Rating and acceptability of salted eggs from different poultry species / by Jay R. Austria

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2002.Description: xi, 40 pages: illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): DDC classification:
  • 636.5142 R18 2002
Online resources: Production credits:
  • Science High School, College of Education (CED)
Abstract: Jay-R Austria, Ernesto De Taza Jr., Zosimo Legaspi Jr., and Ma. Gracia Ersando. "RATING QUALITY AND ACCEPTABILITY OF SALTED EGGS FROM DIFFERENT POULTRY SPECIES". Laboratory School, College of Education, Cavite State University, Indang, Cavite. March 2001 Adviser: Mr. Erano Esguerra. Rating Quality and Acceptability of Salted Eggs from Native Chicken, Quail, White Leghorn and Duck is conducted to produce salted eggs from different poultry species. Specifically, the study is aimed to determine which poultry specie is more applicable in using clay method and brine solution and which produce more kinds of salted eggs. Egg is one of the important parts of human diet. Some egg dealers create artificial storage that is preventing the eggs from spoilage called salting eggs. There are two treatments that the researcher use: brine solution and clay method. The materials needed to perform are clay, salt, pail, water, and eggs. Egg contains 74% water. It is a rich source of high-quality protein. It is also an important source of unsaturated fatty acids like iron, phosphorus and trace minerals, Vitamin A, E, and K, and vitamin B including B12. It provides a unique well-balanced source of nutrients for persons of all ages. The rating quality and acceptability of salted eggs is shown in Tl or in clay method that duck eggs are more acceptable than the other eggs while in T2 or brine solution the quail eggs are more acceptable than the other eggs.
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Theses / Manuscripts Theses / Manuscripts Ladislao N. Diwa Memorial Library Theses Section Non-fiction 636.5142 R18 2002 (Browse shelf(Opens below)) Link to resource Room use only R-378 00000856

Research Study (Applied Research IV - - Agri-Science Curriculum) Cavite State University.

Includes bibliographical references.

Science High School, College of Education (CED)

Jay-R Austria, Ernesto De Taza Jr., Zosimo Legaspi Jr., and Ma. Gracia
Ersando. "RATING QUALITY AND ACCEPTABILITY OF SALTED EGGS FROM DIFFERENT POULTRY SPECIES". Laboratory School, College of Education, Cavite State University, Indang, Cavite. March 2001 Adviser: Mr. Erano Esguerra.
Rating Quality and Acceptability of Salted Eggs from Native Chicken, Quail, White Leghorn and Duck is conducted to produce salted eggs from different poultry species. Specifically, the study is aimed to determine which poultry specie is more applicable in using clay method and brine solution and which produce more kinds of salted eggs.
Egg is one of the important parts of human diet. Some egg dealers create artificial storage that is preventing the eggs from spoilage called salting eggs. There are two treatments that the researcher use: brine solution and clay method. The materials needed to perform are clay, salt, pail, water, and eggs. Egg contains 74% water. It is a rich source of high-quality protein. It is also an important source of unsaturated fatty acids like iron, phosphorus and trace minerals, Vitamin A, E, and K, and vitamin B including B12. It provides a unique well-balanced source of nutrients for persons of all ages.
The rating quality and acceptability of salted eggs is shown in Tl or in clay method that duck eggs are more acceptable than the other eggs while in T2 or brine solution the quail eggs are more acceptable than the other eggs.

Submitted to the University Library R-378

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