Foreword

Since the Inauguration of the International Labor Organization (ILO) Project in Mindanao in 1998, Community-based Training has been considered as one of the most in demand component of the Project.

From the VTED (Vocational Enterprise and Entrepreneurship Development), PROCEED ( Project on Community Enterprise and Entrepreneurship Development) and the TREE (Training for Rural Economic Empowerment; the CBT emerged as one of the major component in creating livelihood opportunities by providing assistance through trainings.

As the demand continues to increase, a training guide was developed by the Project together with the Technical Education and Skills Development Authority (TESDA-ARMM) based on the actual implementation of the CBT of the Project. The training guide was the result of series of consultation workshops participated by the identified pool of trainers coming from TESDA-ARMM.

With the assistance of the Project, each trainer based on their field of expertise work hard to produce a user friendly guide containing all necessary information needed in the conduct of training. The guide is designed also for the trainees in terms of simplified planning through the TEP (Transition Enterprise Plan) application.

This training is applicable to all CBT programs specifically for the trainings in rural areas following a need-based, demand-driven concept. Thus, both trainer and its trainees will benefit from this guide.

TABLE OF CONTENTS

I. Brief Account of Meat Processing

II. Skills Training Syllabus

III. Training Design

• Preparing Materials • Preparing Ingredients • Preparing Curing Solution • Curing Meat • Drying of Cured Meat • Packaging

IV. Definition of Terms

V. List of Supplies/Materials

VI. List of Tools/Equipment

VII. Performance Assessment Report for Trainees

VIII. Performance Assessment Report for Product

IX. Test Questionnaire

• Multiple choice • Matching Type • Problem Solving • Answer Key

X. Transition Enterprise Plan (TEP)

Training for Rural Economic Empowerment (TREE)

Training Guide in Meat Processing (Corned Beef, Beef Tocino and Beef Tapa )

Brief Account of Meat Processing as a Trade

Meat Processing is considered to be one of the most important components of the food processing trade, which includes fish, fruit, vegetable, and other farm-based products. Since meat is a daily food need of people, it has become one of the most profitable enterprise ventures of commercial companies. The industry has spawned several types of preserved product lines that include corned beef, sausages, ready-to-eat meat packages and more. It has become a multi-million dollar industry sub-sector whose products reach even the remotest areas.

Meat processing involves techniques used to delay the spoilage of meat. This technique refers to meat preservation. It uses either one single method only for one specific product or a combination of various methods. Meat preservation has the potential to enhance texture, color/appearance, flavor and taste. It must be designed to result into better palatability or aesthetic quality, nutrition, sanitation, economy and convenience.

For the common consumer, preserved meat must be safe from harmful substances, reasonably inexpensive and convenient to use.

Preserved meat comes into several packaging materials; tin cans, bottles, and plastic foils. It also comes in various sizes and purposes. For Muslims, for example, meat processing is classified into: “halal” (no pork content) mainly prepared for Moslems and “haram” (with pork content) which is prohibited in Islam.

This Training Guide is provides as a ready reference in the conduct of training for meat processing particularly for home-made meat products such as: corned beef, beef tocino, and beef tapa. It also provides a sample transition enterprise plan that can be utilized by the trainees as a basis in preparing their own enterprise projects.

Table of Contents

Foreword

Background of Meat Processing

I. Skill Training Syllabus

II. Training Design

• Preparing Materials • Preparing Ingredients • Preparing Curing Solution • Curing Meat • Cooking Cured Meat • Drying of Cured Meat • Packaging

III. List of Tools & Equipment, Tools & Equipment

IV. Performance Assessment Report

V. Product Assessment Report

VI. Test Questionnaire

• Choose the correct answer • Match column A with column B • Answer Key • Solving

VII. Definition of Terms

VIII. Transition Enterprise Plan (TEP)

Training for Rural Economic Empowerment (TREE)

SKILLS TRAINING SYLLABUS

1. Training Information

Name of Project : Meat Processing

Title of Training Course : Processing of Corned Beef, Beef Tocino and Beef Tapa

Training Objective : At the end of the 10-day training, the trainees will be able to produce Corned Beef, Beef Tocino and Beef Tapa that are marketable and profitable using existing tools and materials

