LAKASABrowsing by Author "Maala, Villa Rose U."

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Quality of skinless longanisa from meat of grower, finisher and culled sow
(Don Mariano Marcos Memorial State University- North La Union Campus, 2007-03) Maala, Villa Rose U.
Advances in technology resulted to increased production of meat and if not properly handled will cause spoilage. In this regard there is a need to explore processing methods to prolong the shelf life of meat. This study was conducted to determine the quality, cost of producing and profit of skinless longanisa from grower, finisher and culled sow. This was conducted at the laboratory room of the Agriculture Department DMMMSU-NLUC, Bacnotan La Union.The processed skinless longanisa was evaluated by 10 students, 10 house wives and 10 faculty members employing the Hedonic scale. Findings showed that the quality of skinless longanisa from grower, finisher and culled sow were comparable in terms of appearance, flavor, palatability, juiciness, texture and general acceptability. The lowest cost of producing a kilogram of skinless longanisa was obtained from cull ( P110.87 ).