PANGMATAGALAN: EXPERIENCES OF PORKEROS

IN PRESERVING MEAT PRODUCTS

A Research Proposal Presented to the

Faculty of the Dapdap high school Senior High School

Dapdap, Bamban ,Tarlac

In Partial Fulfilment

Of the Requirments for Practical Research 1

Technical Vocational Livelihood

BY:

Leader: Ogot Samantha

Sub Leader: Linsangan trisha ann

Members:

Kimberly Ann Icban Rowell Galang

Maydenle Kaye Orara Harson Sambile

Erica Sangalang Donaldson Miranda

Alyssa Valdez Jonathan Roncal

Donna Mae Anastacio Michael Angelo Baluyut

Joemar Calagui

Manuel Paningbatan Jr

Gabriel Lorejo

John Alvin Gaño

Zaldrea Jay Santos

 CHAPTER 1

THE PROBLEM AND ITS BACKGROUND

Introduction

Food preservation is an action or method used to maintain foods at certain desirable

properties Or quality to obtain maximum benefit A good method of food preservation is one

that slows down or prevents altogether the action of the agents of spoilage without.

Damaging the food. Problems with food Preservation learn how to address common issues

with canning, Picking , dehydrating and more lactofermenation is one of the oldest forms Of

food preservation it is the process that turns cucumbers Into classic deli dill pickles and

cabbage into sauerkraut.

A Pig raised for food Inhumance practices of employers include failure to implement

wages And compensations as prescribed by law, sexual harassments, physical abuses Illegal

dismissals, and other problems emanating from poor working conditions.Two conditions

underscore the absence of job security in the Philippine workforce As a student or

Researcher we want to know what porkeros are the porkeros are going Through What they

experience whenever they raise meat for sale in the market The Hands on cooking program

can benefit researcher, students, their families and the wider community Professional

development for teachers can increase their capacity to provide differentiated Learning

methods and be healthy food mentors for students Children may try new and healthy foods.

Recent research published in the Journal Of the academy of nutrition and Dietetics

indicates their children engaged in tactile Experiences, such as handling foods, have less
 food neophobia (food fear) and Greater acceptance of eating a variety of foods Meat

processing can also tackle the price problems of meat products, while at the same time

Allowing the raw materials such as carcass meat and by-products to be classified as valuable

And less-valuable products. The parts that are graded “less valuable” because of Poor

censorial properties such as taste and tenderness may be very valuable from the nutritional

processing point of view.

This the case with meat derived from the head, lower parts of the legs. Application of

emerging meat processing technologies for the replacement of conventional

energyIntensive meat process could provide potential to reduce energy consumption

production Costs and improve the sustainability of the meat sector without the

infrastructural changes of meat production chains meat was originally processed to preserve

it but since the various procedures cause so many changes in texture and flavor it is also a

means of adding variety to the diet processing also provides scope to mix the less desirable

parts of the carcass with lean and addition is means of extending meat supplies by including

other foodstuffs such as cereal in the product. Meat is highly perishable products and soon

becomes unfit to eat and possibly dangerous to health through microbial growth, chemical

change .

Statement of the Problem

The study aims to describe the experiences of porkero in preserving meat products

in Dapdap public market. The study will answer the following questions:

1. What is the demographic profile of the participants:

 1.1 Age

1.2 Sex

1.3 Address

1.4 Years of experience in being a porkero

2. What are the experiences of the porkero in preserving meat products?

3. What insights can be learned from the experiences of the participants?

Significance of the Study

The study will describe the experiences of the porkero in preserving meat

products in Dapdap public market this school year 2019-2020. The results will be

beneficial to the following:

To the Teachers of cookery

To the Students of cookery

To the Vendors of Preserved Meat Products

To the Consumers of Preserved Meat Products

To the Future Researchers

Scope and Delimitations

The study will focus on getting the experiences of the porkero in preserving meat

products in Dapdap Public Market.

The study will be delimited in determining the demographic profile of the

participants in terms; age, sex, address and in years of experience in being a porkero.
Also, it will be delimited in getting the experiences of porkero in preserving meat

products. Lastly it will get the insights from the experiences of the porkeros.

Furthermore, the porkeros who will be interviewed are from Dapdap public

market. They are 30 years to 50 years old. The interview will be conducted in the second

of March 2020. The instrument that will be used is a semi-structured interview adopted

from a related research.