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Tenderizing effects of papaya, pineapple and calamansi puree on beef / by Robert Dave K. Alonzo, Gian Ken M. Cabral and Joven C. Crystal.

By:

Alonzo, Robert Dave K [author]

Contributor(s):

Material type: Text

TextLanguage: English Publication details: Indang, Cavite, 2011. Cavite State University- Main Campus,Description: xi, 43 p. : ill. ; 28 cm. illustrations ; cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.662 Al7 2011

Online resources:

Click here to view thesis abstract and table of contents

Abstract: ALONZO, ROBERT DAVE K., CABRAL, GIAN KEN M. and CRYSTAL, JOVEN C. Tenderizing Effects of Papaya Pineapple and Calamansi Puree on Beef. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Prof. Fe N. Dimero This study entitled “Tenderizing Effects of Papaya, Pineapple and Calamansi Purée on Beef’ was done to determine the tenderizing effects of papaya, pineapple and calamansi purée on beef. Specifically, the study aimed to identify the most effective meat tenderizer and tenderizing conditions in terms of time and meat tenderness, and to evaluate the tenderness, texture and flavor characteristics on treated beef. There were three treatments, all received three replications and subjected to evaluation by 30 evaluators with the following characteristics: (a.) Tenderness, (b.) Texture and (c.) Flavor of beef to test. The study showed that the evaluators liked the tenderness of beef which used calamansi purée as its tenderizer. Treatment 1 was accepted as the best tenderizer in terms of tenderness. It was described as moderately soft. Next to it was the pineapple purée and was followed by the papaya purée. This ranking was identif

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Holdings ( 1 )
Title notes ( 4 )

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	641.662 Al7 2011 (Browse shelf(Opens below))		Link to resource	Room use only	RS-608		00007981

Research Study (Science High School) Cavite State University

Includes bibliographical references.

ALONZO, ROBERT DAVE K., CABRAL, GIAN KEN M. and CRYSTAL, JOVEN C. Tenderizing Effects of Papaya Pineapple and Calamansi Puree on Beef. A Research Study (General Science Curriculum). Science High School, College of Education, Cavite State University, Indang, Cavite. April 2011. Adviser: Prof. Fe N. Dimero

This study entitled “Tenderizing Effects of Papaya, Pineapple and Calamansi Purée on Beef’ was done to determine the tenderizing effects of papaya, pineapple and calamansi purée on beef. Specifically, the study aimed to identify the most effective meat tenderizer and tenderizing conditions in terms of time and meat tenderness, and to evaluate the tenderness, texture and flavor characteristics on treated beef.

There were three treatments, all received three replications and subjected to evaluation by 30 evaluators with the following characteristics: (a.) Tenderness, (b.) Texture and (c.) Flavor of beef to test.

The study showed that the evaluators liked the tenderness of beef which used calamansi purée as its tenderizer. Treatment 1 was accepted as the best tenderizer in terms of tenderness. It was described as moderately soft. Next to it was the pineapple purée and was followed by the papaya purée. This ranking was identif

Submitted to the University Library 05/09/2011 RS-608