MARC details
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03985nam a22003377a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20240902084334.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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240513b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
Cavite State University - 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 |
R81 2023 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Royulada, Diobe Ann J. |
| 9 (RLIN) |
45323 |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
The effectiveness of pineapple (Ananas comosus L. Merr) peel marinade on meat tenderization of beef slices / |
| Statement of responsibility, etc. |
by Diobe Ann J. Royulada. |
| 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. |
2023 |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
xv, 80 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 and Science Technology. |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
ROYULADA, DIOBE ANN J., The Effectiveness of Pineapple (Ananas Comosus L. Merr) Peel Marinade on Meat Tenderization of Beef Slices. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang Cavite. February 2023. Adviser Ms. Anna Marie M. Marasigan.<br/>The study discussed the effectiveness of pineapple peel as a tenderizer in beef slices. Specifically, the goal of the study was to: to identify the formulation of pineapple peel tenderizer; evaluate the tenderizing effect of marinade containing pineapple peels in terms of percent cooking yield, moisture content and elasticity; to evaluate the acceptability of marinated beef slices in terms of appearance, color, aroma, mouthfeel, chewiness, and flavor, determine the level of acceptability of the marinated beef in pineapple peel tenderizer.<br/>Formulating the marinade beef slices with pineapple peel tenderizer has four treatments and were prepared by adding varying level of pineapple peel (PP) extract: the control; without Og PP, treatment 1; with 10g PP, treatment 2; with 30g PP and treatment 3; with 50g PP in every 500g of beef slices. The physicochemical, sensory analysis, and consumer acceptability of treated beef slices were evaluated and statistically analyzed.<br/>The results of the analysis vary on how many percent of pineapple used in every treatment. Physicochemical analysis showed that increasing the amount of pineapple peel will decrease the results of physicochemical analysis; pH (6.77 to 6.48);<br/>% cooking yield (63.71 to 54. 49); and elasticity (4969.40 N/m2 to 2027.62 N/m2). Whereas moisture content tends to increase from 56.88 to 57.88, due to the bromelain enzymes which react with the protein in the meat to break it down and increases the meat's potential to absorb more moisture.<br/>Furthermore, the sensory attributes were evaluated and analyzed in terms color, aroma, flavor, chewiness, mouthfeel and general acceptability. The overall result of the sensory analysis aligned that Treatment 3 with 50g PP considered as the best treatment and then was subjected to consumer acceptability that 69% of the respondents perceived the marinade beef slices as extremely like. Therefore, the use of pineapple peel in beef slices has potential to be used and effective for enhancing the quality attributes. The total cost production of the treated beef slices with pineapple peel cost PI 05.00 per 1 IOg pack.<br/><br/> |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
February 13, 2023 |
| Accession number |
T-9410 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Pineapple peel-based |
| 9 (RLIN) |
45326 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Meat processing |
| 9 (RLIN) |
15209 |
| General subdivision |
Tenderization using pineapple peels marinade |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Pineapple |
| 9 (RLIN) |
18141 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| Course or Program |
Bachelor of Science in Food Technology |
| 9 (RLIN) |
2168 |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Marasigan, Anna Marie M. |
| 9 (RLIN) |
44941 |
| Relator term |
adviser |
| 856 ## - ELECTRONIC LOCATION AND ACCESS |
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| Link text |
Click here to view the Abstract and Table of Contents |
| Electronic File |
<a href="http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f3acf1e31a5bc914927df16192ec98a4">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=f3acf1e31a5bc914927df16192ec98a4</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Dewey Decimal Classification |
| Koha item type |
Theses / Manuscripts |
