ACCEPTABILITY OF PIMIENTO MEATLOAF MADE FROM DIFFERENT SOURCES OF MEAT

A descriptive method was used to determine the eating quality and acceptability of pimiento meatloaf made from different sources of meat. The group of evaluators com posed of 20 neighboring people arund his residence gave their sensory perceptions on physical appearance, texture, aroma, taste, juiciness and overall acceptability of the products. The processing of the product and the actual evaluation was done at his residence at Lun Padidu, Malapatan, Sarangani Province on March 27, 2021.The perceptions in the evaluation were based on sensory rating scale from 1-5 from a closed - ended type questions and served as the data of this study. The result indicated based on the information gathered from this research shows that the chicken pimiento meatloaf (4.60), rates highest on the overall acceptability of the processed product, followed by pork pimiento meatloaf （4.34) and beef pimiento meatloaf (4.29). This study indicated that the chicken meat is most acceptable than pork and beef in making pimiento meatloaf. Moreover, it is recom- mended that in making pimiento meatloaf fresh ingredients and meat must be used. Likewise consider the cost of manufacturing thereby making and determining the product which is a low-cost and acceptable one.