BIBLIOGRAPHY BOLINAO, ALLYSON D....
BIBLIOGRAPHY
BOLINAO,
ALLYSON
D. APRIL 2008. Comparative Analysis on the
Consumers Acceptability of Sun Dried Etag and Smoked Etag among Consumers in
La Trinidad Benguet. Benguet State University, La Trinidad, Benguet.
Adviser: Jovita M. Sim, MSc
ABSTRACT
This study was conducted to determine acceptability of Sun dried and Smoked
etag, and find out how consumer evaluate out from the two methods of making etag as to
appearance, color, texture, aroma, taste and general acceptability.
Sensory evaluation was conducted to determine the acceptability of the two
methods of making etag. There were 80 panelists that include 25 students, 21 households,
14 faculty and 20 staff of the school. The two kinds of Etag (sun dried and smoked) were
prepared and a taste test was conducted with 80 panelists. The panelist evaluated the two
kinds of etag according to appearance, color, texture, taste and aroma.
Findings showed that smoked etag is like very much and most accepted by the
consumer. Based on the result of the product testing, and statistical analysis smoked etag
was the most accepted.
However further study must be conducted to improve the product based on
comments of panelist. Further more, a market acceptability test must be done to
determine the potential of the product for commercialization.
TABLE OF CONTENTS
Page
Bibliography…………………………………………………………………………….
i
Abstract………………………………………………………………………................ i
Table of Contents……………………………………………………………………….
ii
INTRODUCTION
Rationale of the Study………………………………………………………….
1
Statement of the Problem………………………………………………………
3
Objective of the Study………………………………………………………….
3
Importance of the Study………………………………………………………..
4
Scope and Limitation…………………………………………………………...
4
REVIEW OF LITERATURE
Acceptability of Meat…………………………………………….…………….
5
Preservation of Meat…………………………………………..……………….
5
Sensory Evaluation…………………………………………………………….
7
The Hedonic Scale………………………………..…………………………….
8
Acceptable Fats and Oils………………………………………………………
9
METHODOLOGY
Location and Time of the study………………………………………………...
10
Respondents of the Study………….…………………………………………...
10
ii
Data Collection…………...…………………………………………………….
10
Data Gathering………………………………………………………………….
11
Data Analysis…………………………………………………………………...
11
RESULT AND DISCUSSION
Etag Processing…………………………………………………………………
12
Step by Step Procedure…………………………………………………………
12
Profile of Panelist…………………………………………………………. …..
13
Consumer Product Testing……………………………………………….........
14
Consumer Acceptability of Sundried a and
Smoked Etag as to Appearance...........................................................................
14
Consumer Acceptability of Sundried and
Smoked Etag as to Color.....................................................................................
14
Consumer Acceptability of Sundried and
Smoked Etag as to Texture..................................................................................
15
Consumer Acceptability of Sundried and
Smoked Etag as to Aroma...................................................................................
16
Consumer Acceptability of Sundried and
Smoked Etag as to Taste......................................................................................
17
Consumer General Acceptability of the
Sundried and Smoked Etag..................................................................................
18
Panelist and Consumers Comments on
Sundried Etag and Smoked Etag……………………………………………….
19
Price Acceptability………………………………………………………..........
20
iii
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary……………………………………………………………………….
21
Conclusion………………………………………………………………...........
22
Recommendation……………………………………………………………….
22
LITERATURE CITED…………………………………………………………………
23
APPENDCES
Analysis of Variance…………………………………………………………...
25
Sensory Evaluation Sheet for Sun dried
and Smoked “Etag”…………….........................................................................
27
iv
INTRODUCTION
Rationale of the Study
In the Cordillera, people have various ways of preserving and processing meat, where
salting, drying, and smoking is the most common methods. In Mountain Province,
particularly the Western part, the dried salted meat called “Etag” to them is an important
ingredient to their native delicacy, called “pinikpikan” .It is usually prepared during
occasions like wedding, celebration of natal day, “kanyaws”, harvesting time and other
occasions.
