Product formulation and process standardization of native chicken (sasso) luncheon meat / by Remy Myrtle Lou B. Velando.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite, 2002. Cavite State University- Main Campus,Description: xi, 66 pages : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 641.1  V54 2002
Online resources: Production credits:
  • College of Agriculture, Food, Environment and Natural Resources (CAFENR)
Abstract: ABSTRACT VELANDO, REMIE MYRTLE LOU BATING. Product Formulation and Process Standardization of Native Chicken (Sasso) Luncheon Meat. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2002. Adviser: Prof. Fe N. Dimero. A study was conducted to develop a formulation and standardize a processing method sensory properties for native chicken (Sasso) luncheon meat. Specifically, it aimed to evaluate the properties, proximate nutritional composition, cooking properties and physical es of the sample. Such properties of Sasso native chicken luncheon meat were compared to broiler luncheon meat. Consumer acceptance of the product was determined and the production cost and return were analyzed. Sasso native chickens were used in the preparation of the luncheon meat. These were obtained from the Department of Animal Science at Cavite State University, Indang, Cavite. Luncheon meat was prepared following the stepwise procedures from dressing mm deboning, curing, molding, pressure-cooking, soaking and packing. Results of proximate nutritional analysis showed that luncheon meat samples we significantly different in terms of crude protein, ash and moisture content while the crude fat content was not significantly different from each other. Physical properties of the samples revealed that Sasso chicken luncheon meat had pH of. 7.05 percent while the broiler luncheon meat had only 6.54 percent. The Sasso had a higher water holding capacity of 4.54 percent while the broiler had a 4.25 In terms of cooking properties, broiler sample had a 3.7 percent processing shrinkage and Sasso had a 2.75 percent processing shrinkage. Both samples gave ten gramsshrinkage after seven days aging. Results of sensory evaluation showed that Sasso chicken luncheon meat was reddish brown. In terms of texture, it appeared moderately firm. The flavor was highly perceptible. No off-flavor was detected in the samples. The product was very acceptable to the ten-selected taste panelists. Consumer test revealed that 89 respondents out of 100 respondents liked the product very much, eight of them like the product slightly and three respondents neither like nor dislike the product. Their comments about the samples were: it’s delicious, have a very good taste, very well prepared, highly commendable and the ingredients used are pleasing to the taste. No one of the respondents disliked the product. 20. Processing of 10g of Sasso meat using the developed processing method yielded packs of 500 grams Sasso luncheon meat. Each piece of luncheon meat had a production cost of ₱132.22, which could be sold at ₱ 158.664 to generate a net income of P66 1.10 per 10 kilogram processing of lean Sasso native chicken meat.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 641.1 V54 2002 (Browse shelf(Opens below)) Link to resource Room use only T-2413 00006417

Thesis (B.S.--Food Technology) Cavite State University

Includes bibliographical references.

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

ABSTRACT
VELANDO, REMIE MYRTLE LOU BATING. Product Formulation and Process Standardization of Native Chicken (Sasso) Luncheon Meat. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2002. Adviser: Prof. Fe N. Dimero.
A study was conducted to develop a formulation and standardize a processing method sensory properties for native chicken (Sasso) luncheon meat. Specifically, it aimed to evaluate the properties, proximate nutritional composition, cooking properties and physical es of the sample. Such properties of Sasso native chicken luncheon meat were compared to broiler luncheon meat. Consumer acceptance of the product was determined and the production cost and return were analyzed.
Sasso native chickens were used in the preparation of the luncheon meat. These were obtained from the Department of Animal Science at Cavite State University, Indang, Cavite.
Luncheon meat was prepared following the stepwise procedures from dressing mm deboning, curing, molding, pressure-cooking, soaking and packing.
Results of proximate nutritional analysis showed that luncheon meat samples we significantly different in terms of crude protein, ash and moisture content while the crude fat content was not significantly different from each other.
Physical properties of the samples revealed that Sasso chicken luncheon meat had pH of. 7.05 percent while the broiler luncheon meat had only 6.54 percent. The Sasso had a higher water holding capacity of 4.54 percent while the broiler had a 4.25
In terms of cooking properties, broiler sample had a 3.7 percent processing shrinkage and Sasso had a 2.75 percent processing shrinkage. Both samples gave ten gramsshrinkage after seven days aging. Results of sensory evaluation showed that Sasso chicken luncheon meat was reddish brown. In terms of texture, it appeared moderately firm. The flavor was highly perceptible. No off-flavor was detected in the samples. The product was very acceptable to the ten-selected taste panelists.
Consumer test revealed that 89 respondents out of 100 respondents liked the product very much, eight of them like the product slightly and three respondents neither like nor dislike the product. Their comments about the samples were: it’s delicious, have a very good taste, very well prepared, highly commendable and the ingredients used are pleasing to the taste. No one of the respondents disliked the product. 20.
Processing of 10g of Sasso meat using the developed processing method yielded packs of 500 grams Sasso luncheon meat. Each piece of luncheon meat had a production cost of ₱132.22, which could be sold at ₱ 158.664 to generate a net income of P66 1.10 per 10 kilogram processing of lean Sasso native chicken meat.

Submitted to the University Library 07/18/2007 T-2413

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