A comparative study on the effects of a homemade and a commercial meat tenderizer in duck ham/ (Record no. 317)
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| 000 -LEADER | |
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| fixed length control field | 01813nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250321135009.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250321b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Awal, Jemalyn M. |
| 245 ## - TITLE STATEMENT | |
| Title | A comparative study on the effects of a homemade and a commercial meat tenderizer in duck ham/ |
| Statement of responsibility, etc. | Jemalyn M. Awal |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2011. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 38 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | A homemade meat tenderizer was developed and formulated using papain as the active ingredient. The tenderizing effect of said homemade meat tenderizer was tested in duck ham and compared with a commercial meat tenderizer (control). The general acceptability and sensory quality of the products were evaluated by a laboratory panel with ten members in terms of tenderness, flavor and taste. Data gathered were subjected to statistical analysis using the T-test.<br/>Statistical analysis showed that there were no significant differences in the quality and general acceptability of the finished products.<br/>The duck ham treated with homemade tenderizer was found to be as tender and as desirable in flavor and taste as that of the product treated with the commercial tenderizer. The mean scores for the general acceptability of the control (7.4) and experimental product (7.8) have descriptive equivalents of "like moderately" and "like very much" respectively.<br/>This implies that the homemade meat tenderizer can be a satisfactory substitute for the commercial preparation as tenderizer in tough meats like duck with a resulting product which is comparable to the control.<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 | Barcode | 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 | 03/21/2025 | Donation | U (BSHT) Aw964a 2011 | U412 | 03/21/2025 | 03/21/2025 | Undergraduate Research |
