Clariemar S. Alban (Author)
Abstract
This study was conducted at Central Poblacion and Ambayec, Bokod, Benguet and Benguet National High School, Wangal, La Trinidad, Benguet last November and December 2023. Sensory evaluation was conducted to determine the qualities of the innovated recipes and preferences of the respondents towards the different rabbit meat samples. The eight rabbit meat samples were subjected to sensory evaluation by 70 consumer type panel to evaluate the comparative acceptability and preferences of rabbit meat samples with the different recipes. Rabbit meat stew sample was brought to DOST-CAR Regional standards and Testing Laboratory for Microbial analysis of the rabbit sample. Based on the result the Total coliform count is <10**CFU/g, E. coli count is <10**CFU/g, Aerobic plate count is <250 CFU/g and salmonella detection is negative at 25g sample. Its total coliform count was analyzed through Petrifilm ™ E Coliform count plate. The Aerobic plate count was determined using Pour plate method following the Bacteriological Analytical Manual, 2001. The Salmonella detection was determined through 3M ™ Petrifilm ™ SALX Salmonella Express System AOAC 21st ed., 2019, Method 2014. 01.In terms of general preferences and over all liking, the rabbit meat samples were Liked extremely and Liked Very Much. Based on the findings of the study showed that the rabbit meat samples are acceptable in terms of taste, aroma, texture and over all preference. Generally, the most preferred by the respondents is the one-year rabbit kinuday stew.
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Keywords: rabbit meat, sensory evaluation, consumer preference, microbial analysis, kinuday stew