Analytical & Research Services

CAFS-Meat Research and Service Laboratory

The Meat Research and Service Laboratory (Meat Lab) of the Animal Products Science and Technology Division in the Institute of Animal Science is one-of-a-kind meat research and service laboratory complex in the Philippines. It is capable of evaluating physical (color, firmness, muscle fiber diameter, and tenderness), physico-chemical (muscle pH, water holding capacity), chemical (proximate composition, nitrite content, salt content), microbiological, and sensory characteristics of meat and meat products. It has four sections, namely, chemical laboratory, physico-chemical laboratory, microbiology laboratory, and a sensory evaluation complex.

Location | Contact Person | Contact Details | Specialized Equipment | Fees

LOCATION

Animal Product Science and Technology Division
Institute of Animal Science
College of Agriculture and Food Science
UPLB, College, Laguna

CONTACT PERSON

Dr. Oliver D. Obanto
Position: Division Head, APSTD
Designation: Associate Professor

Contact details

Telephone No: (049) 501 - 6929
Mobile No: 0939 025 9518
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Specialized Equipment

Meat Chemical Lab
  1. Drying oven
  2. Kjeltech system
  3. Soxhlet Apparatus
  4. Furnace
  5. Refrigerated centrifuge
Meat Physico-chemical Lab
  1. Babcock centrifuge
  2. Hydraulic Carver press
  3. Polar planimeter
  4. Warner Bratzler shear force machine
  5. Penetrometer
  6. pH meter
Meat Microbiology Lab
  1. Spectrophotometer
  2. Sterilizing oven
  3. Polar planimeter
  4. Incubator (oven type)
  5. Water-jacketed CO2 incubator
  6. Stereo microscopes
Sensory Evaluation Complex
  1. Microwave oven
  2. Gas oven
  3. Electric Grill

Schedule of Fees

Services
Unit
Details Cost
Tenderness Evaluation(shear-force value) Per sample Performed by APSTD staff 200.00
Tenderness Evaluation(shear-force value) Min. of 4 samples Use of facilities only: oven and W-B machine (PhP 20.00/sample in excess) 100.00
Firmness Evaluation Per sample Using Penetrometer 60.00
Water Holding Capacity Analysis Per sample Carver-Press method 250.00
Emulsion Stability Determination Per sample 200.00
Fat extraction Per sample 240.00
Sensory evaluation Per session Performed by APSTD staff; includes data preparation 2,000.00
Sensory evaluation Per session Use of facility only; with cooking 1,000.00
Sensory evaluation Per session Use of facility only; with cooking; student without funding 500.00
Sensory evaluation Per session Use of facility only; without cooking; student without funding 200.00