Meat is very susceptible to spoilage due to chemical and enzymatic activities. The breakdown of fat, protein, and carbohydrates in meat results in the development of off-odors, off-flavor, and slim formation, which make the meat objectionable for human consumption. Several factors such as moisture, light, microbes, atmospheric oxygen, temperature, and endogenous enzymes influence the freshness and shelf life of meat. As a result of this, a Training on Meat Processing was conducted at Samoki, Bontoc, Mountain Province for INSPIRE beneficiaries.
Ms. Maribeth Ladu-an, Livestock Focal Person elaborated that since the African Swine Fever hit the Philippines in 2019, the government has been implementing measures to alleviate its effect on the livelihood of the Filipinos and the hog industry. One of the programs being implemented is the Integrated National Swine Production Initiatives for Recovery and Expansion (INSPIRE) Program as a repopulation effort of the Department of Agriculture. Through this project, the DA-RFO-CAR has already established 56 INSPIRE projects all over CAR. Looking forward to when all these projects come into full operation and considering the other projects being given aside from INSPIRE there will be lots of supply for pork and could be an opportunity to add livelihood for these raisers and venture into meat processing.
Ms. Ladu-an pointed out that processing involves taking the meat in its raw form and turning it into another product that is marketable, safe for consumption, and attractive to consumers. All these processing techniques are aimed at inhibiting microbial spoilage and increasing the shelf life of the meat.
Topics discussed were focused on the principles of meat processing, the characteristics of meat, common meat processing techniques and good manufacturing practices. The lecture and demonstration focused on Pork Tocino, Japanese Siomai with chili garlic sauce, Longganisa, Nuggets and Patties. The participants were also exposed to Packaging, labelling and pricing including the mandatory requirements for food labels and the Return on Investment.
A return demo was also done for the participants to truly appreciate the training.
During the closing program, Ms. Evelyn A. Quiao, member of the Lukkat IAI Talubin, Bontoc, Mt. Province thanked all the agency involved for the conduct of the training. "On behalf of Lukkat Association and my co-participants, we would like to extend our gratitude and thank all who joined hands in organizing this training. Through this training, we are challenged to try something new and innovate so that in the near future we will be able to produce unique products that we can call our own," she expressed.
A total of 32 INSPIRE beneficiaries attended the said training activity.
