Consumer Acceptability of Empanada stuffed with Rabbit meat (Lapanada) Using Baking and Frying Method of Cooking


rabbit meat
baking and frying

How to Cite

Espiritu, J., Uy, E., & Gatdula , M. (2022). Consumer Acceptability of Empanada stuffed with Rabbit meat (Lapanada) Using Baking and Frying Method of Cooking. Journal of Education, Management and Development Studies, 2(1), 103–109.


This study aimed to develop a healthier version of the empanada by using rabbit meat (lapan) and to determine its consumer acceptability through empanada stuffed with rabbit meat (lapanada). An experimental research design was used to evaluate the product using a 9-category Hedonic scale method to be selected by thirty (30) semi-trained panelists from Bulacan Agricultural State College.
Deep fat frying and baking methods were used in the development of the product, with three (3) different percentages of lapan meat being used as the main ingredient of "lapanada". The study revealed that in terms of crust, the baking method was slightly more acceptable than deep-fat frying. In terms of meat filling, 50\% of lapan meat was the most acceptable. Analysis of variance on attributes of fillings in terms of appearance has no significant difference with the methods used. However, in terms of aroma, savory, and mustiness, the fillings were significant and highly significant to the baked method of cooking "lapanada." Also, in terms of texture, the results showed that there was no significant difference with its methods used.
The result of the study was a product pioneer or bearer of BASC when it comes to utilizing rabbit meat (lapan) as the main ingredient of the food product. Standard procedures for Lapanada processing were subjected to intellectual property protection to ensure secrecy of the process and trade product. It is recommended to conduct further studies for the shelf-life test and nutrient analysis of "lapanada" to establish the credibility of the product in terms of microbiological characteristics and nutritive value. Market research must be conducted to establish empirical data as a benchmark for future improvements.


Aujero-Blanza, M. G. (n.d.). The development of high value empanada with darag native chicken (gallus gallus domesticus) filling.

Blanza, Ma.Gerlia. (n.d.). The Development of High Value Empanada with Darag Native Chicken (Gallus gallus domesticus) Filling. , 234–247. Retrieved from

Committee, B. C. A., et al. (2015). Basic kitchen and food service management.

Escribá-Pérez, C., Baviera-Puig, A., Montero-Vicente, L., & Buitrago-Vera, J. (2019). Children’s consumption of rabbit meat. World Rabbit Science, 27(3), 113–122.

Geetika. (n.d.). Selection and training of sensory panelists and methods of sensory evaluation. Retrieved from

Hathwar, S. C., Rai, A. K., Modi, V. K., & Narayan, B. (2012). Characteristics and consumer acceptance of healthier meat and meat product formulations—a review. Journal of food science and technology, 49(6), 653–664.

Jensen, L. B. (1948). Food Science, Mustiness in Foods First Edition. Retrieved from

Jianshe, & Rosenthal. (2015). Modifying Food Texture, 1st Edition: Novel Ingredients and Processing Techniques. Retrieved from

Joachim, D and Schloss, A. . (n.d.). Fine Cooking #121. , 38–39. Retrieved from

Kilcast, D. (2013). Instrumental assessment of food sensory quality: A practical guide. Elsevier.

Li, S., Zeng, W., Li, R., Hoffman, L. C., He, Z., Sun, Q., & Li, H. (2018). Rabbit meat production and processing in china. Meat Science, 145, 320–328.

Maigida R., Kabir M.S., Jibir M. . (n.d.). The International Journal of Engineering and Science (IJES). Retrieved from

Miraflor, Madeline B. . (2021). PH gov’t told to boost rabbit meat production. Retrieved from

Moeller, S., Miller, R., Edwards, K., Zerby, H., Logan, K., Aldredge, T., ... Box-Steffensmeier, J. (2010). Consumer perceptions of pork eatingquality as affected bypork quality attributesandend-point cooked temperature. Meat Science,84(1), 14–22.

Nelz, Jay. (2021). . Pampanga Residents Use Rabbit Meat Used as Alternative to Pork Products in Pampanga. Retrieved from

Ovchinnikova, T., Khorev, A., Bezrukova, T., Salikov, Y., & Byhonova, N. (2015). Innovation manifestations of competition in contemporary concept of marketing. Mediterranean Journal of Social Sciences, 6(3 S6), 53.

PARA PA, G. S., Wakchaure, R., Sharma, R., Mahajan, T., & Praveen, P. (2015). Rabbit meat has the potential of being a possible alternative to other meats as a protein source: A brief review. Int J Phar Biomedi Res, 2, 17–19.

Petrescu, D., & Petrescu-Mag, R. (2018). Consumer behaviour related to rabbit meat as functional food. world rabbit sci., 26: 321-333.

Schneider, Linda, . (2010). Why eat rabbits? Retrieved from,be%20prepared%20similarly%20to%20chicken

Tomky, Naomi . (2018). Meet the Empanadas of Latin America. Retrieved from

Veneracion, Angie,. (2017). An Overview of the Rabbit Industry in the Philippines. Retrieved from

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Copyright (c) 2022 Journal of Education, Management and Development Studies


Download data is not yet available.


Metrics Loading ...