BIBLIOGRAPHY SELGA, JESSIE G. APRIL...
BIBLIOGRAPHY
SELGA, JESSIE G. APRIL 2013. Sensory Evaluation of Grilled Whole Rabbit Stuffed
with Leaves of Lemon grass or Pandan. Benguet State University, La Trinidad, Benguet.
Adviser: Sonwright B. Maddul. PhD.
ABSTRACT
The study was conducted at the Department of Animal Science Meat Laboratory,
College of Agriculture, Benguet State University, La Trinidad, Benguet to determine the
preference for whole grilled rabbit carcass stuffed with leaves of lemon grass or pandan
and to be able to determine the cost of producing the finished product.
Finished products were brought to a consumer panel preference and acceptability
test. The sensory panel were composed of 10 people who have consumed the product and
10 who have not consumed the product.
Result exposed that there were no significant differences among treatments on
appearance, taste, tenderness and acceptability but are significantly different in aroma.
Grilled rabbit stuffed with lemon grass was better in aroma than the grilled rabbit stuffed
with pandan and no stuffing.
Furthermore, the grilled rabbit stuffed with lemon grass and pandan were
numerically rated to be more tender, appealing in appearance than grilled rabbit without
stuffing. For acceptability of grilled rabbit stuffed with lemon grass, it was more acceptable
than grilled rabbit stuffed with pandan and grilled rabbit with no stuffing.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
INTRODUCTION
There is a great opportunity for rabbit farming in the Philippines. Rabbits require
small space and less food for survival. They grow very fast and the female rabbit produces
seven to eight young per litter after 31-32 days of gestation. They eat low quality food and
convert this into high quality meat. Raising rabbit can be a great source of income to the
unemployed people and landless farmers. Thus, rabbits should be raised to meet the
demand for protein as well as to reduce poverty among our society. To satisfy the food
demand of our ever-growing populations, we have to find out different ways of food
production.
Rabbits can be a great source of food since almost all the body parts of the animal
are useful for human consumption. Rabbit meat contains high ratio of protein, energy,
calcium and vitamins than other species of animal. The cholesterol content of meat from
rabbits was reported by Lukefahr et al.(1989) to be lower than common red meats and
poultry. The meat of rabbit is very tasty, easily consumed and all religious people can eat
it. Rabbit meat compares very favorably to chicken, turkey and some fish for its beneficial
health virtues and its palatability.
Furthermore, rabbit meat is primarily a white meat that is very fine in texture and
has very low fiber content. Thus, rabbit meat is easily digested which is desirable for
individuals who may have difficulty in chewing their food (Warren, 1995).
In Europe, rabbit meat is still considered a niche product, especially because of its
time consuming preparation which requires culinary skills and because of cultural
differences among consumers. However, rabbit meat is often recommended by nutritionists
over other meats because it fits well with the current consumer demand for a low-fat meat
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
with a high degree of fatty acid unsaturation and low sodium and cholesterol levels.
Moreover, consumer lifestyle changes in developed countries have led to a meat market
more focused on easy-handled and processed products called “convenience foods”
(Petracci et al., 2009).
Hence, rabbits are raised world-wide for many reasons, including the several dishes
and different menu using rabbit meat. One authentic menu that would fit to the taste of
individuals, especially by Filipinos is the stuffed grilled rabbit. This cuisine out of a whole
rabbit carcass provides not only delicious food product but one of the nutritious food items
available. The shortage of meat and the need to develop new recipes for the discriminating
taste of the consumers gives rise to a challenge in developing cheap, nutritious and tasty
food out of other meat sources like rabbit at a very affordable price. Fresh or frozen, rabbit
meat is sold all year round. It can be used in most of the ways in which chicken is used.
Like other lean meats, poultry, and fish, rabbit meat is a good source of high quality protein.
The meat is fine grained and mild flavored. Fryer or young rabbit—the terms "fryer" or
"young rabbit" refer to a rabbit weighing not less than 1 ½ pounds and rarely more than 3
½ pounds, and less than 12 weeks of age. The flesh is tender, fine grained, and a bright
pearly pink color. These rabbits may be cooked in much the same way as young poultry.
A whole, 2 to 2 1/2-pound rabbit should take about 1 to 1 1/2 hours to roast. Stuffing it will
add approximately 1/2 hour to the cooking time.
Many restaurants now offer several dishes that are prepared using rabbit meat.
According to a report by the USDA (1979), rabbit meat ranks highest in protein and lowest
in fat content and calories compared to beef, chicken, lamb and pork. It is not only high in
protein and low in fat and cholesterol but it is also easily digested and very flavorful.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
One way of enhancing the taste of meat is by using herbs and spices. There are
many natural stuffing which will enhance and adds desirable flavor and aroma to the meat.
The key is the use of stuffing like leaves of lemon grass and pandan, together with other
ingredients that can fit to the specific taste of individual.
This study would make way for the innovative cooking and improving of another
savory dish out of a whole rabbit carcass. It may also serve as a reference for anyone who
is interested in the preparation of grilled rabbit stuffed with different herbs and spices and
come up with a mouth-watery food product.
