Development of chevon tocino /
Buenviaje, Richard F.
Development of chevon tocino / by Richard F. Buenviaje. - Indang, Cavite : Cavite State University- Main Campus, 2008. - xiii, 50 pages : illustrations ; 28 cm.
Thesis (BS Food Technology) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) College of Agriculture, Food, Environment and Natural Resources (CAFENR)
BUENVIAJE, RICHARD FABIAN. Development of Chevon Tocino. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2008. Adviser: Prof. Fe N. Dimero.
A study was conducted to develop chevon tocino with acceptable sensory attributes through standardization of its processing method for chevon tocino production. The effects of varying meat slice thickness and fruit juice proportions of the marinade were investigated. Sensory evaluation was done and the product with the highest general acceptability rating was subjected to consumer acceptability test. Results of analysis of variance showed no significant differences among the treatments in terms of color, mouthfeel, juiciness, flavor, sweetness, aftertaste, and general acceptability. However, chevon sliced 1/3 inch thick and marinated in 100% pineapple juice had the highest general acceptability. The consumer acceptability test involving one hundred respondents showed that chevon tocino is very acceptable. Chevon tocino had mean pH of 4.35 and mean water holding capacity of 54.31 per cent. The developed chevon tocino has an average production yield of 27.23 per cent and an average cooking shrinkage of 47.95 per cent. The selling price of 20 kilogram chevon tocino was computed at Php 227.74 per kilogram.
Meat--Goat
Meat--Processing
641.3639 / B86 2008
Development of chevon tocino / by Richard F. Buenviaje. - Indang, Cavite : Cavite State University- Main Campus, 2008. - xiii, 50 pages : illustrations ; 28 cm.
Thesis (BS Food Technology) Cavite State University
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) College of Agriculture, Food, Environment and Natural Resources (CAFENR)
BUENVIAJE, RICHARD FABIAN. Development of Chevon Tocino. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2008. Adviser: Prof. Fe N. Dimero.
A study was conducted to develop chevon tocino with acceptable sensory attributes through standardization of its processing method for chevon tocino production. The effects of varying meat slice thickness and fruit juice proportions of the marinade were investigated. Sensory evaluation was done and the product with the highest general acceptability rating was subjected to consumer acceptability test. Results of analysis of variance showed no significant differences among the treatments in terms of color, mouthfeel, juiciness, flavor, sweetness, aftertaste, and general acceptability. However, chevon sliced 1/3 inch thick and marinated in 100% pineapple juice had the highest general acceptability. The consumer acceptability test involving one hundred respondents showed that chevon tocino is very acceptable. Chevon tocino had mean pH of 4.35 and mean water holding capacity of 54.31 per cent. The developed chevon tocino has an average production yield of 27.23 per cent and an average cooking shrinkage of 47.95 per cent. The selling price of 20 kilogram chevon tocino was computed at Php 227.74 per kilogram.
Meat--Goat
Meat--Processing
641.3639 / B86 2008