SERVICES DETAILS Current Cost

As of June 2016

  1. Slaughter and Fabricationb

(per head)

Cattle/Carabao no data 600.00
with data 750.00
Hog no data 400.00
with data 550.00
Goat/Sheep 300.00
2. Poultry Dressing (per head)* 7.00
3. Chicken Cut-ups (per head) 10.00
4. Lean-Fat-Bone dissection Half Carcass Cattle/Carabao 1,000.00
Hog 500.00
Sheep/Goat 300.00
Composite sample Cattle/Carabao/ Hog 100.00
Chicken whole 60.00
breast, thigh and leg 30.00
5. Tenderness Evaluation/sample Warner-Bratzler Method 200.00
6. Tenderness Evaluation use of facilities only: oven and W-B machine, max 4 samples (Php. 20.00/sample in excess)c 100.00
7.  Firmness Evaluation/sample Penetrometer Method 60.00
8.  Drip Loss Evaluation, 24 hour max of 10 samples (Php 5.00/sample in excess) 100.00
9.  Water Holding Capacity/sample Carver-Press Method 250.00
10.  Emulsion Stability Determination/sample 200.00
11.  Fat extraction/sample 400.00
12.  a. Sensory Evaluation, max of 6 samples/session, use of facilityc 1,000.00
      b. Sensory Evaluation, max of 6 samples/session, use of facility, student without fundingc 500.00
      c. Sensory Evaluation, max of 6 samples/session, use of facility without cooking, student without fundingc 200.00
13. Sensory Evaluation Facilitation and Data Preparation** 2,000.00
14.  Curing and smoking fee/kg Ham and Bacon 80.00
15.  Ham cooking fee/ kg 80.00
16.  Slicing fee/kg, min 10 kg*** 8.00
17.  Grinding fee/kg
min 10 kg*** 4.00
> 100 kg 2.00
>500 kg 1.50
18. Tempering
  • applied for the first day of storage;
  • applied to fresh products only if  the products are to be kept frozen
Freezing fee/kg 3.00
Chilling fee/kg 1.50
Thawing/Cooling down fee/kg ( to +10ºC) 0.50
19. Cold Storage****
Freezer/kg/day 0.25
Chiller/kg/day 0.15
20. Packaging fee (packaging material not included)/kg 0.37