This study was conducted to determine consumer perception on sensory properties
of whole grilled rabbit meat stuffed with leaves of lemon grass or pandan and to be able to
estimate the cost of producing the food product. This study was carried out at the Meat
Laboratory of Benguet State University in the month of February 2013.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
REVIEW OF LITERATURE
Limited studies on cholesterol content of rabbit meat have been reported.
According to Lukefahr et al., (1989), cholesterol content of uncooked rabbit meat (total
ground lean tissue) was 163.6 ± 3.1mg/100g DM. Recently, the nutritional value of rabbit
meat has been reviewed by several authors showing that rabbit meat has a high nutritional
value compared with other meats.
The main components of meat, excluding water, are proteins and lipids. Rabbit
meat is a lean meat rich in proteins of a high biological value and it is characterized by
high levels of essential amino acids (Dalle Zotte, 2004). Furthermore, meat is also an
important source of highly available micronutrients, such as vitamins and minerals. Also,
rabbit meat does not contain uric acid and has a low content of purines (Hernández, 2007).
The information available on chemical composition of rabbit meat is extremely variable,
especially regarding fat content, depending on the part of the carcass studied (Pla et al.,
1998) and also on the different productive factors (Dalle Zotte, 2002), especially feeding
factors having a strong influence on the chemical composition of rabbit meat, in particular,
on its lipid composition.
Rabbit meat is characterized by its lower energetic value compared with red meats
due to its low fat content (Dalle Zotte, 2004). Fat content varies widely depending of the
carcass portion from 0.6 to14.4% (fat from edible meat with intramuscular and
intermuscular fat content) with an average value of 6.8% (Hernández and Gondret, 2006)
with the loin being the leanest part of the carcass (1.2% of lipids). Fatty acid composition
of rabbit meat is characterized by high polyunsaturated fatty acid content.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
The amount of cholesterol in rabbit meat is about 59 mg/100 g of muscle
(Combes,2004), lower values than those presented in meat from other species (61 mg in
pork, 70 mg in beef, 81mg in chicken) (Dalle Zotte, 2004).
Rabbit meat taste like chicken and does not carry the stigma of rodents. It has more
proteins and less fats and calories per gram than beef, pork and lamb. Interest in rabbit
continues and is now widely recognized that raising of the animals in developing countries
has great potential as a means of improving economic security. When rabbits are reared
according to the technique appropriate to the environment they can do so much to improve
the family diet of the most needed rural families at the same time supplying them with a
source of income (Vietmeyer, 1991).
Animals have most likely been stuffed since man or his ancestors began cooking
food. After cleaning out the body cavity of internal organs, you have a hollow space that
just begs to be filled. Especially for birds, rabbits, hare, suckling pigs, etc. They have a
small cavity, and the stuffed animal could be cooked through in a reasonable amount of
time (Ehler, 2012).
Lemongrass (Cymboporon citratus) is a fragrant grass that grows in abundant
clumps just about anywhere in the tropic. It possesses a larger bulb near the base of the
stalks and it is here that the lemon or citrus flavoring is most often obtained (though we
Filipinos use the entire leaf for stuffing).Common names include lemon grass, lemongrass,
barbed wire grass, silky heads, citronella grass,cha de Dartigalongue, fever grass, tanglad,
hierba Luisa or gavatichaha amongst many others. Lemongrass is native to India and
tropical Asia. It is widely used as a herb in Asian cuisine. It has a subtle citrus flavor and
can be dried and powdered, or used fresh (Shadab et al., 1992).
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
Epicurious (2012) stated that lemon grass for stuffing is famous throughout of
Southeast-Asia. A dish with lemon grass recipe is particularly fragrant and moist, imbued
with theflavors of both lemon and lime and also lends a delicate flavor to the simple roasted
dish.
Pandan (Pandanus amaryllifolius) is a type of plant that grows in tropical areas of
Asia. Pandan leaves have a sweet, unique flavor that is commonly used in Southeast-Asian
countries to enhance both desserts and savory dishes. The leaves are long and bright green,
and when pounded or ground, they lend a sweet taste and aroma to many Thai desserts and
some drinks (Thaifood, 2012).
TheLittleTeochew (2010) mentioned that pandan leaves sudden releases off
intense, intoxicating smell, sweet-scented, swirling, spirally and steaming aroma to the
roasted dish.
Grilling is a form of cooking that involves dry heat applied to the surface of food,
commonly from above or below. Grilling usually involves a significant amount of direct,
radiant heat, and tends to be used for cooking meat quickly and meat that has already been
sliced (or other pieces). Grilling is often presented as a healthy alternative to cooking with
oil, although the fat and juices lost by grilling can contribute to drier food. Grilled foods
can be lower in saturated fat, if fat is allowed to drip out after it liquefies (Riccio, 2006).
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
MATERIALS AND METHODS
Materials
The materials used in the experiment include nine whole rabbit carcasses used in
the preparation of the grilled menu. They were obtained from 10-week-old rabbit fryers of
the New Zealand White breed; leaves of herbs such as lemon grass leaves (Cymbopogon
citrates) and pandan leaves (Pandanus amaryllifolius) for stuffing (Figure 1); soy sauce,
refined sugar, ground black pepper, garlic, onion, cooking oil, and butter for seasoning.
