Pampanga State Agricultural University

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Acceptability And Palatability Of Duck Ham Subjected To Different Curing Processes (Record no. 16056)

MARC details
000 -LEADER
fixed length control field 03115ntm a2200169 a 4500
001 - CONTROL NUMBER
control field 135154
003 - CONTROL NUMBER IDENTIFIER
control field 0000000000
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 Antonio, Jayvee C., Cabuso, Atra C., Cabuso, Karen Y.
245 00 - TITLE STATEMENT
Title Acceptability And Palatability Of Duck Ham Subjected To Different Curing Processes
Medium [manuscript] /
Statement of responsibility, etc. Antonio, Jayvee C., Cabuso, Atra C., Cabuso, Karen Y.
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 xii, 85 leaves ;
Dimensions 28 cm. + 1 computer disc (4 3/4 in.)
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note ANTONIO, JAYVEE C., CABUSO, ATRA C., CABUSO, KAREN Y. July 2022. ACCFPTABILITY AND PALATABILITY OF DUCK HAM SUBJECTED TO DIFFERENT CURING PROCESS, Pampanga State Agricultural University, PAC, Magalang, Pampanga. Adviser: PERRY D. PEDIONGCO, MSA The study was conducted for 7 days from July 07 to July 13, 2022 at Brgy, San Roque, Magalang, Pampanga. The general objective of the study was to determine the acceptability and palatability of duck ham subjected to different curing process Specifically, it aimed to find the sensory evaluation: appearance; aroma, taste/ flavor, texture; and over-all acceptability. A total of eight (8) Muscovy ducks were used in this study. The study used Hedonic Likert Scale and was subjected to Desriptive analysis. Factor A = Type of curing and Factor B = Spice rub. The treatments used in this study are the following. A; B, - Dry curing + Oregano, A, B2 - Dry curing + Lemon grass, Az By - Liquid curing + Oregano and A, B2 - Liquid curing + Lemon grass. The sensory evaluation was conducted at Pampanga State Agricultural University, PAC, Magalang, Pampanga. Ten (10) college students, ten (10) teachers and ten (10) people who don't eat duck were selected as respondents to evaluate the sample treatments. The data collected from the sensory evaluation were analysed using descriptive statistics. Results of the study showed that Comparison on Curing Methods Using Oregano - dry cured duck ham had the highest rating with regards to appearance, texture and overall acceptability. While liquid cure duck ham got the highest rating in terms of aroma and taste/flavor. Comparison on Curing Methods Using Lemon Grass - liquid cured duck ham had the highest rating in terms to appearance, aroma, taste/flavor, texture and overall acceptability. Comparison of Spices on Dry Curing (Smoking) - dry cure duck ham smoked in lemon grass had the highest rating in terms of appearance, aroma, taste/flavor, texture and overall acceptability. Comparison of Spices on Liquid Smoke - liquid cured duck ham smoked in lemon grass had the highest rating in relation to appearance, aroma, taste/flavor, texture and overall acceptability. Descriptive rating revealed that all the treatment with regards to appearance, aroma, taste/flavor, texture and overall acceptability were rated moderately like.
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Pediongco, Perry D.,
Relator term Adviser.
Holdings
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      Not for loan PSAU OLM PSAU OLM Dissertation, Theses 03/27/2023   UT An6 2022 UT12893 04/08/2025 04/08/2025 Theses