This study aimed to find out the possibility of using banana pith as extender for traditional comminuted meat products and determine if acceptable products can be produced. Specifically, this study aimed to determine the acceptability and quality in terms of color and appearance, taste and flavor, and texture of embutido, longganisa and meatballs with banana pith used as extender.
Sensory evaluation was conducted by 10 laboratory panelists using the 9-point Hedonic scale. Data gathered were subjected to analysis of variance (ANOVA) for completely randomized design (CRD) to determine if there were significant differences between treatments. Significant differences were pinpointed using Duncan's Multiple Range (DMR) Test.

Includes appendices and bibliographical references