Treatments
A total of nine whole rabbit carcasses were used to conduct the experiment
involving the following treatments:
T0 = No herb stuffing
T1 = Lemon grass stuffing
T2 = Pandan stuffing
For every one whole rabbit carcass, the following stuffing and seasoning materials
were used: 50g each of lemon grass leaves or pandan leaves as stuffing materials, 1tbsp
black pepper, 3 cloves garlic, 1 pc onion sliced, 2tbsp melted butter, 1 tbs. sugar, 4tbsp
soy sauce, and 2tbsp cooking oil.
Rabbits were slaughtered after a 12-hour fasting following the standard
procedure for slaughtering rabbits. The slaughtering procedure includes stunning,
hoisting, sticking, bleeding, skinning, and evisceration. The rabbit carcasses were not
rendered for fabrication since whole carcasses were needed for the experiment.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
Figure 1. Lemon grass, pandan leaves and other materials used
Preparation of Marinade and Stuffing
Only good quality raw materials were used. About 100g of fresh leaves of lemon
grass or pandan were crushed separately using a mortar and mixed with the other
ingredients to make up the marinades (M1 and M2) for treatments 1 and 2, respectively.
The marinade for the control treatment (M0) consists of the seasoning materials only. All
rabbit carcasses were marinated overnight in three large containers for the separate
treatments. About 50g of either leaves were cut into 15-cm lengths. These were used to
stuff each rabbit carcass in treatments 1 and 2.
Grilling
A whole rabbit carcass was impaled with a skewer and placed in a coal-fired grill
at low heat. Before grilling and every 15 minutes of grilling, the carcass was brushed with
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
the marinade together with melted butter. The carcass was removed from the grill after 40-
45 minutes or when temperature inside the carcass has reached 160º F.
Figure 2. The rabbit carcasses upon grilling
Sensory Evaluation
A whole grilled rabbit carcass was coded and presented to the panel of tasters for
evaluation of the appearance. And for the ratings of taste, texture/tenderness, aroma and
acceptance of the meat, each coded sample was sliced and subjected to preference test by
untrained panelists. The panel were composed of 10 people who have consumed rabbit
meat and 10 people who have not consumed rabbit meat before. It was made sure that each
panellist are free from the following defects: taste perception disorders, odor perception
disorders, color blindness, denture defects, allergies, and minor infections of nose and
throat. In addition, they were not currently using those medications that affect the ability
to taste and smell.
A score card was given to each member of the panel to write down their respective
rating for each product by simply ticking a box to indicate their preference. Drinking water
was made available to the panel to cleanse their palette after tasting each food sample.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
The tasters were also asked to make remarks about the product’s appearance, taste,
aroma and texture. The total cost of food product was computed by adding all the costs of
meat and ingredients used per treatment.
Figure 3. Panelists having the sensory evaluation
The appearance, taste, texture, aroma and overall acceptability of the product
were evaluated using a 5-point Hedonic scale below:
Numerical Rating
Adjectival Rating
1
Dislike very much
2
Dislike
3
Neither like or dislike
4
Like
5
Like very much
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
Data Analysis
Data were recorded, tabulated and analysed using Analysis of Variance for
Directional Paired Comparison Test. Treatment means were compared using the Duncan’s
Multiple Range Test.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
RESULTS AND DISCUSSION
Appearance
Table 1 shows the rating on appearance of grilled rabbit stuffed with different
stuffing. Statistical analysis shows no significant difference among treatments. It implies
that lemon grass and pandan stuffing did not affect the appearance. The color of the grilled
rabbit was brownish. All treatments got a like verbal rating.
Taste
Table 2 presents the taste of the food product. Stuffing grilled rabbit with lemon
grass or pandan leaves did not have any significant effect on the taste as shown by
statistical analysis. All treatments had a mean rating of 4.111 by the panel. In terms of
verbal description, the panelists rated the food products with like.
Table 1. Appearance of grilled rabbit meat
TREATMENTS
MEAN
VERBAL DESCRIPTION
No stuffing
4.0166a
Like
Lemon grass stuffing
4.1666a
Like
Pandan leaves stuffing
4.1833a
Like
Means with the same superscript are not significantly different (P>0.05) DMRT
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
Table 2. Taste of grilled rabbit meat
TREATMENTS
MEAN
VERBAL DESCRIPTION
No stuffing
4.1000a
Like
Lemon grass stuffing
4.1833a
Like
Pandan leaves stuffing
4.0500a
Like
Means with the same superscript are not significantly different (P>0.05) DMRT
Tenderness
Tenderness of the food product was rated as like by the panelists as shown in table
3. Sensory evaluation revealed that lemon grass stuffing got the highest mean which
implied that addition of lemon grass stuffing on grilled rabbit meat can contribute to the
tenderness of the meat better than pandan leaves stuffing and no stuffing at all. However,
statistical analysis shows no significant difference among treatment means.
Table 3. Tenderness of grilled rabbit meat
TREATMENTS
MEAN
VERBAL DESCRIPTION
No stuffing
4.1333a
Like
Lemon grass stuffing
4.2666a
Like
Pandan leaves stuffing
4.2166a
Like
Means with the same superscript are not significantly different (P>0.05) DMRT
Aroma
Table 4 presents the mean rating on aroma of different treatments. Statistical
analysis shows significant differences among treatment means. Grilled rabbit stuffed with
pandan leaves was rated significantly lowest at 3.8833. Grilled rabbit without stuffing and
that stuffed with lemon grass received similar rating on aroma (4.1833 and 4.1333,
respectively). However, the verbal description for the ratings was LIKE for all treatments.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
Acceptability
Statistical analysis shows no significant differences among treatment means.
