CC BY 4.0Valdez, Anabella G.Casilla, Christeta C.2026-06-112026-06-112014-03Casilla, C C. (2014). Development and standardization of chevon (Capra hircus) Native longganisa. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University – Mid La Union Campus, City of San Fernando, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.https://lakasa.dmmmsu.edu.ph/handle/123456789/1837Full TextThe study aimed to develop and standardize chevon native longganisa with desirable physico-chemical, microbiological qualities and sensory characteristics. The descriptive attributes of the chevon native longganisa were brown in color, slightly salty, moderately sour, moderately spicy, high perception of garlic flavor, detectable chevon flavor, slightly hard, moderately rough, low tooth packing and high moisture absorption. The physico-chemical properties were water activity of 0.912, pH of 4.56, moisture content of 57.34%, crude protein content of 8.89g/100g, crude fat content of 29.45g/100g and crude ash content of 1.43g/100g. The microbiological qualities of raw chevon native longganisa were total plate count of 2,400 cfu/100g and the yeast and mold counts of <110 cfu/100g and zero detection of salmonella. There is 34.35 % return on investment with the projected payback period of 2.94 month in the processing of chevon native longganisaxii, 57 p.: ill. (col.).enNew business enterprisesNew productsSalmonella--DetectionSalmonella infections--DiagnosisSalmonella--IdentificationFood--StandardsQuality control--StandardsThesis