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Acceptability of pork patties with different levels of fresh rosemary leaves / by Ma. Loisa B. Molino.

By:

Molino, Ma. Loisa B [author]

Contributor(s):

Labrador, Teresita M [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2009.Description: xi, 47 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.597 M73 2009

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: MOLINO, MARIA LOISA BARADAS, Acceptability of Pork Patties with Diffrent Levels of Fresh Rosemary Leaves. Undergraduate Thesis.Cavite State University, Indang Cavite. April 2009. Adviser Professor Teresita M. Labrador. A study on acceptability of pork patties with different levels of fresh rosemary leaves was conducted in Department of Animal Science of Cavite State University, Indang Cavite. Specifically, it aimed to develop a formulation of pork patties using fresh rosemary leaves, determine sensory evaluation, cooking properties, consumer acceptance and the cost of production of pork patties using rosemary leaves to replace celery in the formulation. This study was composed of the following treatments, T 1- pork patties with 15 g of celery, T2- pork patties with 5 g fresh rosemary leaves, T3- pork patties with 10 g fresh rosemary leaves, T4- pork patties with 15 g fresh rosemary leaves. Data from the sensory evaluation were analyzed statistically using the Friedman Test and the data from the consumer test were analyzed using the frequency distribution. Results from the sensory evaluation indicated that pork patties with 5 g celery (Ti) and pork patties with 5 g fresh rosemary leaves (T2) have significant differences (P<0.05) in terms of color. Samples were similar (P> 0.05) in terms of aroma, flavor, off. flavor, tenderness, juiciness and general acceptability. Consumer acceptability evaluation using 100 students from different colleges in Cavite State University revealed that pork patties with 15 g of celery have the highest degree of acceptability.

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Title notes ( 5 )

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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	641.597 M73 2009 (Browse shelf(Opens below))		Link to resource	Room use only	T-4016		00007831

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Thesis (BSA--Animal Science) Cavite State University

Includes bibliographical references.

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

MOLINO, MARIA LOISA BARADAS, Acceptability of Pork Patties with Diffrent Levels of Fresh Rosemary Leaves. Undergraduate Thesis.Cavite State University, Indang Cavite. April 2009. Adviser Professor Teresita M. Labrador.

A study on acceptability of pork patties with different levels of fresh rosemary leaves was conducted in Department of Animal Science of Cavite State University, Indang Cavite. Specifically, it aimed to develop a formulation of pork patties using fresh rosemary leaves, determine sensory evaluation, cooking properties, consumer acceptance and the cost of production of pork patties using rosemary leaves to replace celery in the formulation.

This study was composed of the following treatments, T 1- pork patties with 15 g of celery, T2- pork patties with 5 g fresh rosemary leaves, T3- pork patties with 10 g fresh rosemary leaves, T4- pork patties with 15 g fresh rosemary leaves. Data from the sensory evaluation were analyzed statistically using the Friedman Test and the data from the consumer test were analyzed using the frequency distribution. Results from the sensory evaluation indicated that pork patties with 5 g celery (Ti) and pork patties with 5 g fresh rosemary leaves (T2) have significant differences (P<0.05) in terms of color.

Samples were similar (P> 0.05) in terms of aroma, flavor, off. flavor, tenderness, juiciness and general acceptability. Consumer acceptability evaluation using 100 students from different colleges in Cavite State University revealed that pork patties with 15 g of celery have the highest degree of acceptability.

Submitted to the University Library 05/26/2009 T-4016