In Table 5, the verbal rating on acceptability is shown to be like for all the grilled rabbit
products. This means that stuffing had no significant effect on the acceptability of grilled
rabbit. However, it can be interpreted that to the panelists, all the treatments are acceptable.
Table 4. Aroma of grilled rabbit meat
TREATMENTS
MEAN
VERBAL DESCRIPTION
No stuffing
4.1333a
Like
Lemon grass stuffing
4.1833a
Like
Pandan leaves stuffing
3.8833b
Like
Means with the same superscript are not significantly different (P>0.05) DMRT
Table 5. Acceptability of grilled rabbit meat
TREATMENTS
MEAN
VERBAL DESCRIPTION
No stuffing
4.0500a
Like
Lemon grass stuffing
4.2833a
Like
Pandan leaves stuffing
3.9466a
Like
Means with the same superscript are not significantly different (P>0.05) DMRT
Total Cost of Production
The cost of production is shown in Table 6. Computation of cost included the rabbit
meat and the materials for seasoning and stuffing only. Grilled rabbit stuffed with lemon
grass incurred the highest expense of 226.67 pesos compared to grilled rabbit with pandan
leaves stuffing (217.67 pesos) and grilled rabbit without stuffing (211.67 pesos).
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
Table 6. Total cost of production (Php)
INGREDIENTS NO STUFFING
LEMON GRASS
PANDAN LEAVES
STUFFING
STUFFING
Rabbit meat
200.00
200.00
200.00
Soy sauce
1.80
1.80
1.80
Oil
1.50
1.50
1.50
Sugar
0.42
0.42
0.42
Pepper
1.00
1.00
1.00
Onion
5.00
5.00
5.00
Garlic
0.45
0.45
0.45
Pandan leaves
-
-
6.00
Lemon grass
-
15.00
-
Butter
1.50
1.50
1.50
TOTAL
211.67
226.67
217.67
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This study was conducted at the Meat Laboratory, Department of Animal Science,
Benguet State University, La Trinidad, Benguet. The study aimed to determine consumer
perception on sensory properties of whole grilled rabbit meat stuffed with leaves of lemon
grass or pandan, and to estimate the cost of producing the grilled whole rabbit stuffed with
lemon grass or pandan.
Whole grilled rabbit with or without stuffing was coded and presented to the panel
of tasters for evaluation of the appearance, ratings of taste, tenderness, aroma and
acceptability.
Results of the sensory evaluation show that all treatments almost had the same
ratings in terms of appearance, taste, tenderness and acceptability. Significant difference
was observed in terms of aroma. Grilled rabbit stuffed with lemon grass was the most
preferred by the panelists than grilled rabbit stuffed with pandan. The cost of production
increases with stuffing.
Conclusion
Based on the result of the study, stuffing has no significant effect on the sensory
properties of grilled rabbit meat in terms of appearance, taste, tenderness, and acceptability.
However, significant effects are observed in terms of the aroma of the products produced.
Recommendation
It is recommended that further sensory evaluation studies be made on the used of
lemon grass and pandan leaves as stuffing for grilled rabbit meat.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
LITERATURE CITED
COMBES S. 2004. Valeurnutritionnelle de la viande de lapin.INRA Productions Animales,
17, 373-383. In P. Hernandez.2008.Enhancement Of Nutritional Quality And
Safety In Rabbit Meat. Proc. 9th World Rabbit Congress on June 10-13, 2008 in
Verona, Italy.
DALLE ZOTTE, A. 2002. Perception of rabbit meat quality and major factors influencing
the rabbit carcass and meat quality.Review.Livestock Prod. Sci., 75, 11-32.
DALLE ZOTTE, A. 2004. Dietary advantages: rabbit must tame consumers.
ViandesetProduitsCarnés, 23, 161-167. In P. Hernandez.2008.Enhancement Of
Nutritional Quality And Safety In Rabbit Meat. Proc. 9th World Rabbit Congress
on June 10-13, 2008 in Verona, Italy.
EHLER, J.T. 2012. Foodreference.com. Retrieved on August 25, 2012 from
(www.foodreference.com/html/artstuffing.html).
EPICURIOUS. 2012. Recipes. Retrieved on September 7, 2012 from
(http://www.epicurious.com/recipes/food/views/Chicken-Roasted-with-
Lemongrass-and-Garlic-107930#ixzz267cBiQeQ).
HERNÁNDEZ, P. 2007. Carne de conejo, ideal paradietasbajas en
ácidoúrico.Revistacientífica de nutrición.Nº 8 Septiembre.Boletín de cunicultura,
154, 33-36.In P. Hernandez.2008.Enhancement Of Nutritional Quality And Safety
In Rabbit Meat. Proc. 9th World Rabbit Congress on June 10-13, 2008 in Verona,
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Proceedings/Congress-2008-Verona/Papers/Q0-Hernandez.pdf
HERNÁNDEZ P. and F. GONDRET. 2006. Rabbit Meat Quality. In: Maertens L., Coudert
P. (Eds.). Recent Advances in RabbitSciences.ILVO, Merelbeke, Belgium, 269-
290. In P. Hernandez.2008.Enhancement Of Nutritional Quality And Safety In
Rabbit Meat. Proc. 9th World Rabbit Congress on June 10-13, 2008 in Verona,
Italy.
