LOURDES S.

RIVERA
Guru of Meat Processing

Born in the province of Laguna, Mr. Filomeno

Filomeno N. Rivera saw the need of his
people from the time he learned the value of living
specially those time wherein the only source of
income is the land. He graduated at the University of
the Philippines as Agriculturist.
Working with the government gives him all
the opportunity to meet all kinds of people and
businesses. And in 80s he became a meat processor
together with his wife, LOURDES CANLAS SANTOSRIVERA to generate additional income for the family.
Being exposed into this line of business, he decided
to put up his own store for the meat processing
ingredients.
And in 1997, Spices and Foodmix House was established with the
mission of promoting food grade and unadulterated ingredients for the
meat processors. The companys vision is to be able to deliver safe food
on every household thru meat processing

One-Stop Shop for your Nego Needs

Meat Processing

Baking Courses Non-Food Courses

Business (P)
in the Meat Industry
Live Animals

Example
Hog (80 kgs)
Farmer (4 months)
Carcass (60 kgs)

By products
Head, Legs & Blood (20 kgs)
Market
Meat Shoppe
Supermarket

Profit

P 1,200.00
P 2,400.00

PRIMAL CUTS

PRIMAL CUTS

RETAIL CUTS

WET MARKET

MEAT SHOP

SUPERMARKET

MEAT PRODUCTS
(Value Added Cost)

MEAT PROCESSING

MEAT
Meat is mostly the muscle
tissue of an animal. Most animal
muscle is roughly 75% water, 20%
protein, and 5% fat, carbohydrates,
& assorted proteins. Muscles are
made of bundles of cells
called fibers.

MEAT

WHOLE MEAT
HAM

TOCINO

SLICED MEAT

PORK BBQ

GROUND MEAT
NUGGETS

MIXES (NO CURING)

EMBOTIDO

HAMBURGER
Premium
Commercial
Highly Commercial (MDM)

SIOMAI

CURED PRODUCTS

LOCAL LONGGANISA
LUZON

VISAYAS
MINDANAO

ILOCOS
LUKBAN
CABANATUAN
PAMPANGA
CEBU
CHICKEN LONGGANISA

INTERNATIONAL SAUSAGE
CHORIZO
PEPPERONI
ITALIAN SALAMETTI
GERMAN SAUSAGE
HUNGARIAN SAUSAGE
HOTDOG (Emulsified Products)

FRAMEWORK OF MEAT
PROCESSING BUSINESS
Live Animals
Hog
Cattle
Chicken
Goat
Ducks
16 - 21% Protein
75 % Water
Binding Quality
Color
Taste
Aroma
P

MEAT
Processing
(Value Added Cost)

Meat Block
Lean
Backfat

Value Added Cost

Market
Meat Shop
Super Market
Fabricated Cuts

Retails Cuts
Consumer
A
B
C
D

Weight increase
(1.0 kg -- 1.2 -- 2.0 kgs.)

Ground
Whole
Sliced
Shredded

Preserve
Curing Mix
Refined Salt (Vacuum)
Curing Salt
(99.4% v.salt + .6% nitrite)
Phosphate (relaxes the
(Lagkit) muscles of
the meat)

Vitamin C
Chilled Water

PROCESSING
2

Extend
Extenders
Textured Veg. Protein

(soybean) water absorption,

Seasonings
Sarap , Bango,
Katas

Beef Aroma
Pork Aroma
Isolate (soybean)
Meaty Ginisa
Carageenan (seaweeds)
Binder Filler Blend
Fibrill (corn fiber)
(BF Blend)
Qualicel (bamboo fiber)
Versagel (plant fiber)
Chilled Water
bulk, increased in
weight

Meat Processors / Caterers

Source of Meat
Imported
Various
1.
2.
3.
4.

Kinds of Meat

Beef
Pork
Chicken
MDM (Mechanically Deboned Meat)

Urgent Problems to be Solved

by the Meat Processors
Sourcing of Meat
Local
Higher Cost
Hygienic Handling

Imported
Lower in Cost
More hygienically slaughtered

Formation of Meat Block

Meat (Pork, Chicken)

Backfat
* MDM (Mechanically Deboned Meat)

Mechanically Deboned Meat

MDM is a mechanically separated meat, a paste like
products produced by forcing beef, pork, turkey or chicken
under high pressure to separate the bone from edible tissue.
Live Animals (pork/chicken) are slaughtered (80-90 kgs.)
75% of live weights is called carcass (60 kgs.)
Carcass Primal Cuts Retail Cuts
Meat + Bones

MDM is used for various ground products to replace

meat in various amount
(Hamburger, Longganisa, Embotido, Nuggets, Hotdogs,
Siomai)

Mechanically Deboned Meat (MDM)

Comparison of Meat and MDM
Price
Color

Pork / Chicken
P 180.00 kg.
Pink

MDM
P 80.00 / kg.
Light Pink

Texture

Course (ground)

Paste like

16-21%

10-12%

---

---

75%

85%

Real taste of meat

Lacks taste of meat

Protein Content
Fat combine
Water content

Taste

Sample of Meat Block

Before:
700 grams LEAN
300 grams BACKFAT
1,000 grams = 1 kg.
Now:
A.)

