Author : Tranquilan, Jane B.

Summary : Four studies were conducted to evaluate the potential of beef, carabeef and chevon in the development and stardardization of randang recipe. In study 1, samples from beef, carabeef and chevon were obtained from DTRI-UPLB, PCC-UPLB and from neighboring towns of Los Baños, respectively. Beef, carabeef and chevon were considered as treatment in this study. The physical characteristics and chemical composition of fresh beef, carabeef, and chevon were determined. Fresh beef, carabeef, and chevon had similar pH values. Carabeef and chevon had similar water holding capacity, which were significantly lower than beef. Chevon was the least firm among the three meats. Beef and carabeef had similar shear force while beef and chevon differed significantly. Moisture content of chevon was significantly higher than beef and carabeef. Crude protein contents among the three meats were significantly different from each other. Crude fat or either extract of beef was significantly higher than carabeef and chevon. Carabeef had significantly higher ash content than beef and chevon. Beef, carabeef, and chevon had similar salt content. Significant interactions were only observed in color and odor between the traditional and modified formulations. Significant differences were also observed between the three meats using modified and traditional formulations. Generally, the canned beef randang showed a very promising demand. Marketing and financial analyses implied feasibility of the project as it showed a higher internal rate or return, higher benefit cost ratio and a higher net present value of the money as the project was evaluated.