LUKEFAHR, S.D., C.V. NWOSU AND D.R. RAO. 1989. Cholesterol level of rabbit meat
and trait relationship among growth, carcass and lean yield performances. J.Anim.
Sci. 67:2009-2017.
MADDUL. S. B. 2000. Rabbit Production - Lecture Manual.Department of Animal
Science, Benguet State University. La Trinidad, Benguet.
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PETRACCI , M, M. BIANCHI and C. CAVANI. 2009.Development of Rabbit Meat
Products Fortified With n-3 Polyunsaturated Fatty Acids.Nutrients1(2):111-118;
doi:10.3390/nu1020111.
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Quality of Rabbit Lines Selected for Different Objectives. Livestock Production
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RICCIO, A.V. 2006. The Italian Experienced in Heaven: Images and Oral Histories. SUNY
Press.
SHADAB, Q, M. and F. CHAUDHARY. 1992. Antifungal Activity by Lemongrass
Essential Oils. Pak.J.SciInd Res. 35, 246-249.
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Foods, Raw, Processed, Prepared. Agric. Handbook 8. Agricultural Research
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VIETMEYER, N.D. 1991. MicrolivestockStudy.Board of Science and Technology
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Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
SELGA, JESSIE G. APRIL 2013. Sensory Evaluation of Grilled Whole Rabbit Stuffed
with Leaves of Lemon grass or Pandan. Benguet State University, La Trinidad, Benguet.
Adviser: Sonwright B. Maddul. PhD.
ABSTRACT
The study was conducted at the Department of Animal Science Meat Laboratory,
College of Agriculture, Benguet State University, La Trinidad, Benguet to determine the
preference for whole grilled rabbit carcass stuffed with leaves of lemon grass or pandan
and to be able to determine the cost of producing the finished product.
Finished products were brought to a consumer panel preference and acceptability
test. The sensory panel were composed of 10 people who have consumed the product and
10 who have not consumed the product.
Result exposed that there were no significant differences among treatments on
appearance, taste, tenderness and acceptability but are significantly different in aroma.
Grilled rabbit stuffed with lemon grass was better in aroma than the grilled rabbit stuffed
with pandan and no stuffing.
Furthermore, the grilled rabbit stuffed with lemon grass and pandan were
numerically rated to be more tender, appealing in appearance than grilled rabbit without
stuffing. For acceptability of grilled rabbit stuffed with lemon grass, it was more acceptable
than grilled rabbit stuffed with pandan and grilled rabbit with no stuffing.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
INTRODUCTION
There is a great opportunity for rabbit farming in the Philippines. Rabbits require
small space and less food for survival. They grow very fast and the female rabbit produces
seven to eight young per litter after 31-32 days of gestation. They eat low quality food and
convert this into high quality meat. Raising rabbit can be a great source of income to the
unemployed people and landless farmers. Thus, rabbits should be raised to meet the
demand for protein as well as to reduce poverty among our society. To satisfy the food
demand of our ever-growing populations, we have to find out different ways of food
production.
Rabbits can be a great source of food since almost all the body parts of the animal
are useful for human consumption. Rabbit meat contains high ratio of protein, energy,
calcium and vitamins than other species of animal. The cholesterol content of meat from
rabbits was reported by Lukefahr et al.(1989) to be lower than common red meats and
poultry. The meat of rabbit is very tasty, easily consumed and all religious people can eat
it. Rabbit meat compares very favorably to chicken, turkey and some fish for its beneficial
health virtues and its palatability.
Furthermore, rabbit meat is primarily a white meat that is very fine in texture and
has very low fiber content. Thus, rabbit meat is easily digested which is desirable for
individuals who may have difficulty in chewing their food (Warren, 1995).
In Europe, rabbit meat is still considered a niche product, especially because of its
time consuming preparation which requires culinary skills and because of cultural
differences among consumers. However, rabbit meat is often recommended by nutritionists
over other meats because it fits well with the current consumer demand for a low-fat meat
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
with a high degree of fatty acid unsaturation and low sodium and cholesterol levels.
Moreover, consumer lifestyle changes in developed countries have led to a meat market
more focused on easy-handled and processed products called “convenience foods”
(Petracci et al., 2009).
Hence, rabbits are raised world-wide for many reasons, including the several dishes
and different menu using rabbit meat. One authentic menu that would fit to the taste of
individuals, especially by Filipinos is the stuffed grilled rabbit. This cuisine out of a whole
rabbit carcass provides not only delicious food product but one of the nutritious food items
available. The shortage of meat and the need to develop new recipes for the discriminating
taste of the consumers gives rise to a challenge in developing cheap, nutritious and tasty
food out of other meat sources like rabbit at a very affordable price. Fresh or frozen, rabbit
meat is sold all year round. It can be used in most of the ways in which chicken is used.
