A COMPARATIVE STUDY AND ACCEPTABILITY OF TOCINO MADE FROM DIFFERENT MEATS

A descriptive method of research was conducted to differentiate and compare the eating quality of tocino made from different meats on February 26, 2018 at the College of Agriculture Faculty Office, Mindanao State University-Fatima Campus, General Santos City. The sensory perception of physical appearance, juiciness, tenderness, aroma, taste and overall acceptability based on the rating scale ranging 1 to 5 were the data of the study. Evaluators are made up of faculty/staff and some students of the College of Agriculture. The study showed that the juiciness, aroma and over-all acceptability couldn't be influenced by the kind of meat used in manufacture of tocino. However the physical appearance and tenderness was influenced by the different kind of meat. The similarity in their acceptability could mean that carabeef is a good substitute for making in tocino. Carabeef is much cheaper than pork, hence, an alternative meat to serve man's desire for variation in taste and richer in nutritional value.