000			02814nam a22002533a 4500
001			UPMIN-00019624826
003			UPMIN
005			20230425184102.0
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040			_cUP Min
041			_aeng
090		0	_aLG 993.5 2019 A3 _bG85
100			_aGuiral, King Louiegie G., _eauthor _91504
245			_aSocio-economic drivers of application of nitrates as curing agent in skinless longganisa processed meat products sold in Bankerohan Public Market in Davao City / _cKing Louiegie G. Guiral; Pedro A. Alviola IV, adviser
260			_c2019
300			_a62 leaves
502			_aThesis (BS Agribusiness Economics) -- University of the Philippines Mindanao, May 2019
520	3		_aThe application of nitrite in processed meat has remained crucial but vital in meat preservation. It is the most common ingredient for meat curing. Not only it preserves meat through inhibiting rancidity and bacterial growth but also enhance the aroma, flavor, color, and texture of the meat. However, the crucial part lies on how meat processors follow food safety protocols and meat processing standards. Over application will increase the carcinogenicity while underapplication will be insufficient to inhibit bacterial growth. Hence, this study was conducted to link the food safety attributes and the socio-economic factors of the meat seller/processors in Bankerohan public market in Davao City with regards to residual nitrite and coliform levels of their longganisa products. Using random effects panel data model and Poisson panel data model, the main objective of the study was to assess how such socio-demographic and economic factors impact the meat seller/processors? application of nitrite and levels of coliform counts in their longganisa products. Results show that several socio-demographic factors impact the residual nitrite levels in longganisa products of the processed meat sellers including household income, household size, number of children in the household, marital status, educational attainment, and number of years in longganisa selling. The significant factors impacting coliform levels were residual nitrite level, household income, number of children in the household, and attendance to meat processing trainings and seminars. It was generally observed that all of the longganisa products have very low level of residual nitrites and an extremely high level of coliform count. There were inefficiencies in the policy and government interventions more specifically in monitoring and translation of food safety knowledge from trainings and seminars into practice.
658			_aUndergraduate Thesis _cABE 200b, _2BSABE, School of Management
700			_aAlviola, Pedro A. IV., _eadviser _91513
905			_aFi
905			_aUP
942			_2lcc _cTHESIS
999			_c893 _d893