MEATYKOLOSO: Choosing the Best Meat Products

RATIONALE

Ilocanos are known as "metikuloso” in some ways. That trait can be observed as they buy
their own goods. Consumers go early to the market to get the freshest and best cut of meat based
on their choice, for the purpose of getting the best portion possible. Some of them have their own
standards. Some look at the color of the meat, others at the packaging and the branding. Also,
others tend to get the meat product for the sole reason of being "suki". Therefore the webinar will
sought the question, what are the indicators to get the best animal products available in the
market?

Ensuring the consumer satisfaction considering the meat quality and consistency is
essential. Quality of meat is affected by the genetic propensity of the animal, how the animal is
reared the nutritional status during production. The webinar titled MEATYkuloso: Choosing the
Best Meat Products give the attendees a more scientific knowledge in knowing the best meat
product that they can have. Through the said event viewers are equipped on the different
parameters on how to assess the meat product they purchase.

The target participants of the webinar are the students, specially the first and second year
year agriculture students, meat consumers, meat product vendors, and anyone who is interested
in joining the event.

The resource speaker of the webinar is Ms. Amy M. Gonzalez-Eguia, a training

specialist and chief in training services of Agricultural Training Institute – International Training
Center on Pig Husbandry (ATI-ITCPH). She took her degree in Bachelor of Science in
Agricultural Business in University of the Philippines and masteral degree in Animal Science in
National YMCT University in Taiwan. The said individual is also a National TVET Trainer
Certificate on Animal Productions Swine and on Organic Agriculture and a TESDA Accredited
Accessor for both Organic Agriculture and Animal Production Swine NC II. On the other hand,
she also became a speaker on the various webinars regarding to animal science.
SUMMARY OF THE WEBINAR

Objectives:

a. To give information regarding choosing the best animal products available in the
market.
b. To give information on the different parameters on how to assess the meat product
they purchase.

What is meat?

The flesh or other edible parts of animals used for food, such as internal organs. This
includes not only the muscle and fat, but also the tendons and ligaments.

Does fish considered to be meat? According to pescetarianism, eating fish can

technically be considered eating meat. But, fish meat and seafood can be added to a vegetarian
diet.

Importance of Meat

Meat is important to economies and cultures around the world. It serves as:

a. Major source of income in any economy. Present in wet markets, meatshops, and
supermarket. This can be sold as whole, in cuts or by processed.
 b. Indicator of social status and generosity. It is used for cultural traditions and religious
beliefs for centuries for it’s a remark of a celebration.
c. Health benefits. It is a good source of protein, vitamin B complex, and source of all
minerals except for calcium.

Classification of meat

Livestock: Beef, Pork, Chevon, and Mutton

Poultry: Chicken, Turkey, and Duck meat

Seafood: Crustaceans

Properties of Meat

Water holding capacity. The ability of meat to retain water/juice during cutting, heating,
grinding or pressing. This will affect the shrinkage of meat during storage, retail display, cooking
and processing.
 Meat color. It will be the total impression seen by the eye. The darker the meat indicates
higher myoglobin content. This will also identify the age of the animal slaughtered.

Categories of Meat

Red Meat: Livestock and/or adult animals. Abundant in nutrients like zinc, iron,
thiamine and riboflavin (in addition to vitamin B12 and B6).

White meat: Poultry, Lafan, and seafoods.

Easy Guide to Meat Identification

Things to consider when buying meat products:

1. Lean meat
2. Firmness of fat
3. Fat
4. Bone marrow
5. Odor

Nutrient Composition of Meat

Health Benefits

 Pork meat help in producing red blood cells in the body

 Iron in pork enhances production of energy
 Iron is easily absorbed by the body.
 Magnesium and calcium content helps keep bone in strong and good shape, keeps a
check on the body energy levels and builds strong teeth.
 Zinc boosts the immune system and improves body resistance against numerous diseases.

Frequently Asked Questions in Meat Products

1. Is it safe to eat pork? Pork meat should be cooked thoroughly to prevent food-borne
illness caused by microorganism.
2. Can frequent intake of pork lead to obesity and obesity-related disease? All foods taken
in excess can cause obesity. Choose lean cuts to cut down the intake of fat. Pork
cutlets, shoulder roast, bacon or sausage contain about double amount of fat and
calories as the lean cuts such as tenderloin and loin chop cuts.
3. Which is healthier and less fatty, chicken or pork? It depends on the cut or part of the
meat and the preparation that also matters.
Tips to reduce fat intake from eating pork:

 Eat lean meat

 Always trim away any extra fat before cooking.
 Grill or broil rather than fry.
 Use non-stick pan or cooking utensil.
 Keep intake in moderation.

Bottom line is: “No matter which meat you eat; you can guard yourself against health
problems if you eat in moderation.” Source: www.fitday.com

The webinar title has been generally identifying or recognizing the particularity of the
goal. The topics discussed by the resource speaker tackled the definition, importance,
classification, categories guidelines in choosing meat and health benefits of meat products. With
these topics it creates a good impact on the viewers to be a wiser buyer in the market.

As a part of life, there will times that recognizing the good parts of the meat by just
sighting the meat product will be hard, if the knowledge in choosing the best among different
stalls is limited. There will be a possibility that the sellers will take advantage of giving you the
not so good meat product.

Being wiser in choosing what you serve in the kitchen table will give best outcome, not
just to satisfy who used to eat the food, but also giving him a long life by considering their
health.
Program Flow

Prayer Kristine Pungtilan

AVP Technical group

Welcome remarks James Ryan Abrojena

Introduction to the speaker Jolina Gail Jose

Message Amy M. Gonzales-Eguia

Open forum Marie Respicio

Kimberly Anne Asuncion

Awarding of certificate to the speaker Judy Ann Agacia

Closing remarks Windel Clemente

Time Frame

The webinar will consume at least 60 minutes to run. Moreover, time adjustments will
be observed for some technical issues.

