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This study determined whether commercially acceptable polony could be manufactured with varying quantities of chicken mechanically recovered meat (MRM), soy flour (S) and pork rind (R). The experimental design used was a two-factor, three-level factorial design, with various soy levels (0%, 4%, 8%) and pork rind (0%, 8%, 16%) resulting in nine treatments (R0S0, R0S4, R0S8, R8S0, R8S4, R8S8, R16S0, R16S4 and R16S8). Five treatment samples, R0S0, R0S4, R0S8, R8S0 and R8S4, which were indicated by the trained panel to have high market potential, were used to determine the degree of liking by consumers.
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