Normal view MARC view ISBD view

Different levels of duck meat substitution to chicken balls / by Albert E. Gona.

By:

Gona, Albert E [author]

Contributor(s):

Alcantara, Magdalena N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2006. Cavite State University- Main Campus,Description: xii, 41 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

636.597 G58 2006

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: GONA, ALBERT E. Different Levels of Duck Meat Substitution to Chicken Balls. Undergraduate Thesis. Bachelor of Science in Agriculture major in Animal Science, Cavite State University, Indang, Cavite. October 2005. Adviser: Dr. Magdalena N. Alcantara. A study was conducted to determine the sensory properties, physico-chemical, consumer acceptance and production cost of chicken balls with different proportions of duck meat. The following treatments were used: Treatment 1 — (100% broiler meat), Treatment 2 (75% broiler meat and 25% duck meat), Treatment 3 (50% broiler meat and 50% duck meat), Treatment 4 (25% broiler meat and 75% duck meat) and Treatment 5 (100% duck meat). Significant differences (P<0.05) were observed in color and flavor of the samples. Chicken balls with 100 percent duck meat had higher color scores compared to the others while in flavor, chicken balls with 100 percent meat had higher scores compared to other treatment groups. Juiciness, off-flavor, tenderness and general acceptability were similar (P>0.05). Of the physico-chemical analysis, pH and water-holding capacity significantly differed among the treatments. Chicken balls made of 100 percent duck meat had lower pH and higher water-holding capacity. Consumers' acceptance test revealed that chicken balls with and without duck meat were equally acceptable. The use of duck meat in the preparation of chicken balls increased the production cost compared to chicken balls with pure broiler meat. His classmates and friends especially Ericson. Emerson. Dennis. Arnold. Dalvin. Dexter. Jay, Rick, Joeffrey. for being always there and for making his college life enjoyable and worth remembering. His billionaire friends especially Kuya Emer, Kuya Apple, Kuya Jun, Bryan, Haket, Bon. and Nilo for their unforgettable memories; His friends. especially Poncy. Gelyn, Sheryl!. Len, Cherry, Debbie, and Eleanor for their support and memorable moments; His beloved family, Tatay, Nanay, Kuya Yappie. Kuya Kano. Ate Susan and Ate Penie. for their unmeasurable love and care. untiring guidance, kindness, understanding, prayers, encouragement and financial support; and Finally. the author gives back the greatest gratitude and glory to our ALMIGHTY GOD, for all the wonderful and continuous blessings, the key factors in the success of the work. To all of them, this piece of work is humbly and wholeheartedly dedicated. ALBERT E. GOSIA

Average rating: 0.0 (0 votes)

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	636.597 G58 2006 (Browse shelf(Opens below))		Link to resource	Room use only	T-3216		00006658

Thesis (B.S.A.--Animal Science) Cavite State University

Includes bibliographical references.

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

GONA, ALBERT E. Different Levels of Duck Meat Substitution to Chicken Balls. Undergraduate Thesis. Bachelor of Science in Agriculture major in Animal Science, Cavite State University, Indang, Cavite. October 2005. Adviser: Dr. Magdalena N. Alcantara.
A study was conducted to determine the sensory properties, physico-chemical, consumer acceptance and production cost of chicken balls with different proportions of duck meat. The following treatments were used: Treatment 1 — (100% broiler meat), Treatment 2 (75% broiler meat and 25% duck meat), Treatment 3 (50% broiler meat and 50% duck meat), Treatment 4 (25% broiler meat and 75% duck meat) and Treatment 5 (100% duck meat). Significant differences (P<0.05) were observed in color and flavor of the samples. Chicken balls with 100 percent duck meat had higher color scores compared to the others while in flavor, chicken balls with 100 percent meat had higher scores compared to other treatment groups. Juiciness, off-flavor, tenderness and general acceptability were similar (P>0.05). Of the physico-chemical analysis, pH and water-holding capacity significantly differed among the treatments. Chicken balls made of 100 percent duck meat had lower pH and higher water-holding capacity. Consumers' acceptance test revealed that chicken balls with and without duck meat were equally acceptable. The use of duck meat in the preparation of chicken balls increased the production cost compared to chicken balls with pure broiler meat.
His classmates and friends especially Ericson. Emerson. Dennis. Arnold. Dalvin. Dexter. Jay, Rick, Joeffrey. for being always there and for making his college life enjoyable and worth remembering. His billionaire friends especially Kuya Emer, Kuya Apple, Kuya Jun, Bryan, Haket, Bon. and Nilo for their unforgettable memories; His friends. especially Poncy. Gelyn, Sheryl!. Len, Cherry, Debbie, and Eleanor for their support and memorable moments; His beloved family, Tatay, Nanay, Kuya Yappie. Kuya Kano. Ate Susan and Ate Penie. for their unmeasurable love and care. untiring guidance, kindness, understanding, prayers, encouragement and financial support; and Finally. the author gives back the greatest gratitude and glory to our ALMIGHTY GOD, for all the wonderful and continuous blessings, the key factors in the success of the work. To all of them, this piece of work is humbly and wholeheartedly dedicated.
ALBERT E. GOSIA

Submitted to the University Library 07/18/2007 T-3216