NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY

Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite

Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278

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CHAPTER I
THE PROBLEM AND ITS BACKGROUND

INTRODUCTION
Processed meats have become a staple in many households and are
commonly found in the shelves of grocery stores and supermarkets. These
types of meats, such as sausages, ham, bacon, and hotdogs, have undergo
various processes, such as curing, smoking, and, seasoning, to improve their
flavor, texture, and shelf life. However, concerns have been raised regarding the
safety and quality of commercially processed meats, leading some consumers to
run to home-made options. Home-made processed meats are becoming more
popular as consumers seek to have more control over the ingredients used and
the processing methods employed. Many individuals believe that homemade
processed meats are safer and of higher quality than commercially processed
meats. However, it is important to evaluate these perceptions to ensure that
homemade processed meats are indeed safe and of high quality.

Home-made processed meat has become a popular alternative for

consumers who prefer homemade food products. However, the safety and
quality of homemade processed meat products have been a concern for
consumers. In Cavite, Philippines, there is a growing interest in home-made
processed meat, and consumers are increasingly concerned about the safety
and quality of these products.
 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278

Hospitality and Tourism Management Department

According to the Food and Agriculture Organization of the United Nations

(FAO), home-made processed meat products can pose a risk to food safety due
to inadequate processing, improper storage, and lack of proper labeling (FAO,
2013). In addition, the use of non-food-grade materials and lack of hygiene
during the preparation process can also contribute to the risk of contamination.
In a study conducted by Tabay, et al. (2020), it was found that consumers
in Cavite perceived home-made processed meat as lower in quality and safety
compared to commercially processed meat products. The study also found that
consumers were willing to pay more for processed meat products that were
certified safe and of high quality.
To ensure the safety and quality of home-made processed meat, it is
important for consumers to follow proper food safety guidelines, including using
food-grade materials, maintaining proper hygiene during preparation, and
ensuring that the meat is properly cooked and stored (FDA, 2022). In addition,
consumers can also opt to purchase processed meat products from certified and
reputable sources.
This study aims to evaluate the perception of consumers in Cavite
towards home-made processed meats in terms of food safety and quality. The
study will assess the level of knowledge of consumers regarding food safety and
quality, as well as their attitudes and practices towards home-made processed
meats. By evaluating the perception of consumers towards home-made
processed meats, this study can inform the development of food safety and
quality guidelines for home-made processed meats in Cavite. Homemade
processed meat products are a popular food item in many house-holds around
the world. However, the safety and quality of these products can vary widely
depending on the methods and ingredients used in their preparation. In Cavite,
Philippines, there is a growing interest in home-made processed meat products,
 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278

Hospitality and Tourism Management Department

but there is limited research on consumer perceptions of the safety and quality
of these products.
This study aims to evaluate the food safety and quality perceptions of
consumers in Cavite regarding home-made processed meat products.
Specifically, it will investigate the factors that influence consumer decisions to
purchase and consume these products, and identify areas where improvements
in food safety and quality can be made. Through this study, we hope to
contribute
to a better understanding of the food safety and quality issues surrounding
homemade processed meat products in Cavite, and to provide recommendations
for improving the safety and quality of these products for consumers.

BACKGROUND OF THE PROBLEM

The consumption of processed meat has increased globally due to its
convenience, longer shelf life, and affordability. However, there are concerns
regarding the safety and quality of homemade processed meat products. In Hugo
Perez Trece Martires, Cavite, consumers have been purchasing homemade
processed meat products from local vendors without any assurance of their
safety and quality. Homemade processed meat products are often made in
unregulated environments and may not undergo proper food safety and hygiene
practices, increasing the risk of contamination by harmful bacteria and other
pathogens. Additionally, the use of preservatives, additives, and other chemicals
in the homemade processing of meat products may pose health risks to
consumers.
Consumers in Hugo Perez Trece Martires, Cavite, may not have access to
information on the safety and quality of homemade processed meat products.
This lack of information can lead to a false sense of security among consumers,
putting them at risk of food-borne illnesses and other health problems.
 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278

Hospitality and Tourism Management Department

Thus, there is a need to evaluate the safety and quality of homemade

processed meat products and raise awareness among consumers in Hugo Perez
Trece Martires, Cavite, regarding the risks associated with consuming such
products. The evaluation can help identify potential hazards in the production
process and recommend measures to improve food safety and quality.
Additionally, educating consumers about the risks associated with consuming
homemade processed meat products can help them make informed decisions
about their food choices and reduce the risk of food-borne illnesses.

