Sensory Evaluation of Skinless Rabbit Longganisa (Oryctolagus cuniculus) as Influenced by Different Sugar Sources and Acceptability of Packaging and Labeling

Abstract

Rabbit meat (Oryctolagus cuniculus) is gaining popularity globally due to its health benefits, being low in fat and rich in protein. Despite its recognized advantages ,rabbit meat remains underutilized in many markets, particularly in processed products like sausages, where pork and beef are more prevalent. Consumer acceptance is often limited due to cultural perceptions, with rabbits commonly viewed as pets rather than food sources. The study was conducted in Poblacion Sto. Niňo, South Cotabato, from March 4 to 6, 2025 to determine the sensory acceptability and commercial potential of skinless rabbit longganisa using different sugar sources as sweeteners. Laid out in  Completely Randomized Design (CRD) with four (4) treatments: Brown Sugar (T1), White Sugar (T2), Honey (T3), and Muscovado Sugar (T4), each replicated three times. Sensory evaluation results revealed significant differences (P<0.05) in parameters such as taste, texture, appearance, color, and general acceptability, except for aroma, which showed no significant variation. Brown sugar (T1) emerged as the most preferred sweetener, earning the highest sensory scores with high Return on Investment (9%) among the treatment employed, while honey (T3) obtained the lowest ratings. Despite these differences, all treatments were generally well-accepted, with scores ranging from "Like Moderately" to "Like Extremely." Additionally, consumer feedback emphasized the importance of clear, informative, and aesthetically pleasing packaging, alongside a growing interest in environmentally sustainable materials. Overall both the choice of sweetener and the quality of packaging significantly affect consumer acceptance and marketability of skinless rabbit longganisa. Brown sugar is recommended for its superior sensory appeal and economic viability.