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Quality of burger patties as affected by ratio of pork and spent layer chicken meat

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dc.contributor.authorNarciso, Ronel B.
dc.date.accessioned2026-02-05T05:23:16Z
dc.date.available2026-02-05T05:23:16Z
dc.date.issued2009-10
dc.description.abstractThere 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.
dc.identifier.citationNarciso, R. B. (2009). Quality of burger patties as affected by ratio of pork and spent layer chicken meat. [Unpublished Undergraduate Thesis].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/123456789/890
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 2
dc.titleQuality of burger patties as affected by ratio of pork and spent layer chicken meat
dc.typeThesis
dspace.entity.typePublication
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