Utilization of ben residues as extender in meat loaf /
by Neshley C. Cresino
- Indang, Cavite : Cavite State University- Main Campus, 1997.
- 60 pages : illustrations ; 28 cm.
Applied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.
Includes bibliographical references.
Science High School, College of Education (CED) Science High School, College of Education (CED)
CRESINO NESHLEY CREENCIA, "UTILIZATION OF BEAN RESIDUES AS EXTENDERS 1N MEAT LOAF" An. Investigatory Project submitted to the Faculty ot Don Severino Agricultural College. Indang. Cavite.
The study was conducted to evaluate the physical, proximate, and sensory attributes of meat loaves made with bean extenders: and to determine the production cost of meat loaves made with bean residues.
There were seven treatments used in the study: T1 ~ 100% meat: T2 - 75% meat and 25% soybean residue; T3 - 50% meat and 50% soybean residue: T4 - 75% meat and 25% cowpea residue; T5 - 50% meat and 50% cowpea residue: T6 - 75% meat and 25% mung bean residue; and T7 - 50% meat and 50% mung bean residue. Complete Randomized Design (CRD) was used for the Analysis of Variance (ANOVA) and the Duncan New Multiple Range Test (DNMRT) to compare differences among treatment means.
It was found out that Treatment 7 (50% mungbean) was the bass meatloaf in terms of physical and proximate composition. This was followed by Treatment 5 (50% cowpea), while the least was Treatment 1 (100% meat). But this pattern is in contrast with the results obtained in sensory evaluation. It was revealed that the control was the most preferred than the other meatloaf formulations. Treatment 4 (25% cowpea) was rated next to the control, while Treatment 7 (50% mungbean) was most disliked.
It was found out that meat loaf made with cowpea residue could be used as substitute for pork up to 50% level of substitute, while soybean and mungbean could be used as substitutes to pork up to 25% level of substitute .