Development and acceptability of chevon luncheon meat / by Christy Gayle B. Loyola.

Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology

LOYOLA, CHRISTY GAYLE BALLEJO, Development and Acceptability of Chevon
Luncheon Meat. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite
State University, Indang, Cavite. April 2016. Adviser: Mrs. Aitee Janelle E. Reterta, MS.
The study was conducted to develop a formulation and processing technology for
chevon luncheon meat. The study aimed to describe the processing technology in producing
luncheon meat from chevon; to determine physico-chemical properties of lunch:on meat such
as pH, moisture, and ash. The sensory properties and general acceptabilities of the chevon
luncheon meat was also evaluated, production cost and return on investment computed.
Luncheon meat 'was prepared using 750 grams chevon meat and 32g textured
vegetable protein. The mixture was cured for one day then the meat was cut and ground to
produce fine texture. The ground meat was boiled to tenderize the meat, and then the rneat was
pressure-cooked for 45 minutes. The luncheon meat was sliced equally for about .3 to 4
millimeter thick. During frying, the fire was set over medium heat, and fry the luncheon meat
until both sides get browned.
The physico-chemical properties of the chevon luncheon meat such as pH (6.86), ash
content (3.84)% and moisture content (64.1%) which all within the standard for pork luncheon
meat. In terms of cooking properties, the water holding capacity of chevon luncheon meat was
4825% which means that the product can maintain the juiciness and minimal the cooking loss
in terms of cooking shrinkage (23.91
In terms of sensory evaluation, the color of chevon luncheon meat was brovvn, the
juiciness was moderately juicy, the chevon flavor was highly perceptible, the aroma was
described as moderately desirable, the off-flavor was slightly perceptibie, the texture was
moderately firm, the tenderness was described as moderately tender, and the chevon luncheon
meat was moderately acceptable.
Consumer acceptability of chevon luncheon meal with 750g chevon and 32g TVP was
revealed that 72% of consumers liked chevon luncheon meat very much, 18% liked it
moderately and 9% liked the chevon luncheon meat and 1% slightly dislike the product. Based

on the results of consumer acceptability, chevon luncheon meat is very much liked by the
majority of the respondents.
Processing of 10kg goat lean meat using the developed processing technology yielded
60 loaves of 250g chevon luncheon meat. One loaf of chevon luncheon meat has a production
cost of Php 75.()0, which could be sold at Php 90.00 to generate a net income of Php 894.00
per 10 kg of goat lean meat. Compare to commercially available luncheon meat, chevon
luncheon meat was high-priced, but goat meat that used in luncheon meat was healthier than
other meat.

Submitted to the University Library 07/08/2019 T-8253