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Development and evaluation of carabeef patties / by Zaldy M. Calderon.

By:

Calderon, Zaldy M [author]

Contributor(s):

Esguerra, Eraño C [adviser]

Material type: Text

TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2009.Description: xiv, 56 pages : illustrations ; 28 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Subject(s):

DDC classification:

641.5 C12 2009

Online resources:

Click here to view thesis abstract and table of contents

Production credits:

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

Abstract: CALDERON, ZALDY. Development and Evaluation of Carabeef Patties. Undergraduate Thesis. Bachelor of Science in Agriculture major in Animal Science. Cavite State University, Indang Cavite. April 2009. Adviser: Prof. Erano Esguerra. A study entitled "Development and Evaluation of Carbeef Patties" was conducted at the Meat Processing Laboratory of the Animal Science Depai lirient and the Institute of Food Science and Technology of the Cavite State University, Indang, Cavite from January to March 2009. It generally aimed to develop carabeef patties. It also aimed to determine the physico-chemical and cooking properties of carabeef patties, evaluate the sensory properties, determine the level of carabeef that could be used as substitute to beef, and analyze the production cost of processing carabeef patties. Beef and carabeef were used as the base ingredients. The study was composed of the following treatments: T1- 100% beef, T2- 75% beef + 25% carabeef, T3- 50% beef + 50% carabeef, T4- 25% beef + 75% carabeef, and T5- 100% carabeef. Results of sensory evaluation analyzed by Friedman Test showed no significant differences (P> 0.05) among the treatments in terms of color, juiciness, tenderness, and off- flavor. Significant differences (P< 0.05) were observed in terms of flavor and general acceptability of the product. Patties with different levels of carabeef have lower pH and cooking yield than pure beef patties. Consumer test revealed that beef patties are more acceptable than carabeef, due to familiarity of consumers to beef patties. Production cost of carabeef patties is lower than beef patties due to cheaper cost of carabeef

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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	641.5 C12 2009 (Browse shelf(Opens below))		Link to resource	Room use only	T-3956		00007830

Thesis (BSA--Animal Science) Cavite State University

Includes bibliographical references.

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

CALDERON, ZALDY. Development and Evaluation of Carabeef Patties. Undergraduate Thesis. Bachelor of Science in Agriculture major in Animal Science. Cavite State University, Indang Cavite. April 2009. Adviser: Prof. Erano Esguerra.

A study entitled "Development and Evaluation of Carbeef Patties" was conducted at the Meat Processing Laboratory of the Animal Science Depai lirient and the Institute of Food Science and Technology of the Cavite State University, Indang, Cavite from January to March 2009. It generally aimed to develop carabeef patties. It also aimed to determine the physico-chemical and cooking properties of carabeef patties, evaluate the sensory properties, determine the level of carabeef that could be used as substitute to beef, and analyze the production cost of processing carabeef patties. Beef and carabeef were used as the base ingredients. The study was composed of the following treatments: T1- 100% beef, T2- 75% beef + 25% carabeef, T3- 50% beef + 50% carabeef, T4- 25% beef + 75% carabeef, and T5- 100% carabeef.

Results of sensory evaluation analyzed by Friedman Test showed no significant differences (P> 0.05) among the treatments in terms of color, juiciness, tenderness, and off- flavor. Significant differences (P< 0.05) were observed in terms of flavor and general acceptability of the product. Patties with different levels of carabeef have lower pH and cooking yield than pure beef patties. Consumer test revealed that beef patties are more acceptable than carabeef, due to familiarity of consumers to beef patties. Production cost of carabeef patties is lower than beef patties due to cheaper cost of carabeef

Submitted to the University Library 05/05/2009 T-3956