BIBLIOGRAPHY AMCAY, JENALYN B. November 2009....
BIBLIOGRAPHY
AMCAY, JENALYN B. November 2009. Evaluation of Embutido Processed with dried
“Rosemary” leaves. Benguet State University, Trinidad Benguet.
Adviser: Samuel Crescencio S. Arcellana, Msc
ABSTRACT
This study was conducted at the Meat Laboratory Section, Department of Animals
Science, College of Agriculture, Benguet state University to determine the acceptability of
embutiod processed dried rosemary leaves and the cost of producing the processed products.
A total of 25 panelists were invited to evaluate the processed embutido without dried
rosemary leaves as well as that which was processed with different levels of dried rosemary
leaves. The panels of tasters are composed of five persons from the students, teachers,
housewives, food servers and dieticians. Three replications were conducted for each treatment
and tasting sessions. The processed embutido were evaluated based on their appearance, aroma,
tenderness, flavor and acceptability.
Statistical analysis revealed significant differences in terms of aroma, flavor and
acceptability. It shows no significant differences in terms of appearance and tenderness. As for
the aroma, embutido processed with 1 table spoon and 2 tablespoons of rosemary was rated with
desirable and embutido processed without rosemary leaves was rated with moderately desirable
by the panelist during the organoleptic rating. For the flavor, the panelist had a verbal description
of very good in the embutido processed without and embutido processed with 1 tablespoon of
rosemary leaves while for the embutido
Processed with 2 tablespoons of rosemary it was rated with good. For the acceptability, like
moderately was the verbal description for the embutido processed without and embutido
processed with 2 tablespoons of rosemary leaves and for the embutido processed with 1
tablespoon of rosemary leaves it was rated with like very much. For the appearance, embutido
processed with 1 tablespoon of rosemary leaves was rated with very pleasing and embutido
processed without and embutido processed with 2 tablespoons of rosemary leaves was rated with
pleasing. As for the tenderness, all the three treatment were rated with very good.
As for the return on investment shows that embutido without rosemary had the highest
return on investment with 13.31% followed by the embutido processed with 1 tablespoon of
dried rosemary leaves with 9.34% and embutido processed with 2 tablespoon of dried rosemary
leaves with 5.63%. The cost of production in embutido processed without embutido had the
lowest cost with 317.7, embutido processed with 1 tablespoon of rosemary with 329.26 and
embutido processed with 2 tablespoon of rosemary with 340.82 had the highest cost of
production. The cost of production was more or less the same except from the level of rosemary
added. The more rosemary added the higher the expenses.
1
INTRODUCTION
Meat processing is a practice done by many people more than a thousand years
ago. In the early age, the most common are salting, drying and smoking. While for
today’s generation, freezing and curing are also done wherein some preservatives are
mixed in processed meat products. This is done to preserve meat for future use. The meat
is treated to preserve freshness, frozen to keep it from being spoiled by bacteria, and
shipped to consumer markets.
Many processed meat products in our days have almost the same ingredients but
the only difference is in the taste of the products that are having different spices. Iron,
zinc, selenium, copper and other essential nutrients are found in the meat especially in the
lean portion. Meat is generally source of the water soluble B complex group but a poor
source of vitamin C and vitamin A, D, E and K. pork contains higher levels of the B
complex vitamins than beef and poultry. Meat is also a good source of iron and
phosphorous. The higher amounts of nutrients contained in meat made it a vital part of
the human diet.
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant
evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of
the mint family Lamiaceae, which also includes many other herbs. Forms range from
upright to trailing; the upright forms can reach 1.5 m (4 ft 11 in) tall, rarely 2 m
(6 ft 7 in).The leaves are evergreen, 2–4 cm (0.79–1.6 in) long and 2-5 mm broad, green
above, and white below with dense short woolly hairs. The flowers are variable in color,
being white, pink, purple, or blue. (Al-sereiti, 1999)
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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The botanical name Rosmarinus is derived form the old Latin for 'dew of the sea',
a reference to its pale blue dew-like flowers and the fact that it is often grown near the
sea. It is a symbol or remembrance and friendship, and is often carried by wedding
couples as a sign of love and fidelity. Tradition says that rosemary will grow for thirty-
three years, until it reaches the height of Christ when he was crucified, then it will die.
Sprigs of rosemary were placed under pillows at night to ward off evil spirits and bad
dreams. The wood was used to make lutes and other musical instruments.
Rosemary is one of the oldest herbs known to man. It is a member of the mint
family. Cooks from earliest times have used it because it was believed that rosemary
would increase memory. Rosemary also has many uses outside the kitchen. Brides have
worn wreaths made of rosemary and Shakespeare immortalized rosemary in Hamlet as a
symbol of remembrance and fidelity. Rosemary was often carried in the handles of
walking sticks and sniffed while traveling and it was also burned in sick chambers to
purify the air.
Rosemary is an extremely useful herb, with many culinary, medicinal and
aromatherapy attributes. Rosemary stimulates the central nervous system and circulation
making it beneficial for low blood pressure and sluggishness. The essential oil can be
diluted for topical use to alleviate the pain of sprains, arthritis, sciatica and neuralgia.
In meat processing we can used this herb to fight against some sickness and
illness. We can also use this for prevention of diseases, in other countries they are using
this herb for medicinal purpose and not just for main traditional way.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
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This study was conducted to encourage people to utilize people rosemary because
of its higher nutritional value, better taste and perhaps alters consumption patterns away
from less healthy choices. It also provides the basic information to food processors and
persons who engage in meat processing especially in embutido making.
The objectives of this study is to determine the acceptability of embutido
processed with rosemary, to determine the production cost and profitability of processed
embutido with rosemary and to determine the shelf life of the product.
This study was conducted at the Meat processing laboratory, Department of
Animal Science, College of Agriculture, Benguet State University, La Trinidad Benguet
from April to May 2009.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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REVIEW OF LITERATURE
Mumtaz (2007) stated that right from the prehistoric ages, man has adopted
various techniques for the preservation of food. Techniques used for the preservation of
foods attempt to protect food from getting spoiled due to yeast, mould, bacteria, contact
with rodents, cockroaches or lizard. But it was also stated that there is no doubt that fresh
food is always better than the preserved food. But it would not be possible as well as
practice to have always fresh.
Keville (2007) said that there are three major chemotypes of Rosemary available
on the market today and each one has a different chemical breakdown. Rosmarinus
officinalis ct. cineole is the rosemary most commonly available it contains around 30%
oxides (1, 8-cineole), 30% monoterpenes (pinene, camphene, myrcene, limonene,
cymene), 25% ketones (campher, carvone, thujone, octanone), as well as some alcohols,
esters and sesquiterpenes. Rosmarinus officinalis ct. camphor contains much higher
percentage camphor and a lower percentage cineole. Rosmarinus officinalis ct. verbenone
main chemical constituents are bornyl acetate (esters), alpha-pinene 15-34%, beta-pinene,
camphene, myrcene, limonene, alpha-terpinene, terpanolene (monoterpens), borneol from
a trace to 7% (alcohol), verbenone 15 — 37%, camphor 1 — 19% (ketones), 1,8-cineole
from a trace — 20% (oxide). Rosemary is a good source of the minerals iron and
calcium, as well as dietary fiber. Fresh has 25% more manganese (which is somehow lost
in the process of drying) and a 40% less calcium and iron, probably due to the higher
water content. Principal constituents of rosemary are borneol, camphene, camphors,
cineol, verbenone, pinenes, limonene, linalol, terpineol. The volatile oils contents of
rosemary are cineole and borneol, camphor, flavonoids, rosmarinic, acid, slicylates.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Burkhard (1999) stated that rosemary in culinary or therapeutic doses is generally
safe; however, precaution is necessary for those displaying allergic reaction or prone to
epileptic seizures. Rosemary essential oil may have epileptogenic properties, as a handful
of case reports over the past century have linked its use with seizures in otherwise healthy
adults or children. Rosemary essential oil is potentially toxic if ingested. Large quantities
of rosemary leaves can cause adverse reactions, such as coma, spasm, vomiting, and
pulmonary edema (fluid in the lungs) that can be fatal. Avoid consuming large quantities
of rosemary if pregnant or breastfeeding.
Brown (1995) stated that rosemary has many uses besides culinary. It is used as a
medicinal, an aromatic, an ornamental in the landscape, as a dye, in cosmetics, and as a
houseplant. Rosemary essential oil adds a piney scent to soaps, creams, lotions, perfumes,
and toilet water. It is a stimulating herb and makes a wonderful herbal bath when you feel
worn out and want to get your blood flowing under your skin again. Just put some in a
muslin bag and get in the tub with it. You can also treat yourself to a cleansing and pick-
me-up facial steam with a strong infusion. Blend it in potpourri. It can be woven into
wreaths and garlands. Rosemary sachets are very nice for scenting drawers. Dry needles
can be added to other herbs and made into closet sachets to repel moths. These smell a lot
better than mothballs and are not toxic. It yields a green dye. Medicinally, a warm tea is
good for colds, flu, rheumatic pain, indigestion, and as a stimulating drink for headache
and fatigue. It is antiseptic and promotes sweating and the flow of bile. It acts as an
antidepressant, a circulatory stimulant, and a tonic for the nervous system and the heart. It
is a rich source of vitamin A and vitamin C, Phosphorous, iron, magnesium, and zinc.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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It also has antioxidant properties. A strong infusion makes an antiseptic mouthwash and
gargle. The essential oil can be used externally as an ingredient in salves for arthritis and
to soothe aching muscles. Extracts are found in shampoos. A hair rinse of a strong
infusion can help dandruff and is good for dark hair. Do not use the pure oil internally.
Like all medicinal plants, be cautious when using as a healing herb. The essential oil
should not be used internally and when used externally, it should be diluted as is true for
all essential oils except lavender. It should not be used in pregnancy, as it is a uterine
stimulant. Large doses are irritating to the kidneys and stomach, but used in lesser
amounts as a seasoning, it is perfectly safe.
Falsetto (2009) stated that rosemary is an extremely useful herb, with many
culinary, medicinal and aromatherapy attributes. Rosemary stimulates the central nervous
system and circulation making it beneficial for low blood pressure and sluggishness. The
essential oil can be diluted for topical use to alleviate the pain of sprains, arthritis, sciatica
and neuralgia.
According to Herbst (2001) said that rosemary leaves have a bitter, astringent
taste, which complements a wide variety of foods. The herb can be obtained in whole-leaf
form, fresh or dried, as well as in powdered form. A tisane can also be made from them.
When burned they give off a distinct mustard smell, as well as a smell similar to that of
burning which can be used to flavor foods while barbecuing. Among dishes where
rosemary is used as a seasoning are soups, vegetables, meats such as lamb, fish and egg
dishes, stuffing and dressings, and fruit salads. Rosemary is extremely high in iron,
calcium, and Vitamin B6.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Culinary use. Bosworth (2001) stated that rosemary are numerous including using
its flowers in salads. This herb is a wonderful compliment to meat dishes, especially lamb
and pork. It can also be used to flavor baked potatoes, bread and in herb butter for
vegetables. The stems can be used as skewers after removing the leaves. Dried sprigs of
rosemary can be tossed on barbecue coals or into wood fires for aromatic grilling.
