01280nam a22001457a 4500003000400000005001700004008004100021040000900062100002700071245015200098260005500250300003800305500073600343504005501079OSt20250403094926.0250403b        |||||||| |||| 00| 0 eng d  cNVSU  aManzano, Monna Liza A.  aUtilization of banana (Musa sapientum) pit as extender in three comminuted meat products (longanisa, meatball and embutido)/cMonna Liza A. Manzano  aBayombong:bNueva Vizcaya State University;c2013.  axi, 39 leaves :bphotos ;c28 cm.  aThis study aimed to find out the possibility of using banana pith as extender for traditional comminuted meat products and determine if acceptable products can be produced. Specifically, this study aimed to determine the acceptability and quality in terms of color and appearance, taste and flavor, and texture of embutido, longganisa and meatballs with banana pith used as extender.
	Sensory evaluation was conducted by 10 laboratory panelists using the 9-point Hedonic scale. Data gathered were subjected to analysis of variance (ANOVA) for completely randomized design (CRD) to determine if there were significant differences between treatments. Significant differences were pinpointed using Duncan's Multiple Range (DMR) Test.
  aIncludes appendices and bibliographical references