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Quality of vegie-meat skinless native longanisa

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dc.contributor.authorLibrado, Eric C.
dc.date.accessioned2026-02-13T05:33:25Z
dc.date.available2026-02-13T05:33:25Z
dc.date.issued2014-03
dc.description.abstractUsing processes such as preservation, processing commodities, freezing, drying, extracting, converting, reducing, combining foods will prolong the shelf life of meat. Texturized vegetable protein (TVP) and carrot can be used as extenders for the production of skinless native longanisa for healthier, quality product and reduction of the cost of production for sausages. This study was conducted at the Food Processing Laboratory Bienvenido P. Agpaoa Agroforestry Complex, DMMMSU, Sapilang, Bacnotan, La Union. The processed skinless longanisa with the combination of pork, TVP and carrot were evaluated by 10 pre-selected students, 10 housewives and 10 faculty members using Hedonic Scale as basis for the sensory evaluation. Findings revealed that the substitution of meat with 25% carrot has a significant effect in terms of eye appeal, juiciness, flavor, palatability and general acceptability.
dc.identifier.citationLibrado, E. C. (2014). Quality of vegie-meat skinless native longanisa. [Unpublished Undergraduate Thesis].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/123456789/1044
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 2
dc.titleQuality of vegie-meat skinless native longanisa
dc.typeThesis
dspace.entity.typePublication
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