Utilization of native chicken meat for hamburger patty production / by Richard C. Lavilla.

By:

Lavilla, Richard C [author]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 1998. Cavite State University- Main Campus,Description: 40p. cm. illustrationsContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

636.513 L39 1998

Online resources:

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Abstract: 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. 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 (CRD), Randomised Complete Block Design (RCED) and 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.

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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	636.513 L39 1998 (Browse shelf(Opens below))		Link to resource	Room use only	T-1776		00007082

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Thesis (BSA--Animal Science) Cavite State University

Includes bibliographical references.

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.
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
(CRD), Randomised Complete Block Design (RCED) and
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.

Submitted to the University Library 04-14-1998 T-1776

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