ACCEPTABILITY OF LONGGANISA MADE FROM DIFFERENT MEATS

The descriptive method of research was conducted to determine the acceptability of longganisa made from different meats in terms of their physical appearance, juiciness, tenderness, aroma, taste and overall acceptability and a sensory perception was used to rate their eating quality based on the rating scale made for the study. The study used chicken, beef, carabeef and chevon meat. The ingredients used and process applied to the manufacturing of longganisa were uniform for chicken, beed, carabeef and chevon meat. The evaluators were composed of 20 randomly selected students and staff of College of Agriculture. Results showed that there were similar results for some eating qualities. Chicken meat was given the lowest score for physical appearance (1.99) resulting to have “undesirable appearance”。 Chicken, beef, carabeef and chevon meat was given high scores in terms of their juiciness, tenderness, aroma and overall acceptability. All of the meat resulted to be “juicy” and “tender； the results also showed that all of the meats resulted to have “good aroma” and “acceptable" .Carabeef longganisa resulted to have the hightest score in terms of taste (5.09) with the qualitative rating of “good taste".Hence, longganisa made from different meats are recommended because of an acceptable result based on the sensory perceptions f the respondents.