IMPROVEMENT OF PROCESSING TECHNOLOGIES FOR MEAT … Pigs.pdf · GENERAL OBJECTIVE . EXPECTED OUTPUT...

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.

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

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

Last Activity:

Technology Commercialization 3 seminars with demonstrations of the processing

technologies

Luzon, Visayas and Mindanao

INTRODUCTION/RATIONALE

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

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

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

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

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

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

Recipes for Other Meat Products

•based on the standardized

formulation of APDC

•subjected to sensory

evaluation

•subjected to consumer

testing

Standardization

METHODOLOGY

PROCESSED MEAT FROM

NATIVE PORK

Tapa

Smoked Bacon

Fresh Native Sausage

Hotdog

RESULTS

CHARACTERISTICS OF LIVE PIGS (BAI Tiaong Black Pig)

AVE

Breed Native

Sex 8F, 10M

Age 6.5 mos

Live Weight 19.22 kg

AVE

Hot carcass wt. (kg) 11.72

% of By-products 21.33

Dressing % 60.95

% Skin 15.34

SLAUGHTER DATA

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

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%

OTHER CUTS*

%

Head 12.15

Foreshank 4.45

Hindshank 4.43

Tenderloin 1.72

Tail 0.26

* average of 3 trials

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

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

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

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

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

Fleshing Liming Reliming

Deliming / Bating Degreasing Scudding Pickling

Tanning

Fresh skin sample

Manual Shaving (Optional)

Retanning Dyeing and Fat Liquoring

Neutralization

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

Thank you very much!!