Training Duration : 10 days ( 80 hours )

Minimum Trainer's Qualification : Finished any related course on meat processing or undergone several meat processing trainings at least one year experience in the field of meat processing

Minimum Trainee's Qualification : Must be 15 years old and above with good moral character

Minimum No. of Trainees : Ten (10) Maximum No. of Trainees : Fifteen (15)

2. Training Design

Title of Training Course : Meat Processing (Corned Beef, Beef Tocino and Beef Tapa)

Related Teaching Aids Teaching Training Blocks or Task Steps per Block or Tasks Skills Requirements Key Points Knowledge Materials Methods Schedule

Block 1: Preparing Materials 1.1 Clean tools and equipment. How to clean tools and equipment. Kinds of tools and Tools and equipment Lecture Safe working habits 3rd to 8th day equipment used in used in making of the training preparing processed meat duration. processed meat products (Schedule of products actual preparation of all the products.)

1.2 Organize tools and equipment How to organize tools and equipment in proper Proper orientation Demonstration - Alertness and in proper orientation. orientation of tools and quickness of mind equipment.

1.3 Check functionality of stove How to check functionality of stove and pressure Procedures in Hands-on Personal hygiene and pressure cooker. cooker. checking functionality of stove and pressure cooker. Block 2: Preparing 2.1 Organize ingredients. How to organize ingredients Technique in Clean glass container Demonstration Safe working habits Ingredients organizing with cup ingredients.

2.2 Wash meat thoroughly. How to wash meat properly. Technique in Knives, water, meat, Hands-on Personal hygiene washing meat. working table 2.3 Cut/Slice meat according to How to cut/slice meat according to the standard Technique in Curing ingredients Be a time conscious. the standard measurement of the measurement of the product. cutting/slicing meat. product.

Block 3:

Preparing curing 3.1 Measure ingredients. How to measure dry and liquid ingredients. Proper measuring. Working table, Demonstration Safe working habits solution weighing scale, measuring cups and spoons

3.2 Dissolve dry curing How to dissolve Dry curing ingredients in liquid curing Technique Mixing bowl, Wooden Hands-on Personal hygiene ingredients in liquid curing ingredients dissolving of dry in ladle, clean glass ingredients. liquid ingredients container with cover

3.3 Place the curing solution in a How to place curing solution in a clean non-corrosive Proper storing Curing ingredients Accuracy in clean non-corrosive container. container. measuring

Block 4: Curing meat 4.1 Place clean, cut/sliced meat How to handle meat properly Proper handling of Mixing bowl/tray, Demonstration Safe working habits in a mixing bowl/tray. meat. wooden ladle 4.2 Mix the curing solution into How to mix curing ingredients. Proper mixing of Clean non-corrosive Hands-on Personal hygiene the meat. curing solution into container with cover, the meat. chiller refrigerator.

4.3 Rub both sides of the meat How to rub solution on the surface of the meat. Proper rubbing of thoroughly. curing solution on the surface of the meat. 4.4 Place the cured meat in a How to prevent meat contamination and spoilage. Prevention of meat clean container (any non- contamination and corrosive container) spoilage.

4.5 Store the cured meat in the How to store cured meat properly. Proper storing of refrigerator for 3 days or cured meat. overnight (in the case of corned beef).

Block 5: Cooking cured meat 5.1 Clean the pressure cooker. How to clean pressure cooker. Proper cleaning of Pressure cooker, Demonstration Safe working habits (for corned beef) pressure cooker. stove, mixing bowl, tray, fork

5.2 Check functionality of the How to check functionality of stove and pressure Checking of Cured meat, water, Hands-on Personal hygiene stove and the pressure cooker. cooker. functionality of cloves, laurel, stove and pressure oregano

5.3 Wash cured meat in running how to wash and drain cured meat properly. Proper washing and Be alert water. draining of cured meat.

5.4 Drain the washed cured meat. How to cooked cured meat in a pressure cooker. Pressure cooking of be quick cured meat. 5.6 Placed the cooked meat in a How to shared cooked meat. Technique in non-corrosive tray for shredding. shredding cooked meat.

