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Quality of sausage as affected by varying ration of pork and mutton

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dc.contributor.authorNevado, Jenny Lee L.
dc.date.accessioned2026-02-02T05:41:09Z
dc.date.available2026-02-02T05:41:09Z
dc.date.issued2008-03
dc.description.abstractSheep production in the region is becoming popular, however, mutton is not very well accepted as meat. It is therefore necessary to evaluate its uses for sausage making. This study was conducted to determine the quality of sausage as affected by ratio of pork to mutton (25:75, 50:50, 75:25) and to determine the cost of processing a kilogram of sausage using pork and mutton. The product was evaluated by 30 members of the taste panel and rated its quality based on the hedonic scale. It was conducted at the Don Mariano Marcos Memorial State University, North La Union Campus, Bacnotan, La Union from January 22-24, 2008. Results revealed that the varying ratio of pork and mutton did not vary significantly in terms of flavor, palatability, texture and general acceptability. However, commercial sausages obtained higher mean scores in terms of appearance and juiciness as compared to other sausages made of pork and mutton at different ratios. The cost of producing a kilogram of sausage from pork and mutton at different ratios is higher as compared to the prevailing selling price of commercial sausages.
dc.identifier.citationNevado, J. L. (2008). Quality of sausage as affected by varying ration of pork and mutton [Unpublished Undergraduate Thesis] Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union.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/123456789/835
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 2
dc.titleQuality of sausage as affected by varying ration of pork and mutton
dc.typeThesis
dspace.entity.typePublication
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