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Quality of canton sausage as affected by the ratio of pork and carabeef

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dc.contributor.authorBuccat, Marvin B.
dc.date.accessioned2026-01-19T03:00:48Z
dc.date.available2026-01-19T03:00:48Z
dc.date.issued2008-03
dc.description.abstractSausage is eaten in all parts of the world. Generally, pork is used in making sausage, however, other meats like carabeef can be explored in processing sausage. Hence, this study was conducted to determine the quality of canton sausage and cost of production as affected by the ratio of carabeef and pork (100% carabeef, 25% pork + 75 % carabeef, 50% pork + 50% carabeef, 75% pork + 25% carabeef and 100% pork). The products were evaluated by 30 members of the taste panel using the Hedonic Scale. The data gathered were subjected to Test of Concordance. Results disclosed that the members of the taste panel disagreed on their ratings and that the commercial canton sausage (T6) had ratings of “Like Extremely” in all the parameters while the other combination of pork and carabeef were rated “Like Moderately” or “Like Very Much”. The commercial sausage was the cheapest while the 100% carabeef sausage was the most expensive.
dc.identifier.citationBuccat, M. B., Quality of canton sausage as affected by the ratio of pork and carabeef. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union. DMMMSU Institutional Repository.
dc.identifier.urihttps://lakasa.dmmmsu.edu.ph/handle/123456789/785
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University- North La Union Campus
dc.sdgSDG 2
dc.titleQuality of canton sausage as affected by the ratio of pork and carabeef
dc.typeThesis
dspace.entity.typePublication
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