BASIC MEAT PROCESSING

Meat/Poultry Products. Quick-Cured (Boneless) Ham, Chicken Ham, Chicken/Pork Tocino, Skinless Chorizo, Native Chorizo, Bacon and Corned Beef

Objectives. To transfer meat processing technologies to the participants for them to be able to:
• have working knowledge on meat processing
• appreciate and understand the establishment of a meat processing business.

Methodology. Lecture-discussion and hands-on

Who should attend.
• Entrepreneurs
• Cooperatives
• Trainers
• Private Individuals

Course Outline
• Basic Principles of Meat Preservation/Processing
• Selection of Good Quality Meat for Processing
• Meat Preservation Techniques
• Composition of Meat
• Common Methods of Meat Processing
• Packaging Materials for Processed Meat
• Modern Methods of Packaging Meat Products
• Product Costing

Duration: 16 hours