Innovative Chevon-based Products
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Presentation during the Bureau of Agricultural Research (BAR) 14th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on September 1, 2018 at Megatrade Hall 2, SM Megamall, Mandaluyong City
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Innovative Chevon-based Products
- 1. Innovative Department of Food Science and Technology College of Home Science and Industry CENTRAL LUZON STATE UNIVERSITY Science City of Munoz, Nueva Ecija, Department of Agriculture - Bureau of Agricultural Research (DA-BAR) Chevon-based Products
- 2. the meat of the domestic goat (Capra aegagrus hircus)
- 5. Sub-sector 2009 2010 Growth Rate In Million Pesos Hog 97,790.64 98,875.15 1.11 Cattle 11,652.53 11,968.20 2.71 Carabao 5,274.26 5.540.39 5.05 Goat 3,635.31 3,685.58 1.38 Value of Production in Livestock and Poultry at Constant Prices (2009-2010) Source: Bureau of Agricultural Statistics (BAS)
- 6. Based on 3oz of cooked roasted meat Calories Fat Saturated fat Protein Iron Cholesterol GOAT 122 LOW 2.58 LOWEST .79 LOWEST 23 HIGH 3.3 HIGHEST 63.8 LOWEST BEEF 245 16 6.8 23 2.9 73.1 PORK 310 24 8.7 21 2.7 73.1 LAMB 235 16 7.3 22 1.4 78.2 CHICKEN 120 3.5 1.1 21 1.5 76 USDA Nutrient Database for Standard Reference Release 14 (July 2001) NUTRITIONAL COMPONENT OF DIFFERENT MEATS
- 7. What are INNOVATIVE products? Arroz caldo DRYING Instant Arroz caldo
- 10. General Objective Develop innovative chevon-based products that are healthy, convenient to use and optimally aligned to consumer preferences
- 11. Ingredients Chevon Vegetable oil Salt Curing salt Phosphate Herbs and spices Sorbitol and glycerol Sugar Calamansi rind extract Calamansi juice Vinegar MSG Worcestershire sauce Mango puree Starch
- 13. 1Instant chevon papaitan is a take-off from the traditional pinapaitan which is a native delicacy from Northern Luzon which now can be conveniently consumed just by adding hot water.
- 14. Cooking Drying (600C for 5hrs) Packing Washing Pressure Cooking (10 psi for 20 mins) Slicing
- 17. is a protein-rich snack from marinated and dehydrated chevon, basted with mango puree. Intermediate moisture chevon jerky 2
- 18. Packing Grinding Washing Deboning Mixing and curing (0-4°C for 2days) Flattening and Drying (60°C for 3hours) Basting and roasting (150°C for 10 minutes) Quick Washing
- 20. Intermediate Moisture Chevon Jerky Instant Chevon Papaitan Chevon-based products Instant Chevon Kapukan
- 21. is a shelf-stable Ilocano delicacy from tenderized and grilled, highly seasoned goat skin acidified with vinegar. Chevon Kapukan 3
- 22. Packing Drying (60°C for 8hours) Slicing Washing Pressure Cooking (10psi for 15 minutes) Simmering (10 min. boiling) Grilling
- 24. Intermediate Moisture Chevon Jerky Instant Chevon Papaitan Chevon-based products Restructured Chevon Tapa Instant Chevon Kapukan
- 25. is semi-cooked, ready for frying restructured chevon with garlicky and vinegary flavors Restructured Chevon Tapa 4
- 26. Packing Grinding Mixing and curing (0-4°C for overnight) Flattening and Frying Washing Deboning Quick Washing Soaking Roasting
- 27. 56 kg bones 64 kg Meat, skin, tripe 120 kg/ ~ 8 goat carcasses Initial: 20 kgs Yield: 7.2 kg Chevon Bakkwa Initial: 22 kgs Yield: 6.8 kg Chevon Papaitan Initial: 22 kgs Yield: 5 kg Chevon Kapukan
- 28. Financial Aspects Return on Expenses (%) 32.05% 34.46% 31.34%
- 30. Department of Agriculture - Bureau of Agricultural Research (DA-BAR) Department of Agriculture Bureau of Agricultural Research (DA-BAR)