Performance of broilers supplemented with noni fruit extract in drinking water /
by Joeffrey B. Romero.
- Indang, Cavite, Cavite State University- Main Campus, 2005.
- xiii, 46p. : ill. ; 28 cm. illustrations ; cm.
Thesis (B.S.A.--Animal Science) Cavite State University
Includes bibliographical references.
ROSARDA, DEBORAH DULCE, “PROCESSING OF SASSO MEAT INTO CHICKEN NUGGETS.” Bachelor of Science in Agriculture major in Animal Science, Cavite State University, Indang, Cavite. April 2005. Adviser: Prof. Teresita M. Labrador.
A study entitled “ Processing of Sasso Meat Into Nuggets” was conducted at the Meat Processing Laboratory of the Animal Science Department and the Institute of Food Science and Technology of the Cavite State University, Indang, Cavite, on December 2004. The compositions of the nuggets were: treatment 1 (100% broiler), treatment 2. (75% broiler 25% sasso), treatment 3 (50% broiler 50% sasso), treatment 4 (75% sasso 25% broiler), and treatment 5 (100% sasso). It aimed to determine the sensory, physicochemical properties and production cost of Sasso chicken meat nuggets.
Results of sensory evaluation revealed that Sasso nugget does not differ significantly from broiler nugget in terms of color, flavor, off-flavor, juiciness and general acceptability. Nuggets with different levels of sasso meat have lower (P<0.05) water-holding capacity than nuggets from 100% chicken meat. In terms of emulsion stability and cooking yield, they are comparable to broiler nuggets. Consumer test revealed that broiler nuggets are preferred than Sasso nuggets, due probably to familiarity with broiler nuggets. Production cost of Sasso nuggets is higher than broiler nuggets due to high cost of sasso meat.