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Ratio of pork and spent layer chicken meat for skinless longanisa

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dc.contributor.authorMarron, Marvin Mark D.
dc.date.accessioned2026-02-10T07:29:03Z
dc.date.available2026-02-10T07:29:03Z
dc.date.issued2013-03
dc.description.abstractSpent layer chicken meat have little monetary value as food product and have lower sensory quality, hence the need to explore its utilization for processing. The study was conducted to determine quality of skinless longanisa from spent layer chicken meat. This was conducted at the Food Processing Room at Bienvenido P. Agpaoa Agroforestry Complex, DMMMSU, Sapilang, Bacnotan, La Union. The processed skinless longanisa with spent layer chicken meat were evaluated by 10 female students, 10 female housewives and 10 female faculty members using the hedonic scale as basis for the sensory evaluation. Finding showed that the quality of skinless longanisa, composed of 25% to 75% spent layer chicken meat (SLCM), were comparable to pure pork skinless longganisa in terms of eye appeal, juiciness, flavour, palatability and general acceptability. Using spent layer chicken meat for skinless longanisa resulted to higher yield of 1.45 kg finished product per kilogram of meat and lower production cost.
dc.identifier.citationMarron, M. D. (2013). Ratio of pork and spent layer chicken meat for skinless 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 [Unpublished Undergraduate Thesis].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/123456789/997
dc.language.isoen_US
dc.publisherDon Mariano Marcos Memorial State University - North La Union Campus
dc.sdgSDG 2
dc.titleRatio of pork and spent layer chicken meat for skinless longanisa
dc.typeThesis
dspace.entity.typePublication
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