000			01820nam a22001817a 4500
003			OSt
005			20250320123043.0
008			250320b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aSegundo, Leah G.
245			_aUtilization of papain powder in chicken cull ham of optimum tenderness/ _cLeah G. Segundo
260			_aBayomong: _bNueva Vizcaya State University, _c2018.
300			_axi, 37 leaves : _bphotos ; _c28 cm.
500			_aThis 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. 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. 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. 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. 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.
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
504			_aIncludes appendices and bibliographical references
942			_2ddc _cU _n0
999			_c147 _d147