CAFS-Meat Research and Service Laboratory
- Published in Analytical and Research Services
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- Drying oven
- Kjeltech system
- Soxhlet Apparatus
- Furnace
- Refrigerated centrifuge
- Babcock centrifuge
- Hydraulic Carver press
- Polar planimeter
- Warner Bratzler shear force machine
- Penetrometer
- pH meter
- Spectrophotometer
- Sterilizing oven
- Polar planimeter
- Incubator (oven type)
- Water-jacketed CO2 incubator
- Stereo microscopes
- Microwave oven
- Gas oven
- 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 |
