The study aimed to determine the compatibility of 10 percent rice bran in three comminuted meat products, namely embutido, longganisa and meatballs. Specifically, this study aimed to determine the acceptability and quality in terms of color and appearance, taste and flavor, and texture of the finished products.
Ten sensory panelists evaluated the products using the 9-point Hedonic scale. Data gathered were analyzed using the analysis of variance (ANOVA) for a completely randomized design. Significant F-values were further subjected to the Duncan's Multiple Range Test (DMRT) to identify which of the treatments differed from each other.
Results showed that there were no significant differences on the color/appearance of the finished products. In terms of texture, flavor and taste, the embutido was found to be the most desirable followed by longganisa. Meatballs were the least desirable in the quality factors tested.
In terms of overall acceptability, highly significant differences were observed. Embutido was "liked extremely" while the longganisa was "liked very much" by the panelists. The meatballs were only "liked moderately".
These results imply that rice bran can be used as functional food ingredient in embutido and longganisa but not in meatballs as it exerts a negative effect on its acceptability and quality.

Includes appendices and bibliographical references