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Quality of nuggets from meat of spent layer and broiler chickens

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dc.contributor.authorOliveros, Ishraele T.
dc.date.accessioned2026-02-02T05:47:17Z
dc.date.available2026-02-02T05:47:17Z
dc.date.issued2008-03
dc.description.abstractSpent hens have lower body weights and have little monetary value as a food product and have lower sensory quality, hence the need to explore its utilization for processing. This study was conducted to determine the quality of nuggets from spent layer and broiler chicken meat. This was conducted at the laboratory of Animal Science of the Agriculture Department DMMMSU-NLUC, Bacnotan, La Union. The processed chicken nuggets were evaluated by 10 male college students, 10 female college students, 10 male high school students, 10 female high school students and 10 faculty members employing the Hedonic scale. Findings showed that the quality of spent layer and broiler chicken meat were comparable to commercial chicken nuggets in terms of appearance, flavor, palatability, juiciness, tenderness and general acceptability. Using spent layer chicken meat for nuggets resulted to higher yield of 1.27 kg finished product per kilogram of meat, lower production cost per kilogram (P137.39), and higher profit.
dc.identifier.citationOliveros, I.T. (2008). Quality of nuggets from meat of spent layer and broiler chickens. [Unpublished Undergraduate Thesis] Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union.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/123456789/836
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 2
dc.titleQuality of nuggets from meat of spent layer and broiler chickens
dc.typeThesis
dspace.entity.typePublication
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