BURGER PATTY MADE FROM CULLED LAYER CHICKEN AND BROILER MEAT

A descriptive method of research was used in the study to determine the eating quality of burger patty made from different types of chicken meat on July 5, 2018 at the College of Agriculture, Mindanao State University Fatima Campus, General Santos City. The sensory perception of physical appearance, juiciness, tenderness, aroma, taste, and over-all acceptability based on the rating scale ranging 1 to 5.99 were the data of the study. Evaluators are made up of the faculty/staff and some students of the College of Agriculture. The study showed that the physical appearance, tenderness, aroma, taste, and over-all acceptability couldn't be influenced by the type of meat used in producing burger patty. However, the juiciness of the product was influenced by the different kind of meat. The result imply that any type of meat can be used in manufacturing burger patty. However, it is preferable to use the culled-layer meat because it is cheaper than the broiler chicken meat.