De Guzman, Joseph M.2026-02-052026-02-052009-03De Guzman, J. M. (2009). Quality of nuggets from the 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 [Unpublished Undergraduate Thesis] Don Mariano Marcos Memorial State University - North La Union Campus, Sapilang, Bacnotan, La Union.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/123456789/883Advances in animal production technology results to increased production of meat however if not properly handled, will cause spoilage. The need to explore processing methods for longer period of preservation is a must. Hence, this study was conducted to determine the quality of nuggets from chicken, pork and beef. The product was evaluated by 30 members of taste panel using the Hedonic Scale and was subjected to Analysis of Concordance. Results of the evaluation revealed that the quality of pork, beef and chicken nuggets in terms of appearance, texture, flavor, tenderness, juiciness and general acceptability were comparable with each other and better than the commercial nuggets in terms of appearance and juiciness. Chicken nugget was the cheapest to produce.en-USThesis