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Processing of chevon into "mara" / by Jerlyn D. Espiritu.

By:

Espiritu, Jerlyn D [author]

Contributor(s):

Olabe, Pedro Q [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 1998. Cavite State University- Main Campus,Description: 31 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

636.9 Es6 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: ESPIRITU, JERLYN, DINGLASAN, Cavite State University, Indang, Cavite. April 1998. "Processing of chevon into Mara" Adviser: Dr. Pedro Q. Olabe. A study was conducted to determine if goat meat can replace beef in the preparation of "Mara" produced with different processing methods. It also aimed to analyze the sensory and proximate properties of chevon processed into "Mara". Lean samples of chevon were processed into different "Mara" flavors. The following flavors used were: Treatment 1, Plain unblanched; Treatment 2, Plain blanched; Treatment 3,Tapa; Treatment 4, Crunchies and Treatment 5, Corned beef. Proximate analysis revealed that Treatment 1 had the highest moisture content followed by Treatment 3. Treatment 3 was significantly different from the rest in terms of crude protein. Crude fat of treatments varied with each other and Treatment 5 had the highest crude fat while Treatment 1 had the lowest. Sensory evaluation showed that Treatment 3 had the best color among the five treatments. Samples did not differ significantly in terms of color, flavor and general acceptability. In terms of off-flavor, Treatment 2 was significantly different from the rest. Treatment 5 had the lowest production cost. Differences in production cost between treatments were due to the different ingredients formulated for each flavor. Rehydration test revealed that Treatment 1 had the highest rehydration yield and Treatment 5 had the lowest. Processing method greatly affected the ability of the meat to accumulate water due to the destroyed muscle fibers.

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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 Es6 1998 (Browse shelf(Opens below))		Link to resource	Room use only	T-1796		00006293

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

Includes bibliographical references.

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

ESPIRITU, JERLYN, DINGLASAN, Cavite State University, Indang, Cavite. April 1998. "Processing of chevon into Mara" Adviser: Dr. Pedro Q. Olabe.
A study was conducted to determine if goat meat can replace beef in the preparation of "Mara" produced with different processing methods. It also aimed to analyze the sensory and proximate properties of chevon processed into "Mara". Lean samples of chevon were processed into different "Mara" flavors. The following flavors used were: Treatment 1, Plain unblanched; Treatment 2, Plain blanched; Treatment 3,Tapa; Treatment 4, Crunchies and Treatment 5, Corned beef. Proximate analysis revealed that Treatment 1 had the highest moisture content followed by Treatment 3. Treatment 3 was significantly different from the rest in terms of crude protein. Crude fat of treatments varied with each other and Treatment 5 had the highest crude fat while Treatment 1 had the lowest. Sensory evaluation showed that Treatment 3 had the best color among the five treatments. Samples did not differ significantly in terms of color, flavor and general acceptability. In terms of off-flavor, Treatment 2 was significantly different from the rest. Treatment 5 had the lowest production cost. Differences in production cost between treatments were due to the different ingredients formulated for each flavor.
Rehydration test revealed that Treatment 1 had the highest rehydration yield and Treatment 5 had the lowest. Processing method greatly affected the ability of the meat to accumulate water due to the destroyed muscle fibers.

Submitted to the University Library 05/10/2007 T-1796