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.