Block 6: Drying of cured meat 6.1Lay each piece of sliced cured How to lay pieces of cured meat in a framework or Proper laying of Framework or "bilao" Demonstration Safe working habits meat on a screened framework or "bilao" meat for drying. "bilao"

6.2 Place clean, cut/sliced meat How to dry cured meat in the sun or solar dryer. Proper drying of Cured meat Hands-on Personal hygiene in a mixing bowl/tray. meat. How to avoid contamination of meat. Basic knowledge on Accuracy in contamination. measuring Block 7: Packaging 7.1 Prepare the packaging How to prepare the packaging materials. Preparing Electric plastic sealer Demonstration Safe working habits materials. Packaging materials. 7.2 Weigh the cured meat How to weigh the cured meat. Proper weighing of Weighing scale, PE Hands-on Personal hygiene meat. bag 7.3 Place the cured meat in the How to place the cured meat in the polyethylene bag. Proper placing of Mixing bowl, tray Accuracy in polyethylene bag (PE bag) meat in the measuring polyethylene bag.

7.4 Eliminate the air inside the PE How to eliminate air inside the polyethylene bag. Technique in Wooden Ladle bag eliminating air inside the polyethylene bag. 7.5 Seal How to seal packed meat. Proper sealing of Cured meat the product.

DEFINITION OF TERMS

Bacteria – a microscopic organism; one celled organism which multiplies by means of Fission.

Boiling – immersing product in boiling liquid at 212 F or 100 C.

Brine – a solution of common salt in water.

Comminuting – the cutting of meat into small particles.

Cure – to preserve meat by salting, pickling or drying.

Curing – the addition of salt with or without nitrite / nitrate and sugar, for the purpose of Lengthening shelf life and / or enhancing the development of odor, color and Flavor.

Enzymes – any of various complex proteins produced by living cells that catalyze specific biochemical reaction at body temperature.

Extract – to obtain a substance from the raw materials in which it is contained.

Molds – are multi-cellular filamentous fungi whose growth on foods usually is Recognized by its fussy or cottony appearance.

Pare – to remove the outer covering of a vegetable or fruit using a knife or any Appropriate cutlery.

Peel – to strip off the outer covering of a vegetable or fruit, as in bananas or oranges.

Preparation – involves all the cleaning, trimming, cutting, processing, setting up, and Production done before final preparation of food for service.

Pressure cooking – process of cooking pressure steam or pressure cooker.

Shredding – tearing or cutting meat into a narrow strips.

Slicing – cutting meat into a thin flat pieces about 1/8” m to 3/8” thick

Solution – mixture of dry and liquid ingredients used in curing.

Storing – placing or leaving cured meat in a safe location for preservation or future use.

Yeasts – refer to those fungi which are generally not filamentous but unicellular and Avoid or spheroid and which reproduce by budding . SUPPLIES AND MATERIALS

Quantity Unit Description Unit cost Total cost 1,080 kg Beef 150.00 162,000.00 360 kg Chicken 110.00 39,000.00 6 kg Iodized Salt 50.00 300 2 sacks Brown Sugar 1100.00 2,200.00 3 kg Praque Powder 100.00 300.00 3 kg Cloves 150.00 450.00 3 kg Laurel 150.00 450.00 3 kg Oregano 150.00 450.00 1 sacks Garlic 1800.00 1,800.00 3 kg Ground Pepper 200.00 600.00 3 gal Soy sauce 100.00 300.00 1 sacks Calamansi 750.00 750.00 36 pack Polyethylene bag, 6x8 130.00 4,680.00 24 rolls Wrapping film 45.00 1,080.00 Total P 214,360.00