OBJECTIVE OF THE STUDY

The general objective of the study was to identify the impacts of home-made
processed meat: an evaluation to food safety and quality as perceived by
consumers in Cavite.
The following were the specific objectives of the study:
1. to determine the level of familiarity of the consumers home-made processed
meat.
2. to determine the perceptions of consumers in Cavite towards the safety and
quality of home-made processed meat products.
3. to determine the attribute of food safety is the most considered by the
consumers.

STATEMENT OF THE PROBLEM

This research identifies the impacts of home-made processed meat: an

evaluation to food safety and quality as perceived by consumers in Cavite.

Specifically, this research aim to answer the following questions:

 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278

Hospitality and Tourism Management Department

1. What is the level of familiarity of the consumers in home-made processed

meat in terms of:

1.1 preparation;

1.2 quality of ingredients used;

1.3 source of ingredients;

1.4 food safety;

2. What are the perceptions of consumers in cavite towards the safety and

quality of home-made processed meat products in terms of:

2.1 procedure

2.2 preparation

2.3 cleanliness

2.4 quality of food

3. What attribute of food safety is the most considered by the consumers:

3.1 ingredients

3.2 packaging

3.3 cleanliness

3.4 storage
 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278

Hospitality and Tourism Management Department

THEORETICAL FRAMEWORK

The study was centered on Paul, Pauline C. and Palmer, Helen H. (2020)

This was a term used to define how people thought about eating. It is an adult's

conceptualization of what they eat, how they eat, and how much they consume.

In accordance with several food-related studies conducted by various authorized

bodies, food theory is strongly associated to a person's childhood. This indicates

that what an ind ividual ate as a child influence how he or she views nutrition

as an adult. This indicates that what a person ate as a child shapes the way he

or she thinks about food as an adult. Childhood eating experiences, like first

language, are deeply imprinted in a person's memory, impacting food choices in

adulthood. As a child grows and develops, his or her eating habits will be

influenced (in a way as to modify or intensify) by the immediate environment.

This could be technological, social-cultural, and intellectual environments.

Through these environments, an individual’s eating habits is developed or

constrained with long-term effects. Several other factors play a role in shaping

food theory. Food choice is a strong manifestation of an individual’s immediate

environment and the habits, attitudes, and beliefs picked from them. Below are

some of the environments that influence food choice for different people.

In immediate social-cultural environment has a strong link to food theory. It

serves to ether form the habit of eating something or limits its intake.

Unfortunately, some people have picked up inappropriate eating behaviors from

their social-cultural environment, which could lead to a lack of vital nutrients in

 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278

Hospitality and Tourism Management Department

the body or over-nutrition, leading to conditions like obesity. The various social-

cultural environments with which people interact have left a distinct mark on food

theory in different regions. Some people avoid eating particular foods, such as

meat and milk, because of cultural beliefs, or because they prepare them

differently.

In the intellectual environment, an individual's education and knowledge work to

affect his or her dietary choice. An educated individual understands the value of

good health, which can be obtained through proper eating. However, information

on the best diet to follow for optimum health comes from a range of sources,

some of which may be contradictory and lead to individuals becoming confused.

Food makers, food experts, and the media might all fall into this category. Their

contradictory information stops people from changing their eating habits for better

health.

In economic and physical environment The most significant factor determining

food choices is an individual's financial capacity. A individual's earnings either

guarantees or limits their intake of particular cuisines. Low-income earners are

restricted to low-nutrition diets that lack fruits and vegetables. High or middle-

income groups, on the other hand, have a broader range of dietary options.

However, this does not necessarily imply that this social class consumes a

balanced diet. Their availability also influences on food choice. Fruits and

vegetables, for example, are more expensive in urban areas due to their low

availability. This is unlike the countryside where they are consumed more thanks

to their high supply.

 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278

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In physiological factors, Food is a human necessity as they provide the energy

and vital nutrients for survival. As such, humans will automatically respond to

feelings of hunger or satiety, the lack of hunger, in different ways. This is due to

the different feelings of satiety achieved after the intake of carbohydrates, fats, or

proteins. Based on an individual’s last meal, activity, mood, and such like factors,

the mind will process the feelings of hunger or satiety and work on stimulating

appetite which in turn influences the food choice. Palatability of food will also in-

fluence its intake. This refers to the food’s taste, smell, and appearance. Some

types of food, especially those with high-fat content, are considered palatable.

