Pampanga State Agricultural University

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Acceptability and palatability of cured duck meat (longganisa) as influenced by breed and gender (Record no. 16055)

MARC details
000 -LEADER
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001 - CONTROL NUMBER
control field 135153
003 - CONTROL NUMBER IDENTIFIER
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005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250408094718.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 230327n 000 0 eng d
100 0# - MAIN ENTRY--PERSONAL NAME
Personal name Mendiola, Sharmaine L,Pamintuan, John Paul H., Tiamzon, Ernanie F.
245 00 - TITLE STATEMENT
Title Acceptability and palatability of cured duck meat (longganisa) as influenced by breed and gender
Medium [manuscript] /
Statement of responsibility, etc. Mendiola, Sharmaine L,Pamintuan, John Paul H., Tiamzon, Ernanie F.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. Magalang, Pampanga :
Name of publisher, distributor, etc. Pampanga State Agricultural University,
Date of publication, distribution, etc. July 2022.
300 ## - PHYSICAL DESCRIPTION
Extent xvi, 35 leaves ;
Dimensions 28 cm. + 1 computer disc (4 3/4 in.)
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note MENDIOLA, SHARMAINE L,, , PAMINTUAN, JOHN PAUL H., TIAMZON, ERNANIE F. July 2022. ACCEPTABILITY AND PALATABILITY OF CURED DUCK MEAT (LONGGANISA) AS {NFLUENCED BY BREED AND GENDER. Pampanga State Agricultural University, PAC, Magalang, Pampanga. Adviser: JOEL C. SALAZAR, Ph.D. The general objective of the study was to determine the acceptability and palatability of cured duck meat longganisa. Specifically, it aimed to find the sensory evaluation: appearance, aroma; taste/ flavor; texture; and over-all acceptability. The study was conducted from July 10 to July 24, 2022 at San Roque, Magalang, Pampanga.. A total of 4 kg duck meat were used in the study. Approximate 1 kg male and 1 kg female Muscovy ducks and another 1 kg male and 1 kg female Mallard ducks will made separately as duck sausages. Source of duck meat will be purchased in Concepcion, Tarlac. Mallard and Muscovy ducks were processed and cured as sausages to determined its acceptability and palatability as influenced by the breed and gender. The experimental design used is RCBD factorial. There were two factors. Factor A: Breed and Factor B: Sex. The experimental treatments used in this study were the following: A, B, Muscovy duck meat + Male duck, A, B2 - Muscovy duck meat + Female duck, A2 B, - Mallard duc meat + Male duck and A2 B2 - Mallard duck meat + Female duck. It was evaluated descriptively through various sensory evaluation such as appearance, arom taste/flavor and overall acceptability to revealed which of the breeds and gender were more preferr Among the thirty (30): The data collected from the sensory evaluation were analyzed using descript statistics. Descriptive rating of duck sausages in terms of appearance, aroma, taste/flavor and texture v rated moderately liked, while in terms of overall acceptability Mallard sausages were rated extrer liked, while Muscovy sausages were rated moderately liked.respondents it was revealed that Mallard meat, either Male or Female, were more favorable to processed and cured as sausages. It was conch that Mallard duck meat was more desired processed and cured meat in which it achieved the descriptive rating of extremely liked.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Salazar, Joel C.,
Relator term Adviser.
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      Not for loan PSAU OLM PSAU OLM Dissertation, Theses 03/27/2023   UT M53 2022 UT12894 04/08/2025 04/08/2025 Theses