Utilization of papain powder in chicken cull ham of optimum tenderness/ (Record no. 147)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01820nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250320123043.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250320b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Segundo, Leah G. |
| 245 ## - TITLE STATEMENT | |
| Title | Utilization of papain powder in chicken cull ham of optimum tenderness/ |
| Statement of responsibility, etc. | Leah G. Segundo |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayomong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2018. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xi, 37 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to develop a process for the production of papain powder and determine the length of injection time for optimum tenderness. It also aimed to determine the effect of papain powder as tenderizer on the quality in terms of appearance/color, flavor/taste, texture/tenderness and general acceptability.<br/>A sensory panel composed of nine members rated the sensory quality and general acceptability of the products using 9-point Hedonic Scale. The analysis of variance (ANOVA) for a completely randomized design (CRD) was used in the analysis of data.<br/>The researcher developed a process for the production of papain powder from papaya fruits and sun-dry for two days until it pulverized which was used to tenderize in cull ham in this study.<br/>The cull injected with papain for 10 to 15 minutes prior to cooking had a significant enhancement on the quality of cull ham in terms of texture/tenderness and general acceptability.<br/>Since cull ham injected with papain for 10 and 15 minutes prior to cooking had a significantly higher in all quality factors (except on the appearance/color) as well as general acceptability. This is considered to be the optimum injection time prior to cooking.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology - Food and Nutrition) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Undergraduate Research |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | Reference Section | 03/20/2025 | Donation | U (BSHT) Se456u 2018 | 03/20/2025 | 03/20/2025 | Undergraduate Research |
