Publication: Quality of nuggets from different kinds of meat
No Thumbnail Available
Date
2006-03
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Don Mariano Marcos Memorial State University- North La Union Campus
Abstract
Advances in technology result to increased production of meat and if not properly handled will cause spoilage. Hence, the need to explore processing methods for longer period of preservation is a must. This study wasconducted to determine the quality of nuggets from different kinds of meat (duck, chicken and pork). The product was evaluated by 30 members of the taste panel using the Hedonic Scale and was subjected to Analysis of Concordance.
Result of the evaluation revealed that the quality of nuggets in terms of
appearance, texture and flavor was not affected by the different kinds of meat. However, duck, chicken and pork nuggets are comparable to commercial nuggets in tenderness, juiciness, and flavor. The chicken nugget was the most accepted and the cheapest to produce.
Description
Keywords
Citation
Arellano, R. G. (2006). Quality of nuggets from different kinds of meat. [Unpublished Undergraduate Thesis]. Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union. Lakasa ti Sirib, DMMMSU Institutional Repository.