Miranda, Jennifer D. <br/><br/>
Acceptability of Rabbit Meat as Alternative Ingredient for Philippine Native Sausage  [manuscript] / 
Jennifer D. Miranda. 
 - Magalang, Pampanga :  Pampanga State Agricultural University,  February 2022. 
 - xi, 79 leaves ;  28 cm. + 1 computer disc (4 3/4 in.) 
<br/><br/> ABSTRACT     MIRANDA, JENNIFER DIZON December 2021 ACCEPTABILITY OF RABBIT (Oryctolagus cuniculus) MEAT AS ALTERNATIVE INGREDIENT FOR PHILIPPINE NATIVE SAUSAGE (LONGGANISA). Pampanga State Agricultural University, Magalang, Pampanga.     Adviser: JOANARCH C. BRIONES, MSA.     This research paper was conducted to evaluate the acccptability and sensory properties of longganisa made from three different meats: rabbit meat, pork, and chicken breast meat and in different flavors: garlic, spicy and sweet.     In general, the evaluators who participated in the study were 30 males and 30 females under the following age categories: first, 18-30 years old, second, 31-40 years old and third, 41-60 years old who at least finished their elementary degree and eat meat at least once a week.     The statistical output as regards without age and sex category, showed that there were statistically differences in terms of appearance of rabbit meat (8.25) and the aroma of rabbit meat (8.17). The appearance and aroma of the rabbit meat was preferred by the evaluators. However, based on the results it did not show any significant effect in terms of texture and overall acceptability.     In terms of age category, the statistical output revealed the 18-30 age group had no significant differences in terms of appearance, taste, and texture and aroma, except on the overall acceptability within: (a) the meat type (P<0.0023), rabbit meat was statistically different (8.28) like very much over pork and chicken meat, and (b) within the flavor type (P<0.0096), the spicy flavor was statistically difference (7.80) like moderately over garlic and sweet flavor. Under the 31-40 age group, the statistical output showed that there were significant differences in terms of the appearance of meat, the taste of the flavor and the texture of the meat. The rabbit meat (8.28) showed significant difference on the pork and chicken meat. In terms of taste, the spicy flavor (8.13) showed significant difference to garlic and sweet. In terms of texture, the rabbit meat (8.18) showed significant difference like very much. For the 41-40 age group, the statistical output showed that there were no significant effects in terms of appearance, taste, texture, and overall acceptability, except on the aroma and flavor of the meat. The spicy-flavored chicken (7.40) showed significant difference with the spicy-flavored rabbit ((8.30) but comparable with spicy-flavored pork (7.95).     As regards the sex category, the statistical output showed that the female group had no significant differences in terms of taste, texture, and aroma. In terms of appearance, there was a difference on chicken meat (7.97) over the pork meat (7.94) and rabbit meat (8.39). However, in terms of overall acceptability, the rabbit meat shows significant differences (8.15) like very much over pork meat (7.89) like moderately and chicken meat (7.92). For the male group, the result showed no significant difference in all the parameters measured across the appearance, taste, texture, and overall acceptability, except on the aroma of the meat. The rabbit meat revealed significant difference (8.20) with chicken meat (7.78) but comparable to pork meat (7.97).     Lastly, the low cost of production was observed in Chicken-spicy longganisa with Php 149.65 that produced 24 pieces of market size of longganisa.