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001			135154
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005			20250408094718.0
008			230327n 000 0 eng d
100	0		_aAntonio, Jayvee C., Cabuso, Atra C., Cabuso, Karen Y.
245	0	0	_aAcceptability And Palatability Of Duck Ham Subjected To Different Curing Processes _h[manuscript] / _cAntonio, Jayvee C., Cabuso, Atra C., Cabuso, Karen Y.
260			_aMagalang, Pampanga : _bPampanga State Agricultural University, _cJuly 2022.
300			_axii, 85 leaves ; _c28 cm. + 1 computer disc (4 3/4 in.)
505	0		_aANTONIO, 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		_aPediongco, Perry D., _eAdviser.
999			_c16056 _d16056