Prayer 3 minutes

AVP 2 minutes

Welcome remarks 3 minutes

Introduction to the guest speaker 3 minutes

Message 30 minutes

Open forum 10 minutes

Awarding of certificate to the speaker 3 minutes

Closing remarks 3 minutes

SUMMARY OF FINDINGS BASED ON THE EVALUATION

The webinar proper reached about 177 attendees wherein 84.7% are Facebook live
participants and 15.3% from the zoom platform. On the other hand, the Facebook engagement of
the live video reached about 903 viewers and 859 engagements. In addition, the webinar
invitation that is posted on the MMSU-Animal Society page reached about 3,041 people and
garnered 241 engagements. The registration form obtained 167 responses.

It can be gleaned from the evaluation form that most of the attendees would recommend
the webinar to their colleagues. 80.9% of them says that the speaker is knowledgeable about the
topic presented. Out of 178 responses, 75.8% of them says that the speaker’s presentation
content is organized and easy to follow. In connection to this, 129 people or 72.5% says that the
time allocated to each content is sufficient to properly discuss the topic.

On the webinar content, 137 or 77% individuals says that the topic presented is relevant
to them. On the other hand, 134 or 75.3% responded that their attendance on the webinar
increased their knowledge about the topic. Out of 178 responses 124 or 69.7% states that the
webinar proper is organized and facilitated properly. Lastly 121 or 68% of the responses say that
the webinar meets their expectations.

Based on the comments and suggestions of the attendees on the webinar, most of them
are satisfied and garnered some new information, learning’s, and delighted. Some of the
comments says that “It is good and informative”, “Overall it was very impressive and
informative webinar” and other positive feed backs. However, some of the attendees suggested
to have more stronger internet connection for better execution of the webinar.
CONCLUSION

The webinar concluded that platforms like this enable students to grasp the many
processes in event coordination and refine further the students' knowledge and abilities in
creating and developing webinars or seminars that may serve specific individuals, the
community, and society. On the other side, the stated activity provided meat consumers,
agricultural students, and other interested persons with more scientific understanding in
recognizing the best meat product that they can have, as well as the many factors that they can
use to assess the meat product that they purchase. Attendees are satisfied with the information
and impartations they received, despite the circumstances experienced during the webinar, such
as an inconsistent internet connection.
APPENDICES
 APPENDIX A
LETTER OF APPROVAL FOR THE RESOURCE SPEAKER

April 1, 2022

Amy M. Gonzales-Eguia
Training Specialist
Agricultural Training Institute-International Training Center on Pig Husbandry

Ma’am:

Greetings!

The Colloquium, otherwise known as the Academic Conference in Agriculture, is a one-unit

course taken by 3rd year BS Agriculture students in order to understand the different processes
in coordinating an event and hone further the students’ knowledge and skills in preparing and
developing webinars or seminars as one of the major requirements in the said subject.

In this regard, as an empowered and advocate of various programs on the field of animal science
along with your experiences and expertise, may we invite you as our resource speaker on April
29, 2022 in the proposed webinar titled “MEATYkuloso: Choosing the Best Meat Products”
which aims to give information to consumers, agriculture students, and other concerned
individuals regarding on choosing the best animal products available in the market. The webinar
aims to give the attendees a more scientific knowledge in knowing the best meat product that
they can have and the different parameters on how to assess the meat product they purchase,
which they can also share to their friends or family members who do the market job.

We hope your good answer to this modest plea with great anticipation. If you have any queries
regarding the proposed event, please contact us at [email protected]. Your
participation will definitely give a great knowledge to the participants for them to be equipped on
to the topic being discussed. Thank you and more power.

Respectfully yours,
(Sgd.)JAMES RYAN A. ABROJENA
BSA-AS Student

Noted:
(Sgd.)KEIVIN G. CADAVONA
Faculty-in-charge

Recommending Approval:
(Sgd.GEOVANNIE STANLEY S. MALAB
Chair, Department of Agricultural Sciences
(Sgd.SOSIMA R. DEMANDANTE
Dean, CAFSD
APPENDIX B
LETTER OF APPROVAL FOR THE EXCUSE LETTER

March 30, 2022

DR. SOSIMA R. DEMANDANTE

Dean
This College

THRU: PROF. BUCHARD B. CUTIN

Coordinator, Student Affairs and Services

Dear Madam/Sir:

Greetings in the name of the Lord!

One of the planned activities of the Animal Science Students’ Association for A.Y 2021-2022 is
the conduct of an activity entitled “ASSA CONNECTS 2022: WEBINAR SERIES” in
accordance to the course requirement in Agri 197 of BS Agriculture (Animal Science) third year
students. The Association plans to conduct a webinar with the following topics: Smart Goat
Farming and Assessing Meat Quality Products. It will be held on April 6 and 22 from 8:30 AM
to 11 AM via facebook live and google meet. This activity aims to disseminate knowledge on the
basics of raising livestocks.

Anent hereto, may we request permission to excuse the agriculture students on all levels to attend
the said event. May we also request your utmost consideration on whatever they will missed in
your classes.

We anticipate your kind approval on this request. Thank you very much for your continuous
support.

Respectfully yours,
(Sgd.)CHRISTIAN PAUL LAZARO
President, ASSA

Recommend Approval:
(Sgd.)JOAN R. RAROGAL
Adviser, ASSA