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Pork and spent layer chicken meat for quality siomai production

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dc.contributor.authorPascua, Shiela Mae E.
dc.date.accessioned2026-02-05T05:29:02Z
dc.date.available2026-02-05T05:29:02Z
dc.date.issued2009-10
dc.description.abstractAdvances in technology resulted to increased production of meat; hence, the need to explore the processing methods of meat and meat products for longer period of preservation is a must. This study was conducted to compare the quality of siomai made of pork and spent layer chicken meat in terms of appearance, juiciness, flavor, tenderness and general acceptability. The products were evaluated by 30 tasting panelists consisting of 10 students, 10 housewives and 10 faculty and staff of the college. The result of the study revealed that siomai made of pork had acceptability rating of like extremely in terms of appearance, texture, juiciness, palatability and general acceptability which was found comparable with the commercial siomai. Furthermore, siomai made up of 50% pork and 50% spent layer chicken meat was also rated like extremely in terms of appearance and texture and only like very much on juiciness, palatability and general acceptability. On the other hand, pure spent layer chicken meat were rated like very much in terms of appearance, texture, juiciness, palatability and general acceptability.
dc.identifier.citationPascua, S. E. (2009). Pork and spent layer chicken meat for quality siomai production. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/891
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 2
dc.titlePork and spent layer chicken meat for quality siomai production
dc.typeThesis
dspace.entity.typePublication
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