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Quality of burger patties using varying ratio of pork and chicken intestines

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dc.contributor.authorFangon, Jun Patrick G.
dc.date.accessioned2026-02-05T05:06:20Z
dc.date.available2026-02-05T05:06:20Z
dc.date.issued2009-10
dc.description.abstractAdvances in technology resulted to increased production of meat products and byproducts, hence, the need to explore processing methods for longer period of preservation is a must. This study was conducted to determine the quality of burger patties using varying ratio of pork and chicken intestines \(75:25,50:50,25:75) and to determine the cost of producing a kilogram of burger patties using pork and chicken intestines. The study was conducted from August 25-26 2009 at DMMMSU-NLUC Bacnotan, La Union. The products were evaluated by 30 taste panelists consisting of 10 male students, 10 non-teaching staff and 10 faculty members of DMMMSU.The result of the evaluation revealed that the patties made of pork and chicken intestines are comparable to commercial patties in terms of appearance, texture, palatability, juiciness and general acceptability which was like very much by the evaluators. The cost of producing a kilogram of patties from pork and chicken intestines at different formulations is higher than the commercial patties.
dc.identifier.citationFangon, J. G. (2009). Quality of burger patties using varying ratio of pork and chicken intestines. [Unpublished Undergraduate Thesis] Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union.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/123456789/884
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 2
dc.titleQuality of burger patties using varying ratio of pork and chicken intestines
dc.typeThesis
dspace.entity.typePublication
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