500 grams MDM

300 grams LEAN
200 grams BACKFAT
1,000 grams

Add: M1 + 2
To make
meat tacky

Sample of Meat Block

Now:
B.)

C.)

800 grams MDM

100 grams LEAN
100 grams BACKFAT
1,000 grams
1,000 grams / 1 kg.
Pure MDM

Extenders are added in producing

a higher yield to bring down cost.
Problem:
Taste
Flavor

goes down

PROBLEMS
Meat Processors
Competitive Price
Add extenders to get higher yield
Ex. Siomai, Hamburger, Longganisa, etc.
1.0 kg to 1.8 - 2.0 kgs
Higher yield
Shrinkage
Taste

(improve taste)
(add fibers)
(mura na, masarap pa)

PROBLEMS
Caterers
Competitive Price
Keeping quality of cooked recipes
Number of serving portions
(shrinkage of meat)

TM
TREHA
(Trehalose from Hayashibara)

is a crystalline
saccharide containing
two water molecules
per molecule of
trehalose

Stucture of Trehalose (dihydrate)

Trehalose in Nature
Many common natural foods contain trehalose.
Only a few are listed in the graph below.
Shitake Mushroom
Yeast
Beer
Bread
Soybeans
0.01

0.1

10

Trehalose constent on dry solid basis (%)

100

TREHA
Is a trademark for trehalose and a registered trademark

of Hayashibara in Japan, United States, Argentina,

Australia, Belarus, Brazil, Canada, Chile, China,
Croatia, Cuba, European Union, Hong Kong, Iceland,
India, Indonesia, Israel, Malaysia, Mexico, New
Zealand, Norway, Philippines, Republic of Korea,
Russian Federation, Singapore, South Africa,
Switzerland, Taiwan, Thailand, Turkey, United Arab
Emirates and Ukraine (as of May 31, 2013)

Production of TREHA

TM

TREHA is manufactured from

starch by an enzymatic process

under strict quality control. This
process includes specific
purification steps which yield high
purity trehalose crystals.

STARCH
SLURRY PREPARATION
LIQUEFACTION
SACCHARIFICATION
DECOLORIZATION
DEIONIZATION
CONCENTRATION
CRYSTALLIZATION
CENTRIFUGATION
DRYING

TREHATM

TREHA
is a saccharide
with excellent
stability
TM

Physical Properties
Sweetness

Treha is only 38% as sweet as a

5% solution of sucrose
SUCROSE
GLUCOSE
TREHATM

100

61
38

 Solubility

Treha has good solubility in water,

but is generally lower than sucrose

 Maillard Reaction

The maillard reaction (non-enzymatic

browning) is caused by saccharide, including
sugars, that chemically react with proteins or
amino acids.
While some Maillard reaction are
desired, it is also one of the major causes of
food discoloration and off-flavors.
Trehalose is a non-reducing sugar and
will not contribute to Maillard reactions.

 Heat/Acid resistance

Treha is exceptionally stable to heat

and acid.

 Vitrification Property
is a phenomenon in which is a liquid
substance does not crystallize but solidifies in an
amorphous state.
This usually occurs during a rapid change
in temperature or drying.
In the field of food science, it is known that
saccharides and proteins contained in food can
become vitrified, which can contribute to the
improvement of the stability and quality of foods.

TREHA has the highest glass transition

temperatures in disaccharides commonly
used in food manufacturing.

 Low Hygroscopicity

Treha is resistant to moisture

absorption.

 Digestibility/Absorption

Treha is digested and absorbed

in the small intestine in essentially
the identical manner as sucrose and
maltose.
Since it contains two glucose
molecules and is completely
digested, it is an excellent source of
energy (4 kcal/g).

Prevention of protein denaturation

Proteins can denature during
manufacturing, storage and distribution,
which leads to lower quality food.
TREHA is effective in preventing the
denaturation of proteins.

No Addition
Sucrose
Corn Syrup
Maltose
TREHATM
0

20

40

60

80

Denaturation (%)

Various saccharides were added to egg

white at a final concentration of 5%.
Mixtures were stored frozen at -200C
for 5 days.

Reduction of damage during freeze/thaw

Ice crystals can damage the structure of the
food and results in significantly lower quality
upon thawing.
Trehalose has been shown to reduce size ice
formed the freezing process.

Growth of a single ice crystal during the freezing process.

