MARC details
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04218nam a2200337 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20220718172701.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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220622b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CvSU Main Campus Library |
| 041 0# - LANGUAGE CODE |
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| Language code of text/sound track or separate title |
eng |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
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| Classification number |
664.9 |
| Item number |
L95 2016 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| 9 (RLIN) |
25162 |
| Personal name |
Loyola, Christy Gayle B. |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Development and acceptability of chevon luncheon meat / |
| Statement of responsibility, etc. |
by Christy Gayle B. Loyola. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite : |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| Date of publication, distribution, etc. |
2019. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xiii, 53 pages : |
| Other physical details |
illustrations ; |
| Dimensions |
28 cm. |
| 336 ## - CONTENT TYPE |
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| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
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| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
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| Source |
rdacarrier |
| Carrier type term |
volume |
| 500 ## - GENERAL NOTE |
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| General note |
Thesis (Bachelor of Science in Food Technology) Cavite State University. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 508 ## - CREATION/PRODUCTION CREDITS NOTE |
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| College and Department |
College of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
LOYOLA, CHRISTY GAYLE BALLEJO, Development and Acceptability of Chevon<br/>Luncheon Meat. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite<br/>State University, Indang, Cavite. April 2016. Adviser: Mrs. Aitee Janelle E. Reterta, MS.<br/>The study was conducted to develop a formulation and processing technology for<br/>chevon luncheon meat. The study aimed to describe the processing technology in producing<br/>luncheon meat from chevon; to determine physico-chemical properties of lunch:on meat such<br/>as pH, moisture, and ash. The sensory properties and general acceptabilities of the chevon<br/>luncheon meat was also evaluated, production cost and return on investment computed.<br/>Luncheon meat 'was prepared using 750 grams chevon meat and 32g textured<br/>vegetable protein. The mixture was cured for one day then the meat was cut and ground to<br/>produce fine texture. The ground meat was boiled to tenderize the meat, and then the rneat was<br/>pressure-cooked for 45 minutes. The luncheon meat was sliced equally for about .3 to 4<br/>millimeter thick. During frying, the fire was set over medium heat, and fry the luncheon meat<br/>until both sides get browned.<br/>The physico-chemical properties of the chevon luncheon meat such as pH (6.86), ash<br/>content (3.84)% and moisture content (64.1%) which all within the standard for pork luncheon<br/>meat. In terms of cooking properties, the water holding capacity of chevon luncheon meat was<br/>4825% which means that the product can maintain the juiciness and minimal the cooking loss<br/>in terms of cooking shrinkage (23.91<br/>In terms of sensory evaluation, the color of chevon luncheon meat was brovvn, the<br/>juiciness was moderately juicy, the chevon flavor was highly perceptible, the aroma was<br/>described as moderately desirable, the off-flavor was slightly perceptibie, the texture was<br/>moderately firm, the tenderness was described as moderately tender, and the chevon luncheon<br/>meat was moderately acceptable.<br/>Consumer acceptability of chevon luncheon meal with 750g chevon and 32g TVP was<br/>revealed that 72% of consumers liked chevon luncheon meat very much, 18% liked it<br/>moderately and 9% liked the chevon luncheon meat and 1% slightly dislike the product. Based<br/><br/>on the results of consumer acceptability, chevon luncheon meat is very much liked by the<br/>majority of the respondents.<br/>Processing of 10kg goat lean meat using the developed processing technology yielded<br/>60 loaves of 250g chevon luncheon meat. One loaf of chevon luncheon meat has a production<br/>cost of Php 75.()0, which could be sold at Php 90.00 to generate a net income of Php 894.00<br/>per 10 kg of goat lean meat. Compare to commercially available luncheon meat, chevon<br/>luncheon meat was high-priced, but goat meat that used in luncheon meat was healthier than<br/>other meat. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
07/08/2019 |
| Accession number |
T-8253 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| 9 (RLIN) |
2517 |
| Topical term or geographic name entry element |
Meat |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| 9 (RLIN) |
2516 |
| Topical term or geographic name entry element |
Meat industry and trade |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| 9 (RLIN) |
102 |
| Topical term or geographic name entry element |
Food processing |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
2168 |
| Course or Program |
Bachelor of Science in Food Technology |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| 9 (RLIN) |
3402 |
| Personal name |
Reterta, Aitee Janelle E. |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=51722870640e56ac82b453679f4090ea">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=51722870640e56ac82b453679f4090ea</a> |
| Link text |
Click here to view abstract and table of contents |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
