Rabbit and quail meats as spread, patty, and siopao

Chef John Paul Pascual shares how healthy the rabbit and quail meats during the research activity (Carla N. Cañet)
Chef John Paul Pascual shares how healthy the rabbit and quail meats during the research activity (Carla N. Cañet)

EIGHT third year students of La Consolacion College-Bacolod, who are taking up a Bachelor of Science in Hospitality Management Major in Culinary Arts, held a food trade test among the more than 200 high school students from Doña Monserrat Lopez Memorial High School in Silay City and Barangay Singcang-Airport National High School in Bacolod City as their respondents in their research study to determine the level of acceptability of rabbit and quail meats as spread, patty, and siopao.

The student-researchers were Dante Eslit Jr., Krystel Jade Eufre, Minette Mae Lee, Angelo Christian Mallari, Kimberly Mae Portillano, Angel Prestosa, Emmanuel Sanchez, and Lester Emmanuel Villones.

They were joined by their research adviser Dr. Carmen Castro-Menes, Chef John Paul Pascual, Christian Angelo Iturriaga, program chair of the LCC HM Culinary Arts, and Hospitality and Tourism Management Dean Baniline Jone Abantao during the food trade testing held at the HRM and Tourism Center Millennium Hall in Barangay 35, Bacolod City, on March 29.

Angel Prestosa, the team leader of the student-researchers, said that instead of using pork and chicken as the main ingredient or protein, they substituted it with rabbit and quail meats since rabbit is really a trend today and many people are curious if its meat is a good replacement for pork and chicken.

She cited that rabbit meat is a lean meat that is rich in proteins and defined by high levels of essential amino acids, and low in fat, sodium, and cholesterol compared to other traditional raw meats. It is regarded as a healthier alternative in the industry.

On the other hand, the quail meat in recent years has gained much popularity among consumers. It is also a great source of protein and minerals such as sodium, potassium, and iron, as well as essential fatty acids.

"With this, we have made our own version using these meats. During our reliability study, we found out that there is already a high acceptability of these meats being used as meat, which are alternatives to pork and chicken," Prestosa said.

She thanked the students who participated in their research activity.*


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