PROCESSING TECHNOLOGY AND QUALITY EVALUATION OF MEAT FLOSS MADE FROM THE LEG QUARTERS OF DARAG PHILIPPINE NATIVE CHICKEN

Roger Roque E. Bustamante, Maria Cynthia R. Oliveros, Veneranda A. Magpantay, Oliver D. Abanto, Katherine Ann C. Israel

Abstract


The study aimed to find alternative means of utilization of leg quarters from unselected male Darag Philippine native chicken breeders. A processing technology for meat floss using three formulations (FM1, FM2, FM3) was developed using leg muscles from 24-week-old male Darag. The process involves standardized initial cooking and pan-drying methods. FM3 recorded the highest protein content, lowest fat content, and lowest water activity, with superior redness (a*), yield, and drying efficiency. No significant differences were observed in pH and moisture content across treatments. All formulations tested negative for Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus. Total plate counts, coliform, yeast, and mold counts were below the minimum acceptable limit for dried meat products. Sensory evaluation revealed significant differences (p < 0.05) in appearance and texture. FM3 rated highest for color and aroma, while FM2 scored best in tenderness and fibrousness. Despite a higher ingredient cost, FM3 had the lowest cost per gram due to a higher product yield. All meat floss treatment groups showed good consumer acceptability. The findings highlight the potential of meat floss as a safe, high-protein, and economically viable value-added product from older Darag Philippine native chickens.

Keywords


microbial quality, physicochemical, product yield, sensory evaluation, value-added product

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References


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