Like other lean meats, poultry, and fish, rabbit meat is a good source of high quality protein.
The meat is fine grained and mild flavored. Fryer or young rabbit—the terms "fryer" or
"young rabbit" refer to a rabbit weighing not less than 1 ½ pounds and rarely more than 3
½ pounds, and less than 12 weeks of age. The flesh is tender, fine grained, and a bright
pearly pink color. These rabbits may be cooked in much the same way as young poultry.
A whole, 2 to 2 1/2-pound rabbit should take about 1 to 1 1/2 hours to roast. Stuffing it will
add approximately 1/2 hour to the cooking time.
Many restaurants now offer several dishes that are prepared using rabbit meat.
According to a report by the USDA (1979), rabbit meat ranks highest in protein and lowest
in fat content and calories compared to beef, chicken, lamb and pork. It is not only high in
protein and low in fat and cholesterol but it is also easily digested and very flavorful.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
One way of enhancing the taste of meat is by using herbs and spices. There are
many natural stuffing which will enhance and adds desirable flavor and aroma to the meat.
The key is the use of stuffing like leaves of lemon grass and pandan, together with other
ingredients that can fit to the specific taste of individual.
This study would make way for the innovative cooking and improving of another
savory dish out of a whole rabbit carcass. It may also serve as a reference for anyone who
is interested in the preparation of grilled rabbit stuffed with different herbs and spices and
come up with a mouth-watery food product.
This study was conducted to determine consumer perception on sensory properties
of whole grilled rabbit meat stuffed with leaves of lemon grass or pandan and to be able to
estimate the cost of producing the food product. This study was carried out at the Meat
Laboratory of Benguet State University in the month of February 2013.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
REVIEW OF LITERATURE
Limited studies on cholesterol content of rabbit meat have been reported.
According to Lukefahr et al., (1989), cholesterol content of uncooked rabbit meat (total
ground lean tissue) was 163.6 ± 3.1mg/100g DM. Recently, the nutritional value of rabbit
meat has been reviewed by several authors showing that rabbit meat has a high nutritional
value compared with other meats.
The main components of meat, excluding water, are proteins and lipids. Rabbit
meat is a lean meat rich in proteins of a high biological value and it is characterized by
high levels of essential amino acids (Dalle Zotte, 2004). Furthermore, meat is also an
important source of highly available micronutrients, such as vitamins and minerals. Also,
rabbit meat does not contain uric acid and has a low content of purines (Hernández, 2007).
The information available on chemical composition of rabbit meat is extremely variable,
especially regarding fat content, depending on the part of the carcass studied (Pla et al.,
1998) and also on the different productive factors (Dalle Zotte, 2002), especially feeding
factors having a strong influence on the chemical composition of rabbit meat, in particular,
on its lipid composition.
Rabbit meat is characterized by its lower energetic value compared with red meats
due to its low fat content (Dalle Zotte, 2004). Fat content varies widely depending of the
carcass portion from 0.6 to14.4% (fat from edible meat with intramuscular and
intermuscular fat content) with an average value of 6.8% (Hernández and Gondret, 2006)
with the loin being the leanest part of the carcass (1.2% of lipids). Fatty acid composition
of rabbit meat is characterized by high polyunsaturated fatty acid content.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
The amount of cholesterol in rabbit meat is about 59 mg/100 g of muscle
(Combes,2004), lower values than those presented in meat from other species (61 mg in
pork, 70 mg in beef, 81mg in chicken) (Dalle Zotte, 2004).
Rabbit meat taste like chicken and does not carry the stigma of rodents. It has more
proteins and less fats and calories per gram than beef, pork and lamb. Interest in rabbit
continues and is now widely recognized that raising of the animals in developing countries
has great potential as a means of improving economic security. When rabbits are reared
according to the technique appropriate to the environment they can do so much to improve
the family diet of the most needed rural families at the same time supplying them with a
source of income (Vietmeyer, 1991).
Animals have most likely been stuffed since man or his ancestors began cooking
food. After cleaning out the body cavity of internal organs, you have a hollow space that
just begs to be filled. Especially for birds, rabbits, hare, suckling pigs, etc. They have a
small cavity, and the stuffed animal could be cooked through in a reasonable amount of
time (Ehler, 2012).
Lemongrass (Cymboporon citratus) is a fragrant grass that grows in abundant
clumps just about anywhere in the tropic. It possesses a larger bulb near the base of the
stalks and it is here that the lemon or citrus flavoring is most often obtained (though we
Filipinos use the entire leaf for stuffing).Common names include lemon grass, lemongrass,
barbed wire grass, silky heads, citronella grass,cha de Dartigalongue, fever grass, tanglad,
hierba Luisa or gavatichaha amongst many others. Lemongrass is native to India and
tropical Asia. It is widely used as a herb in Asian cuisine. It has a subtle citrus flavor and
can be dried and powdered, or used fresh (Shadab et al., 1992).
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
Epicurious (2012) stated that lemon grass for stuffing is famous throughout of
Southeast-Asia. A dish with lemon grass recipe is particularly fragrant and moist, imbued
with theflavors of both lemon and lime and also lends a delicate flavor to the simple roasted
dish.
