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Utilization of duck meat in the production of native chicken meat franks furthers / by Myla E. Perio.

By:

Perio, Myla E [author]

Contributor(s):

Esguerra, Erafio C [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2004.Description: xii, 37 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.66 P41 2004

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: PERIO, MYLA E. Utilization of Duck Meat in the Production of Franks. Undergraduate Thesis. Bachelor of Science in Agriculture major in Animal Science. Cavite State University, Indang, Cavite. April 2004. Adviser. Prof. Erafio Esguerra. The study was conducted to determine which level of duck meat as ingredient for franks is most acceptable and to evaluate the organoleptic properties of franks made of duck meat. The process involves the following: 1) deboning of dressed chicken and ducks, cutting and grinding meat into slices; 2) blending meat with the ingredients 3) curing overnight 4) stuffing of meat mixture in hog casing and cooking. Duck meat was made into franks with different levels of native chicken meat. The following treatments were: Treatment 1 (100% native chicken); Treatment 2 (75% native chicken and 25 % duck); Treatment 3 (50% native chicken and 50% duck); Treatment 4 (25% native chicken and 75 % duck); and Treatment 5 (100% duck). Data on physico - chemical properties were analyzed using Completely Randomized Design (CRD) and sensory evaluation using Randomized Complete Block Design (RCBD). Significant differences were detected using Duncan’s Multiple Range Test (DMRT). Duck meat was compared to native chicken franks in terms of sensory, chemical and cooking properties. However, samples were comparable in terms of color, flavor, off — flavor, tenderness and juiciness. Samples varied in general acceptability with Treatment 1 being the more acceptable than the other treatments. Result of consumer test using 15 respondents revealed that franks with or without duck meat were equally acceptable.

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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	641.66 P41 2004 (Browse shelf(Opens below))		Link to resource	Room use only	T-2896		00006573

Thesis (BS Agriculture -- Animal Science) Cavite State University

Includes bibliographical references.

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

PERIO, MYLA E. Utilization of Duck Meat in the Production of Franks. Undergraduate Thesis. Bachelor of Science in Agriculture major in Animal Science. Cavite State University, Indang, Cavite. April 2004. Adviser. Prof. Erafio Esguerra.

The study was conducted to determine which level of duck meat as ingredient for franks is most acceptable and to evaluate the organoleptic properties of franks made of duck meat. The process involves the following: 1) deboning of dressed chicken and ducks, cutting and grinding meat into slices; 2) blending meat with the ingredients 3) curing overnight 4) stuffing of meat mixture in hog casing and cooking.

Duck meat was made into franks with different levels of native chicken meat. The following treatments were: Treatment 1 (100% native chicken); Treatment 2 (75% native chicken and 25 % duck); Treatment 3 (50% native chicken and 50% duck); Treatment 4 (25% native chicken and 75 % duck); and Treatment 5 (100% duck). Data on physico - chemical properties were analyzed using Completely Randomized Design (CRD) and sensory evaluation using Randomized Complete Block Design (RCBD). Significant differences were detected using Duncan’s Multiple Range Test (DMRT).

Duck meat was compared to native chicken franks in terms of sensory, chemical and cooking properties. However, samples were comparable in terms of color, flavor, off — flavor, tenderness and juiciness.

Samples varied in general acceptability with Treatment 1 being the more acceptable than the other treatments. Result of consumer test using 15 respondents revealed that franks with or without duck meat were equally acceptable.

Submitted to the University Library 07/18/2007 T-2896