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Utilization of chevon in corned meat production / by Jerome R. Sangalang.

By:

Sangalang, Jerome R [author]

Contributor(s):

Labrador, Teresita M [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 1997. Cavite State University- Main Campus,Description: 52 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

636.9 Sa5 1997

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Abstract: Sangalang, Jerome, Reyes, Don Severino Agricultural College,Indang, Cavite. April 1997. " Utilization of Chevon in Corned Meat Production ". Prof. Teresita M. Labrador, thesis adviser. A study was conducted to determine the physical, chemical and sensory properties as well as the level for which chevon can be substituted for beef in corned meat production. It also aimed to analyze cost and return of small-scale processing of corned chevon. Meat samples of different levels of beef and chevon were processed by corning. The following treatments were used: Treatment 1 (100% Beef), Treatment 2 (75% Beef and 25% Chevon), Treatment 3 (50% Beef and 50% Chevon), Treatment 4 (25% Beef and 75% Chevon), and Treatment 5 (100% Chevon). Data were subjected to analysis of variance using Randomized Complete Block Design (RCBD) and Duncan's Multiple Range Test (DMRT). Physical evaluation revealed that samples having 25% and 757, chevon had the best color among the five treatments while the sample with 100% chevon was most attractive in terms of general appearance. Samples did not differ significantly in terms of meat flavor, odor, off-flavor, and general acceptability. The preparation containing 75%

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Holdings ( 1 )
Title notes ( 5 )

Holdings
Item type	Current library	Collection	Call number	Materials specified	URL	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	636.9 Sa5 1997 (Browse shelf(Opens below))		Link to resource	Room use only	T-1697		00006275

Thesis (B.S.A.--Animal Science) Don Severino Agricultural College

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR)

Sangalang, Jerome, Reyes, Don Severino Agricultural College,Indang, Cavite. April 1997. " Utilization of Chevon in Corned Meat Production ". Prof. Teresita M. Labrador, thesis adviser.
A study was conducted to determine the physical, chemical and sensory properties as well as the level for which chevon can be substituted for beef in corned meat production. It also aimed to analyze cost and return of small-scale processing of corned chevon.
Meat samples of different levels of beef and chevon were processed by corning. The following treatments were used: Treatment 1 (100% Beef), Treatment 2 (75% Beef and 25% Chevon), Treatment 3 (50% Beef and 50% Chevon), Treatment 4 (25% Beef and 75% Chevon), and Treatment 5 (100% Chevon). Data were subjected to analysis of variance using Randomized Complete Block Design (RCBD) and Duncan's Multiple Range Test (DMRT).
Physical evaluation revealed that samples having 25% and 757, chevon had the best color among the five treatments while the sample with 100% chevon was most attractive in terms of general appearance. Samples did not differ significantly in terms of meat flavor, odor, off-flavor, and general acceptability. The preparation containing 75%

Submitted to the University Library 05/10/2007 T-1697