FIRST ASSOCIATION OF STATE COLLEGES AND UNIVERSITIES SOLID-NORTH FIRST ASSOCIATION OF STATE COLLEGES AND UNIVERSITIES—SOLID NORTH FIRST ASSOCIATION OF STATE COLLEGES AND UNIVERSITIES SOLID-NORTH FIRST ASSOCIATION OF STATE COLLEGES AND UNIVERSITIES—SOLID NORTH FIRST ASSOCIATION OF STATE COLLEGES AND UNIVERSITIES SOLID-NORTH FIRST ASSOCIATION OF STATE COLLEGES AND UNIVERSITIES—SOLID NORTH FIRST ASSOCIATION OF STATE COLLEGES AND UNIVERSITIES SOLID-NORTH FIRST ASCU –SN BOOK OF ABSTRACT FIRST ASSOCIATION OF STATE COLLEGES AND UNIVERSITIES—SOLID NORTH SESSION A : AGRICULTURE AND AQUA MARINE FIRST ASSOCIATION OF STATE COLLEGES 004 AND UNIVERSITIES StandardizationSOLID-NORTH and Commercialization of Chevon Products Fredisminda M. Dolojan, Nenita Rodavia², Isabel F. Salvador²
[email protected], 09275027995 Quirino State University Abstract Prior to product development, researches were done to check different formulations of the three non-traditional chevon-based recipes that Filipinos have come to love - grilled chevon with satay sauce, goat curry, and goat mini kebabs. Based on initial research on recipes and ingredients, cooking proto- cols for each of the recipes were established and sample products were cooked and were subjected to sensory evaluation by a trained panel, who as- sessed overall acceptability using flavor, meat color and sauce, thickness of sauce, tenderness, general acceptability and other sensory qualities. The reci- pes were modified as necessary and trials were repeated as needed. The most acceptable recipes were utilized for production. The three phases used as a process flow are: Phase I, the establishment of product recipe; Phase II for post sensory evaluation and Phase III for as- sessment of the implications of product attributes to product positioning.