“Etag” is Sagada's version of smoked ham. Pork is salted and Smoked in the
cooking area ( if you’re using firewood to cook) and left in the area for further smoking it is
only taken when needed. Some people store Etag in earthenware and age it there. It usually
sells at P20 higher than fresh pork (e.g. - if pork sells for P130/kilo, Etag sells for
P150/kilo). Quality and taste of etag differs among processors.
According to Bulalat (2004), Etag is the Mountain Province variant “innasin”, for
which the Igorots of the Cordillera highlands are famous. Dubbed by foreigners as “Igorots
ham”, it is made by smoking that is done repeatedly for at least 30 minutes or maximum of
three hours a day for at least two weeks. The meat is stored, usually in clays jars. The term
innasin is derived from the Bontoc/Igorot term “inassinan” meaning salted. This is used to
describe salted pork meat. This is actually smoked ham, but more salty, and in many ways,
better. Some Igorots call this “Etag”, but according to Ayotsok, the Etag could also apply to
Beef, Carabao, and Wild Boar meat.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
2
The first type of processed product was sun dried meat, salting and smoking were
also ancient practices. These early processed product were prepared for one purpose for food
preservation for future used (PCARRD, 1991).
Salting as a way of preservation is used extensively in our country for fish and meat.
When salt is applied, water content is drawn out by osmosis, most bacteria stop growing in
salt concentration of about 1.5 percent. In a saturated salt solution at a given temperature
such as 26.5 salt percent at 21.1 Degrees Celsius, bacteria, molds and yeast are unable to
grow. It is expected that there is no free water available for microbial growth at this salt
concentration.
Meat is considered an important part of a well balance diet. It has been used as food
even before historians started to record events. Prehistoric men were hunters. They catch
animals and eat the meat, however, they cannot consume all the meat; therefore, they
resorted to various procedures to prevent the spoilage of the meat, they started the meat
preservation (Groiler, 2002).
“Etag” is now gaining its popularity that even people from other places start to love
it. However, the production of a good Etag depends on some factors. One of this is the drying
method. It is then the aim of this study to find out which drying method will yield the best
“etag.” It is hoped that the result of this study will provide ideas to researchers, nutritionists,
home technologists and those interested in acquiring practiced knowledge about meat
preservation.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
3
Statement of the Problem
The study aimed to answer the following questions:
1. What is the profile of the respondents?
2. How do consumers evaluate sun dried and smoked “Etag” in terms of:
a. appearance
b. color
c. texture
d. aroma
3. How do consumers evaluate the taste of sun dried and smoked “Etag” as to
saltines.
Objective of the Study
The study aimed to:
1. Find out the profile of the respondents.
2. Find out how do consumers evaluate sun dried and smoked “Etag” in terms of :
a. appearance
b. color
c. texture
d. aroma
3. Find out how consumers evaluate the taste of sun dried and smoked “Etag” as to
saltines.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
4
Importance of the Study
In the development of a product, one factor to consider is the taste an peferences and
acceptability of consumers to the product. This is very important to find out the acceptability
of the target market. The result of this study will provide basic information for decision
making of entrepreneurs or potential entrepreneurs planning to engage in Etag processing.
Scope and Limitation
The study focused on the acceptability in terms of taste of Etag produced from two
methods (sun dried and smoked).
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
REVIEW OF LITERATURE
Acceptability of Meat
According to Ibarra (1983) as cited by Guiledan (2005), mentioned three reasons why
men eat meat. First, it provides satiety unequalled to other food items. An individual who
eats a meal with a meat dish feels satisfied for a long period. Secondly, meat can also be
prepared in many ways that is why it can never be monotonous to the taste of the consumer.
Thirdly, meat provides nutrients almost in proportion and amount needed by the human
body, especially in terms of proteins. He cited however that meat is highly perishable.
Without proper handling when exposed to the surrounding spoilage will readily occur.
Preservation has been the only tool to prevent these deteriorative changes and the
development of the effective measures of preservation continuous to be done by the major
fields and industrial endeavor.
