MEAT PROCESSING TECHNOLOGY FOR THE ILOCANOS
BRIEF DESCRIPTION:
The package of technology includes meat products that best suit the tastes and preferences Ilocano consumers. It encourages the use of local products as fillers and extenders of meat products. Likewise, it encourages the use of good manufacturing practices in every aspect of the production process as well as the use of labels. The importance of standardized manufacturing/processing procedures was also established.
DESCRIPTION DETAILS:
In the standardization of meat product formulations for the Ilocanos, recommended formulations for tocino, tapa, embotido, skinless longganisa and native longganisa from various sources were manipulated. This was done by reducing the sugar content by 10% and the use of brown sugar instead of white in enhancing the flavor while reducing the production cost. Also, the addition of loaf bread instead of flour to embotido; 10% increase of spices; the use of reduced quantities of fillers and alternative ingredients such as hotdogs instead of chorizo de bilbao; the use of ready mixes in making sliced ham and luncheon meat; and the use of TVP and mungo as extenders.
Several methods of preparing chicharon were compared such as the variations of boiling time, drying time, and omitting some steps in the recommended processes were also done to determine the best that could produce the most acceptable chicharon to the Ilocanos.
A study was also conducted to compare the sensory qualities and longevity or storage quality of products produced using the traditional processing procedure and the recommended standard procedure.
Economic Analysis
Summary of cost and return analysis of meat technologies
*Based on 1999 prices
1) Costs P 129.20 per kg
2) Returns P 203.48 per kg
3) Measures
• Net income P 74.16 per kg
• BCR 1.06
• IRR/ROI 58.76
Social Impact
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Productivity of housewives and out-of-school youths is enhanced and their income-generating power is maximized.
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Health and safety are assured.
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Provide a ready market for the Ilocanos’ hog produce.
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Helps generate labor and employment.
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Lower prices of products due to increase in the local market supply of  meat products.
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Increase government revenues in the form of fees and taxes.
Environmental Impact
There are no adverse effects of the technology on the environment. Disposal of waste products is not a problem because these can easily be buried in a compost pit for use as plant manure in the future. Non-biodegradable wastes can be recycled and could be buried on a separate pit.
Advantages of the Technology
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# Greater
acceptability of products
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Longer storage life of products
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Increased profitability/income for households and meat processors
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Stable product quality
# Less wastes, rejects or reworks because of GMP and standardized processing procedures.
Name of Institution : Ilocos Sur Polytechnic State College
Contact address : Sta Maria, Ilocos Sur
Name of Researcher(s)/author : Gloria D. Tuzon
ISPSC, Sta. Maria, Ilocos
taken from : neda.gov.ph
