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Development of chevon tocino / by Richard F. Buenviaje.

By:

Buenviaje, Richard F [author]

Contributor(s):

Dimero, Fe N [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : 2008. Cavite State University- Main Campus,Description: xiii, 50 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.3639 B86 2008

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: BUENVIAJE, RICHARD FABIAN. Development of Chevon Tocino. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2008. Adviser: Prof. Fe N. Dimero. A study was conducted to develop chevon tocino with acceptable sensory attributes through standardization of its processing method for chevon tocino production. The effects of varying meat slice thickness and fruit juice proportions of the marinade were investigated. Sensory evaluation was done and the product with the highest general acceptability rating was subjected to consumer acceptability test. Results of analysis of variance showed no significant differences among the treatments in terms of color, mouthfeel, juiciness, flavor, sweetness, aftertaste, and general acceptability. However, chevon sliced 1/3 inch thick and marinated in 100% pineapple juice had the highest general acceptability. The consumer acceptability test involving one hundred respondents showed that chevon tocino is very acceptable. Chevon tocino had mean pH of 4.35 and mean water holding capacity of 54.31 per cent. The developed chevon tocino has an average production yield of 27.23 per cent and an average cooking shrinkage of 47.95 per cent. The selling price of 20 kilogram chevon tocino was computed at Php 227.74 per kilogram.

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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	641.3639 B86 2008 (Browse shelf(Opens below))		Link to resource	Room use only	T-3807		00007513

Thesis (BS Food Technology) Cavite State University

Includes bibliographical references.

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

BUENVIAJE, RICHARD FABIAN. Development of Chevon Tocino. Undergraduate Thesis. Bachelor of Science in Food Technology. Cavite State University, Indang, Cavite. April 2008. Adviser: Prof. Fe N. Dimero.
A study was conducted to develop chevon tocino with acceptable sensory attributes through standardization of its processing method for chevon tocino production. The effects of varying meat slice thickness and fruit juice proportions of the marinade were investigated. Sensory evaluation was done and the product with the highest general acceptability rating was subjected to consumer acceptability test. Results of analysis of variance showed no significant differences among the treatments in terms of color, mouthfeel, juiciness, flavor, sweetness, aftertaste, and general acceptability. However, chevon sliced 1/3 inch thick and marinated in 100% pineapple juice had the highest general acceptability. The consumer acceptability test involving one hundred respondents showed that chevon tocino is very acceptable. Chevon tocino had mean pH of 4.35 and mean water holding capacity of 54.31 per cent. The developed chevon tocino has an average production yield of 27.23 per cent and an average cooking shrinkage of 47.95 per cent. The selling price of 20 kilogram chevon tocino was computed at Php 227.74 per kilogram.

Submitted to the University Library 06-02-2008 T-3807