Moreover, he cited that salting and drying are the oldest method meat preservation. It
is accomplished in several ways. The cheapest method is by sun drying. Meat is sliced into
strips then hanged under the sun until the moisture is brought down to about 14%. Salting, on
the other hand, is done by adding sodium chloride (NaCl), hypo chloride of calcium, sodium
sulfates, etc.
Preservation of Meat
Meat preservation originated in pre-historic times. The first method of meat
preservation was the sun drying. Salting and smoking of the meat were also ancient practices.
These early methods of meat preservation were done for one purpose, to prolong the shelf
life of the meat. The physical appearance, the chemical composition and consistency of the
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
6
product may change but as long as its fitness for human consumption is lengthened,
preservation is achieved. Without the use of appropriate counter measures, these changes will
quickly make meat unfit for consumption.
Salted-cured meat or salted meat, for example ham, bacon or kippered herring, is
meat or fish preserved or cured salt or brine. Salt beef was a staple of the diet in North
Africa, Southern China and in Arctic where they are associated with nasopharyngeal cancer
caused by infection by the Epstein - Barr virus. One study hypothesize that a convector is
anaerobic bacteria found in salted fish. Salt is inhibits the growth of microorganism by
drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are
acquired to kill most species of unwanted bacteria. Smoking, often used in process of curing
meat, adds chemicals to the surface of meat that reduce the concentration of salt acquired.
“Salt Beef” in the UK and Commonwealth as a cured and boiled food stuff is also known as
“Corned Beef” elsewhere. The used of the term corned comes from the fact that the Middle
English word corn could refer to the grains of salt as well as a cereal grain (Wikipedia,2007).
According to Didican as cited by Guiledan (2005), pork prepared by salting, sun
drying, and smoking are better and acceptable process for “Etag” preparation. It is also best
to preservation meat butchered during any occasions except meat coming from funeral
ceremonies or death rituals because it is easily spoiled and with undesirable odor.
Salt has been known to improve the palatability and acceptability of food. Addition of
salt is known to improve the flavor and acceptability of many types of foods particularly
meat, poultry products, fish, vegetables and other fruits.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
7
To improve sundried meat and fish, these may be pre-treated by dipping in a salt
solution at the rate of 30-40%. This level is sufficient to prevent the growth of Clostridium
botalinum and staphylococcus.
Sensory Evaluation
Sensory evaluation is a method of analyzing any product using the five senses. It is
used for all types of product and may be as the Pepsi/Coke difference test or a more complex
evaluation. The official study of sensory evaluation as related to food products is a fairly new
idea, although it is unofficially practiced every day by the people throughout the world
(Anonymous).
Sensory evaluation is the science of judging and evaluating the quality of a food by
the use of the senses, i.e. taste, smell, sight, touch and hearing. Sensory testing has been
developed into a precise, formal, structured methodology that is continually being update to
refine existing techniques. The developed methods serve economic interests and can be
establish the worth or acceptance of a commodity. Sensory tests offer a course to select the
product that optimizes value for money. Sensory evaluation is used for practical application
in product development by aiding in product matching, improvements, and grading. Research
is another area where sensory evaluation is frequently used. Evaluation of a product may be
needed to determine the affects an experiment had on its subject. Finally, quality control and
marketing is yet another application of sensory testing (Meilgaard, 1991).
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
8
The Hedonic Scale
The Hedonic scale is anchored verbally with nine different categories ranging from
like extremely to dislike extremely. These phrases are placed on a line-graphic scale either
horizontally or vertically. Many different forms of the scale may be used with success,
however variations in the scale form is likely to cause marked changes in the distribution of
responses and ultimately in statistical parameters such as means and variances (ASTM,
1968). Hedonic ratings are converted to scores and treated by rank analysis or analysis of
variance. As mentioned earlier, hedonic scales are used with both experts and untrained
consumers, with the best results obtained with an untrained panel (Amerine, et al., 1965).
