MARC details
| 000 -LEADER |
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| fixed length control field |
03185nam a2200289 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20230302163827.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
070810s19uu xx 00 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 |
636.513 |
| Item number |
L39 1998 |
| 100 10 - MAIN ENTRY--PERSONAL NAME |
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| Personal name |
Lavilla, Richard C. |
| Relator term |
author |
| 245 10 - TITLE STATEMENT |
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| Title |
Utilization of native chicken meat for hamburger patty production / |
| Statement of responsibility, etc. |
by Richard C. Lavilla. |
| 260 0# - PUBLICATION, DISTRIBUTION, ETC. |
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| Place of publication, distribution, etc. |
Indang, Cavite, |
| Date of publication, distribution, etc. |
1998. |
| Name of publisher, distributor, etc. |
Cavite State University- Main Campus, |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
40p. |
| Dimensions |
cm. |
| Other physical details |
illustrations ; |
| 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 (BSA--Animal Science) Cavite State University |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
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| Bibliography, etc. note |
Includes bibliographical references. |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Lavilla, Richard, Calubayan, Cavite State University, Indang, Cavite. April 1998. "Utilization of Native Chicken Meat for Hamburger Patties Production." Dr. Pedro Q. Olabe, thesis adviser. <br/>A study on utilisation of native chicken meat for hamburger patty production was conducted at the Institute of Food Science and Technology Laboratory of the Cavite State University, Indang, Cavite. It aimed to determine the physical, chemical and sensory properties and the production cost of hamburger using native chicken meat to replace broilers in the formulation. Broiler and native chicken were used as the base ingredients. The study was composed of the following treatments, 1 with 100 percent broiler, 2 with 75 percent broiler and 25 percent native chicken meat, 3 with 50 percent broiler and native chicken meat, 4 with 25 percent broiler and 75 percent native chicken meat and 5 with 100 percent native chicken meat. The treatments are arranged in a Complete Randomised Design (CRD). Data were analysed statistically using the variation of Complete Randomised Design <br/>(CRD), Randomised Complete Block Design (RCED) and <br/>Duncan's Multiple Range Test (DMRT). Results of sensory evaluation indicated significant differences (P <0.01) in terms of colour. Dressed patties from Treatment 1 were significantly (P 0.01) lighter than there in the other treatments. Samples were (13 'H).05) in terms of flavour, off flavour, tenderness, juiciness except in general acceptability. In terms of general acceptability, Treatment 1 had highest general acceptability although not better than that Treatment 2. Consumers' acceptance test using 50 male and 50 female consumers revealed that samples were equally acceptable. Physical characteristics of the five hamburger formulations showed that treatments had essentially similar (P >0.01) pH, cooking yield, water holding capacity and stability emulsion. Treatment 1 (100% broiler) had the lowest cost of production. Increasing the native chicken in the preparation correspondingly increased the production cost. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
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| Method of acquisition |
Submitted to the University Library |
| Date of acquisition |
04-14-1998 |
| Accession number |
T-1776 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
Broiler |
| 9 (RLIN) |
9685 |
| 690 ## - LOCAL SUBJECT ADDED ENTRY--TOPICAL TERM (OCLC, RLIN) |
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| 9 (RLIN) |
1367 |
| Course or Program |
Bachelor of Science in Agriculture |
| Major |
Animal Science |
| 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=3e23352179d1c0ca990e3674066dbeff">http://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=3e23352179d1c0ca990e3674066dbeff</a> |
| Link text |
Click here to view the 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 |
