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Utilization of native chicken meal for chicken nugget production / by Agnes M. Torres.

By:

Torres, Agnes M [author]

Contributor(s):

Olabe, Pedro Q [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 1998. Cavite State University- Main Campus,Description: 44 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

636.513 T63 1998

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: TORRES, AGNES MISENA, Cavite State University, Indang, Cavite. April 1998. “ Utilization of Native Chicken Meat for Chicken Nugget Production. “ Dr. Pedro Q. Olabe, Thesis adviser. A study was conducted to determine the physico-chemical, sensory properties as well as the level for which native chicken meat can be substituted for broiler in chicken nuggets production. It also aimed to analyze the production cost of chicken nugget using native chicken meat. Meat samples with varying proportions of broiler chicken meat and native chicken meat were processed by curing. The following treatments were used: Treatment 1 (100% broiler meat), Treatment 2 (75% broiler meat and 25% native chicken meat), Treatment 3 (50% broiler meat and 50% native chicken meat), Treatment 4 (25% broiler meat and 75% native chicken meat) and Treatment 5 (100% native chicken at). Data were subjected to analysis of variance using randomized Complete Block Design (RCBD) and Completely Randomized Design (CRD) for sensory evaluation test. Di Mu differences among means were analyzed using Duncan-Multiple Range Test (DMRT). Sensory evaluation based on sensory scores of the panelist indicated significant difference in terms of tenderness. Samples with 100 % native chicken meat were tender than 100% broiler meat sample. Samples had evaluated no significant differences in terms of color, flavor, off-flavor, juiciness and even in terms of general acceptability. Physico-chemical characteristics of the five nuggets formulation showed that treatments were not significantly different in emulsion stability, shrinkage, cooking yield and water holding capacity. Consumer’s acceptance test using one hundred respondents revealed that one hundred percent native chicken meat was the most acceptable. Production cost per kilogram of chicken nugget was higher using 100% native chicken meat (p136.68) compared to that of broiler meat (₱79.05).

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Holdings ( 1 )
Title notes ( 5 )

Holdings
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 T63 1998 (Browse shelf(Opens below))		Link to resource	Room use only	T-1823		00006298

Thesis (B.S.A.--Animal Science) Cavite State University

Includes bibliographical references.

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

TORRES, AGNES MISENA, Cavite State University, Indang, Cavite. April 1998. “ Utilization of Native Chicken Meat for Chicken Nugget Production. “ Dr. Pedro Q. Olabe, Thesis adviser.
A study was conducted to determine the physico-chemical, sensory properties as well as the level for which native chicken meat can be substituted for broiler in chicken nuggets production. It also aimed to analyze the production cost of chicken nugget using native chicken meat. Meat samples with varying proportions of broiler chicken meat and native chicken meat were processed by curing. The following treatments were used: Treatment 1 (100% broiler meat), Treatment 2 (75% broiler meat and 25% native chicken meat), Treatment 3 (50% broiler meat and 50% native chicken meat), Treatment 4 (25% broiler meat and 75% native chicken meat) and Treatment 5 (100% native chicken at). Data were subjected to analysis of variance using randomized Complete Block Design (RCBD) and Completely Randomized Design (CRD) for sensory evaluation test. Di Mu differences among means were analyzed using Duncan-Multiple Range Test (DMRT). Sensory evaluation based on sensory scores of the panelist indicated significant difference in terms of tenderness. Samples with 100 % native chicken meat were tender than 100% broiler meat sample. Samples had evaluated no significant differences in terms of color, flavor, off-flavor, juiciness and even in terms of general acceptability. Physico-chemical characteristics of the five nuggets formulation showed that treatments were not significantly different in emulsion stability, shrinkage, cooking yield and water holding capacity. Consumer’s acceptance test using one hundred respondents revealed that one hundred percent native chicken meat was the most acceptable. Production cost per kilogram of chicken nugget was higher using 100% native chicken meat (p136.68) compared to that of broiler meat (₱79.05).

Submitted to the University Library 05/10/2007 T-1823