In summary,
ALL MEAT PROCESSORS,
Restaurants, Canteen
Operators
Try our new products

TREHALOSE

TREHALOSE
SOURCE:
FOR:

TAPIOCA STARCH
Ham, Bacon, Tapa, Tocino, Siomai,
Longganisa, Hamburger, Embotido
and others

USAGE:

2 Tbsp TREHALOSE (10 grams)

plus 2 Tbsp WATER (20 grams)
Apply directly to meat before
using, then processed to mixing .

Advantages:
Accelerates reaction of all
ingredients applied to meat.
Brighter color
More binding quality
Increased juiciness
More water holding capacity
Acts as anti-oxidant
Prevents freeze-thaw
Higher yield

QUICK CURED HAM

Meat Material:
Pork pigue, boneless, skinless-on (1 kg)
Ingredients:

Weight (gms)
1000 g.
Household Measure

Weight (gms)

Pumping pickle solution (1.0 Kg. Meat):

Water, chilled
Salt, refined
Curing salt
Sugar, refined
Phosphate
Vitamin C powder
Hamspice
TREHALOSE
BF Blend
Smoked Flavor
Honey (added at the last mixing)

cup
1T
t
1T
1t
t
T
2T
1t
t
2T

125.00
12.00
2.00
10.00
3.00
0.50
3.75
20.00
5.00
2.50
30 cc

Dry Cure Mixture:

Salt, refined
Sugar
Phosphate
Vitamin C powder

2T
1T
T
t

30.00
5.00
2.25
0.50

2 cups
3 cups
1 - 2 cups
cup
1 - 2 pcs.
3 - 5 pcs.
3 - 4 strands
1t
1 med. Bottle

500.00
356.00
240.00
96.00

Cooking Ingredients:

Water
Brown sugar
Pineapple juice
Anisado wine
Bay leaves
Clavo de comer
Oregano dried
Cinnamon powder
7-up

1.70
230.00

* Ingredient that minimizes shrinkage in ham and promotes better sliceability.

** Hamspice may be substituted in the amount of 1 tablespoon.

V. Procedure
1. Select good quality raw materials. Trim and weigh.
2. Prepare 50 pumping pickle and dry cure mixture.
3. Inject pumping pickle into the lean portion, only one inch apart ( cup pickle per kilo of meat).
4. Massage for even distribution of pickle.
5. Apply dry cure mixture into the fat and lean portion.
6. Cure at refrigeration temperature for 2-7 days.
7. Wash for 90 seconds and tie with abaca twine or ham net, for form a shape or put in ham net or ham sock.
8. Cook with recommended ingredients for 2 hours at the middle of the cooking time invert.
9. Cool. Remove abaca twine or ham net and caramelize with brown sugar.
10. Pack and store in freezer.
Caramelization Process:
1.
2.
3.
4.
5.

Use of blow torch. Put brown sugar of fat portion and caramelize.
Oven at broiling temperature for 20 minutes with brown sugar on the fat portion of the meat.
Use of turbo with brown sugar on top of the fat. Temperature is 350 F for 20 minutes until golden brown.
Traditional hot syense on top of the fat portion with brown sugar.
Use of thick syrup to be poured on top of the fat portion.
Thick syrup is prepared by boiling 1 cup cooking solution, 2 cups brown sugar and cup pineapple
juice. Boil until it thickens. Add tsp. Carageenan, dissolve in 1/4 cup water

Ham Sauce:
1 cup Cooking Solution (from cooking of Ham)
1 cup Brown Sugar
tsp Carageenan dissolved in cup water.
Boil the mixture at simmering temperature for 10 minutes..

HOME MADE BACON

Meat Material:
Pork belly or liempo, boneless, skinless, sliced 1/8 inch thick
or Loin, skinless, boneless, sliced 1/8 inch thick

Weight (gms)
1000 gms.

Ingredients:
Salt, refined
Curing salt*
Sugar, refined
Phosphate
Vitamin C powder
Bacon powder
TREHALOSE
Isolate
Carageenan
Meat enhancer
Smoke Flavor
Water chilled
MSG
BF Blend (Binder Filler)
Honey**

Weight (gms)
10.00
2.50
15.00
5.00
0.50
15.50
20.00
5.00
2.50
0.50
1.00
125.00

Household Measure
1T
t
1T
1t
t
1T
2T
1T
1t
t

cup
1/2 t
1t
2T

5.00
30.00

*These two ingredients minimize shrinkage in bacon and promotes better sliceability.
** Added in the last mixing.

Procedure:
1. Select good quality raw materials.
2. Apply ingredients previously dissolve in water with
honey added in the last mixing.
3. Cure at refrigeration temperature for 8-10 hours with
cover. (34-360F)
4. Pack in styropore with cling wrap.
(Arrange symmetrically). Freeze.

