Utilization of carabeef in Chinese-Style sausage and salami sausage

Date

12-1972

Degree

Bachelor of Science in Agriculture

Major Course

Major in Animal Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Eduardo C. Sison

Abstract

Chinese-style and summer (salami) sausages made from carabeef were compared with similar sausages made from beef for eating quality. In the Chinese-style sausages, statistical analyses showed no significant differences for appearance, flavor, juiciness, tenderness and general acceptability scores between beef and carabeef. However, in the salami sausages, appearance, flavor and juiciness scores were significantly higher for beef than for carabeef but no significant differences were found for tenderness and general acceptability score. Results indicates that sausages from carabeef can be as acceptable as sausages from beef.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1972 A5 A46

Document Type

Thesis

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