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005			20240426095337.0
008			070419s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a635.65 _bC86 1997
100	1	0	_aCresino, Neshley C. _eauthor
245	1	0	_aUtilization of ben residues as extender in meat loaf / _cby Neshley C. Cresino
260	0		_aIndang, Cavite : _bCavite State University- Main Campus, _c1997.
300			_a60 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aApplied Research IV (Agri-Science Curriculum) Don Severino Agricultural College.
504			_aIncludes bibliographical references.
508			_aScience High School, College of Education (CED)
520	3		_aCRESINO NESHLEY CREENCIA, "UTILIZATION OF BEAN RESIDUES AS EXTENDERS 1N MEAT LOAF" An. Investigatory Project submitted to the Faculty ot Don Severino Agricultural College. Indang. Cavite. The study was conducted to evaluate the physical, proximate, and sensory attributes of meat loaves made with bean extenders: and to determine the production cost of meat loaves made with bean residues. There were seven treatments used in the study: T1 ~ 100% meat: T2 - 75% meat and 25% soybean residue; T3 - 50% meat and 50% soybean residue: T4 - 75% meat and 25% cowpea residue; T5 - 50% meat and 50% cowpea residue: T6 - 75% meat and 25% mung bean residue; and T7 - 50% meat and 50% mung bean residue. Complete Randomized Design (CRD) was used for the Analysis of Variance (ANOVA) and the Duncan New Multiple Range Test (DNMRT) to compare differences among treatment means. It was found out that Treatment 7 (50% mungbean) was the bass meatloaf in terms of physical and proximate composition. This was followed by Treatment 5 (50% cowpea), while the least was Treatment 1 (100% meat). But this pattern is in contrast with the results obtained in sensory evaluation. It was revealed that the control was the most preferred than the other meatloaf formulations. Treatment 4 (25% cowpea) was rated next to the control, while Treatment 7 (50% mungbean) was most disliked. It was found out that meat loaf made with cowpea residue could be used as substitute for pork up to 50% level of substitute, while soybean and mungbean could be used as substitutes to pork up to 25% level of substitute .
541			_cSubmitted to the University Library _d _eR-257
650		0	_aBeans _95688
690			_91282 _aScience High School _xAgri-Science Curriculum
856			_yClick here to view thesis abstract and table of contents _uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=2479c8bad80e17956f8c47c9057898d5
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