My Version of Meatlaof Project Draft

This proposal aims to develop a low-cost meatloaf product using tahori-corn composite flour as a non-meat protein extender. The rationale is that meat prices have increased due to the pandemic, reducing accessibility. The study will evaluate cooking loss, nutrition, microbial safety, sensory properties, and cost of a meatloaf formulated with the flour extender. The goal is to produce an affordable meatloaf comparable to existing products. Specific objectives include developing the formulation, analyzing cooking loss, composition, pH, microbes, sensory attributes, and cost of production.

Uploaded by

Cloue Faye I. Basallo

We take content rights seriously. If you suspect this is your content, claim it here.

Available Formats

Download as DOCX, PDF, TXT or read online on Scribd

0% found this document useful (0 votes)

78 views3 pages

My Version of Meatlaof Project Draft

Uploaded by

Cloue Faye I. Basallo

We take content rights seriously. If you suspect this is your content, claim it here.

Available Formats

Download as DOCX, PDF, TXT or read online on Scribd

You are on page 1/ 3

CTU Form No.

1B
CAPSULE RESEARCH & DEVELOPMENT PROPOSAL
(To be accomplished by the researcher)

(1) Title/Leader/Gender/Agency/Address/Telephone/Fax/Email
Program Title (if any): Initiating Multi-disciplinary Productivity thru Research Outcome, Viable
Extension, and Development in Barili (#IMPROVEDBarili2.0)
Project Title: Tahori – Corn Composite Flour as Non-Conventional Extender in Meatloaf

Leader/Gender: ANJIN PLEIADESS P. CABRERA/ FEMALE

College and Campus Address: College of Agriculture / CTU Barili Campus, Barili, Cebu
Telephone/Fax: +6332 513-0641 / 516-1742 Email: [email protected]

Project Member/Gender (indicate campus if different from the project leader)

1) GILMARY M. TARNATE/Female
2) HERSHEY P. MONDEJAR/Female

(2) COOPERATING AGENCY/IES/ INSTITUTIONS

(3) SITE(S) OF IMPLEMENTATION (Municipality/ District/ Province / Region)

Base Station: Barili, Cebu

Other Implementation Sites:

(4) R&D PRIORITY AREA & PROGRAM (Based on Harmonized National R&D Agenda (HNRDA
2017-2022 and R&D Manual)
/ Agriculture, Aquatic, and Natural Resources
Health
Industry, Energy, and Emerging Technology
Disaster Risk Reduction and Climate Change
Basic Research
Education
Others
Pls. specify:
(5) PROJECT SUMMARY (not to exceed three (3) pages)

Rationale:

The lifestyle changes forced upon consumers by the pandemic gave rise to the shift in the selection
of plant-based foods which is now considered as an “unstoppable” trend by consumers. Drivers of the
plant-based diet trend include consumer preferences for greater choice, health benefits and, for a
growing group of consumers, concern about the environmental impacts of food production, including
climate change, biodiversity and animal welfare.
The ever increasing costs of beef, pork, and poultry meat during the pandemic have led to
increasing price levels of such products to the extent that most consumers are unable to purchase and
consume meat products in many countries across the world, especially in under developed and
developing countries, where economic standards are quite low compared to those of developed
nations
Dr. Joshua San Pedro of the Coalition for the People’s Right to Health (CPRH) articulated that with
the lesser accessibility of healthy food, people may not be able to maintain proper nutrition. The
different nutritional needs at different stages of life which are overlooked, especially in families with
more children results in stunting and a weaker immune response, making them susceptible to
infectious diseases, especially with lack of protein sources.
Since processed meats are desirable sources of high quality proteins and vitamins that are
essential for normal growth and development, meat consumers should be provided with a variety of

Page 1 of 3
CTU Form No. 1B
CAPSULE RESEARCH & DEVELOPMENT PROPOSAL
(To be accomplished by the researcher)

these products that are nutritious, affordable, acceptable and safe for human consumption.
Meat extenders are non-meat substances with substantial protein content. Extenders are
distinguished from fillers by their high protein content, compared to the high carbohydrate content of
fillers. Extenders were originally used to reduce costs but they were later used to make meat products
healthier by adding dietary fiber, or to improve the texture. Non-meat proteins from a variety of plant
sources have been used as binders and extenders in processed meat products to either emulsify fat or
retain moisture and improve textural properties.
The rice bean (Vigna umbellata Thunb.) (Ohwi et Ohashi), a member of the leguminosae
(Fabaceae) family, is an annual legume belonging to a group of little known and limitedly exploited
plants. At the present time, the names Azukia umbellata (Thunb.) Ohwi, Phaseolus calcaratus Roxb.,
and Phaseolus pubescens Bl, are considered synonyms.
The average carbohydrate, protein, fat, crude fibre and ash content of 75 genotypes of rice bean
was found 59.96 ± 2.81, 20.78 ± 2.65, 1.74 ± 1.42, 5.07 ± 1.17 and 4.44 ± 1.03 per cent, respectively.
It has high quality protein with all essential amino acid in balance manner. Among the minerals, it
contains calcium, iron, zinc and potassium with high bio-availability of calcium (59.8 ± 0.3 per cent).
The factors such as flatulence producing saccharides, trypsin inhibitors, polyphenols, phytic acid,
saponin and tannins of rice bean were reported to be in the range of 3.28-5.87 per cent, 55.12-163.98
TIU/g, 0.58-1.82 1.88-8.17, 1.2-3.1 and 0.24-1.55 per cent, respectively. In view of the recommended
daily requirements with respect of amino acids, vitamin-B and minerals, rice bean could be a major
component of the diet to fulfil them.
The study will be conducted to develop a meatloaf product utilizing the previously studied Tahori –
Corn Composite Flour as a source of non-meat protein to produce an acceptable low-cost meatloaf
product that will have comparable eating quality without any compromise on nutritional benefits just as
the currently highly priced “all-meat” meatloaves.

(6) REVIEW OF LITERATURE (Not to exceed three (3) pages)

(7) OBJECTIVE

Generally:
This study aims to develop a meatloaf product utilizing the Tahori – Corn Composite Flour as a
source of non-meat protein extender

Specifically:

1. To develop a meatloaf product utilizing the Tahori – Corn Composite Flour as a source of
non-meat protein extender
2. To evaluate the cooking loss
3. To evaluate the proximate composition, pH and conduct microbial analysis of the meatloaf
product
4. To evaluate the sensorial properties of the of meatloaf product
5. To assess the cost of production

(8) METHODOLOGY