Rosemary being a fragrant herb can efficiently enhance the flavor of any food, be it
savory or sweet to which it is added. In general, rosemary can be used in a wide variety
of culinary preparations, like for example, to season lamb, rabbit, veal, pork, sausages, as
well as poultry, egg dishes, fish, pickles and shellfish, rosemary is also added to jellies,
fruit jams, and cookies. Salads and vegetable dishes that need asparagus, cauliflower,
broccoli, eggplants, green beans and peas, zucchini and potatoes, can use rosemary for
that extra special flavor. Herb breads and biscuits can derive the benefit of the flavor that
rosemary will bring to the dish being prepared. However, one must remember that the
flavor can be quite strong, and therefore, the herb must be used only sparingly. They have
a bitter, astringent taste, which complements a wide variety of foods.
Medicinal uses. Falsetto (2009) stated that rosemary is distilled into a valuable
essential oil from the steam distillation of the flowers; Rosemary has healing properties
of being pain relieving, restorative, stimulating, and anti-bacterial, decongestant, diuretic
and anti-fungal. Rosemary is used in the treatment of muscular pain, rheumatism,
circulation problems, mental fatigue, nervous exhaustion, cellulite, arthritis, colds,
bronchitis, fluid retention, and sinusitis is suitable for dry, mature skin and acne.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
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Rosemary tea can remove headache, colic, colds and nervous disease and may
also lift nervous depression. Rosemary is said to stimulate the memory and may be useful
in restoring memory loss. Rosemary is also reputed to increase hair growth by stimulating
the oily secretions of the hair follicles. It is mainly applied externally as a hair lotion
which is said to prevent baldness and the formation of dandruff. The oil is used externally
as a rubefacient and is added to loniments for fragrance and stimulant properties.
Rosemary consumption improves digestion, fights against obesity, liver diseases,
gastritis, cholesterolemia, bronchic asthma, edemas, and adjusts fast heart beats caused
especially by irritability, coffee or tobacco excess. Because of its antiseptic and tonic
properties, rosemary is extremely beneficial in cases of fainting, influenza, hangovers,
asthma, bronchitis, cramps, constipation, cystitis, headaches, polypus, colds, cough,
sinusitis or muscular pains. The plant also has a good influence on the blood circulation
and blood pressure. As a natural fortifier, rosemary is extremely efficient during
convalescence because it increases energy and optimism, also being recommended in
cases of asthenia. For long term periods it fortifies and revitalizes the body.
Culpeper (2004) said that it has been used as a circulatory stimulant (treatment of
blood pressure problems), antibacterial and antifungal oil, digestive stimulant, liver tonic,
reduction of excessive menstrual flow, and is said to have cancer-inhibiting effects.
Moss (2003) he said that when the smell of rosemary was pumped into cubicles
where people were working, those people showed improved memory, though with slower
recall.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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BIMR (2007) said that rosemary contains a number of potentially biologically
active compounds, including antioxidants such as carnosic acid and rosmarinic acid.
Other bioactive compounds include caffeic acid, ursolic acid, betulinic acid,
rosmaridiphenol, and rosmanol. The results of a study suggest that carnosic acid, found in
rosemary, may shield the brain from free radicals, lowering the risk of strokes and
neurodegenerative diseases like Alzheimer's and Lou Gehrig's.
Aromatherapy and Essential Oils Use
Falsetto (2009) stated that the essential rosemary oil is a main ingredient in the
industry of cosmetic products because of its analgesic, aromatizing, anti-inflammatory,
peripheral blood circulation stimulating, antimicrobial and hair fall preventing action.
Adding a few drops in a votive light or in the bath water, the essential rosemary oil is
adequate for states of anxiety, headaches, debility, and weakness. It acts through
unblocking the interior energies and in aromatherapy it is believed to help improve
relationships with others. This essential oil helps to clear the mind, sharpen the memory
and boost the central nervous system. In the body it helps to clear respiratory congestion,
including sinuses and relieving catarrh and asthma. Its analgesic properties are useful for
treating rheumatism, arthritis and sore stiff muscles. Furthermore, it stimulates the liver
and gall bladder and helps to lower high blood sugar. On the skin, it has a tightening
effect and reduces bloating and puffiness. In hair care, it stimulates hair growth and fights
scalp problems. It has analgesic, antidepressant, astringent, carminative, cephalic,
cholagogue, cordial, digestive, diuretic, emmenagogue, hepatic, hypertensive, nervine,
rubefacient, stimulant, sudorific and tonic properties.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Embar (2000) stated that the nutrient content of 1 serving or 2 tablespoon (3.4g)
of fresh rosemary and 1 serving or 1 tablespoon (1.2 g) of dried rosemary is as
Follows: ( www. Veganpeace.Com) (2005)
Macronutrients
Fresh Rosemary Dried Rosemary
Serving Size
2 tbsp (3.4g)
1 tsp (1.2g)
Calories (kcal)
4
4
Protein (g)
0.11
0.06
Total Fat (g)
0.20
0.18
Total Carbohydrates (g)
0.70
0.77
Dietary Fiber (g)
0.5 (2%)
0.5 (2%)
Vitamins
Vitamin C (mg)
0.7 (1%)
0.7 (1%)
Thiamin (mg)
0.001
0.006
Riboflavin (mg)
0.005
0.005
Niacin (mg)
0.031
0.012
Pantothenic Acid (mg)
0.027
-
Vitamin B6 (mg)
0.011 (1%)
0.021 (1%)
Folate (mcg)
4 (1%)
4 (1%)
Vitamin A (IU)
99 (2%)
38 (1%)
Minerals
Calcium (mg)
11 (1%)
15 (2%)
Iron (mg)
0.23 (1%)
0.35 (2%)
Magnesium (mg)
3 (1%)
3 (1%)
Phosphorus (mg)
2
1
Potassium (mg)
23 (1%)
11
Sodium (mg)
1
1
Zinc (mg)
0.03
0.04
Copper (mg)
0.010 (1%)
0.007
Manganese (mg)
0.033 (2%)
0.022 (1%)
Selenium (mcg)
-
0.1
Fatty Acids
Saturated Fat (g)
0.096
0.088
Monounsaturated Fat (g)
0.039
0.036
Polyunsaturated Fat (g)
0.031
0.028
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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MATERIALS AND METHODS
In the study, six kilos ground pork was used. Four and one fifth lean and one and
one fifth fat. The other seasoning ingredients and spices used in the preparation are the
following: refined salt, ground black pepper, chopped onions and garlic, soy, sugar,
cornstarch, raisins, condensed milk, green peas, hotdog, eggs, cheese, bread, carrots, and
dried rosemary. The materials includes the following: weighing scale, cooking stove,
refrigerator, steamer, mixing bowl, measuring spoons and cups, chopping board, knives,
pan, and spatula.
Experimental treatment. There were three treatments in the study and each
treatment was replicated three times.
The treatments used are as follows:
T0= embutido without rosemary (Standard)
T1= embutido with rosemary (1 tablespoon), (Figure 3)
T2= embutido with rosemary (2 tablespoon), Figure 4)
All of the three treatments used the same ingredients of the same levels. The only
difference was the level of dried rosemary leaves that was added. In the treatment 0 or the
standard, no dried rosemary leaves was added, treatment 1 was added with 1 tablespoon
of dried rosemary leaves and the treatment 2 was added with 2 tablespoons of dried
rosemary leaves. Figures 1 shows fresh and dried rosemary leaves while figure 2 shows 1
tablespoon and 2 tablespoons of dried rosemary leaves.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Figure 1. Fresh and dried rosemary leaves
Figure 2. 1 tablespoon and t tablespoons of dried rosemary leaves
The ingredients used were as follows:
1 tablespoon refined salt
2 tablespoon finely chopped carrot
2-4 tablespoon corn starch
3 tablespoon ground black pepper
3 tablespoon of soy
2 tablespoon raisins
1 tablespoon of sugar
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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1 ¼ tablespoon chopped onions
1 ¼ tablespoon chopped garlic
2 tablespoon milk condensed milk
5 piece fresh egg
¼ cup cheese
5-8 pcs of loaf bread
½ kilo of hotdog
1 cup of green peas
The said ingredients ware mixed thoroughly. The resulting mixtures of each
treatment are shown in (Figure 5, Figure 6 and Figure 7).
Figure 5. Mixture of all ingredients without rosemary
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Figure 6. Mixture with 1 tablespoon of rosemary
Figure 7. Mixture with 2 tablespoon of rosemary
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Embutido making. In a large bowl, mixed the meat, pickles, chopped onions, raisins,
peas, chopped carrot, potato starch, sugar, milk powder are combined until tacky. Salt
and pepper were added to taste. After seasoning, fresh beaten eggs were added and mix
thoroughly. Slice hard-cooked egg and cheese on top of mixture. This was then molded
using a cylindrical molder about 4 inches in diameter, wrapped in foil then steamed for an
hour. The steamed product was allowed to cool, unwrapped and then deep fried until
golden brown before being sliced and was served to the taste panel.
Figure 8. Processed embutido without dried rosemary leaves after steaming.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Figure 9. Processed embutido with 1tablespoon of dried rosemary leaves after steaming
Figure 10. Processed embutido with 2 tablespoons of dried rosemary after steaming.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
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Organoleptic test. The cooked samples were brought to the panelist for taste
evaluation and acceptability test on different days. Each panelist drinks after tasting the
first sample that was presented to wash away the taste of any previous samples. The
panelists were composed of 5 housewives, 5 teachers, 5 dieticians, 5 students and 5 food
servers. The members of the panelist were given a score card to write down their
respective ratings for each product. Organoleptic test was done three times to compose
three replicates per treatment.
Figure 11. Processed embutido without dried rosemary after deep frying
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Figure 12. Processed embutido with 1 tablespoon of dried rosemary after deep frying.
Figure 13. Processed embutido with 2 tablespoons of dried rosemary after deep frying.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Shelf life evaluation. The study revealed that under room temperature, the
processed products are still in their consumable state. There were no sign of spoilage and
molds. On the fourth day (June 1, 2009), all the treatments were no longer in their
consumable state. Treatment 0 and treatment 1 had white and black spots on the surface
while in treatment 2 white spots are present in the surface. Day fifth (June 2, 2009) all the
three treatments were already started to smell rancid and the number of black and white
spots increases. There is also a presence of gray spots. Day sixth (June 3, 2009) treatment
0, treatment 1, and treatment 2 had a strong smell of rancidity. Day seventh (June 4,
2009) all the treatment had molds over the product and presence of ooze that causes the
watery appearance of the product. Embutido from the refrigerator reach until 28 days to
rancid with pale white in appearance. Rosemary doesn’t help in the preservation of
embutido because the contents of rosemary are just for aroma and the flavor of the
product. Figures 14 to 26 are a documentation of the changes that happened to the
product during the shelf life evaluation.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Figure 14. Embutido without Rosemary at day 5 (June 02, 2009)
Figure 15. Embutido with 1 tablespoon Rosemary at day 5 (June 02, 2009)
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Figure 16. Embutido with 2 tablespoons Rosemary at day 5 (June 02, 2009)
Figure 17. Embutido with out Rosemary at day 6 (June 03, 2009)
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Figure 18. Embutido with 1 tablespoon Rosemary at day 6 (June 03, 2009)
Figure 20. Embutido with 2 tablespoons Rosemary at day 6 (June 03, 2009)
Evaluation of Embutido Processed with dried “Rosemary” leaves.
