Table 2 Meat part used in kinuday making
Meat part used specifically in making kinuday | f n = 15 | Traditional knowledge of kinuday processors | English Translation | |
|---|---|---|---|---|
Explanation | Example of responses | |||
Any part with fat lean, and skin | 10 | Uncertainty of meat supply acquired from an occasion | Nu waray watwat, aliven sîkam memispis ni iahan sha jen afag | When a lump of meat is given, you are not allowed to choose the part of the meat that you like |
Belly part or tenderloin | 8 | Good interval of fat and lean | Mayat noman ta sota proporsyon ni namet tan daman ket balans | The proportion of lean and fat is better and balanced |
Fatty part with lesser portion of lean | 3 | Fat portion when smoked becomes tasty while the lean portion becomes tough when chewed specially when smoked excessively | Maymayat sota eshashahel i namit to ta en- amis nu mekhal-khal nu eshan ikulay mo i daman, edigat khal-khal to karkaro nu ebaybayag i kulay to | Part with a greater portion of fat is tastier because it can be easily chewed when smoked. If lean meat is smoked, it’s difficult to chew, especially if smoked for a longer period |