enhances
the flavor of the meat itself
o
Pineapple juice-gives distinctive taste
and also sweetens
o
Prague powder-acts as a preservative
v Processing
meat into tocino prolongs its shelf life. Also, it adds value to the meat,
making it a product with better potential on the market.
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