Arellano, Reynaldo G.2026-01-082026-01-082006-03Arellano, 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 [Unpublished Undergraduate Thesis].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.https://lakasa.dmmmsu.edu.ph/handle/123456789/751Advances 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.en-USThesis