TOOLS & EQUIPMENT

Quantity Unit Description Unit Cost Total Cost 1 unit Chest Type Freezer, 12 cu. Ft. 16,000.00 16,000.00 2 units Refrigerator , 8 cu. Ft. 10,000.00 20.000.00 2 units Single-burner stove w/ complete accessories 4,000.00 8,000.00 2 units 12" Electric Plastic Sealer 2,000.00 4,000.00 1 unit Pressure Cooker with gauge 10,000.00 10,000.00 2 units Weighing scale, 10-kg capacity 500.00 1,000.00 2 pcs. Casserole pan, large 600.00 1,200.00 6 pcs. Mixing bowl, stainless, large 500.00 3,000.00 4 pcs. Cutting board 550.00 2,200.00 2 pcs. Wooden Ladle 500.00 1,000.00 4 pcs. Fork, Stainless 150.00 600.00 4 pcs. Butcher knife, stainless 30.00 120.00 1 doz. Chef's knife, stainless 150.00 150.00 2 pcs. Pairing knife, stainless 150.00 300.00 2 pcs. Measuring spoon, stainless 120.00 240.00 2 pcs. Measuring cup, stainless 50.00 100.00 1 set measuring cup, glass 100.00 100.00 1 set Solar dryer with screen 150.00 150.00 1 set 200.00 200.00 1 unit 1,500.00 1,500.00

TRAINING FOR RURAL ECONOMIC EMPOWERMENT ( TREE )

PERFORMANCE ASSESSMENT REPORT

Training Program Title : Total No. of Trainees: Date of Assessment:

Training Institution : Training Duration :

KNOWLEDGE SKILLS

NAME OF TRAINEES SCORE EQUIVALENT KNOWLEDGE SAFETY PROCEDURE ECONOMY QUALITY SPEED TOTAL FINAL (50 Items) (100 %) 30% 10% 20% 5% 30% 5% 70% GRADE REMARK 1. Example 45 95 28.5 93 9.3 93 18.6 95 4.75 91 27.3 92 4.6 64.5 93.05 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

Submitted by: Submitted to :

Trainer TREE Coordinator

6 TRAINING FOR RURAL ECONOMIC EMPOWERMENT (TREE)

PRODUCT ASSESSMENT REPORT

Training Program Title : Total No. of Trainees: Date of Assessment:

Training Institution : Training Duration :

PALATABILITY APPEARANCE TEXTURE Total

NAME OF TRAINEES 50% 25% 25% ( 100 % ) Remark 1. Example 95 47.5 97 24.25 96 24 95.75 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15.

Submitted by: Submitted to :

Trainer TREE Coordinator

TEST QUESTIONNAIRE

A. Chose the correct answer.

1. The general term referring to the flesh of any animal including the skin, connective tissues, fat and bones. a. Meat c. Vegetable b. Fruit d. Cloth

2. It is the technique used to delay the spoilage of meat. a. Meat Processing c. Fermentation b. Smoking d. Meat Preservation

3. Which among the following is not a method of meat preservation? a. Refrigeration and freezing b. Boiling c. Soaking in top water for several days. d. Salting

4. In choosing fresh meat, the following must be considered except for the one. a. Color c. Odor b. Weight d. Texture

5. Each kind of meat has its own quality of freshness. Which among the following is the quality of a fresh beef? a. The color of skin is vivid, not opaque. The scales adhere well. There is a little slime on skin and the body is stiff. b. Has a flesh color that is bright watermelon red, elastic, and firm to the touch. c. It is odorless and has pink to light-colored flesh. d. Has a flesh color that varies form light to grayish pink. It has practically no odor.

6. It is the manufacturing of meat products involving preservation. a. Meat processing c. Canning b. Food Preservation d. Slaughtering

7. The color of fresh chicken’s flesh is ______. a. bright watermelon red c. pink to light b. light to grayish pink d. deep red

8. The series of operations directed toward a particular result is ______. a. Preserving c. manipulating b. Mixing d. processing

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9. Which of the following is not the proper handling of food? a. Using of sauce that was used to marinate raw meat on cooked foods. b. Washing hands with soap before handling meat. c. Raw meat and other foods when placing in the refrigerator.

10. Insects may cause ______of the meat. a. spoilage c. thickness b. discoloration d. roughness

11. Packaging is primarily to protect meat from ______. a. dirt c. micro-organisms b. burning d. toxic substances

12. When handling knife, the following safely points must be followed except for one. a. Use a knife with a safely grip. b. Do not fool around with knives. c. Never attempt to catch a falling knife. d. Pass the knife pointing to the one accepting it.

