Substitution of beef with chevon and carabeef in some Philippine dishes

Abstract

Chevon and carabeef lean were used to substitute beef in the preparation of six dishes, namely: Caldereta, Adobo sa gata, Asado, Mechado, Chopsuey and Sarciado. Each dish was prepared, cooked and evaluated for flavor, off-flavor, consistency, desirability, color, tenderness and overall acceptability. The preparation with beef was designated as treatment I, chevon, II and carabeef, III. Five replications were conducted for each dish. There were no significant treatment effects on flavor in all dishes except in Sarciado. Significant differences in color scores existed among the meats in all the dishes. Carabeef was darkest followed by beef. Chevon was neither pale nor dark. Tenderness scores were also significantly different among the treatments in all the dishes except in Chopsuey. No significant differences were obtained in the overall acceptance scores among the three kinds of meat in all the dishes. The results showed that in addition to Caldereta, chevon and carabeef can substitute beef in preparing Adobo sa gata, Asado, Chopsuey, Mechado and Sarciado.

Source or Periodical Title

Philippine Agricultural Scientist

ISSN

317454

Page

201-206

Document Type

Article

Subject

Carabeef, Chevon, Meat substitution, Philippine dishes

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