Pandan (Pandanus amaryllifolius) is a type of plant that grows in tropical areas of
Asia. Pandan leaves have a sweet, unique flavor that is commonly used in Southeast-Asian
countries to enhance both desserts and savory dishes. The leaves are long and bright green,
and when pounded or ground, they lend a sweet taste and aroma to many Thai desserts and
some drinks (Thaifood, 2012).
TheLittleTeochew (2010) mentioned that pandan leaves sudden releases off
intense, intoxicating smell, sweet-scented, swirling, spirally and steaming aroma to the
roasted dish.
Grilling is a form of cooking that involves dry heat applied to the surface of food,
commonly from above or below. Grilling usually involves a significant amount of direct,
radiant heat, and tends to be used for cooking meat quickly and meat that has already been
sliced (or other pieces). Grilling is often presented as a healthy alternative to cooking with
oil, although the fat and juices lost by grilling can contribute to drier food. Grilled foods
can be lower in saturated fat, if fat is allowed to drip out after it liquefies (Riccio, 2006).
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
MATERIALS AND METHODS
Materials
The materials used in the experiment include nine whole rabbit carcasses used in
the preparation of the grilled menu. They were obtained from 10-week-old rabbit fryers of
the New Zealand White breed; leaves of herbs such as lemon grass leaves (Cymbopogon
citrates) and pandan leaves (Pandanus amaryllifolius) for stuffing (Figure 1); soy sauce,
refined sugar, ground black pepper, garlic, onion, cooking oil, and butter for seasoning.
Treatments
A total of nine whole rabbit carcasses were used to conduct the experiment
involving the following treatments:
T0 = No herb stuffing
T1 = Lemon grass stuffing
T2 = Pandan stuffing
For every one whole rabbit carcass, the following stuffing and seasoning materials
were used: 50g each of lemon grass leaves or pandan leaves as stuffing materials, 1tbsp
black pepper, 3 cloves garlic, 1 pc onion sliced, 2tbsp melted butter, 1 tbs. sugar, 4tbsp
soy sauce, and 2tbsp cooking oil.
Rabbits were slaughtered after a 12-hour fasting following the standard
procedure for slaughtering rabbits. The slaughtering procedure includes stunning,
hoisting, sticking, bleeding, skinning, and evisceration. The rabbit carcasses were not
rendered for fabrication since whole carcasses were needed for the experiment.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
Figure 1. Lemon grass, pandan leaves and other materials used
Preparation of Marinade and Stuffing
Only good quality raw materials were used. About 100g of fresh leaves of lemon
grass or pandan were crushed separately using a mortar and mixed with the other
ingredients to make up the marinades (M1 and M2) for treatments 1 and 2, respectively.
The marinade for the control treatment (M0) consists of the seasoning materials only. All
rabbit carcasses were marinated overnight in three large containers for the separate
treatments. About 50g of either leaves were cut into 15-cm lengths. These were used to
stuff each rabbit carcass in treatments 1 and 2.
Grilling
A whole rabbit carcass was impaled with a skewer and placed in a coal-fired grill
at low heat. Before grilling and every 15 minutes of grilling, the carcass was brushed with
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
the marinade together with melted butter. The carcass was removed from the grill after 40-
45 minutes or when temperature inside the carcass has reached 160º F.
Figure 2. The rabbit carcasses upon grilling
Sensory Evaluation
A whole grilled rabbit carcass was coded and presented to the panel of tasters for
evaluation of the appearance. And for the ratings of taste, texture/tenderness, aroma and
acceptance of the meat, each coded sample was sliced and subjected to preference test by
untrained panelists. The panel were composed of 10 people who have consumed rabbit
meat and 10 people who have not consumed rabbit meat before. It was made sure that each
panellist are free from the following defects: taste perception disorders, odor perception
disorders, color blindness, denture defects, allergies, and minor infections of nose and
throat. In addition, they were not currently using those medications that affect the ability
to taste and smell.
A score card was given to each member of the panel to write down their respective
rating for each product by simply ticking a box to indicate their preference. Drinking water
was made available to the panel to cleanse their palette after tasting each food sample.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
The tasters were also asked to make remarks about the product’s appearance, taste,
aroma and texture. The total cost of food product was computed by adding all the costs of
meat and ingredients used per treatment.
Figure 3. Panelists having the sensory evaluation
The appearance, taste, texture, aroma and overall acceptability of the product
were evaluated using a 5-point Hedonic scale below:
Numerical Rating
Adjectival Rating
1
Dislike very much
2
Dislike
3
Neither like or dislike
4
Like
5
Like very much
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
Data Analysis
Data were recorded, tabulated and analysed using Analysis of Variance for
Directional Paired Comparison Test. Treatment means were compared using the Duncan’s
Multiple Range Test.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
RESULTS AND DISCUSSION
Appearance
Table 1 shows the rating on appearance of grilled rabbit stuffed with different
stuffing. Statistical analysis shows no significant difference among treatments. It implies
that lemon grass and pandan stuffing did not affect the appearance. The color of the grilled
rabbit was brownish. All treatments got a like verbal rating.
Taste
Table 2 presents the taste of the food product. Stuffing grilled rabbit with lemon
grass or pandan leaves did not have any significant effect on the taste as shown by
statistical analysis. All treatments had a mean rating of 4.111 by the panel. In terms of
verbal description, the panelists rated the food products with like.
