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    DAT 2 Section 4 Reports

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    christiandeva67

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    DAT 2 Section 4 Reports

    Uploaded by

    christiandeva67
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    4 views3 pages

    DAT 2 Section 4 Reports

    Uploaded by

    christiandeva67

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 3

    Republic of the Philippines

    Technical Education& Skills Development Authority


    Surigao del Norte College of Agriculture and Technology
    Magpayang, Mainit, Surigao del Norte

    DAT 2 SECTION 4
    Topic/s for Reporting:
    Introduction to Meat Science
     Muscle structure and function – Acedera, Hurphy Kent
     Chemical composition of meat – Arro, Janine
     Conversion of muscle to meat – Ballesteros,John Mark
     Factors influencing meat quality – Beltran, Macarte
    Slaughtering and Meat Processing
     Slaughtering methods and humane handling – Besilla, Mercy
     Meat inspection and grading – Brillantes, Emel Jean
     Postmortem changes in meat – Cabaton, Jonie
     Meat cutting and deboning techniques – Cagampang, Argeline
    Meat Preservation Techniques
     Chilling and freezing – Cayumo, Alvin
     Curing and smoking – Deva, Christian John
     Fermentation – Diama, Edmond
     Use of preservatives and additives – Floria, Marlo
     Shelf life extension and spoilage – Galicia, Ralph
    Meat Quality Evaluation
     Physical and sensory properties of meat –Galos, Andrie Marl
     Color, texture, tenderness, and flavor – Gementia, Liza Marie
     Water-holding capacity – Gloria, Reign Angelica
     Microbiological quality – Gloria, Ma. Kristina Jane
     Meat defects and remedies – Goma, Harry
    Packaging of Meat and Meat Products
     Importance of packaging – Hantud, Christian
     Types of packaging materials – Jandayan, Criazl
     Vacuum packaging, modified atmosphere packaging – Lanaza, Jesca
     Labeling and storage conditions – Lingutan, Marie Carl
    Republic of the Philippines
    Technical Education& Skills Development Authority
    Surigao del Norte College of Agriculture and Technology
    Magpayang, Mainit, Surigao del Norte

    Meat Processing Technology


     Processed meat products (sausages, ham, bacon, etc.) – Menguito, Nhelvin
     Cooking, smoking, and curing processes – Menguito, Nhel
     Emulsification and comminution – Merano, Serafen III
     Use of enzymes and biotechnological advancements – Moralda, Jenine
    Meat Safety and Hygiene
     HACCP principles in meat processing – Nadala, Leah Katrina
     Foodborne pathogens in meat – Namoc, Novie Mae
     Meat contamination and prevention strategies – Orcullo, Jenfel
     Safety standards and regulations (e.g., USDA, EU standards) – Orzales, Jovie
    Innovations in Meat Technology
     Alternative protein sources (plant-based, lab-grown meat) – Parmis, Jevelyn
     Sustainable meat production methods – Peril, Jenalyn
     Role of technology in reducing waste in meat production – Rivera, Juditha
     Meat consumption trends and future challenges – Salino, Rex
    DIETARY LAWS
     Halal Guidelines in Food Processing – Salvajan Niel
     Kashrut Guidelines in Food Processing – SIngcay, Sarah
    The Food Processing Industry Personnel / Staff, Duties & Responsibilities- Tadulan, Veronica

    Professional Work Habits of a Food Processing Worker – Tulang, Joana MArie

    Recommended Textbooks:
     "Meat Science" by R.A. Lawrie and David Ledward.
     "Meat Processing: Improving Quality" by Joseph Kerry, John Kerry, and David
    Ledward.
     "The Science of Meat and Meat Products" by J.F. Price and B.S. Schweigert.

    Note:
     "The reporter must submit their topic report two days before the reporting date."
    Republic of the Philippines
    Technical Education& Skills Development Authority
    Surigao del Norte College of Agriculture and Technology
    Magpayang, Mainit, Surigao del Norte

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