13. Arrange the following steps of treating minor cuts in order. Write the letter of your choice. 1. Apply antiseptic solution. 2. Apply a clear, waterproof dressing. 3. Wash the wound with clean water. a. 1,2,3 c. 3,2,1 b. 2,3,1 d. 3,1,2

14. Operating electrical equipment need careful attention. The following are some safety points with electrical equipment except for one. a. Disconnect power before cleaning. b. keep all equipment well maintained. c. Do not fool around when using equipment. d. People operating equipment need not be trained.

15. Treating meat with salt and or chemicals so as to stop decomposition is______. a. curing c. pickling b. comminution d. smoking

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B. Match column A with column B

Column A Column B

1. Use for mixing a. Grinder 2. Use for grinding b. Pressure cooker 3. Use for curing c. Freezer 4. Use for filtering d. Knife 5. Use for shredding e. Polyethylene bag 6. Use for cutting f. Prague powder 7. Use for draining g. Mixing bowl 8. Use for storing h. Colander 9. Use for packing i. Blender 10. Use for cooking j. Wax paper 11. Use for wrapping k. Sharpening stone 12. Use for leveling l. Bilao 13. Use for softening meat m. Spatula 14. Use for sun drying n. Ascorbic acid 15. Use for sharpening knife o. Cheesecloth p. Fork

C. Solve for the following. Show your solution.

1. What is 25% of 1500?

2. What is 60% of 125?

3. In making papaya jam, the ratio of ripe papaya pulp to sugar is 4:3 cups. How many cups of sugar is needed if there are 12 cups of ripe papaya pulp?

4. To make a single recipe of daeng na bangus, 2 tsps is needed for every 1 pc large bangus. How many tsps of salt are needed for 6 pcs large bangus?

5. 4 gallons Liters

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ANSWER KEY:

A. Multiple choice: B. Matching Type

1. a 1. g 2. d 2. a 3. c 3. f 4. b 4. o 5. b 5. p 6. a 6. d 7. c 7 h 8. d 8. c 9. b 9. e 10. a 10. b 11. b 11. j 12. d 12. m 13. d 13. n 14. d 14. l 15. a 15. k

C. Solving

1. 25% of 1500 2. 60% of 125 25 = 0.25 x 1500 60 = 0.6 x 125 = 75 100 100

3. 4: 3 = 12: n 4. 2: 1 = n: 6 4 x n = 12 x 3 2 x 6 = 1 x n 4 n = 36 12 = 1n 4 4 1 1 n = 9 12 = n

5. 4 gal Liters

4 gal 4L = 16L 1 gal

11 Training for Rural Economic Empowerment ILO-USDOL Project

Transition Enterprise Plan

Name of proposed Transition Enterprise Project

Processed Meat Shop Corned Beef,Beef Tocino and Beef Tapa

Location of Transition Enterprise Project:

Bulalo, Sultan Kudarat, Maguindanao

Duration of Transition Enterprise Project

Ten (10) Consecutive Days

Name of Trainee / s preparing the TEP Plan & their Signatures

Hadiguia K. Nanding Anna Marie Taba Rasul K. Datukali Rhuhainah A. Pasigan Hanisa K. Nanding

1. Our plan immediately after training

After this training program we will immediately implement this transition enterprise Plan (TEP) for Six (6) months. We will start it on July 1, 2005 until December 1, 2005

The following is the summary of our enterprise plan:

We will produce Corned Beef, Beef Tapa, Beef & Chicken Tocino

We will sell the products to all households, offices for food consumptions.

In making this product we will use different methods such as curing/preserving.

We need P401, 820.00 as working capital,we are going to raise the money by sharing stocks and by asking advance payment from our buyers.

We will sell the product to nearby markets, through house deliveries, and by joining exhibits.

We expect at least 30% profit margin over the working capital.

To be able to sustain our enterprise, we will maintain the good quality of our products, improve product designs and advertise it with other consumers.

Buying raw materials in our own market is a big help already to our community. By this kind of strategy, the economic activity in our community is expected to increase.

After the initial TEP planning period, we will evaluate our business performance against our targets and see whether we are successful or not, whether we can pursue on our own, or whether we will still need further assistance.