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Figure 21. Embutido with out Rosemary at day 8 (June 05, 2009)
Figure 22. Embutido with 1 tablespoon Rosemary at day 8 (June 05, 2009)
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Figure 23. Embutido with 2 tablespoon Rosemary at day 8 (June 05, 2009)
Figure 24. Embutido without Rosemary at day 9 (June 06, 2009)
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Figure 25. Embutido with 1 tablespoon Rosemary at day 9 (June 06, 2009)
Figure 26. Embutido with 2 tablespoon Rosemary at day 9 (June 06, 2009)
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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The data gathered were the following:
1. Appearance of the product. This was evaluated using the scale below:
Score
Remarks
1
Very pleasing
2
Pleasing
3
Slightly dull
4
Dull
5
Very dull
2. Aroma of the product. This was evaluated using the scale below:
Score
Remarks
1
Desirable
2
Moderately desirable
3
Slightly desirable
4
Slightly undesirable
5
Undesirable
3. Tenderness of the product. This was evaluated using the scale below:
Score
Remarks
1
Very good
2
Good
3
Slightly tender
4
Slightly tough
5
Very tough
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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4. Flavor of the product. This was evaluated using the scale below:
Score
Remarks
1
Very good
2
Good
3
Fair
4
Poor
5
Very poor
5. Acceptability of the product. This was evaluated using the scale below:
Score
Remarks
1
Like very much
2
Like moderately
3
Dislike
4
Moderately dislike
5
Dislike very much
Data computed
1. Total cost of production (TCP). This was computed by getting the total direct
cost, which was done by adding the total cost of the meat and all the ingredients.
2. Net income (NI). This was obtained by subtracting the TCP from the sales of
the processed products.
3. Return on investment (ROI). This was obtained by dividing the TCP by NI and
multiplied by 100.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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Data Analysis
Analysis of variance and Duncan’s Multiple Range Test (DMRT) was used to
determine the differences between treatment means. The date rendered by the panelist
were recorded, tabulated and analyzed for any significance using this test. The samples
were compared using verbal rating shown in Appendix Table 7.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
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RESULTS AND DISCUSSIONS
APPEARANCE
Table 1 shows the appearance of the processed embutido with different levels of
rosemary leaves. Result show that embutido processed with 1 table spoon of rosemary
was rated with very pleasing. Embutido processed without rosemary leaves and embutido
processed with 2 tablespoon rosemary were rated with pleasing. Comparing the three
treatments, embutido processed with 1 tablespoon of rosemary leaves had the very
pleasing appearance compare to the other treatments.
Statistical analysis shows no significant differences among treatments. There is a
difference in numerical and verbal description but it is not enough to cause a significant
deviation. It also sows that addition of rosemary leaves do not cause any appearance to
the embutido.
Table 1. Appearance of embutido
NUMERICAL
TREATMENT
MEAN
VERBAL RATING
TO= embutido without rosemary
1.5333a
Pleasing
T1= embutido with 1 tbsp rosemary
1.3867a
very pleasing
T2= embutido with 2 tbsp rosemary
1.6267a
Pleasing
Means with the same letter are not significantly different at 5 % DMRT
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
30
AROMA
Table 2 revealed the result of the aroma as affected by different treatments. It
shows that embutido processed with 1 tablespoon of dried rosemary leaves and embutido
processed with 2 tablespoons of rosemary were rated by the panelist with desirable in the
organoleptic rating. Embutido with 1 and 2 tablespoons of rosemary leaves were both
desirable but based on the numerical value, embutido processed with 2 tablsespoon of
rosemary leaves had the highest value for aroma, and moderately desirable was the verbal
description for embutido processed without rosemary leaves.
Statistical analysis revealed significant differences among treatment, embutido
processed with 1 table spoon of rosemary leaves are not significantly different from
embutido processed with 2 tablespoons of rosemary, but treatment 1 and 2 are
significantly different from treatment 0 embutido processed without rosemary leaves. It
also shows that embutido processed with rosemary leaves gave desirable aroma to the
product.
Table 2. Aroma of embutido
NUMERICAL
TREATMENT
MEAN
VERBAL RATING
TO= embutido without rosemary
1.8133a
Moderately desirable
T1= embutido with 1 tbsp rosemary
1.3200b
Desirable
T2= embutido with 2 tbsp rosemary
1.4133b
Desirable
Means with the same letter are not significantly different at 5 % DMRT
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
31
FLAVOR
Table 3 shows the result of embutido processed with different levels of rosemary
leaves affecting the flavor of the product. In the organoleptic rating, embutido without
rosemary and embutido processed with 1 table spoon of rosemary were rated with very
good. While embutido processed with 2 tablespoons of rosemary was rated with good by
the taste of panelist.
Statistical analysis revealed significant differences among treatments. It also
shows that embutido processed with 1 tablespoon of rosemary leaves do not differ
significantly from embutido processed without rosemary leaves. Embutido processed
with 2 tablespoon of rosemary do not differ significantly from embutido processed
without rosemary leaves, but embutido with 1 tablespoon of rosemary significantly differ
from embutido processed with 2 tablespoons of rosemary leaves. Addition of rosemary
leaves affects the flavor of the embutido.
Table 3. Flavor of embutido
TREATMENT NUMERICAL
VERBALRATING
MEAN
TO= embutido without rosemary
1.4133ab
Very good
T1= embutido with 1 tblsp rosemary
1.2800b
Very good
T2= embutido with 2 tblsp rosemary
1.5333a
Good
Means with the same letter are not significantly different at 5 % DMRT
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
32
TENDERNESS
Table 4 Shows that embutido in the different treatment were all rated as very good
by the panelist. Numerically they had differences, embutido processed without rosemary
leaves ha 1.4867, embutido processed with 1 tablespoon of rosemary had 1.3867 and
embutido processed with 2 tablespoons of rosemary had 1.4667. Tenderness shows no
difference among the treatment based on the verbal description during the organoleptic.
Statistical analysis revealed no significant differences among the treatments. It also
implies that embutido processed with and without rosemary leaves had similar tenderness
numerically and verbally. Addition of rosemary leaves do not affect and contribute on the
tenderness of the processed embutido.
Table 4. Tenderness of embutido
TREATMENT
NUMERICAL VERBAL RATING
MEAN
TO= embutido without rosemary
1.4867a
very good
T1= embutido with 1 tbsp rosemary
1.3867a
Very good
T2= embutido with 2 tbsp rosemary
1.4667a
Very good
Means with the same letter are not significantly different at 5 % DMRT
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
33
ACCEPTABILITY
Table 5 shows the evaluation of acceptability of the different treatment processed
product with different levels of dried rosemary leaves. In using rosemary leaves, it shows
numerical differences in the organoleptic rating by the taste panels. Embutido processed
with 1 tablespoon of dried rosemary leaves was rated with like very much. Embutido
processed without dried rosemary leaves and embutido processed with 2 tablespoons of
dried rosemary leaves were rated with like moderately by the panelist. Embutido with 1
tablespoon of rosemary was likely much accepted than the other treatments.
Statistical analysis revealed that there were significant differences among the
treatments. Embutido processed with 1 tablespoon of rosemary do not differ from
embutido processed without rosemary, also Embutido processed with 2 tablespoons of
rosemary do not significantly differ from embutido processed without rosemary leaves.
While embutido processed 1 tablespoon of rosemary significantly differ from embutido
processed with 2 tablespoon of rosemary leaves as was shown in the table. It also implies
that addition of dried rosemary leaves can improve the acceptability of the product.
Table 5. Acceptability of embutido
TREATMENT
NUMERICAL VERBAL RATING
MEAN
TO= embutido without rosemary
1.5333ab
Like moderately
T1= embutido with 1 tbsp rosemary
1.3333b
Like very much
T2= embutido with 2 tbsp rosemary
1.6400a
Like moderately
Means with the same letter are not significantly different at 5% DMRT
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
34
Return on Investment
Table 6 Shows the sales, expenses, net income and the return on investment in
making the processed embutido with different levels of dried rosemary leaves. The costof
production shows that embutido without dried rosemary leaves had the lowest cost of
production with 317.7. Embutido processed with 1 tablespoon of dried rosemary leaves
had 329.26 and embutido processed with 2 tablespoon of dried rosemary leaves had the
highest cost of production with 340.82. This is expected because all of the ingredients are
the same expects for the level of dried rosemary leaves that has been added.
The return on investment shows that embutido processed without rosemary had
the highest return on investment of 13.31% followed by embutido processed with 1
tablespoon of dried rosemary leaves of 9.34% and embutido processed with 2
tablespoons of dried rosemary leaves of 5.63%.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
35
Table 6. Return on Investment (%)
TREATMENT
SALES
EXPENSES
NET
ROI
(Php) (Php)
INCOME
(%)
(Php)
Processed embutido
Without rosemary
360
317.7
42.3
13.31
Processed embutido
With 1 tablespoon of
Roseamary
360
329.26
41.8
9.34
Processed embutido
With 2 tablespoons of
Rosemary
360
340.82
42.3
5.63
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
36
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This was conducted at the Meat Processing Laboratory Section,
Department of Animal Science, College of Agriculture, Benguet State University, La
Trinidad Benguet. The study was conducted to determine the acceptability of embutido
processed with rosemary, to determine the production cost and profitability of processed
embutido with rosemary and to determine the shelf life of the product. A total of 25
panelists were invited to evaluate the processed embutido without dried rosemary leaves
as well as that which was processed with different levels of dried rosemary leaves. The
panels of tasters are composed of five persons from the students, teachers, housewives,
food servers and dieticians.
Results of the statistical analysis of the study revealed that there were significant
difference between the aroma, flavor and acceptability. As for the aroma, embutido
processed with 1 table spoon and 2 tablespoons of rosemary was rated with desirable and
embutido processed without rosemary leaves was rated with moderately desirable by the
panelist during the organoleptic rating. For the flavor, the panelist had a verbal
description of very good in the embutido processed without and embutido processed with
1 tablespoon of rosemary leaves while for the embutido processed with 2 tablespoons of
rosemary it was rated with good. For the acceptability, like moderately was the verbal
description for the embutido processed without and embutido processed with 2
tablespoons of rosemary leaves and for the embutido processed with 1 tablespoon of
rosemary leaves it was rated with like very much. For the appearance, embutido
processed with 1 tablespoon of rosemary leaves was rated with very pleasing and
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
37
embutido processed without and embutido processed with 2 tablespoons of rosemary
leaves was rated with pleasing. As for the tenderness, all the three treatment were rated
with very good. There were no significant differences in terms of appearance and
tenderness as was based on the statistical analysis.
Embutido with and without dried rosemary leaves were generally accepted by the
twenty five panelists in terms of appearance, aroma, tenderness, flavor and acceptability.
Conclusion
Based on the result of the study, it is therefore concluded that rosemary leaves can
be used as a spices ingredients to other processed product not just to embutido. Based on
the aroma, flavor and acceptability of embutido processed with rosemary, this can help to
improve the quality of processed products to compete with the commercial ones that were
bought in the market. Embutido processed with rosemary are better compared to
embutido without rosemary.
Recommendation
It is therefore recommended that further study should be made to improve the
quality of different processed products. It is also recommended that in using rosemary,
the level of 1 table spoon per 1 kilogram which may be just enough to add to the aroma
and flavor of the product. It is also recommended to use rosemary leaves in making
embutido. The study showed that embutido processed with rosemary leaves can improve
the quality in terms of aroma, flavor and acceptability.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
38
LITERATURE CITED
AL-SEREITI MR, Abu-Amer KM, Sen P. Pharmacology of rosemary (Rosmarinus
officinalis Linn.) and its therapeutic potentials. Indian J Exp Biol 1999 1999.
