LAKASABrowsing by Author "Narciso, Ronel B."

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Quality of burger patties as affected by ratio of pork and spent layer chicken meat
(Don Mariano Marcos Memorial State University - North La Union Campus, 2009-10) Narciso, Ronel B.
There is a limited utilization of meat from culls or spent layer chicken, hence this study explores the processing methods and product development. This study was conducted to determine the quality of burger patties as affected by the ratio of pork and spent layer chicken meat. The study was conducted at the JICA Processing Laboratory, DMMMSU –NLUC Bacnotan, La Union from August 25 - 26, 2009. The processed product was evaluated by 30 taste panelists consisting of 10 (ten) students, 10 (ten) housewives and 10 (ten) faculty members of the college. The result of the evaluation revealed that burger patties with the combination of pork and spent layer chicken meat at ratios of 25:75, 50:50, and 75:25, were all rated like moderately in terms of texture, palatability, juiciness and general acceptability.