1. Business and Profit Forecast

Production Target : Corned Beef, Beef Tapa, Beef & Chicken Tocino Enterprise Duration : Six (6) Months

1.2 Breakdown of Estimated Expenses

P 214,360.00 raw materials/production inputs P 105,000.00 labor cost P 69,860.00 cost of small tools P Rentals of venue P Rental of big equipment P 9,000.00 Electricity, water, communication expenses P 600.00 Transportation cost P Management Expenses P 3,000.00 Other costs/expenses

P 401,820.00 Estimated expenses (Working Capital Needed)

1.3 Estimated Income & Gross Profit

Estimated Expenses (EE) : P 401,820.00

+ Desired Profit Margin : P160, 728.00 (40% of forecasted EE) = Total expense + profit margin : P 562,548.00 Divided by No. of Products : 1,440/kg = Unit selling price : P 390, 658/kg X No. of Production Units : 1,440 kg = Estimated Income : P 562,548.00 = Estimated Expenses : P 401,820.00 = Estimated Gross Profit : P 160,728.00 2. Marketing our Products

In order to sell our product we will apply certain marketing strategies. The following are our strategies:

2.1 Buyers\Markets

Our product will target men & women, children, schools, households, hotels, office workers, tourists and the businessmen.

2.2 Selling/Distribution

To sell our products we will do the following marketing strategies:

We will sell wholesale & retail in nearby market, in other stores, in our village & adjoining villages, municipal centers, in the city and all market centers.

2.3 Sales Promotions

To be easily identified, we will call our product a “Halal Preserved Meat product”

In order to promote our products and achieve our sales target, we will advertise them in the following manner:

To increase production we should join exhibitions, announcing sales discount, advertise through radio & television and by endorsements of people or agencies.

3. The organizational structure of my/our Transition Enterprise

We will run our Transition Enterprise as a group. The leader/manager of our group will be: Hadiguia K. Nanding

The other employees/workers will be:

Anna Marie Taba – who will do the Bookkeeping

Rasul K. Datukali who will do the Marketing & Shop maintenance

Rhuhainah A. Pasigan who will do Preparation of the products.

Hanisa K. Nanding who will do Preparation of the Products.

There will be a total of six (6) persons that will be involved in the enterprise.

4. Location of my/our Enterprise

Our business enterprise will be located in: Bolalo, Sultan Kudarat, Maguindanao.

The place is owned by: Hadiguia K. Nanding

The owner will provide the place to us for free.

The advantage of the place is that it is accessible to transportation, electricity, Water and Telephone. Aside from this, the place has other advantage; it is free from air pollution.

5. Generating the Capital that I/we need

I/we will raise our TEP working capital through the following strategies:

P 100,000.00 from my/our own savings

P 301,820.00 from friends and relatives, cooperatives

Other strategies will be:

Entering into partnership agreement with local capitalists and by acquiring production supplies through credit.

6. Business Strategies

When we start operations, we will do the necessary strategies in order to be profitable and competitive such as the following:

• We will adjust our price if necessary without sacrificing the quality. • We will increase the volume of production after an estimate of the market demand. • We will enter into sub-contract or partnership agreements with owners of materials. • We will buy materials in bulk to save on discounts. • We will reduce business period and maximize production by appropriate technologies. • We will economize on use of electrical power, water, communication, office supplies.

Other strategies:

Each member will be penalized with 5% salary deduction for every

absences.

In computing production costs and selling prices I/we will always remember the following strategies:

• We will keep business costs at the minimum without sacrificing quality. • We will question and analyze the wisdom of all kinds of expenses. • We will maintain and analyze records of income and expense. • We will generate savings to finance our next enterprise plans.

7. Evaluating my/our Enterprise

At the end of our first TEP implementation, we will evaluate our business performance. We will see if we were able to achieve our targets in terms of the following:

• Products we made and sold • Income and expense we projected • Profits we earned • Savings we generated • Lessons we learned during the initial production period.

We hope that in the next planning or production cycle, we will already be on our own with lesser need for assistance from our benefactors.

Trainer’s Name and Signature:

Hadiguia K. Nanding