BURNHAM INSTITUTE FOR MEDICAL RESEARCH (BIMR) 2007. Rosemary
chicken protects your brain from free radicals. Retrieved January 1, 2009 from
http://www.sciencedaily.com/releases/2007/10/0710302210.htm
BOSWORTH, S. 2001. Rosemary. Retrieved April 08, 2004 from
http://spec.lib.vt.edu/culinary/CulinaryThymes/2001_02/02Rosemary.html
BURKHURD, P. R. 1999. "Plant-induced seizures: reappearance of an old p
problem". Journal of Neurology 246 (8): 667–670. doi:10.1007/s004150050429.
PMID 10460442.
BROWN D.1995. Encyclopedia of Herbs and their Uses. Dorling Kindersley, London.
CULPEPER 2004. Fewer toxins and more nutrients Retrieved August 23, 2008. from
www.ediblenature.com.
FALSETTO, S. 2009 "The Medicinal Herb Rosemary: A Plant Profile of Rosemary and
its
Healing
Properties"
Retrieved
July
14,
2009
from
http://medicinalplants.suite101.com/article.cfm/the_medicinal_herb_rosemary#ix
z0000000Kr
KEVILLE, K. 2007 “Aromatherapy: Rosemary." Retrieved March 06, 2009 from
HowStuffWorks.com.<http://health.howstuffworks.com/aromatherapy
rosemary.htm
HERST 2001. PDR for Herbal Medicines: Medical Economics Company.
MOSS, M. 2003. "Aromas of rosemary and lavender essential oils differentially a affect
cognition and mood in healthy adults". International Journal of Neuroscience
113 (1): 15–38. doi:10.1080/00207450390161903.
MUMTAZ.K.I. 2007. Method of food preservation and sterilization. Retrived from h
Http://www.Bawarchi.com/health/food-preserve1.hmtl.
EMBAR 2000. Nutrient content tables. Herbs and spices.retreivedMay 20, 2008 from
www.veganpeace.com.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
39
Appendix
Table 1. Appearance of Embutido
___ REPLICATION_______
TREATMENT_ I
II
III
TOTAL
MEAN
TO 1.6
1.48
1.52
4.6
1.5333
T1
1.6
1.4
1.16
4.16
1.3866
T2 1.68
1.76
1.44
4.88
1.6266
___________________________________________________________________________________________________________
TOTAL
4.88
4.64
4.12
13.84
1.5155
ANALYSIS OF VARIANCE
SOURCE OF DEGREES OF SUM OF MEAN OF COMPUTED P>F
VARIATION FREEDOM SQUARES SQUARES F
TREATMENT
2
0.08782222 0.0431111
1.65ns
0.2691
ERROR
6
0.600000
0.02666667
TOTAL
8
0.24782222
ns = Non significant
CV =10.7748
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
40
Appendix Table 2. Tenderness of Embutido
___ REPLICATION_______
TREATMENT_ I
II
III
TOTAL
MEAN
TO 1.68
1.5
1.28
4.46
1.4866
T1 1.6
1.14
1.16
4.16
1.3866
T2 1.72
1.36
1.32
4.4
1.4666
___________________________________________________________________________________________________________
TOTAL
5
4.26
3.76
12.96
1.4466
ANALYSIS OF VARIANCE
SOURCE OF DEGREES OF SUM OF MEAN OF COMPUTED P>F
VARIATION FREEDOM SQUARES SQUARES F
TREATMENT
2
0.01680000 0.00840000 0.18ns
0.8367
ERROR
6
0.27440000 0.04573333
TOTAL
8
ns = Non significant
CV = 14.78250
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
41
Appendix Table 3. Aroma of Embutido
___ REPLICATION_______
TREATMENT_ I
II
III
TOTAL
MEAN
TO 2.08
1.80
1.56
5.49
1.8133
T1 1.52
1.24
1.20
3.96
1.32
T2 1.40
1.36
1.48
4.24
1.4133
___________________________________________________________________________________________________________
TOTAL
5
4.4
4.24
13.64
1.5155
ANALYSIS OF VARIANCE
SOURCE OF DEGREES OF SUM OF MEAN OF COMPUTED P>F
VARIATION FREEDOM SQUARES SQUARES F
TREATMENT
2
0.41208889 0.20604444 6.07*
0.0362
ERROR
6
0.20373333 0.03395556
TOTAL
8
0.61582222
* = significant
CV = 12.15860
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
42
Appendix Table 4. Flavor of Embutido
___ REPLICATION_______
TREATMENT_ I
II
III
TOTAL MEAN
TO 1.52
1.4
1.32
4.24
1.4133
T1
1.32
1.24
1.28
3.84
1.28
T2 1.68 1.48 1.49 4.6 1.5333
___________________________________________________________________________________________________________
TOTAL
4.52
4.12
4.04
12.68
1.4088
ANALYSIS OF VARIANCE
SOURCE OF DEGREES OF SUM OF MEAN OF COMPUTED P>F
VARIATION FREEDOM SQUARES SQUARES F
TREATMENT
2
0.0963556
0.04881778 5.11* 0.0506
ERROR
6
0.5653333
0.00942222
TOTAL
8
0.15288889
* = significant
CV = 6.889694
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
43
Appendix Table 5. Acceptability of Embutido
___ REPLICATION_______
TREATMENT_ I
II
III
TOTAL MEAN
TO 1.60
1.48
1.52
4.6
1.5333
T1
1.40
1.36
1.24
4
1.3333
T2
1.76
1.72
1.44
4.92
1.64
___________________________________________________________________________________________________________
TOTAL
4.76
4.56
4.2
13.52
1.5022
ANALYSIS OF VARIANCE
SOURCE OF DEGREES OF SUM OF MEAN OF COMPUTED P>F
VARIATION FREEDOM SQUARES SQUARES F
TREATMENT
2
0.14542222 0.07271111 5.31*
0.0470
ERROR
6
0.08213333 0.01368889
TOTAL
8
0.22755556
* = significant
CV = 7. 788430%
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
44
Appendix Table 6. Total cost of processed embutido per kilogram (Php)
EMBUTIDO
EMBUTIDO
EMBUTIDO
PROCESSED
PROCESSED
PROCESSED
INGREDIENTS
WITHOUT
WITH 1 TBLSPN
WITH 2 TBLSPN
ROSEMARY
ROSEMARY
ROSEMARY
LEAVES
LEAVES
LEAVES
Refined salt
.14
.14
0.14
Condensed milk
22.16
22.16
22.16
Dried rosemary leaves -
11.56
23.12
Ground black pepper .50
.50
.50
Onions
4.44
4.44
4.44
Garlic
2.35
2.35
2.35
Raisins
15.38
15.38
15.38
Green peas
7.50
7.50
7.50
Hotdog
26.25
26.25
26.25
Flour
1.46
1.46
1.46
Cornstarch
1.27
1.27
1.27
Fresh eggs
8.33
8.33
8.33
Soy
0.67
0.67
0.67
Cheese
7.90
7.90
7.90
Sugar
1.19
1.19
1.19
Bread
4.33
4.33
4.33
Cooking oil
10.83
10.83
10.83
Carrots
13.00
13.00
13.00
Pork meat
190.00
190.00
190.00
Total cost of
Production (Php)
317.7
329.26
340.82
Gross Income
360
360
360
Net Income
42.3
41.8
42.3
ROI (%)
13.31
9.34
5.63
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
45
Appendix Table 7. Summary of numerical values and their corresponding verbal
description used in evaluating the different treatments
CHARACTERISTICS
NUMERICAL
INTERVAL VERBAL
RATING
DESCRIPTION
Appearance
1
1.00-1.49
Very pleasing
2
1.50-2.49
Pleasing
3
2.00-3.49
Slightly Dull
4
3.50-4.49
Dull
5
4.50-5.00
Very dull
Aroma
1
1.00-1.49
Desirable
2
1.50-2.49
Moderately desirable
3
2.00-3.49
Slightly desirable
4
3.50-4.49
Slightly undesirable
5
4.50-5.00
Undesirable
Tenderness
1
1.00-1.49
Very good
2
1.50-2.49
good
3
2.00-3.49
slightly tender
4
3.50-4.49
Slightly tough
5
4.50-5.00
very tough
Flavor
1
1.00-1.49
Very good
2
1.50-2.49
good
3
2.00-3.49
fair
4
3.50-4.49
poor
5
4.50-5.00
very poor
Acceptability
1
1.00-1.49
Like very much
2
1.50-2.49
Like moderately
3
2.00-3.49
Dislike
4
3.50-4.49
Moderately dislike
5
4.50-5.00
Dislike very much
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
46
Appendix A
Sample Score Card
Instruction: Please evaluate the following samples. Check your answer that best
describes the qualities of meat on the space provided. The best description
And 1 is the highest score.
Name: ______________
______________
REPLICATION 1
APPEARENCE
1
2
3
4
5
Very pleasing
Pleasing
Slightly dull
Dull
Very Dull
T0
R1
T1
R1
T2
R1
AROMA
1
2
3
4
5
Desirable
Moderately
Slightly
Slightly
Undesirable
Desirable
Desirable
Undesirable
T0
R1
T1
R1
T2
R1
TENDERNESS
1
2
3
4
5
Very Good
Good
Slightly
Slightly
Very
Tender
Tough
Tough
T0
R1
T1
R1
T2
R1
FLAVOR
1
2
3
4
5
Very Good
Good
Fair
Poor
Very Poor
T0
R1
T1
R1
T2
R1
ACCEPTABILITY
1
2
3
4
5
Like Very
Like
Dislike
Moderately
Dislike
Much
Moderately
Dislike
Very Much
T0
R1
T1
R1
T2
R1
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
47
Name: _____________
______________
REPLICATION 2
APPEARENCE
1
2
3
4
5
Very pleasing
Pleasing
Slightly dull
Dull
Very Dull
T0
R2
T1
R2
T2
R2
AROMA
1
2
3
4
5
Desirable
Moderately
Slightly
Slightly
Undesirable
Desirable
Desirable
Undesirable
T0
R2
T1
R2
T2
R2
TENDERNESS
1
2
3
4
5
Very Good
Good
Slightly
Slightly
Very
Tender
Tough
Tough
T0
R2
T1
R2
T2
R2
FLAVOR
1
2
3
4
5
Very Good
Good
Fair
Poor
Very Poor
T0
R2
T1
R2
T2
R2
ACCEPTABILITY
1
2
3
4
5
Like Very
Like
Dislike
Moderately
Dislike
Much
Moderately
Dislike
Very Much
T0
R2
T1
R2
T2
R2
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
48
Name: _______________
_______________
REPLICATION 3
APPEARANCE
1
2
3
4
5
Very pleasing
Pleasing
Slightly dull
Dull
Very Dull
T0
R3
T1
R3
T2
R3
AROMA
1
2
3
4
5
Desirable
Moderately
Slightly
Slightly
Undesirable
Desirable
Desirable
Undesirable
T0
R3
T1
R3
T2
R3
TENDERNESS
1
2
3
4
5
Very Good
Good
Slightly
Slightly
Very
Tender
Tough
Tough
T0
R3
T1
R3
T2
R3
FLAVOR
1
2
3
4
5
Very Good
Good
Fair
Poor
Very Poor
T0
R3
T1
R3
T2
R3
ACCEPTABILITY
1
2
3
4
5
Like Very
Like
Dislike
Moderately
Dislike
Much
Moderately
Dislike
Very Much
T0
R3
T1
R3
T2
R3
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
AMCAY, JENALYN B. November 2009. Evaluation of Embutido Processed with dried
“Rosemary” leaves. Benguet State University, Trinidad Benguet.
