000			02725nam a22002417a 4500
003			UPMIN
005			20230125113150.0
008			230123b |||||||| |||| 00| 0 eng d
040			_cUPMin
100			_91514 _aObsioma, Virginia P.
245			_aQuality traits and utilization of beef from Philippine native x miniature herefold F1 crossbreds / _cVirginia P. Obsioma, Denzelle Freya A. Del Puerto, and Lou Dyan F. Guerra
260			_cNovember 2019
520	3		_aIn an effort to upgrade the Philippine native cattle, native cows from the Mindanao Cattle Research and Development project farm in Davao City were crossed with miniature Hereford cattle through artificial insemination. First filial (F1) progenies from this breeding initiative were evaluated for yield and quality characteristics. This study presents the results for processing characteristics and sensory quality. Longissimus dorsi muscle samples from F1 progenies were described to have low marbling score, desirable white fat color, and good processing characteristics based on pH, water-holding capacity, cooking loss, and drip loss. Sensory evaluation results of medium well-done steaks were assessed to have “slightly brown,” “slightly tough to slightly tender,” “juicy,” and “moderately distinct beef flavor” scores. To confirm the claim of having good processing characteristics, meat from the F1 progenies were processed into beef tapa to represent intact meat products and fermented sausage to represent comminuted meat products. Results of consumer test for beef tapa indicated significantly high consumer acceptance. Panelists gave the product a rating of “Like” to “Like extremely” for color, flavor, tenderness, and general acceptability (p<0.05). Similarly, fermented sausage was highly appraised by the consumers for color, tenderness, and flavor, which greatly influenced the overall product acceptability, where average general acceptability score was 4.13, with a mode of 5 on a scale of 1 (Not delicious) to 6 (Extremely delicious). These results show that meat from the F1 crossbreds have good quality characteristics and has potential for fresh meat retailing and for processing into fermented sausage and cured tapa.
650		0	_aBeef tapa _91537
650		0	_aMeat processing _9494
650		0	_aMindanao studies _9120
700			_aObsioma, Antonio R. _91538
700			_aGuerra, Lou Dyan F. _91540
700			_aDel Puerto, Denzelle Freya A. _91539
773			_tBanwa (ICAEM 2019, The 9th International Conference on Agribusiness Economics and Management) _013147 _gSupplements 1 (November 2019), 21 p.
856			_uhttp://ojs.upmin.edu.ph/index.php/banwa-suppl/article/view/375
942			_2lcc _cAT _n0
999			_c13470 _d13470