The ratings labels obtained on an hedonic scale may be affected by many factors other than
the quality of the test samples. Characteristics of the subjects, the test situation, attitudes or
expectations of the subjects can all have a profound affect on results. A researcher needs to
be cautious about making inferences on the bases of comparison of average ratings obtained
in different experiments (ATSM, 1968). Many other tests, besides hedonic scales are used in
the sensory evaluation of a food product. Determining the type of research that is being done,
and the type of evaluation that is needed is crucial in obtaining accurate results from a
sensory project. In Hedonic testing, samples are presented in succession and the subject is
told to decide how much he likes or dislikes the product and to mark the scales accordingly.
The nature of this test is its relative simplicity. The instructions to the panelist are restricted
to procedures, and no attempt is made at direct response. The subject is allowed, however to
make his own inferences about the meaning of the scale categories and determine for himself
how he will apply them to the samples. A separate scale is provided for each sample in a test
session. The scales may be grouped together on a page, or be on separate pages.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
9
Acceptable Fats and Oil
Many fats, especially certain oils, are essential to good nutrition. Olive oil is
particularly valuable. All other vegetable oils are allowed, the best being canola, walnut,
soybean, grape seed, sesame, sunflower and safflower oils, especially if they are labeled
"cold-pressed" or "expeller-pressed." Do not cook polyunsaturated oils, such as corn,
soybean and sunflower oil, at high temperatures or allow to brown or smoke. Butter is
allowed. Margarine should be avoided, not because of its carbohydrate content, but because it
is usually made of Trans fats (hydrogenated oils), which are a health hazard. (Some no
hydrogenated margarines are now available.)You don't have to remove the skin and fat from
meat or fowl. Salmon and othercold-water fish are an excellent source of omega-3 fatty
acids.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
METHODOLOGY
Locale and Time of the Study
The sensory evaluation was conducted last February 6, 2008 at Agribusiness
Building, Benguet State University and different households of La Trinidad, Benguet.
Benguet State
University
Figure 1. Map of La Trinidad
Respondents/Product Evaluators
Product evaluators were the source of data. There were 80 panelists that include 25
students, 21 households, 14 faculty and 20 staff of the school.
Data Collection
Simple sensory evaluation was conducted to determine the acceptability of consumers
on taste, appearance, color, texture and aroma of sun dried and smoked Etag. An evaluation
sheet was provided to the panelist.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
11
Data Gathering Procedure
The two kinds of Etag (sun dried and smoked) were and a taste test was
conducted with 80 panelists.
Data Analysis
Data were tabulated, analyzed and presented using simple statistical tools such as
frequency count, percentage, ranking and appropriate statistical tools.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
12
RESULTS AND DISCUSSION
Etag Processing
The used meat was a backyard pig; the fatty parts of the pig are the best part used in
making etag. To many Igorots, they refers to use the meat on top of the neck of the pig. In
this study including the liberal amount taken from the part below the stomach. The age of the
pork used was 8 months old.
Step by step procedure:
1. Wash the meat
2. Removed the bones to avoid spoilage.
3. Rub the meat with generous amount of salt.
4. For more spicy taste do the same procedure by adding ground garlic and ground
black pepper.
5. After mixing all ingredients store the meat for at least one week. Use clay earthen
jars for a better result.
6. After storing the meat for one week, the meat was divided into two, the first half
was wrap with a news paper and dry it under the sun every day. And the other
halves were hanged under the fire, It should be high enough so that smoke reaches
the meat. Do it for a minimum of 30 minutes and a maximum of three hours every
day.
7. Drying and smoking of the salted meat was done for almost one month.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
13
Profile of Panelist
The targets of this product development endeavor are students, households faculties
and staff of Benguet State University. The product evaluators/panelist were from different
tribes of the Cordillera and low land areas, 41.25% were Kankana-ey, 28.75% were Ilocano,
5% were Tagalog, and 1.25% were from Pangasinan, Aklan, Ifugao and Kalinga. There were
42 female panelist and 38 males.