Adviser: Samuel Crescencio S. Arcellana, Msc
ABSTRACT
This study was conducted at the Meat Laboratory Section, Department of Animals
Science, College of Agriculture, Benguet state University to determine the acceptability of
embutiod processed dried rosemary leaves and the cost of producing the processed products.
A total of 25 panelists were invited to evaluate the processed embutido without dried
rosemary leaves as well as that which was processed with different levels of dried rosemary
leaves. The panels of tasters are composed of five persons from the students, teachers,
housewives, food servers and dieticians. Three replications were conducted for each treatment
and tasting sessions. The processed embutido were evaluated based on their appearance, aroma,
tenderness, flavor and acceptability.
Statistical analysis revealed significant differences in terms of aroma, flavor and
acceptability. It shows no significant differences in terms of appearance and tenderness. As for
the aroma, embutido processed with 1 table spoon and 2 tablespoons of rosemary was rated with
desirable and embutido processed without rosemary leaves was rated with moderately desirable
by the panelist during the organoleptic rating. For the flavor, the panelist had a verbal description
of very good in the embutido processed without and embutido processed with 1 tablespoon of
rosemary leaves while for the embutido
Processed with 2 tablespoons of rosemary it was rated with good. For the acceptability, like
moderately was the verbal description for the embutido processed without and embutido
processed with 2 tablespoons of rosemary leaves and for the embutido processed with 1
tablespoon of rosemary leaves it was rated with like very much. For the appearance, embutido
processed with 1 tablespoon of rosemary leaves was rated with very pleasing and embutido
processed without and embutido processed with 2 tablespoons of rosemary leaves was rated with
pleasing. As for the tenderness, all the three treatment were rated with very good.
As for the return on investment shows that embutido without rosemary had the highest
return on investment with 13.31% followed by the embutido processed with 1 tablespoon of
dried rosemary leaves with 9.34% and embutido processed with 2 tablespoon of dried rosemary
leaves with 5.63%. The cost of production in embutido processed without embutido had the
lowest cost with 317.7, embutido processed with 1 tablespoon of rosemary with 329.26 and
embutido processed with 2 tablespoon of rosemary with 340.82 had the highest cost of
production. The cost of production was more or less the same except from the level of rosemary
added. The more rosemary added the higher the expenses.
1
INTRODUCTION
Meat processing is a practice done by many people more than a thousand years
ago. In the early age, the most common are salting, drying and smoking. While for
today’s generation, freezing and curing are also done wherein some preservatives are
mixed in processed meat products. This is done to preserve meat for future use. The meat
is treated to preserve freshness, frozen to keep it from being spoiled by bacteria, and
shipped to consumer markets.
Many processed meat products in our days have almost the same ingredients but
the only difference is in the taste of the products that are having different spices. Iron,
zinc, selenium, copper and other essential nutrients are found in the meat especially in the
lean portion. Meat is generally source of the water soluble B complex group but a poor
source of vitamin C and vitamin A, D, E and K. pork contains higher levels of the B
complex vitamins than beef and poultry. Meat is also a good source of iron and
phosphorous. The higher amounts of nutrients contained in meat made it a vital part of
the human diet.
Rosemary (Rosmarinus officinalis) is a woody, perennial herb with fragrant
evergreen needle-like leaves. It is native to the Mediterranean region. It is a member of
the mint family Lamiaceae, which also includes many other herbs. Forms range from
upright to trailing; the upright forms can reach 1.5 m (4 ft 11 in) tall, rarely 2 m
(6 ft 7 in).The leaves are evergreen, 2–4 cm (0.79–1.6 in) long and 2-5 mm broad, green
above, and white below with dense short woolly hairs. The flowers are variable in color,
being white, pink, purple, or blue. (Al-sereiti, 1999)
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The botanical name Rosmarinus is derived form the old Latin for 'dew of the sea',
a reference to its pale blue dew-like flowers and the fact that it is often grown near the
sea. It is a symbol or remembrance and friendship, and is often carried by wedding
couples as a sign of love and fidelity. Tradition says that rosemary will grow for thirty-
three years, until it reaches the height of Christ when he was crucified, then it will die.
Sprigs of rosemary were placed under pillows at night to ward off evil spirits and bad
dreams. The wood was used to make lutes and other musical instruments.
Rosemary is one of the oldest herbs known to man. It is a member of the mint
family. Cooks from earliest times have used it because it was believed that rosemary
would increase memory. Rosemary also has many uses outside the kitchen. Brides have
worn wreaths made of rosemary and Shakespeare immortalized rosemary in Hamlet as a
symbol of remembrance and fidelity. Rosemary was often carried in the handles of
walking sticks and sniffed while traveling and it was also burned in sick chambers to
purify the air.
Rosemary is an extremely useful herb, with many culinary, medicinal and
aromatherapy attributes. Rosemary stimulates the central nervous system and circulation
making it beneficial for low blood pressure and sluggishness. The essential oil can be
diluted for topical use to alleviate the pain of sprains, arthritis, sciatica and neuralgia.
In meat processing we can used this herb to fight against some sickness and
illness. We can also use this for prevention of diseases, in other countries they are using
this herb for medicinal purpose and not just for main traditional way.
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This study was conducted to encourage people to utilize people rosemary because
of its higher nutritional value, better taste and perhaps alters consumption patterns away
from less healthy choices. It also provides the basic information to food processors and
persons who engage in meat processing especially in embutido making.
The objectives of this study is to determine the acceptability of embutido
processed with rosemary, to determine the production cost and profitability of processed
embutido with rosemary and to determine the shelf life of the product.
This study was conducted at the Meat processing laboratory, Department of
Animal Science, College of Agriculture, Benguet State University, La Trinidad Benguet
from April to May 2009.
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REVIEW OF LITERATURE
Mumtaz (2007) stated that right from the prehistoric ages, man has adopted
various techniques for the preservation of food. Techniques used for the preservation of
foods attempt to protect food from getting spoiled due to yeast, mould, bacteria, contact
with rodents, cockroaches or lizard. But it was also stated that there is no doubt that fresh
food is always better than the preserved food. But it would not be possible as well as
practice to have always fresh.
Keville (2007) said that there are three major chemotypes of Rosemary available
on the market today and each one has a different chemical breakdown. Rosmarinus
officinalis ct. cineole is the rosemary most commonly available it contains around 30%
oxides (1, 8-cineole), 30% monoterpenes (pinene, camphene, myrcene, limonene,
cymene), 25% ketones (campher, carvone, thujone, octanone), as well as some alcohols,
esters and sesquiterpenes. Rosmarinus officinalis ct. camphor contains much higher
percentage camphor and a lower percentage cineole. Rosmarinus officinalis ct. verbenone
main chemical constituents are bornyl acetate (esters), alpha-pinene 15-34%, beta-pinene,
camphene, myrcene, limonene, alpha-terpinene, terpanolene (monoterpens), borneol from
a trace to 7% (alcohol), verbenone 15 — 37%, camphor 1 — 19% (ketones), 1,8-cineole
from a trace — 20% (oxide). Rosemary is a good source of the minerals iron and
calcium, as well as dietary fiber. Fresh has 25% more manganese (which is somehow lost
in the process of drying) and a 40% less calcium and iron, probably due to the higher
water content. Principal constituents of rosemary are borneol, camphene, camphors,
cineol, verbenone, pinenes, limonene, linalol, terpineol. The volatile oils contents of
rosemary are cineole and borneol, camphor, flavonoids, rosmarinic, acid, slicylates.
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Burkhard (1999) stated that rosemary in culinary or therapeutic doses is generally
safe; however, precaution is necessary for those displaying allergic reaction or prone to
epileptic seizures. Rosemary essential oil may have epileptogenic properties, as a handful
of case reports over the past century have linked its use with seizures in otherwise healthy
adults or children. Rosemary essential oil is potentially toxic if ingested. Large quantities
of rosemary leaves can cause adverse reactions, such as coma, spasm, vomiting, and
pulmonary edema (fluid in the lungs) that can be fatal. Avoid consuming large quantities
of rosemary if pregnant or breastfeeding.
Brown (1995) stated that rosemary has many uses besides culinary. It is used as a
medicinal, an aromatic, an ornamental in the landscape, as a dye, in cosmetics, and as a
houseplant. Rosemary essential oil adds a piney scent to soaps, creams, lotions, perfumes,
and toilet water. It is a stimulating herb and makes a wonderful herbal bath when you feel
worn out and want to get your blood flowing under your skin again. Just put some in a
muslin bag and get in the tub with it. You can also treat yourself to a cleansing and pick-
me-up facial steam with a strong infusion. Blend it in potpourri. It can be woven into
wreaths and garlands. Rosemary sachets are very nice for scenting drawers. Dry needles
can be added to other herbs and made into closet sachets to repel moths. These smell a lot
better than mothballs and are not toxic. It yields a green dye. Medicinally, a warm tea is
good for colds, flu, rheumatic pain, indigestion, and as a stimulating drink for headache
and fatigue. It is antiseptic and promotes sweating and the flow of bile. It acts as an
antidepressant, a circulatory stimulant, and a tonic for the nervous system and the heart. It
is a rich source of vitamin A and vitamin C, Phosphorous, iron, magnesium, and zinc.
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It also has antioxidant properties. A strong infusion makes an antiseptic mouthwash and
gargle. The essential oil can be used externally as an ingredient in salves for arthritis and
to soothe aching muscles. Extracts are found in shampoos. A hair rinse of a strong
infusion can help dandruff and is good for dark hair. Do not use the pure oil internally.
Like all medicinal plants, be cautious when using as a healing herb. The essential oil
should not be used internally and when used externally, it should be diluted as is true for
all essential oils except lavender. It should not be used in pregnancy, as it is a uterine
stimulant. Large doses are irritating to the kidneys and stomach, but used in lesser
amounts as a seasoning, it is perfectly safe.
Falsetto (2009) stated that rosemary is an extremely useful herb, with many
culinary, medicinal and aromatherapy attributes. Rosemary stimulates the central nervous
system and circulation making it beneficial for low blood pressure and sluggishness. The
essential oil can be diluted for topical use to alleviate the pain of sprains, arthritis, sciatica
and neuralgia.
According to Herbst (2001) said that rosemary leaves have a bitter, astringent
taste, which complements a wide variety of foods. The herb can be obtained in whole-leaf
form, fresh or dried, as well as in powdered form. A tisane can also be made from them.
When burned they give off a distinct mustard smell, as well as a smell similar to that of
burning which can be used to flavor foods while barbecuing. Among dishes where
rosemary is used as a seasoning are soups, vegetables, meats such as lamb, fish and egg
dishes, stuffing and dressings, and fruit salads. Rosemary is extremely high in iron,
calcium, and Vitamin B6.
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Culinary use. Bosworth (2001) stated that rosemary are numerous including using
its flowers in salads. This herb is a wonderful compliment to meat dishes, especially lamb
and pork. It can also be used to flavor baked potatoes, bread and in herb butter for
vegetables. The stems can be used as skewers after removing the leaves. Dried sprigs of
rosemary can be tossed on barbecue coals or into wood fires for aromatic grilling.
Rosemary being a fragrant herb can efficiently enhance the flavor of any food, be it
savory or sweet to which it is added. In general, rosemary can be used in a wide variety
of culinary preparations, like for example, to season lamb, rabbit, veal, pork, sausages, as
well as poultry, egg dishes, fish, pickles and shellfish, rosemary is also added to jellies,
fruit jams, and cookies. Salads and vegetable dishes that need asparagus, cauliflower,
broccoli, eggplants, green beans and peas, zucchini and potatoes, can use rosemary for
that extra special flavor. Herb breads and biscuits can derive the benefit of the flavor that
rosemary will bring to the dish being prepared. However, one must remember that the
flavor can be quite strong, and therefore, the herb must be used only sparingly. They have
a bitter, astringent taste, which complements a wide variety of foods.