TOCINO
I. Meat Material
Pork, pigue or kasim, with or without skin
Boneless, sliced inch thick
TREHALOSE

Weight (gms)
1000 gms.

2 Tbsp (20 grams) dissolve in 20cc or water

Add to meat before mixing the ingredients.

II. INGREDIENTS:
Curing Mix
Household Measure
Salt, refined
1 Tbsp
Curing salt
tsp
Phosphate
1 tsp
Vitamin C powder
tsp
Chilled Water*
cup
* to dissolve the four ingredients
Extenders
Isolate
Carageenan
Fibrill
Water chilled*
* to dissolve the 2 ingredients

1 Tbsp
1 tsp
cup
cup

Weight (gms)
12.00
2.00
3.00
0.50
62.50

5.00
2.50
100.00
125.00

Seasonings
Sugar, refined
Garlic, chopped finely*
Anisado wine
Pineapple juice
Vetsin (MSG)
Food color (allura red)**
Meat enhancer
Meat tenderizer
Meaty Ginisa
BF Blend *** (Binder-filler)

1 cup (16T)
2 Tbsp
2 Tbsp
cup
tsp
1 tsp
tsp
1 tsp
tsp
tsp

160.00
24.00
24.00
60.00
1.50

1.22
3.00
2.50
5.0

* Garlic powder maybe substituted in the level of 2 tsp. per kg. which is equivalent to 10 grams.
** Prepared by dissolving 1 tsp. of food color in cup of water. This serves as the stock solution
to be kept in the refrigerator. From this solution get 1-2 tsps.
***Add in the last mixing

PROCEDURE:
1. Select good quality raw materials. Trim and weigh.
2. Slice the raw materials. Measure and weigh all the ingredients.
3. Mix Trehalose (20 grams + 20cc water) and add to the meat
before adding the curing mix,extenders and seasonings.
4. Mix meat with first four ingredients: Salt, curing salt, phosphate
and Vitamin C. Dissolve in cup of water. Add the extenders and
mix well until it dries up.
5. Add the rest of the ingredients and mix again. Cure at room
temperature for 8-10 hours or refrigeration temperature for 8-12
hours
6. Pack in polyethylene bag in or kg. package. Store in freezer.
Packaging materials:
- Styrofoam containers to be wrapped on top with cling wrap.
- Polyethylene bags
kg.
kg.
Size:
4 inches x 8inches
6 inches x 10 inches
Thickness
0.003 inch
0.003 inch

Seasonings:
Sugar, refined
Black pepper, ground
Garlic, chopped
(or Garlic powder)
Vetsin (MSG)/Super Seasoning
Meat enhancer
Onion, chopped finely
or Onion Powder
Celery powder
Hamburger seasoning
Milk or whey powder
or Non-Dairy Creamer

1 T
1 T
2 T
(2 t)
t
t
cup
2 tsp
t
2 t
3 T
2 T

Egg, fresh medium

Bread crumbs
Potato starch
Beef Aroma
Meaty ginisa
BF Blend (Binder Filler)
(added in the last mixing)

1 pc.
cup
4 T
1/2 tsp
1/2 tsp
1t

15.00
5.00
24.00
4.00
1.50
1.00
109.00
0.75
5.00

56.00
26.00

COMMERCIAL HAMBURGER
Meat Material:
Mechanically Deboned Meat (MDM)
Pork lean, ground finely
Pork backfat, ground finely

TREHALOSE -

Weight (gms)
500.00
300.00
200.00
1,000.00 kgs.

2 Tbsp (20 grams) dissolve in 20cc or water.

Mix to meat block before mixing with curing mix, extenders and seasonings

Ingredients:
Curing mix:
Salt, refined
Phosphate
(Dissolved in cup water)
Extenders:
TVP (Textured Veg. Protein)
Qualicel
Versagel
Water

Household Measure

Weight (gms)

1T
1t

15.00
5.00

cup
cup
cup
1 cup (if Beef)
1 cup (if Pork or Chicken)

18.00
10.00
60.00
375.00

Procedure:
1. Select good quality raw materials.Grind meat and fat finely.
Mix Trehalose to the meat block.
2. Add salt and phosphate (dissolve in cup water). Mix until tacky.
3. Add extenders: TVP, versagel and qualicel. Mix again until
homogenous mixture is attained. Add seasonings and remix.
4. To attain firm patties, chill mixture for 1-2 hours in the refrigerator.
5. Form into the patties with the use of hamburger molder (50 grams
per patty), 1 kg. should contain 20 pieces. For 30 grams patty
1 kg. should contain 33 pieces.
7. Freeze patties before packing. Store in freezer. Cook with little
amount of fat.
Yield: 1 kg. = 1.5 to 1.8 kgs.