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Utilization of chevon for hamburger patties / by Dennis L. Arriola.

By:

Arriola, Dennis L [author]

Contributor(s):

Labrador, Teresita M [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 1996. Cavite State University- Main Campus,Description: 67 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

636.9 At6 1996

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: Arriola, Dennis, de Leon, Don Severing Agricultural College, Indang, Cavite. April 1996. "Utilization of Chevon for Hamburger Patties." Prof. Teresita M. Labrador (Thesis Adviser) A study was conducted to determine the physical, chemical, sensory properties and production cost of hamburger using different levels of chevon . Chevon from female goat was made into hamburger patties with different levels of beef. The following treatments were used. Treatment 1 (100 % beef); Treatment 2 (75 % beef and 25 % chevon); Treatment 3 (50 % beef and 50 % chevon); Treatment 4 (25 % beef and 75 % chevon); and Treatment 5 (100 % chevon). Data were analyzed using Randomized Complete Block Design (RCBD) and Duncan's Multiple Range Test (DMRT). Based on the physical analysis of five packed patty formulas, highly significant differences were observed in color and attractiveness. Sensory evaluation of dressed patty revealed highly significant difference in color (P < 0.01) .However, samples were comparable in terms of aroma, flavor, off-flavor, tenderness, juiciness and general acceptability. Five out of eight panelists appreciated the goat hamburger, but 37.5 percent were undecided to eat the same hamburger after knowing that it was prepared from chevon. Consumer acceptance test using ten male revealed that dressed patties were equally acceptable (P > 0.05). The five hamburger patty formulas had essentially (P > 0.01) the same pH, cooking yield and percent shrinkage. Cooking stability and water holding capacity increased significantly (P < 0.01) as the amount of chevon lean increased in the formula. Ether extract and ash content varied accordingly to the amount of chevon added while protein and moisture content increased as the amount of chevon lean increased in the formula. The use of chevon in hamburger preparation reduced the cost of production as much as 15 percent.

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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	636.9 At6 1996 (Browse shelf(Opens below))		Link to resource	Room use only	T-1643		00006255

Thesis (B.S.A.--Animal Science) Don Severino Agricultural College

Includes bibliographical references.

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

Arriola, Dennis, de Leon, Don Severing Agricultural College, Indang, Cavite. April 1996. "Utilization of Chevon for Hamburger Patties." Prof. Teresita M. Labrador (Thesis Adviser)
A study was conducted to determine the physical, chemical, sensory properties and production cost of hamburger using different levels of chevon . Chevon from female goat was made into hamburger patties with different levels of beef. The following treatments were used. Treatment 1 (100 % beef); Treatment 2 (75 % beef and 25 % chevon); Treatment 3 (50 % beef and 50 % chevon); Treatment 4 (25 % beef and 75 % chevon); and Treatment 5 (100 % chevon). Data were analyzed using Randomized Complete Block Design (RCBD) and Duncan's Multiple Range Test (DMRT). Based on the physical analysis of five packed patty formulas, highly significant differences were observed in color and attractiveness. Sensory evaluation of dressed patty revealed highly significant difference in color (P < 0.01) .However, samples were comparable in terms of aroma, flavor, off-flavor, tenderness, juiciness and general acceptability. Five out of eight panelists appreciated the goat hamburger, but 37.5 percent were undecided to eat the same hamburger after knowing that it was prepared from chevon.
Consumer acceptance test using ten male revealed that dressed patties were equally acceptable (P > 0.05). The five hamburger patty formulas had essentially (P > 0.01) the same pH, cooking yield and percent shrinkage. Cooking stability and water holding capacity increased significantly (P < 0.01) as the amount of chevon lean increased in the formula. Ether extract and ash content varied accordingly to the amount of chevon added while protein and moisture content increased as the amount of chevon lean increased in the formula. The use of chevon in hamburger preparation reduced the cost of production as much as 15 percent.

Submitted to the University Library 07/18/2007 T-1643