Table 1. Profile of panelist
PARTICULARS FREQUENCY
PERCENTAGE
Tribe
a. Kankana-ey
33
41.75
b. Ilocano
23
28.75
c. Ibaloi
16
20
d. Tagalog
14
5
e. Pangasinense
1
1.25
f. Aklanon
1
1.25
g. Ifugao
1
1.25
h. Kalinga
1
1.25
TOTAL 80
100
Sex
a. Male
38
47.5
b. Female
42
52.5
TOTAL 80
100
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
14
Consumer Product Testing
Panelist evaluated the sundried and smoked etag according to appearance, color,
texture, aroma, taste and general acceptability.
Consumer’s acceptability of sundried and smoked etag as to appearance. Most
(67.5%) of the panelist/evaluators like the appearance and 10% liked it very much, while
20% disliked and 2.5% disliked very much. For smoked etag one half of the panelist (50%)
liked very much the appearance, 43.75% liked, 5% disliked and 1.25% disliked very much.
In terms of appearance, the smoked etag is more acceptable by the panelist as compared to
the sundried etag. Statistical analysis shows that the consumer acceptability to appearance of
smoked etag is highly significant, Which is obvious in the result that a more number of
panelist preferred the smoked etag
Table 2. Acceptability of the two kinds of etag as to appearance
SUNDRIED ETAG SMOKED ETAG
ACCEPTABILITY
F % F %
1. Dislike very much
2
2.5
1
1.25
2. Dislike 16
20
4
5
3. Like
54 67.5 35 43.7
4. Like very much
8
10
40
50
TOTAL
80 100 80 100
F = 32.78 ** highly significant
Consumer’s acceptability of sundried and smoked etag as to color. Most (71.25%)
of the panelist/evaluators liked the color and 8.75% liked it very much, 20% disliked the
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
15
color of the sundried etag. One half (50% ) of the panelist/evaluators liked very much the
color of the smoked etag, 46.25% liked and only 3.75% disliked. In terms of color result
implies that smoked etag is more acceptable by the panelist as compared to the sundried
etag. Statistical analysis shows that the consumer acceptability as to color smoked etag is
highly significant. The result implies that smoked is more preferred than sundried etag.
Table 3. Acceptability of the two kinds of etag as to color
SUNDRIED ETAG SMOKED ETAG
ACCEPTABILITY
F % F %
1. Dislike very much
- - - -
2. Dislike 16
20
3
3.75
3. Like
57 71.25 37 46.25
4. Like very much
7
8.75
40
50
TOTAL
80 100 80 100
F = 43.65 ** highly significant
Consumer’s acceptability of sundried and smoked etag as to texture. Most (68.75%)
of the panelist/evaluators liked the texture and 20% liked very much, while 10% disliked and
1.25% disliked very much. While more than half 55% of the panelist/evaluators of liked
very much and 40% liked the texture of the smoked etag. In terms of texture result implies
that smoked etag is more acceptable by the panelist as compared to the sundried etag.
Statistical analysis shows that the consumer acceptability as to texture of sundried and
smoked etag is highly significant. This implies that smoked etag is highly acceptable or more
preferred than sundried etag.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
16
Table 4. Acceptability of the two kinds of etag as to texture
SUNDRIED ETAG SMOKED ETAG
ACCEPTABILITY
F % F %
1. Dislike very much
1
1.25
- -
2. Dislike 8
10
4
5
3. Like 55
68.75
32
40
4. Like very much
16
20
44
55
TOTAL
80 100 80 100
F = 20.25 ** highly significant
Consumer’s acceptability of sundried and smoked etag as to aroma. More than half
(58.75%) of the panelist/evaluators liked the aroma of sundried etag and only 20% liked very
much, while 10% disliked and 1.25% disliked very much, on the other hand more than half
(58.75%) of the panelist/evaluators liked the aroma of smoked etag, 40% liked the
appearance, and only 5% disliked. In terms of aroma, result implies that the smoked etag is
More acceptable by the panelist as compared to the sundried etag. . Statistical analysis shows
That the consumer acceptability as to aroma of sundried and smoked etag is highly
significant. Result implies that smoked etag is more accepted in terms of aroma.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
