Evaluation of quality pork tocino packed in different packages materials /
by Jesus Rey R. Ferolino.
- Indang, Cavite, Cavite State University- Main Campus, 1995.
- 52 pages : illustrations ; 28 cm.
Thesis (B.S.A.--Animal Science) Don Severino Agricultural College
Includes bibliographical references.
College of Agriculture, Food, Environment and Natural Resources (CAFENR) College of Agriculture, Food, Environment and Natural Resources (CAFENR)
FEROLINO, JESUS REY ROSANES Don Severino Agricultural College Indanc4, Cavite, April 1995 "Evaluation of Quality - Pork Tocino Packed in Different Packaging Materials". Prof. Teresita M. Labrador, Adviser. A study was conducted to (a) determine the sensory qualities of pork tocino packed in different packaging materials; (b) evaluate which packaging material will inhibit early deterioration of tocino; and (c.) determine which packaging material is more economical to use. Three treatments were used: Treatment ordinary plastic; Treatment 2 self-sealed polyethylene plastic; and Treatment 3 styrofoam covered with cellulose film. Samples were evaluated using sensory test and microbial analysis. Sensory evaluation was conducted once a week for 11 weeks, using ten laboratory panelists. Results revealed that Treatment self-sealed polyethylene plastic, had the highest sensory mean score juiciness, for color, tenderness, pork flavor, slightly detectable off-flavor and acceptability throughout the duration of the study. Microbial analysis likewise revealed that Treatment 2 had the least microbial count. Pork tocino packed in ordinary plastic was observed to be the most attractive and had the best color. Tocino packed in ordinary plastic had the lowest production cost. The use of self-sealed polyethylene caused 0.40% increase in production cost while the use of styrofoam with cellulose film had a 2.08%A in production cost with reference to the tocino packed in ordinary plastic.