Comparison of sensory traits and preferences between food co-product fermented liquid (FCFL)-fed and formula-fed pork loin.

摘要

Sensory properties and consumer preference for pork loin from swine fed a fermented liquid feed (FCFL) were compared with those of pork from formula-fed swine. 39 panellists took part in sensory tests. FCFL fat and lean meat were considered to be more meltable and tender, respectively, than their formula-fed counterparts. However, sensory fat meltability and meat tenderness were not significantly related to overall consumer preference. Sensory results were in close agreement with those obtained by mechanical analysis.