17
Table 4. Acceptability of the two kinds of etag as to aroma
SUNDRIED ETAG SMOKED ETAG
ACCEPTABILITY
F % F %
1. Dislike very much
4
5
-
-
2. Dislike 13
16.25
3
3.75
3. Like 47
58.75
30
3.75
4. Like very much
16
20
47
58.75
TOTAL
80 100 80 100
F = 33.64 ** highly significant
Consumer’s acceptability of sundried and smoked etag as to taste. Most (66.25%) of
The panelist/evaluators like the taste, 21.25% liked very much, while 10% disliked and 2.5%
disliked very much the taste of sundried etag. Most (66.75%) of the panelist/evaluators of
smoked etag liked very much the aroma, 32.5% liked and only 1.25% dislike. Result
implies that the smoked etag is more acceptable by the panelist as compared to the sundried
etag. Statistical analysis shows that the difference on consumer acceptability as to taste of
sundried and smoked etag is highly significant.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
18
Table 6. Acceptability of the two kinds of etag as to taste
SUNDRIED ETAG SMOKED ETAG
ACCEPTABILITY
F % F %
1. Dislike very much
2
2.5
- -
2. Dislike 8
10
1
1.25
3. Like
53 66.25 26 32.25
4. Like very much
17
21.25
53
66.25
TOTAL
80 100 80 100
F = 41.25 ** highly significant
Consumer’s general acceptability of the sundried and smoked etag. As to general
acceptability most (70%) of the panelist/evaluators liked the sundried and 21.25% liked very
much, while 7.5% disliked and 1.25% disliked very much. On the other hand most (68.75%)
liked very much the smoked etag and 31.25% liked. Result implies that the smoked etag is
more acceptable by the panelist as compared to the sundried etag. Statistical analysis shows
that the difference in general acceptability of sundried an smoked etag is highly significant.
Table 7. Acceptability of the two kinds of Etag as to General Acceptability
SUNDRIED ETAG SMOKED ETAG
ACCEPTABILITY
F % F %
1. Dislike very much
1
1.25
-
-
2. Dislike 6
7.5
-
-
3. Like 56
70
25
31.25
4. Like very much
17
21.25
55
68.75
TOTAL
80 100 80 100
F = 48.40 ** highly significant
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
19
Based on the acceptability of the panelist (students, households, faculties and staff),
majority liked the smoked etag. The panelists represent the type of target market. It is
assumed that Smoked Etag is highly acceptable by the consumer.
Panelist and Consumers Comments on
Sundried Etag and Smoked Etag
Panelist/evaluators of sundried etag and smoked etag gave their suggestions to
improve the product, some have positive comments and some have negative comments. This
will serve a basis in the improvement of the product to suit the taste and preferences of
consumer. Comments and suggestions were solicited from the panelist. Comments and
suggestions on the two kinds of etag present in Table 8.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
20
Table 8. Comments/suggestion of sundried and smoked etag
COMMENTS/SUGGESTIONS SUNDRIED ETAG SMOKED ETAG
F % F %
Excellent
3
3.75
13
16.25
Good
7
8.75
4
5
Aroma and taste good
1
1.25
-
-
Appearance and color good
-
-
3
3.75
Aroma and taste excellent
-
-
2
2.5
Increase the price
1
1.25
5
6.25
Taste is very good
1
1.25
2
2.5
Good aroma
-
-
3
3.75
Very pleasing appearance
-
-
1
1.25
Good taste
2
2.5
-
-
Increase the price
3
3.75
7
8.75
Improve packaging
6
7.5
9
11.25
Soft
1
1.25
-
-
Salty
2
2.5
1
1.25
Too fat
4
5
2
2.5
Hard to chew
-
-
1
1.25
Taste is not good
2
2.25
-
-
Not appetizing in appearance
1
1.25
-
-
Price Acceptability
Considering the existing market price of smoked etag in the market which is 40.00
pesos for a 200g/ pack, majority (93.75%) of the panelist mentioned that price is affordable,
while only 6.25% mentioned that price is not affordable.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
21
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This study was conducted to find out and compare the acceptability of etag process in
two different methods; sundried and smoked. The panelist evaluated the etag as to
appearance, color, texture, aroma, taste price, general acceptability and the packaging
material used.
