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Culinary Arts Students in Bacolod Innovate with Rabbit and Quail Meat

In the culinary world, experimentation is key to creating innovative dishes that delight the senses. For students of the Bachelor of Science in Hospitality Management major in Culinary Arts program at La Consolacion College Bacolod, their latest project is centered around testing the acceptability of new food products using rabbit meat and quail meat as the main ingredients.

Rabbit and quail meat are not commonly used in traditional Filipino cuisine, but they offer many culinary benefits. Quail meat, for example, is high in protein and low in fat, making it an ideal choice for health-conscious consumers. It is also rich in iron, phosphorus, and vitamin B, making it an excellent source of nutrients for those looking to maintain a balanced diet.

Moreover, rabbit meat is a lean protein source that is rich in amino acids, vitamin B12, and iron. It is also low in cholesterol and fat, making it a great alternative to red meat. This type of meat is also versatile and can be used in many different dishes, from stews and soups to grilled meats and salads.

The student-researchers at La Consolacion College Bacolod are capitalizing on these benefits by developing a range of food products, including siopao, burger patties, and sandwich spreads. These products are being tested for acceptability among select demographics to ensure they meet the expectations of consumers and provide a positive impact on the community.

According to Dr. Carmen Menes, Research Director, and class adviser, the students underwent rigorous selection and earned the approval of the faculty of culinary arts before they were allowed to conduct their acceptability testing. This means that these products have undergone extensive scrutiny before being presented to the public. They are Dante L. Eslit Jr., Krystel Jade S. Eufre, Minette Mae A. Lee, Angelo Christian M. Mallari, Kimberly Mae S. Portillano, Angel E. Prestosa, Emmanuel M. Sanchez, and Lester Emmanuel T. Villones.

Sr. Joan Brigida Corazon S. Infante, OSA, expressed her appreciation of the project for its practical value to the researchers and potential impact on the community. “This initiative is not only practical for our students, but it also contributes to the evolution of our culinary culture. It is an excellent opportunity for our students to showcase their talents and make a positive impact on society.”

During the product launch, 230 senior high school students undertaking Tech-Voc-Livelihood Home Economics from Doña Monserat Lopez Memorial High School and Bacolod Singcang-Airport National High School tasted and rated the food products. The event was held at the HRMT Center on Quezon Avenue in Bacolod City.

Aside from rabbit and quail meat, other research groups are testing innovative food products using local ingredients like balut, duck, fish, and many more. This research shows that the culinary landscape in the Philippines is evolving, and young researchers are leading the way by developing new and exciting food products that showcase local ingredients and provide healthier alternatives for consumers.