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003			OSt
005			20250321135009.0
008			250321b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aAwal, Jemalyn M.
245			_aA comparative study on the effects of a homemade and a commercial meat tenderizer in duck ham/ _cJemalyn M. Awal
260			_aBayombong: _bNueva Vizcaya State University, _c2011.
300			_axii, 38 leaves : _bphotos ; _c28 cm.
500			_aA 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. Statistical analysis showed that there were no significant differences in the quality and general acceptability of the finished products. 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. 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.
500			_aThesis (Bachelor of Science in Home Technology - Food and Nutrition)
504			_aIncludes appendices and bibliographical references
942			_2ddc _cU _n0
999			_c317 _d317