SERVICES | DETAILS | Current Cost
As of June 2016 |
|||
(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 | |||||
|
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 |