Medicinal uses. Falsetto (2009) stated that rosemary is distilled into a valuable
essential oil from the steam distillation of the flowers; Rosemary has healing properties
of being pain relieving, restorative, stimulating, and anti-bacterial, decongestant, diuretic
and anti-fungal. Rosemary is used in the treatment of muscular pain, rheumatism,
circulation problems, mental fatigue, nervous exhaustion, cellulite, arthritis, colds,
bronchitis, fluid retention, and sinusitis is suitable for dry, mature skin and acne.
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Rosemary tea can remove headache, colic, colds and nervous disease and may
also lift nervous depression. Rosemary is said to stimulate the memory and may be useful
in restoring memory loss. Rosemary is also reputed to increase hair growth by stimulating
the oily secretions of the hair follicles. It is mainly applied externally as a hair lotion
which is said to prevent baldness and the formation of dandruff. The oil is used externally
as a rubefacient and is added to loniments for fragrance and stimulant properties.
Rosemary consumption improves digestion, fights against obesity, liver diseases,
gastritis, cholesterolemia, bronchic asthma, edemas, and adjusts fast heart beats caused
especially by irritability, coffee or tobacco excess. Because of its antiseptic and tonic
properties, rosemary is extremely beneficial in cases of fainting, influenza, hangovers,
asthma, bronchitis, cramps, constipation, cystitis, headaches, polypus, colds, cough,
sinusitis or muscular pains. The plant also has a good influence on the blood circulation
and blood pressure. As a natural fortifier, rosemary is extremely efficient during
convalescence because it increases energy and optimism, also being recommended in
cases of asthenia. For long term periods it fortifies and revitalizes the body.
Culpeper (2004) said that it has been used as a circulatory stimulant (treatment of
blood pressure problems), antibacterial and antifungal oil, digestive stimulant, liver tonic,
reduction of excessive menstrual flow, and is said to have cancer-inhibiting effects.
Moss (2003) he said that when the smell of rosemary was pumped into cubicles
where people were working, those people showed improved memory, though with slower
recall.
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BIMR (2007) said that rosemary contains a number of potentially biologically
active compounds, including antioxidants such as carnosic acid and rosmarinic acid.
Other bioactive compounds include caffeic acid, ursolic acid, betulinic acid,
rosmaridiphenol, and rosmanol. The results of a study suggest that carnosic acid, found in
rosemary, may shield the brain from free radicals, lowering the risk of strokes and
neurodegenerative diseases like Alzheimer's and Lou Gehrig's.
Aromatherapy and Essential Oils Use
Falsetto (2009) stated that the essential rosemary oil is a main ingredient in the
industry of cosmetic products because of its analgesic, aromatizing, anti-inflammatory,
peripheral blood circulation stimulating, antimicrobial and hair fall preventing action.
Adding a few drops in a votive light or in the bath water, the essential rosemary oil is
adequate for states of anxiety, headaches, debility, and weakness. It acts through
unblocking the interior energies and in aromatherapy it is believed to help improve
relationships with others. This essential oil helps to clear the mind, sharpen the memory
and boost the central nervous system. In the body it helps to clear respiratory congestion,
including sinuses and relieving catarrh and asthma. Its analgesic properties are useful for
treating rheumatism, arthritis and sore stiff muscles. Furthermore, it stimulates the liver
and gall bladder and helps to lower high blood sugar. On the skin, it has a tightening
effect and reduces bloating and puffiness. In hair care, it stimulates hair growth and fights
scalp problems. It has analgesic, antidepressant, astringent, carminative, cephalic,
cholagogue, cordial, digestive, diuretic, emmenagogue, hepatic, hypertensive, nervine,
rubefacient, stimulant, sudorific and tonic properties.
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Embar (2000) stated that the nutrient content of 1 serving or 2 tablespoon (3.4g)
of fresh rosemary and 1 serving or 1 tablespoon (1.2 g) of dried rosemary is as
Follows: ( www. Veganpeace.Com) (2005)
Macronutrients
Fresh Rosemary Dried Rosemary
Serving Size
2 tbsp (3.4g)
1 tsp (1.2g)
Calories (kcal)
4
4
Protein (g)
0.11
0.06
Total Fat (g)
0.20
0.18
Total Carbohydrates (g)
0.70
0.77
Dietary Fiber (g)
0.5 (2%)
0.5 (2%)
Vitamins
Vitamin C (mg)
0.7 (1%)
0.7 (1%)
Thiamin (mg)
0.001
0.006
Riboflavin (mg)
0.005
0.005
Niacin (mg)
0.031
0.012
Pantothenic Acid (mg)
0.027
-
Vitamin B6 (mg)
0.011 (1%)
0.021 (1%)
Folate (mcg)
4 (1%)
4 (1%)
Vitamin A (IU)
99 (2%)
38 (1%)
Minerals
Calcium (mg)
11 (1%)
15 (2%)
Iron (mg)
0.23 (1%)
0.35 (2%)
Magnesium (mg)
3 (1%)
3 (1%)
Phosphorus (mg)
2
1
Potassium (mg)
23 (1%)
11
Sodium (mg)
1
1
Zinc (mg)
0.03
0.04
Copper (mg)
0.010 (1%)
0.007
Manganese (mg)
0.033 (2%)
0.022 (1%)
Selenium (mcg)
-
0.1
Fatty Acids
Saturated Fat (g)
0.096
0.088
Monounsaturated Fat (g)
0.039
0.036
Polyunsaturated Fat (g)
0.031
0.028
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MATERIALS AND METHODS
In the study, six kilos ground pork was used. Four and one fifth lean and one and
one fifth fat. The other seasoning ingredients and spices used in the preparation are the
following: refined salt, ground black pepper, chopped onions and garlic, soy, sugar,
cornstarch, raisins, condensed milk, green peas, hotdog, eggs, cheese, bread, carrots, and
dried rosemary. The materials includes the following: weighing scale, cooking stove,
refrigerator, steamer, mixing bowl, measuring spoons and cups, chopping board, knives,
pan, and spatula.
Experimental treatment. There were three treatments in the study and each
treatment was replicated three times.
The treatments used are as follows:
T0= embutido without rosemary (Standard)
T1= embutido with rosemary (1 tablespoon), (Figure 3)
T2= embutido with rosemary (2 tablespoon), Figure 4)
All of the three treatments used the same ingredients of the same levels. The only
difference was the level of dried rosemary leaves that was added. In the treatment 0 or the
standard, no dried rosemary leaves was added, treatment 1 was added with 1 tablespoon
of dried rosemary leaves and the treatment 2 was added with 2 tablespoons of dried
rosemary leaves. Figures 1 shows fresh and dried rosemary leaves while figure 2 shows 1
tablespoon and 2 tablespoons of dried rosemary leaves.
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Figure 1. Fresh and dried rosemary leaves
Figure 2. 1 tablespoon and t tablespoons of dried rosemary leaves
The ingredients used were as follows:
1 tablespoon refined salt
2 tablespoon finely chopped carrot
2-4 tablespoon corn starch
3 tablespoon ground black pepper
3 tablespoon of soy
2 tablespoon raisins
1 tablespoon of sugar
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1 ¼ tablespoon chopped onions
1 ¼ tablespoon chopped garlic
2 tablespoon milk condensed milk
5 piece fresh egg
¼ cup cheese
5-8 pcs of loaf bread
½ kilo of hotdog
1 cup of green peas
The said ingredients ware mixed thoroughly. The resulting mixtures of each
treatment are shown in (Figure 5, Figure 6 and Figure 7).
Figure 5. Mixture of all ingredients without rosemary
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Figure 6. Mixture with 1 tablespoon of rosemary
Figure 7. Mixture with 2 tablespoon of rosemary
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Embutido making. In a large bowl, mixed the meat, pickles, chopped onions, raisins,
peas, chopped carrot, potato starch, sugar, milk powder are combined until tacky. Salt
and pepper were added to taste. After seasoning, fresh beaten eggs were added and mix
thoroughly. Slice hard-cooked egg and cheese on top of mixture. This was then molded
using a cylindrical molder about 4 inches in diameter, wrapped in foil then steamed for an
hour. The steamed product was allowed to cool, unwrapped and then deep fried until
golden brown before being sliced and was served to the taste panel.
Figure 8. Processed embutido without dried rosemary leaves after steaming.
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Figure 9. Processed embutido with 1tablespoon of dried rosemary leaves after steaming
Figure 10. Processed embutido with 2 tablespoons of dried rosemary after steaming.
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Organoleptic test. The cooked samples were brought to the panelist for taste
evaluation and acceptability test on different days. Each panelist drinks after tasting the
first sample that was presented to wash away the taste of any previous samples. The
panelists were composed of 5 housewives, 5 teachers, 5 dieticians, 5 students and 5 food
servers. The members of the panelist were given a score card to write down their
respective ratings for each product. Organoleptic test was done three times to compose
three replicates per treatment.
Figure 11. Processed embutido without dried rosemary after deep frying
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Figure 12. Processed embutido with 1 tablespoon of dried rosemary after deep frying.
Figure 13. Processed embutido with 2 tablespoons of dried rosemary after deep frying.
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Shelf life evaluation. The study revealed that under room temperature, the
processed products are still in their consumable state. There were no sign of spoilage and
molds. On the fourth day (June 1, 2009), all the treatments were no longer in their
consumable state. Treatment 0 and treatment 1 had white and black spots on the surface
while in treatment 2 white spots are present in the surface. Day fifth (June 2, 2009) all the
three treatments were already started to smell rancid and the number of black and white
spots increases. There is also a presence of gray spots. Day sixth (June 3, 2009) treatment
0, treatment 1, and treatment 2 had a strong smell of rancidity. Day seventh (June 4,
2009) all the treatment had molds over the product and presence of ooze that causes the
watery appearance of the product. Embutido from the refrigerator reach until 28 days to
rancid with pale white in appearance. Rosemary doesn’t help in the preservation of
embutido because the contents of rosemary are just for aroma and the flavor of the
product. Figures 14 to 26 are a documentation of the changes that happened to the
product during the shelf life evaluation.
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Figure 14. Embutido without Rosemary at day 5 (June 02, 2009)
Figure 15. Embutido with 1 tablespoon Rosemary at day 5 (June 02, 2009)
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Figure 16. Embutido with 2 tablespoons Rosemary at day 5 (June 02, 2009)
Figure 17. Embutido with out Rosemary at day 6 (June 03, 2009)
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Figure 18. Embutido with 1 tablespoon Rosemary at day 6 (June 03, 2009)
Figure 20. Embutido with 2 tablespoons Rosemary at day 6 (June 03, 2009)
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Figure 21. Embutido with out Rosemary at day 8 (June 05, 2009)
Figure 22. Embutido with 1 tablespoon Rosemary at day 8 (June 05, 2009)
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Figure 23. Embutido with 2 tablespoon Rosemary at day 8 (June 05, 2009)
Figure 24. Embutido without Rosemary at day 9 (June 06, 2009)
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Figure 25. Embutido with 1 tablespoon Rosemary at day 9 (June 06, 2009)
Figure 26. Embutido with 2 tablespoon Rosemary at day 9 (June 06, 2009)
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The data gathered were the following:
1. Appearance of the product. This was evaluated using the scale below:
Score
Remarks
1
Very pleasing
2
Pleasing
3
Slightly dull
4
Dull
5
Very dull
2. Aroma of the product. This was evaluated using the scale below:
Score
Remarks
1
Desirable
2
Moderately desirable
3
Slightly desirable
4
Slightly undesirable
5
Undesirable
3. Tenderness of the product. This was evaluated using the scale below:
Score
Remarks
1
Very good
2
Good
3
Slightly tender
4
Slightly tough
5
Very tough
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4. Flavor of the product. This was evaluated using the scale below:
Score
Remarks
1
Very good
2
Good
3
Fair
4
Poor
5
Very poor
5. Acceptability of the product. This was evaluated using the scale below:
Score
Remarks
1
Like very much
2
Like moderately
3
Dislike
4
Moderately dislike
5
Dislike very much
Data computed
1. Total cost of production (TCP). This was computed by getting the total direct
cost, which was done by adding the total cost of the meat and all the ingredients.
