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Quality of bagnet from meat of grower, fattener, and culled sow

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dc.contributor.authorLacasandile, Jayson F.
dc.date.accessioned2026-01-09T05:32:11Z
dc.date.available2026-01-09T05:32:11Z
dc.date.issued2006-10
dc.description.abstractThe need to explore processing methods or techniques for longer preservation of meat is necessary in order to reduce the adverse effects of the different forms of meat spoilage. Hence, this study on how to process pork into bagnet was done in order to determine its quality using meat from grower, fattener, and culled sow. The products were evaluated by 30 members of a taste panel using the Hedonic Scale and were subjected to Analysis of Concordance. The result of the evaluation revealed that the quality of bagnet from meat of grower, fattener, and culled sow in terms of texture and general acceptability were comparable. However, bagnet from meat of fattener and culled sow were comparable to commercial bagnet in terms of appearance, flavor, palatability, and juiciness. The bagnet from culled sow was the cheapest to produce.
dc.identifier.citationLacasandile, J. F. (2006). Quality of bagnet from meat of grower, fattener, and culled sow. [Unpublished Undergraduate Thesis].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/123456789/756
dc.publisherDon Mariano Marcos Memorial State University- North La Union Campus
dc.sdgSDG 2
dc.titleQuality of bagnet from meat of grower, fattener, and culled sow
dc.typeThesis
dspace.entity.typePublication
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