The chef-actor taught participants how to prepare simple but healthy recipes at home, like Golden Fiesta Lettuce Salad with Guyabano Vinaigrette, Golden Fiesta Bangus Back Fillet
and Adobong Kangkong Duo and Golden Fiesta Japanese Chicken Katsu in Curry Sauce.
This study analyzed four types of commercial cuts (tail, sirloin cut, back fillet, and thigh) of male and female caiman for their chemical composition, fatty acid profile, color, and yield.
Twenty-four hours after slaughter, carcasses were deboned and cut into four types of commercial cuts: tail, sirloin cut, back fillet, and thigh.
The experiment was a completely randomized using a 2x4 factorial design, with two sexes (male and female) and four types of commercial cut (tail, sirloin cut, back fillet, and thigh), using 10 replications per treatment group.
No statistically significant difference in weight of the different commercial cuts (tail, sirloin cut, back fillet, and thigh) was reported based on sex (P=0.2632) (Table 1).
Tails of females showed the greatest amount of fat (2.4%), followed by the thigh (0.8%), sirloin cut (0.6%), and back fillet (0.5%).
The back fillet had a higher sum of polyunsaturated fatty acids (37.1%), followed by sirloin cut (26.8%), thigh (26.1%), and tail (7.4%).
(2007) examined sirloin cut, back fillet, tail fillet, and limbs in the Pantanal caiman and reported protein values of 24.2%, 24.4%, 23.6%, and 24.1%, respectively.
Thigh and back fillet were more reddish compared with the other cuts, showing the highest values for chroma [a.sup.*] (2.0 and 1.0, respectively).