This makes the food to be consumed just to satisfy a person’s pleasure but not to

satisfy nutritional needs.

While in health condition, Food theory is also influenced by the health condition

of an individual. While people don’t give a lot of attention to what they eat when

they are healthy, the opposite is true when they suffer from a certain condition re-

quiring a change in diet. The nutritional needs to help treat the condition will re-

quire healthy and nutritious foods, some of which may be recommended by a

doctor. Poor healthy may also serve to limit the intake of certain types of foods by

the patient.
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Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278

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CONCEPTUAL FRAMEWORK

Figure 1.1 Conceptual Framework of the study

Figure 1 shows the conceptual framework of the researchers’ study.

The input demonstrated the concepts contained in the study's problems. While

the process included the researchers' tasks in collecting data. Thus,

determining consumer perceptions of food safety and quality of home-made

process meat in selected barangay’s in Trece Martires City, Cavite.

 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278

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SCOPE AND DELIMITATION OF THE STUDY

The researchers conducted this study entitle “home-made processed

meat: an evaluation to food safety and quality as perceived by consumers in

Cavite”. The target respondents were the consumers in selected barangay in

Cavite, Barangay Hugo Perez, Trece Martires. Due to various consumers.

The researchers will conduct the data gathering through questionnaires

with the use of face to face interactions. Each of the respondents of those

consume home-made processed meat will have the same questionnaires to

answer. They will also be collecting some documents that will serve as evidence

to justify and corroborate the results made from the questionnaire and that will

help them formulate a precise and well-established conclusion.

SIGNIFICANCE OF THE STUDY

This study aims to acknowledge the home-made processed meat

products in Cavite. Hence, this research will benefit the following:

Local meat producers and processors: The study can be significant for local

meat producers and processors in Cavite who may be interested in improving the

safety and quality of their products. The findings of the study can provide insight

into consumers preference and expectations, which can help local producers and

processors tailor their products to meet the demands of the market.

Consumers in Cavite: This study is significant for consumers in Cavite who may
 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278

Hospitality and Tourism Management Department

be interested in knowing more about the safety and quality of the home-made

processed meat they consume. The findings of the study can help consumers

make informed decisions about the products they purchase and consume, which

can ultimately improve their health and well-being.

Local Government Agencies: The study can be significant for local government

agencies in Cavite who are responsible for regulating food safety and quality in

the region. The findings of the study can help inform policies and regulation

related to the production, processing, and sale of home-made processed meat,

which can help ensure that these products are safe and of high quality.

Future Researchers: This study has the potential to provide valuable insights

into consumers perceptions of home-made processed meat and can inform

future efforts to improve the safety and quality of the products.

DEFINITION OF TERMS

The following terms were defined operationally to clearly understand the

contents of the study.

Consumers- Individuals who purchase and consume food products.

Cavite- A province in the Philippines located in the Calabarzon region in Luzon.

Evaluation- The process of assessing the food safety and quality of home-made

processed meat, often through sensory analysis or laboratory testing.

 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278

Hospitality and Tourism Management Department

Food Safety- The measures and practices taken to ensure that food is free from

harmful contaminants or pathogens and is safe to eat.

Food Quality- The characteristics of food that make it desirable or appealing to

consumers, such as flavor, texture, appearance, and nutritional content.

Home-made Processed Meat- Meat that has been processed in a non-

commercial setting, often using traditional or family recipes and methods.

Perception- The subjective evaluation or interpretation of sensory stimuli, such

as taste, smell, or appearance, based on individual experiences, expectations

and preferences. Perceptions may vary among consumers and may be

influenced by cultural, social and psychological factors.

Sanitation- The process of cleaning and disinfection surfaces, equipment,

utensils, and other food contact surfaces to prevent the spread of harmful

microorganisms and reduce the risk of contamination. Proper sanitation is crucial

for maintaining food safety.

 NATIONAL COLLEGE OF SCIENCE AND TECHNOLOGY
Amafel Building, Aguinaldo Highway, Dasmariñas, Cavite
Tel. No.: (046) 416-6278 Telefax: (046) 416-0166 Mobile No.: +63926-999-9278

Hospitality and Tourism Management Department

CHAPTER II

REVIEW OF RELATED LITERATURE AND STUDY

The main focus of this chapter was the various research projects and

other literature from both international and local sources that significantly affects

the research’s factors. It concentrated on a number of factors that aided in the

creation of this study.

I.