Preparation of powdered carabeef and carabeef by-products

In study 1. samples from the sirloin tip, heart, lung and tripe were obtained and each sample was considered as independent experiment. Each sample was distributed into two treatments with treatment A as blanched while treatment B as cured except the tripe. In study 2, blanched carabeef and carabeef by-products' powders were utilized in the production of crunchy meat snacks. Except for the ether extract content, the proximate composition of fresh lean, heart, lung and tripe were significantly different from each other. The processing yield of treatments A and B of lean, heart, lung and tripe powders were not significantly different from each other. Rehydration yield of treatments A and B of lean and heart powders was significantly different from each other while it was similar for treatments A and B of lung and tripe. Except for the ash content, the moisture, ether extract and crude protein contents of treatments A and B of lean and heart powders were the same while treatment A and B lung of lung powder had similar moisture and ash and different fat and protein contents. Proximate composition of treatments A and B of tripe powder were the same. On the other hand, the residual nitrite contents of cured lean, heart and lung were all beyond the maximum limit of 200 ppm. The general acceptability of treatments A and B of the samples were not significantly different from each other except for the tripe where treatment A was more acceptable than treatment B. Results of the total plate count and sensory evaluation of blanched samples showed than lean, heart and tripe can be stored at room temperature for 60 days while lung powder can be stored at room temperature for only 15 days. The cost of production per kg lean, heart, lung and tripe powders were P365.10, P341.00, P232.55 and P268.55, respectively. Laboratory panel and consumer evaluation showed that crunchy meat snack (CMS) with lean, heart and tripe powders were more desirable than crunchy meat snack with lung powder. The processing yield of CMSs was between 97.22% to 98.51%. The production cost per serving of 30 g CMS ranged from P4.15 to P4.80