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Micro-scale production of sasso chicken luncheon meat / by Neibel D. Medul.

By:

Medul, Neibel D [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite: Cavite State University- Main Campus, 2016.Description: xv, 66 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.36 M47 2016

Online resources:

Click here to view the abstract and table of contents

Production credits:

College of Agriculture, Food and Environmental Resources (CAFENR)

Abstract: MEDUL, NEIBEL D. Micro-scale Production of Sasso Chicken Luncheon Meat. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2016. Adviser: Mrs. Fe N. Dimero A study entitled, Micro-scale production of native chicken luncheon meat, was conducted at the Institute of Food Science and Technology, Cavite State University and at the researcher's residence, Blk 6Lot 30 Regina Ville Classic, Brgy. De ocampo, Trece Martirez City, Cavite from September 2015 to December 2015. The study was conducted to describe a micro-scale production of Sasso chicken luncheon meat. Specifically, the study determined the financial, material and facility requirements in the micro-scale production of Sasso chicken luncheon meat; implemented quality control measures for micro-scale production; evaluated sensory properties of Sasso chicken luncheon meat; determined the general acceptability of packaging style and label of Sasso Chicken luncheon meat; describe the marketing strategy for Sasso chicken luncheon meat; and analyze cost and return. Fifty-five pieces of dressed Sasso chicken weighing 74 kg were processed in four batches to produce 50 kg of luncheon meat packed in 250 g packs. Production was done once a week and marketing of the product was done within the week before going into the next production batch. Average lean meat yield of Sasso chicken is 67.57 and luncheon meat yield is 264 packs. Processing steps of Sasso chicken luncheon meat involves; receiving of raw materials, washing, aging and deboning, mixing and curing, reforming or molding, cooking, slicing and packaging and storage.

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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	641.36 M47 2016 (Browse shelf(Opens below))		Link to resource	Room use only	T-7278		00011850

Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food and Environmental Resources (CAFENR)

MEDUL, NEIBEL D. Micro-scale Production of Sasso Chicken Luncheon Meat. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2016. Adviser: Mrs. Fe N. Dimero
A study entitled, Micro-scale production of native chicken luncheon meat, was conducted at the Institute of Food Science and Technology, Cavite State University and at the researcher's residence, Blk 6Lot 30 Regina Ville Classic, Brgy. De ocampo, Trece Martirez City, Cavite from September 2015 to December 2015. The study was conducted to describe a micro-scale production of Sasso chicken luncheon meat. Specifically, the study determined the financial, material and facility requirements in the micro-scale production of Sasso chicken luncheon meat; implemented quality control measures for micro-scale production; evaluated sensory properties of Sasso chicken luncheon meat; determined the general acceptability of packaging style and label of Sasso Chicken luncheon meat; describe the marketing strategy for Sasso chicken luncheon meat; and analyze cost and return. Fifty-five pieces of dressed Sasso chicken weighing 74 kg were processed in four batches to produce 50 kg of luncheon meat packed in 250 g packs. Production was done once a week and marketing of the product was done within the week before going into the next production batch. Average lean meat yield of Sasso chicken is 67.57 and luncheon meat yield is 264 packs.
Processing steps of Sasso chicken luncheon meat involves; receiving of raw materials, washing, aging and deboning, mixing and curing, reforming or molding, cooking, slicing and packaging and storage.

Submitted to the University Library 2020 T-7278