There were eighty panelist/respondents in the product evaluation, Panelist includes;
students, household, faculties and staff of Benguet State University where the product taste
evaluation was conducted.
Results showed that majority of the respondents like the smoked etag compared to
sundried etag in terms of appearance, color, texture, aroma, taste and general acceptability.
More than half (68.75%) of the panelist like extremely the smoked etag, and 31.25% like
the product. Statistical analysis showed, the acceptability of smoked etag is highly
significant.
Positive and negative comments were also gathered from the panelist, some
mentioned about the color and suggested to age the etag for a longer period, Suggestions for
the improvement of the product were also solicited from the panelist they suggest to improve
the packaging so that it will be eye-catching to consumer and also they suggested to increase
the price.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
22
Conclusions
1. Smoked etag is preferred than sundried as to appearance, color, texture, aroma,
taste and general acceptability.
2. Smoked etag is most accepted by the consumers as shown in the result in the
product testing.
3. Cordilleran’s and Lowlanders are potential consumers of etag.
Recommendation
Since smoked etag is more preferred then production should concentrate on smoked
etag. However, comments and suggestions must be considered. Further study must also be
done in the market acceptability of the product.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
23
LITERATURE CITED
ANONYMOUS, 2000, Principles of Preservation of shelf-stable Dried meat
Product Retrieved Oct. 6, 2007http://www. fsis.usda. gov/PDF/FSRE-
SS_7principles.
ANONYMOUS, Kamulo and Kosta’s home: Christian from Sagada
Retrieved Sept. 4, 2007 http://www. geocities.com/sagada_igorot/igorot/
ANONYMOUS, 1999 Innasin Retrieved Oct. 6, 2007 http:members. tripod.com/~daoey/i
nnas in.html
ANONYMOUS, Microbiology -shelf-stable dried meats
Retrieved Oct. 6, 2007 http://www.fsis. usda.gov/PDF/FSRE_SS_5Microbiology
Dried.pdf
ANONYMOUS, 2005, Processing Procedures: Dried Meats
Retrieved Oct. 10, 2007 http://www. fsis.usda. gov/PDF/FSRE_SS_6DriedMeats
Processing. pdf
ANONYMOUS, 2006, Food Odyssey Recipes
Retrieved Oct. 10, 2007 http://www. thelonerider. com/2006/jun/etagsoup.shtml
ANONYMOUS, 2007, From Wikipedia, the free encyclopedia
Retrieved Oct. 6, 2007 http://en.wikipedia. org/wiki/Pork
ANONYMOUS, 2006, The sensory evaluation Procees used to Determined Consumer
Acceptability of Food Product. Date retrieved nov. 23, 2007.
http://www.ais.msstate. edu/AEE/Tutorial/pdfs/culver.pdf
ANONYMOUS, 1986 Sensory Evaluation and the Hedonic Scale
Retrieved Nov. 23, 2007 http://food.oregonstate. edu/sensory/dena.html
ANONYMOUS, 2005, Acceptable foods
Retrieve Nov. 23, 2007 (http://www.atkins.com/articles/atkins-phases/phase-one/
acceptable-foods/)
DIDICAN, 2005. The Effect of the different methods of drying on the Production of
“Etag” BS Thesis. Benguet State University, La Trinidad Benguet. P.3-4
FRAIZIER, W.C.1977.Food Microbial. Second Edition. New York. M.C Graw Hill
Book Co.P.56-60
GROILER, 2002. Encyclopedia Americana International Edition. Copyright by Groiler
Educational Vol. 11 P. 525
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
24
GUZMAN, M.P. 1997, Introduction to Food Preservation College of Home Economics.
University of the Philippines System. Pp. 1-7, 35.
