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
Recommended Citation
Almira, Estrelita C., "Utilization of carabeef in Chinese-Style sausage and salami sausage" (1972). Undergraduate Theses. 9007.
https://www.ukdr.uplb.edu.ph/etd-undergrad/9007
Document Type
Thesis