2. Net income (NI). This was obtained by subtracting the TCP from the sales of
the processed products.
3. Return on investment (ROI). This was obtained by dividing the TCP by NI and
multiplied by 100.
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Data Analysis
Analysis of variance and Duncan’s Multiple Range Test (DMRT) was used to
determine the differences between treatment means. The date rendered by the panelist
were recorded, tabulated and analyzed for any significance using this test. The samples
were compared using verbal rating shown in Appendix Table 7.
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RESULTS AND DISCUSSIONS
APPEARANCE
Table 1 shows the appearance of the processed embutido with different levels of
rosemary leaves. Result show that embutido processed with 1 table spoon of rosemary
was rated with very pleasing. Embutido processed without rosemary leaves and embutido
processed with 2 tablespoon rosemary were rated with pleasing. Comparing the three
treatments, embutido processed with 1 tablespoon of rosemary leaves had the very
pleasing appearance compare to the other treatments.
Statistical analysis shows no significant differences among treatments. There is a
difference in numerical and verbal description but it is not enough to cause a significant
deviation. It also sows that addition of rosemary leaves do not cause any appearance to
the embutido.
Table 1. Appearance of embutido
NUMERICAL
TREATMENT
MEAN
VERBAL RATING
TO= embutido without rosemary
1.5333a
Pleasing
T1= embutido with 1 tbsp rosemary
1.3867a
very pleasing
T2= embutido with 2 tbsp rosemary
1.6267a
Pleasing
Means with the same letter are not significantly different at 5 % DMRT
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AROMA
Table 2 revealed the result of the aroma as affected by different treatments. It
shows that embutido processed with 1 tablespoon of dried rosemary leaves and embutido
processed with 2 tablespoons of rosemary were rated by the panelist with desirable in the
organoleptic rating. Embutido with 1 and 2 tablespoons of rosemary leaves were both
desirable but based on the numerical value, embutido processed with 2 tablsespoon of
rosemary leaves had the highest value for aroma, and moderately desirable was the verbal
description for embutido processed without rosemary leaves.
Statistical analysis revealed significant differences among treatment, embutido
processed with 1 table spoon of rosemary leaves are not significantly different from
embutido processed with 2 tablespoons of rosemary, but treatment 1 and 2 are
significantly different from treatment 0 embutido processed without rosemary leaves. It
also shows that embutido processed with rosemary leaves gave desirable aroma to the
product.
Table 2. Aroma of embutido
NUMERICAL
TREATMENT
MEAN
VERBAL RATING
TO= embutido without rosemary
1.8133a
Moderately desirable
T1= embutido with 1 tbsp rosemary
1.3200b
Desirable
T2= embutido with 2 tbsp rosemary
1.4133b
Desirable
Means with the same letter are not significantly different at 5 % DMRT
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FLAVOR
Table 3 shows the result of embutido processed with different levels of rosemary
leaves affecting the flavor of the product. In the organoleptic rating, embutido without
rosemary and embutido processed with 1 table spoon of rosemary were rated with very
good. While embutido processed with 2 tablespoons of rosemary was rated with good by
the taste of panelist.
Statistical analysis revealed significant differences among treatments. It also
shows that embutido processed with 1 tablespoon of rosemary leaves do not differ
significantly from embutido processed without rosemary leaves. Embutido processed
with 2 tablespoon of rosemary do not differ significantly from embutido processed
without rosemary leaves, but embutido with 1 tablespoon of rosemary significantly differ
from embutido processed with 2 tablespoons of rosemary leaves. Addition of rosemary
leaves affects the flavor of the embutido.
Table 3. Flavor of embutido
TREATMENT NUMERICAL
VERBALRATING
MEAN
TO= embutido without rosemary
1.4133ab
Very good
T1= embutido with 1 tblsp rosemary
1.2800b
Very good
T2= embutido with 2 tblsp rosemary
1.5333a
Good
Means with the same letter are not significantly different at 5 % DMRT
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
32
TENDERNESS
Table 4 Shows that embutido in the different treatment were all rated as very good
by the panelist. Numerically they had differences, embutido processed without rosemary
leaves ha 1.4867, embutido processed with 1 tablespoon of rosemary had 1.3867 and
embutido processed with 2 tablespoons of rosemary had 1.4667. Tenderness shows no
difference among the treatment based on the verbal description during the organoleptic.
Statistical analysis revealed no significant differences among the treatments. It also
implies that embutido processed with and without rosemary leaves had similar tenderness
numerically and verbally. Addition of rosemary leaves do not affect and contribute on the
tenderness of the processed embutido.
Table 4. Tenderness of embutido
TREATMENT
NUMERICAL VERBAL RATING
MEAN
TO= embutido without rosemary
1.4867a
very good
T1= embutido with 1 tbsp rosemary
1.3867a
Very good
T2= embutido with 2 tbsp rosemary
1.4667a
Very good
Means with the same letter are not significantly different at 5 % DMRT
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
33
ACCEPTABILITY
Table 5 shows the evaluation of acceptability of the different treatment processed
product with different levels of dried rosemary leaves. In using rosemary leaves, it shows
numerical differences in the organoleptic rating by the taste panels. Embutido processed
with 1 tablespoon of dried rosemary leaves was rated with like very much. Embutido
processed without dried rosemary leaves and embutido processed with 2 tablespoons of
dried rosemary leaves were rated with like moderately by the panelist. Embutido with 1
tablespoon of rosemary was likely much accepted than the other treatments.
Statistical analysis revealed that there were significant differences among the
treatments. Embutido processed with 1 tablespoon of rosemary do not differ from
embutido processed without rosemary, also Embutido processed with 2 tablespoons of
rosemary do not significantly differ from embutido processed without rosemary leaves.
While embutido processed 1 tablespoon of rosemary significantly differ from embutido
processed with 2 tablespoon of rosemary leaves as was shown in the table. It also implies
that addition of dried rosemary leaves can improve the acceptability of the product.
Table 5. Acceptability of embutido
TREATMENT
NUMERICAL VERBAL RATING
MEAN
TO= embutido without rosemary
1.5333ab
Like moderately
T1= embutido with 1 tbsp rosemary
1.3333b
Like very much
T2= embutido with 2 tbsp rosemary
1.6400a
Like moderately
Means with the same letter are not significantly different at 5% DMRT
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
34
Return on Investment
Table 6 Shows the sales, expenses, net income and the return on investment in
making the processed embutido with different levels of dried rosemary leaves. The costof
production shows that embutido without dried rosemary leaves had the lowest cost of
production with 317.7. Embutido processed with 1 tablespoon of dried rosemary leaves
had 329.26 and embutido processed with 2 tablespoon of dried rosemary leaves had the
highest cost of production with 340.82. This is expected because all of the ingredients are
the same expects for the level of dried rosemary leaves that has been added.
The return on investment shows that embutido processed without rosemary had
the highest return on investment of 13.31% followed by embutido processed with 1
tablespoon of dried rosemary leaves of 9.34% and embutido processed with 2
tablespoons of dried rosemary leaves of 5.63%.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
35
Table 6. Return on Investment (%)
TREATMENT
SALES
EXPENSES
NET
ROI
(Php) (Php)
INCOME
(%)
(Php)
Processed embutido
Without rosemary
360
317.7
42.3
13.31
Processed embutido
With 1 tablespoon of
Roseamary
360
329.26
41.8
9.34
Processed embutido
With 2 tablespoons of
Rosemary
360
340.82
42.3
5.63
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
36
SUMMARY, CONCLUSION AND RECOMMENDATION
Summary
This was conducted at the Meat Processing Laboratory Section,
Department of Animal Science, College of Agriculture, Benguet State University, La
Trinidad Benguet. The study was conducted to determine the acceptability of embutido
processed with rosemary, to determine the production cost and profitability of processed
embutido with rosemary and to determine the shelf life of the product. A total of 25
panelists were invited to evaluate the processed embutido without dried rosemary leaves
as well as that which was processed with different levels of dried rosemary leaves. The
panels of tasters are composed of five persons from the students, teachers, housewives,
food servers and dieticians.
Results of the statistical analysis of the study revealed that there were significant
difference between the aroma, flavor and acceptability. As for the aroma, embutido
processed with 1 table spoon and 2 tablespoons of rosemary was rated with desirable and
embutido processed without rosemary leaves was rated with moderately desirable by the
panelist during the organoleptic rating. For the flavor, the panelist had a verbal
description of very good in the embutido processed without and embutido processed with
1 tablespoon of rosemary leaves while for the embutido processed with 2 tablespoons of
rosemary it was rated with good. For the acceptability, like moderately was the verbal
description for the embutido processed without and embutido processed with 2
tablespoons of rosemary leaves and for the embutido processed with 1 tablespoon of
rosemary leaves it was rated with like very much. For the appearance, embutido
processed with 1 tablespoon of rosemary leaves was rated with very pleasing and
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
37
embutido processed without and embutido processed with 2 tablespoons of rosemary
leaves was rated with pleasing. As for the tenderness, all the three treatment were rated
with very good. There were no significant differences in terms of appearance and
tenderness as was based on the statistical analysis.
Embutido with and without dried rosemary leaves were generally accepted by the
twenty five panelists in terms of appearance, aroma, tenderness, flavor and acceptability.
Conclusion
Based on the result of the study, it is therefore concluded that rosemary leaves can
be used as a spices ingredients to other processed product not just to embutido. Based on
the aroma, flavor and acceptability of embutido processed with rosemary, this can help to
improve the quality of processed products to compete with the commercial ones that were
bought in the market. Embutido processed with rosemary are better compared to
embutido without rosemary.
Recommendation
It is therefore recommended that further study should be made to improve the
quality of different processed products. It is also recommended that in using rosemary,
the level of 1 table spoon per 1 kilogram which may be just enough to add to the aroma
and flavor of the product. It is also recommended to use rosemary leaves in making
embutido. The study showed that embutido processed with rosemary leaves can improve
the quality in terms of aroma, flavor and acceptability.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
38
LITERATURE CITED
AL-SEREITI MR, Abu-Amer KM, Sen P. Pharmacology of rosemary (Rosmarinus
officinalis Linn.) and its therapeutic potentials. Indian J Exp Biol 1999 1999.
BURNHAM INSTITUTE FOR MEDICAL RESEARCH (BIMR) 2007. Rosemary
chicken protects your brain from free radicals. Retrieved January 1, 2009 from
http://www.sciencedaily.com/releases/2007/10/0710302210.htm
BOSWORTH, S. 2001. Rosemary. Retrieved April 08, 2004 from
http://spec.lib.vt.edu/culinary/CulinaryThymes/2001_02/02Rosemary.html
BURKHURD, P. R. 1999. "Plant-induced seizures: reappearance of an old p
problem". Journal of Neurology 246 (8): 667–670. doi:10.1007/s004150050429.
