Beef (Biceps femoris muscle) and tuna (Thunnus sp) fillet portion, each mashed separately, for making meatballs with a composition of 70% beef, 16% tapioca flour, 9% ice water, 2% salt, and 3% spices consisting of garlic 2,2% and 0.8 ground pepper. This study aims to determine the organoleptic quality of beef meatballs substituted with tuna meat. The study gives an insight in evaluating thermal time for achieving various phenophases in oil palm The time taken for spear leaf unfolding to maturity and flower opening to maturity in the different crosses respectively varied from 447.9 to 485.2 days and 145.8 to 153.7 days. The degree days and duration from development of spear leaf to maturity were less in the crosses of United Plantations. The growing degree days from development of spear leaf to maturity in the different crosses varied between 6320.3. Biologische Bundesantalt, Bundessortenamt and Chemische Industrie (BBCH) General Scale were used for conducting various phenological growth stages. Observations were recorded in adult oil palms over a period of 1½ years from visual opening of spear leaf to development of female flower till harvest. Palode, Deli x Nigeria, United Plantations and Deli x Ghana were conducted in India under tropical conditions. Studies on phenology and growing degree days of four oil palm crosses i.e.
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