Use of Indigenous Filipino Food Ingredients in Processed Meat Products

Abstract

The main objective of this research is to standardize processed meat recipes which made use of Filipino food ingredients to come up with quality products that align to food safety and security. Sources of the original recipes were the grand prize winners of the annual meat processing contest conducted by the Animal Products Development Center – Bureau of Animal Industry from 1998 to 2007. The products are Buffalo Meat Loaf, Carablossom Burger, Chevon Supreme, Jack Burger, and Pork Veggie Dumplings. Among the factors used for choosing these products are popularization of meat commodity, availability of raw materials, and production cost. The original recipes used household measurements (cup or teaspoon), and some were not properly processed and packaged. Therefore, measurements were converted to weights (kg or g), and processing and packaging of each product were standardized to sustain their quality and safety throughout their storage life and in preparation for bigger scale processing. Sensory evaluation in laboratory scale was conducted using the 5-point intensity scale for the descriptive test and 9-point hedonic scale for the acceptability test. The most acceptable product formulation was subjected to shelf life study through microbiological analysis (total plate count) and sensory evaluation. The canned products were tested for commercial sterility. Value-adding food in processed meat products with Filipino indigenous ingredients can be economically advantageous especially in the countryside where agricultural products abound. Most of all, these products are alternative ways of preparing safe and quality foods aside from the common menu that Filipinos are accustomed to.