GUILEDAD, P.B. 2005. The Effect of the Different Methods of Drying on the Production of
“Etag” BS Thesis. Benguet State University, La Trinidad Benguet. P.3
PCAARD. 1991. Philippine Recommends for Meat Processing. PCAARD Los Baños
Laguna. P. 11.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
25
Appendix A
Appendix Table 1. Appearance
Analysis of Variance
Source SS df MS F Prob > F
Between groups 13.225 1 13.225 32.78 ** 0.0000
Within groups 63.75 1.58 .403481013
Total 76.975 159 .484119497
Appendix Table 2. Color
Analysis of Variance
Source SS df MS F Prob > F
Between groups 13.225 1 13.225 43.65 ** 0.0000
Within groups 47.875 158 .303006329
Total 61.1 159 .38427673
Appendix Table 3. Texture
Analysis of Variance
Source SS df MS F Prob > F
Between groups 7.225 1 7.225 20.55 ** 0.0000
Within groups 55.55 1.58 .351582278
Total 62.775 159 .394811321
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
26
Appendix Table 4. Aroma
Analysis of Variance
Source SS df MS F Prob > F
Between groups 15.00625 1 15.00625 33.64 ** 0.0000
Within groups 70.4875 158 .446123418
Total 85.49375 159 .537696541
Appendix Table 5. Taste
Analysis of Variance
Source SS df MS F Prob > F
Between groups 13.80625 1 13.80625 41.25 ** 0.0000
Within groups 52.8875 158 .334731013
Total 66.69375 159 .419457547
Appendix table 6. General acceptability
Analysis of Variance
Source SS df MS F Prob > F
Between groups 13.225 1 13.225 48.40 ** 0.0000
Within groups 43.175 158 .273259494
Total 56.4 159 .354716981
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
27
Appendix B
SENSORY EVALUATION SHEET FOR SUN DRIED AND SMOKED “ETAG”
Dear judges/ evaluators,
You are kindly asked to compare the two kinds of “etag.” The comparison focuses on the
appearance, color, texture, aroma, taste. And over-all acceptability of the said product (check for
one each sample).
ALLYSON D. BOLINAO
Student Researcher
Name of judge/ evaluator (optional) _____________________________________________
Sex: ________________Tribe: ________________________ Age: ____________________
EVALUATION RATING FOR SUN DRIED “ETAG”
CRITERIA RATING
Dislike very
Dislike
Like
Like very much
much
(2)
(3)
(4)
(1)
Appearance
Color
Texture
Aroma
Taste
General
acceptability
PRICE: P40
Afford___________Not-Afford_________
Comments/suggestions; _______________________________________________________
_____________________________________________.
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
28
EVALUATION RATING FOR SMOKED “ETAG”
CRITERIA RATING
Dislike very
Dislike
Like
Like very much
much
(2)
(3)
(4)
(1)
Appearance
Color
Texture
Aroma
Taste
General
acceptability
PRICE: P40
Afford___________Not-Afford_________
Comments/suggestions; _______________________________________________________
____________________________________________.
Thank you very much,.>”,<.,7_
Comparative Analysis on the Consumers Acceptability of Sun Dried Etag and Smoked Etag among
Consumers in La Trinidad Benguet / Allyson D. Bolinao. 2008
Document Outline
- Comparative Analysis on the
Consumers Acceptability of Sun Dried Etag and Smoked Etag among Consumers in
La Trinidad Benguet
- BIBLIOGRAPHY
- ABSTRACT
- TABLE OF CONTENTS
- INTRODUCTION
- Rationale of the Study
- Statement of the Problem
- Objective of the Study
- Importance of the Study
- Scope and Limitation
- REVIEW OF LITERATURE
- Acceptability of Meat
- Preservation of Meat
- Sensory Evaluation
- The Hedonic Scale
- Acceptable Fats and Oil
- METHODOLOGY
- Locale and Time of the Study
- Respondents/Product Evaluators
- Data Collection
- Data Gathering Procedure
- Data Analysis
- RESULTS AND DISCUSSION
- Etag Processing
- Profile of Panelist
- Consumer Product Testing
- Panelist and Consumers Comments onSundried Etag and Smoked Etag
- Price Acceptability
- SUMMARY, CONCLUSION AND RECOMMENDATION
- Summary
- Conclusions
- Recommendation
- LITERATURE CITED
- APPENDICES