PMID 10460442.
BROWN D.1995. Encyclopedia of Herbs and their Uses. Dorling Kindersley, London.
CULPEPER 2004. Fewer toxins and more nutrients Retrieved August 23, 2008. from
www.ediblenature.com.
FALSETTO, S. 2009 "The Medicinal Herb Rosemary: A Plant Profile of Rosemary and
its
Healing
Properties"
Retrieved
July
14,
2009
from
http://medicinalplants.suite101.com/article.cfm/the_medicinal_herb_rosemary#ix
z0000000Kr
KEVILLE, K. 2007 “Aromatherapy: Rosemary." Retrieved March 06, 2009 from
HowStuffWorks.com.<http://health.howstuffworks.com/aromatherapy
rosemary.htm
HERST 2001. PDR for Herbal Medicines: Medical Economics Company.
MOSS, M. 2003. "Aromas of rosemary and lavender essential oils differentially a affect
cognition and mood in healthy adults". International Journal of Neuroscience
113 (1): 15–38. doi:10.1080/00207450390161903.
MUMTAZ.K.I. 2007. Method of food preservation and sterilization. Retrived from h
Http://www.Bawarchi.com/health/food-preserve1.hmtl.
EMBAR 2000. Nutrient content tables. Herbs and spices.retreivedMay 20, 2008 from
www.veganpeace.com.
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
39
Appendix
Table 1. Appearance of Embutido
___ REPLICATION_______
TREATMENT_ I
II
III
TOTAL
MEAN
TO 1.6
1.48
1.52
4.6
1.5333
T1
1.6
1.4
1.16
4.16
1.3866
T2 1.68
1.76
1.44
4.88
1.6266
___________________________________________________________________________________________________________
TOTAL
4.88
4.64
4.12
13.84
1.5155
ANALYSIS OF VARIANCE
SOURCE OF DEGREES OF SUM OF MEAN OF COMPUTED P>F
VARIATION FREEDOM SQUARES SQUARES F
TREATMENT
2
0.08782222 0.0431111
1.65ns
0.2691
ERROR
6
0.600000
0.02666667
TOTAL
8
0.24782222
ns = Non significant
CV =10.7748
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
40
Appendix Table 2. Tenderness of Embutido
___ REPLICATION_______
TREATMENT_ I
II
III
TOTAL
MEAN
TO 1.68
1.5
1.28
4.46
1.4866
T1 1.6
1.14
1.16
4.16
1.3866
T2 1.72
1.36
1.32
4.4
1.4666
___________________________________________________________________________________________________________
TOTAL
5
4.26
3.76
12.96
1.4466
ANALYSIS OF VARIANCE
SOURCE OF DEGREES OF SUM OF MEAN OF COMPUTED P>F
VARIATION FREEDOM SQUARES SQUARES F
TREATMENT
2
0.01680000 0.00840000 0.18ns
0.8367
ERROR
6
0.27440000 0.04573333
TOTAL
8
ns = Non significant
CV = 14.78250
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
41
Appendix Table 3. Aroma of Embutido
___ REPLICATION_______
TREATMENT_ I
II
III
TOTAL
MEAN
TO 2.08
1.80
1.56
5.49
1.8133
T1 1.52
1.24
1.20
3.96
1.32
T2 1.40
1.36
1.48
4.24
1.4133
___________________________________________________________________________________________________________
TOTAL
5
4.4
4.24
13.64
1.5155
ANALYSIS OF VARIANCE
SOURCE OF DEGREES OF SUM OF MEAN OF COMPUTED P>F
VARIATION FREEDOM SQUARES SQUARES F
TREATMENT
2
0.41208889 0.20604444 6.07*
0.0362
ERROR
6
0.20373333 0.03395556
TOTAL
8
0.61582222
* = significant
CV = 12.15860
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
42
Appendix Table 4. Flavor of Embutido
___ REPLICATION_______
TREATMENT_ I
II
III
TOTAL MEAN
TO 1.52
1.4
1.32
4.24
1.4133
T1
1.32
1.24
1.28
3.84
1.28
T2 1.68 1.48 1.49 4.6 1.5333
___________________________________________________________________________________________________________
TOTAL
4.52
4.12
4.04
12.68
1.4088
ANALYSIS OF VARIANCE
SOURCE OF DEGREES OF SUM OF MEAN OF COMPUTED P>F
VARIATION FREEDOM SQUARES SQUARES F
TREATMENT
2
0.0963556
0.04881778 5.11* 0.0506
ERROR
6
0.5653333
0.00942222
TOTAL
8
0.15288889
* = significant
CV = 6.889694
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
43
Appendix Table 5. Acceptability of Embutido
___ REPLICATION_______
TREATMENT_ I
II
III
TOTAL MEAN
TO 1.60
1.48
1.52
4.6
1.5333
T1
1.40
1.36
1.24
4
1.3333
T2
1.76
1.72
1.44
4.92
1.64
___________________________________________________________________________________________________________
TOTAL
4.76
4.56
4.2
13.52
1.5022
ANALYSIS OF VARIANCE
SOURCE OF DEGREES OF SUM OF MEAN OF COMPUTED P>F
VARIATION FREEDOM SQUARES SQUARES F
TREATMENT
2
0.14542222 0.07271111 5.31*
0.0470
ERROR
6
0.08213333 0.01368889
TOTAL
8
0.22755556
* = significant
CV = 7. 788430%
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
44
Appendix Table 6. Total cost of processed embutido per kilogram (Php)
EMBUTIDO
EMBUTIDO
EMBUTIDO
PROCESSED
PROCESSED
PROCESSED
INGREDIENTS
WITHOUT
WITH 1 TBLSPN
WITH 2 TBLSPN
ROSEMARY
ROSEMARY
ROSEMARY
LEAVES
LEAVES
LEAVES
Refined salt
.14
.14
0.14
Condensed milk
22.16
22.16
22.16
Dried rosemary leaves -
11.56
23.12
Ground black pepper .50
.50
.50
Onions
4.44
4.44
4.44
Garlic
2.35
2.35
2.35
Raisins
15.38
15.38
15.38
Green peas
7.50
7.50
7.50
Hotdog
26.25
26.25
26.25
Flour
1.46
1.46
1.46
Cornstarch
1.27
1.27
1.27
Fresh eggs
8.33
8.33
8.33
Soy
0.67
0.67
0.67
Cheese
7.90
7.90
7.90
Sugar
1.19
1.19
1.19
Bread
4.33
4.33
4.33
Cooking oil
10.83
10.83
10.83
Carrots
13.00
13.00
13.00
Pork meat
190.00
190.00
190.00
Total cost of
Production (Php)
317.7
329.26
340.82
Gross Income
360
360
360
Net Income
42.3
41.8
42.3
ROI (%)
13.31
9.34
5.63
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
45
Appendix Table 7. Summary of numerical values and their corresponding verbal
description used in evaluating the different treatments
CHARACTERISTICS
NUMERICAL
INTERVAL VERBAL
RATING
DESCRIPTION
Appearance
1
1.00-1.49
Very pleasing
2
1.50-2.49
Pleasing
3
2.00-3.49
Slightly Dull
4
3.50-4.49
Dull
5
4.50-5.00
Very dull
Aroma
1
1.00-1.49
Desirable
2
1.50-2.49
Moderately desirable
3
2.00-3.49
Slightly desirable
4
3.50-4.49
Slightly undesirable
5
4.50-5.00
Undesirable
Tenderness
1
1.00-1.49
Very good
2
1.50-2.49
good
3
2.00-3.49
slightly tender
4
3.50-4.49
Slightly tough
5
4.50-5.00
very tough
Flavor
1
1.00-1.49
Very good
2
1.50-2.49
good
3
2.00-3.49
fair
4
3.50-4.49
poor
5
4.50-5.00
very poor
Acceptability
1
1.00-1.49
Like very much
2
1.50-2.49
Like moderately
3
2.00-3.49
Dislike
4
3.50-4.49
Moderately dislike
5
4.50-5.00
Dislike very much
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
46
Appendix A
Sample Score Card
Instruction: Please evaluate the following samples. Check your answer that best
describes the qualities of meat on the space provided. The best description
And 1 is the highest score.
Name: ______________
______________
REPLICATION 1
APPEARENCE
1
2
3
4
5
Very pleasing
Pleasing
Slightly dull
Dull
Very Dull
T0
R1
T1
R1
T2
R1
AROMA
1
2
3
4
5
Desirable
Moderately
Slightly
Slightly
Undesirable
Desirable
Desirable
Undesirable
T0
R1
T1
R1
T2
R1
TENDERNESS
1
2
3
4
5
Very Good
Good
Slightly
Slightly
Very
Tender
Tough
Tough
T0
R1
T1
R1
T2
R1
FLAVOR
1
2
3
4
5
Very Good
Good
Fair
Poor
Very Poor
T0
R1
T1
R1
T2
R1
ACCEPTABILITY
1
2
3
4
5
Like Very
Like
Dislike
Moderately
Dislike
Much
Moderately
Dislike
Very Much
T0
R1
T1
R1
T2
R1
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
47
Name: _____________
______________
REPLICATION 2
APPEARENCE
1
2
3
4
5
Very pleasing
Pleasing
Slightly dull
Dull
Very Dull
T0
R2
T1
R2
T2
R2
AROMA
1
2
3
4
5
Desirable
Moderately
Slightly
Slightly
Undesirable
Desirable
Desirable
Undesirable
T0
R2
T1
R2
T2
R2
TENDERNESS
1
2
3
4
5
Very Good
Good
Slightly
Slightly
Very
Tender
Tough
Tough
T0
R2
T1
R2
T2
R2
FLAVOR
1
2
3
4
5
Very Good
Good
Fair
Poor
Very Poor
T0
R2
T1
R2
T2
R2
ACCEPTABILITY
1
2
3
4
5
Like Very
Like
Dislike
Moderately
Dislike
Much
Moderately
Dislike
Very Much
T0
R2
T1
R2
T2
R2
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
48
Name: _______________
_______________
REPLICATION 3
APPEARANCE
1
2
3
4
5
Very pleasing
Pleasing
Slightly dull
Dull
Very Dull
T0
R3
T1
R3
T2
R3
AROMA
1
2
3
4
5
Desirable
Moderately
Slightly
Slightly
Undesirable
Desirable
Desirable
Undesirable
T0
R3
T1
R3
T2
R3
TENDERNESS
1
2
3
4
5
Very Good
Good
Slightly
Slightly
Very
Tender
Tough
Tough
T0
R3
T1
R3
T2
R3
FLAVOR
1
2
3
4
5
Very Good
Good
Fair
Poor
Very Poor
T0
R3
T1
R3
T2
R3
ACCEPTABILITY
1
2
3
4
5
Like Very
Like
Dislike
Moderately
Dislike
Much
Moderately
Dislike
Very Much
T0
R3
T1
R3
T2
R3
Evaluation of Embutido Processed with dried “Rosemary” leaves.
AMCAY, JENALYN B. November 2009.
Document Outline
- Evaluation of Embutido Processed with dried�Rosemary� leaves
- BIBLIOGRAPHY
- INTRODUCTION
- REVIEW OF LITERATURE
- MATERIALS AND METHODS
- RESULTS AND DISCUSSIONS
- SUMMARY, CONCLUSION AND RECOMMENDATION
- LITERATURE CITED