Status : Verified
| Personal Name | Ramos, Lemmy T., Jr. |
|---|---|
| Resource Title | Traditional knowledge and quality profile of Marikina Everlasting (a meatloaf variant): a mixed methods approach |
| Date Issued | 29 June 2023 |
| Abstract | The history and quality profile of Marikina Everlasting and its production were documented in this study. Everlasting is a ready-to-eat ground pork dish indigenous to Marikina City traditionally prepared in a llanera and consumed as a sandwich spread, stuffing, or a viand. A semi-structured interview was conducted with three selected food establishment representatives to document their traditional knowledge regarding the product. The methods of preparation were documented and compared. Samples were procured in their actual packaging and were subjected to physical, physicochemical, and microbial analysis. All samples follow the form of an oval-shaped cylinder. The recorded length for Everlasting with packaging (and without packaging) ranged from 14-18 cm (13.5-15 cm), width ranging from 10-12 cm (9-10 cm), and thickness of 3-4 cm (3-4.5 cm). The pH and water activity of the samples ranged from 0.954 ± 0.000 to 0.966 ± 0.004 and 5.42 ± 0.01 to 5.43 ± 0.01, respectively, and were found to be comparable with the values reported by different studies involving similar processed meat products. The reported values from Aerobic Plate Count (<250 est. CFU/g) were within the acceptable range. Samples were found to be negative for both pathogenic microorganisms, Escherichia coli (<1.8 MPN/g), and Staphylococcus aureus (<10 est. CFU/g). From the microbial point of view, the samples were considered acceptable and adequate for consumption based on local and international regulatory standards for ready-to-eat meat products, which implies good processing methods and adequate production control. Recommendations include producing a microbiological profile of raw materials, sensory and proximate composition profile for standardization and optimization of the product, and widening microbial parameters for shelf-life studies. |
| Degree Course | Bachelor of Science in Food Technology |
| Language | English |
| Keyword | Microbiological synthesis -- Philippines; Meat loaf -- Philippines -- Marikina City; Everlasting -- Marikina City |
| Material Type | Thesis/Dissertation |
Preliminary Pages
568.03 Kb
Category : F - Regular work, i.e., it has no patentable invention or creation, the author does not wish for personal publication, there is no confidential information.
Access Permission : Open Access