Perdiz, Angel Grace P.  <br/><br/>
Development Of Chicken Lard Using Chicken Skin/ 
Angel Grace P. Perdiz, Camille M. Goloso, Camille Villanueva, Ever S. Martirez and Lorelie Ola.-- 
 - Technological University Of The Philippines, Manila.  2017 
 - xi, 105 pages.  29 cm 
<br/><br/> Bachelor's thesis 
<br/><br/>College of Industrial Technology.-- 
<br/><br/>Includes bibliographic references and index. 
<br/><br/> Lard is an animal fat produce from the fatty or otherwise usable parts of pig or carcasses.<br/>This study is about the development of chicken skin lard. The study aims to formulate<br/>lard using chicken skin; determine the appropriate packaging and its label; test the<br/>proximate, microbial, total fats and shelf life; asses the chicken skin lard’s quality<br/>attributes such as color, texture, aroma and general acceptability through hedonic rating.<br/>The major processes in making chicken skin lard are selection and preparation of raw<br/>materials, washing of chicken skin, boiling of chicken skin, extraction of chicken oil,<br/>processing of chicken skin lard, packaging and labeling. The results that the product<br/>contains significant amount of fats, carbohydrates, protein and calories. The presence of<br/>salmonella is negative. The result of the sensory evaluation proves that the chicken skin<br/>lard can perform the functional properties of the commercial lard with acceptable mean<br/>of 7.9 to the evaluators. This concludes that the chicken skin lard is marketable.<br/>However, it is recommended to store the lard in a room temperature and avoid direct<br/>sunlight exposure to prevent melting rapidly. 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Nutrition and Food Technology<br/>Chicken Lard
<br/><br/><label>LC Class. No.: </label>BTH TP 370   / P47 2017