I. Title: Effect Of Curing Agents On Meat Myoglobin
II. Objectives:
a. Main Objective: To determine the effect of curing agents on meat myoglobin.
b. Specific Objectives:
1. To know the functions of the different curing agents.
2. To learn the basic techniques in curing meat.
3. To conduct a subjective evaluation on the prepared cured meat product using
the Hedonic Scale Method.
4. To prepare a cost estimate of the processed product.
III. Materials:
1 Knife
2 Aluminum/ Plastic Tray
1 Weighing Scale
1 Measuring Cup, Liquid
1 Set Measuring Spoon
1 Wooden Ladle
2 Plastic Bags (Sando Bags)
1 Disposable Syringe with Needle, 50 mL
1 Casserole
1 Ham Molder
1 Set Mixing Bowl
1 Cling Wrap Aluminum Foil
1 Blow Torch
Cooking Ingredients:
1 Bottle of Beer
1 Bottle of Sprite or 7-Up
1 Can of Pineapple Juice
½ kilo of Brown Sugar
2 pieces of Oregano Leaves
2 pieces of Laurel Leaves
Brine Solution:
3 tablespoons of Curing Salt
1 ½ cup of Water
Pumping Pickle Solution
Brine Solution
2 ½ teaspoons of Phosphate Blend
½ drop of Anise Oil
½ drop of Cloves Oil
2 drops of Maplein
½ teaspoon of Smoke Flavor
1 tablet of Ascorbic Acid