Table 1. Appearance of grilled rabbit meat
TREATMENTS
MEAN
VERBAL DESCRIPTION
No stuffing
4.0166a
Like
Lemon grass stuffing
4.1666a
Like
Pandan leaves stuffing
4.1833a
Like
Means with the same superscript are not significantly different (P>0.05) DMRT
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
Table 2. Taste of grilled rabbit meat
TREATMENTS
MEAN
VERBAL DESCRIPTION
No stuffing
4.1000a
Like
Lemon grass stuffing
4.1833a
Like
Pandan leaves stuffing
4.0500a
Like
Means with the same superscript are not significantly different (P>0.05) DMRT
Tenderness
Tenderness of the food product was rated as like by the panelists as shown in table
3. Sensory evaluation revealed that lemon grass stuffing got the highest mean which
implied that addition of lemon grass stuffing on grilled rabbit meat can contribute to the
tenderness of the meat better than pandan leaves stuffing and no stuffing at all. However,
statistical analysis shows no significant difference among treatment means.
Table 3. Tenderness of grilled rabbit meat
TREATMENTS
MEAN
VERBAL DESCRIPTION
No stuffing
4.1333a
Like
Lemon grass stuffing
4.2666a
Like
Pandan leaves stuffing
4.2166a
Like
Means with the same superscript are not significantly different (P>0.05) DMRT
Aroma
Table 4 presents the mean rating on aroma of different treatments. Statistical
analysis shows significant differences among treatment means. Grilled rabbit stuffed with
pandan leaves was rated significantly lowest at 3.8833. Grilled rabbit without stuffing and
that stuffed with lemon grass received similar rating on aroma (4.1833 and 4.1333,
respectively). However, the verbal description for the ratings was LIKE for all treatments.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
Acceptability
Statistical analysis shows no significant differences among treatment means.
In Table 5, the verbal rating on acceptability is shown to be like for all the grilled rabbit
products. This means that stuffing had no significant effect on the acceptability of grilled
rabbit. However, it can be interpreted that to the panelists, all the treatments are acceptable.
Table 4. Aroma of grilled rabbit meat
TREATMENTS
MEAN
VERBAL DESCRIPTION
No stuffing
4.1333a
Like
Lemon grass stuffing
4.1833a
Like
Pandan leaves stuffing
3.8833b
Like
Means with the same superscript are not significantly different (P>0.05) DMRT
Table 5. Acceptability of grilled rabbit meat
TREATMENTS
MEAN
VERBAL DESCRIPTION
No stuffing
4.0500a
Like
Lemon grass stuffing
4.2833a
Like
Pandan leaves stuffing
3.9466a
Like
Means with the same superscript are not significantly different (P>0.05) DMRT
Total Cost of Production
The cost of production is shown in Table 6. Computation of cost included the rabbit
meat and the materials for seasoning and stuffing only. Grilled rabbit stuffed with lemon
grass incurred the highest expense of 226.67 pesos compared to grilled rabbit with pandan
leaves stuffing (217.67 pesos) and grilled rabbit without stuffing (211.67 pesos).
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
Table 6. Total cost of production (Php)
INGREDIENTS NO STUFFING
LEMON GRASS
PANDAN LEAVES
STUFFING
STUFFING
Rabbit meat
200.00
200.00
200.00
Soy sauce
1.80
1.80
1.80
Oil
1.50
1.50
1.50
Sugar
0.42
0.42
0.42
Pepper
1.00
1.00
1.00
Onion
5.00
5.00
5.00
Garlic
0.45
0.45
0.45
Pandan leaves
-
-
6.00
Lemon grass
-
15.00
-
Butter
1.50
1.50
1.50
TOTAL
211.67
226.67
217.67
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This study was conducted at the Meat Laboratory, Department of Animal Science,
Benguet State University, La Trinidad, Benguet. The study aimed to determine consumer
perception on sensory properties of whole grilled rabbit meat stuffed with leaves of lemon
grass or pandan, and to estimate the cost of producing the grilled whole rabbit stuffed with
lemon grass or pandan.
Whole grilled rabbit with or without stuffing was coded and presented to the panel
of tasters for evaluation of the appearance, ratings of taste, tenderness, aroma and
acceptability.
Results of the sensory evaluation show that all treatments almost had the same
ratings in terms of appearance, taste, tenderness and acceptability. Significant difference
was observed in terms of aroma. Grilled rabbit stuffed with lemon grass was the most
preferred by the panelists than grilled rabbit stuffed with pandan. The cost of production
increases with stuffing.
Conclusion
Based on the result of the study, stuffing has no significant effect on the sensory
properties of grilled rabbit meat in terms of appearance, taste, tenderness, and acceptability.
However, significant effects are observed in terms of the aroma of the products produced.
Recommendation
It is recommended that further sensory evaluation studies be made on the used of
lemon grass and pandan leaves as stuffing for grilled rabbit meat.
Sensory Evaluation of Grilled Whole Rabbit Stuffed with Leaves of Lemon grass or Pandan
SELGA, JESSIE G. APRIL 2013
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SELGA, JESSIE G. APRIL 2013