Clariemar S. Alban (Author)

Abstract

This study was conducted at Central Poblacion and Ambayec, Bokod, Benguet, and at Benguet National High School, Wangal, La Trinidad, Benguet, in November and December 2023. Sensory evaluation was carried out to determine the qualities of innovated rabbit (Oryctolagus cuniculus) meat recipes and the preferences of respondents toward different samples. Eight rabbit meat dishes were subjected to sensory evaluation by 70 consumer-type panelists to assess comparative acceptability and preferences. Rabbit meat stew was also submitted to the DOST-CAR Regional Standards and Testing Laboratory for microbial analysis. Results revealed that the total coliform count was <10 CFU/g, Escherichia coli count was <10 CFU/g, aerobic plate count was <250 CFU/g, and Salmonella detection was negative in a 25 g sample. The total coliform count was analyzed through Petrifilm™ E. Coliform Count Plate. The aerobic plate count was determined using the pour plate method following the Bacteriological Analytical Manual (2001). Salmonella detection was performed through the 3M™ Petrifilm™ SALX Salmonella Express System (AOAC, 21st ed., 2019, Method 2014.01). In terms of general preferences and overall liking, the rabbit meat samples were rated as “liked extremely” and “liked very much.” Findings indicate that the rabbit meat recipes were acceptable in terms of taste, aroma, texture, and overall preference. Overall, the most preferred by respondents was the one-year-old rabbit kinuday stew.

Keywords: rabbit meat, sensory evaluation, consumer preference, microbial analysis, kinuday stew, food innovation

DOI: http://doi.org/10.69651/PIJHSS0403411

Recommended citation:

Alban, C. S. (2025). Innovation of rabbit (oryctolagus cuniculus) meat recipes and sensory evaluation. Pantao (The International Journal of the Humanities and Social Sciences) 4 (3), 4416-4427. http://doi.org/10.69651/PIJHSS0403411

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