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005 | 20220718172701.0 | ||
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040 | _cCvSU Main Campus Library | ||
041 | 0 | _aeng | |
082 | 0 | 4 |
_a664.9 _bL95 2016 |
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_925162 _aLoyola, Christy Gayle B. _eauthor |
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_aDevelopment and acceptability of chevon luncheon meat / _cby Christy Gayle B. Loyola. |
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_aIndang, Cavite : _bCavite State University- Main Campus, _c2019. |
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_axiii, 53 pages : _billustrations ; _c28 cm. |
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_2rdacontent _atext |
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_2rdamedia _aunmediated |
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_2rdacarrier _avolume |
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500 | _aThesis (Bachelor of Science in Food Technology) Cavite State University. | ||
504 | _aIncludes bibliographical references. | ||
508 | _aCollege of Agriculture, Food, Environment and Natural Resources (CAFENR), Institute of Food Science and Technology | ||
520 | 3 | _aLOYOLA, CHRISTY GAYLE BALLEJO, Development and Acceptability of Chevon Luncheon Meat. Undergraduate Thesis. Bachelor of Science in Food Technology, Cavite State University, Indang, Cavite. April 2016. Adviser: Mrs. Aitee Janelle E. Reterta, MS. The study was conducted to develop a formulation and processing technology for chevon luncheon meat. The study aimed to describe the processing technology in producing luncheon meat from chevon; to determine physico-chemical properties of lunch:on meat such as pH, moisture, and ash. The sensory properties and general acceptabilities of the chevon luncheon meat was also evaluated, production cost and return on investment computed. Luncheon meat 'was prepared using 750 grams chevon meat and 32g textured vegetable protein. The mixture was cured for one day then the meat was cut and ground to produce fine texture. The ground meat was boiled to tenderize the meat, and then the rneat was pressure-cooked for 45 minutes. The luncheon meat was sliced equally for about .3 to 4 millimeter thick. During frying, the fire was set over medium heat, and fry the luncheon meat until both sides get browned. The physico-chemical properties of the chevon luncheon meat such as pH (6.86), ash content (3.84)% and moisture content (64.1%) which all within the standard for pork luncheon meat. In terms of cooking properties, the water holding capacity of chevon luncheon meat was 4825% which means that the product can maintain the juiciness and minimal the cooking loss in terms of cooking shrinkage (23.91 In terms of sensory evaluation, the color of chevon luncheon meat was brovvn, the juiciness was moderately juicy, the chevon flavor was highly perceptible, the aroma was described as moderately desirable, the off-flavor was slightly perceptibie, the texture was moderately firm, the tenderness was described as moderately tender, and the chevon luncheon meat was moderately acceptable. Consumer acceptability of chevon luncheon meal with 750g chevon and 32g TVP was revealed that 72% of consumers liked chevon luncheon meat very much, 18% liked it moderately and 9% liked the chevon luncheon meat and 1% slightly dislike the product. Based on the results of consumer acceptability, chevon luncheon meat is very much liked by the majority of the respondents. Processing of 10kg goat lean meat using the developed processing technology yielded 60 loaves of 250g chevon luncheon meat. One loaf of chevon luncheon meat has a production cost of Php 75.()0, which could be sold at Php 90.00 to generate a net income of Php 894.00 per 10 kg of goat lean meat. Compare to commercially available luncheon meat, chevon luncheon meat was high-priced, but goat meat that used in luncheon meat was healthier than other meat. | |
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_cSubmitted to the University Library _d07/08/2019 _eT-8253 |
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_92517 _aMeat |
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_92516 _aMeat industry and trade |
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_9102 _aFood processing |
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_92168 _aBachelor of Science in Food Technology |
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_93402 _aReterta, Aitee Janelle E. _eadviser |
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_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=51722870640e56ac82b453679f4090ea _yClick here to view abstract and table of contents |
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_2ddc _cMAN |
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_c60814 _d60814 |